Banana Bread Cinnamon Rolls
Banana Bread Cinnamon Rolls
Ingredients
For the Dough
- 1 cup whole milk, warm (105-115°F)
- 3 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla bean paste
- 1/2 cup unsalted butter, melted and cooled
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
For the Filling
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
- 2 ripe bananas, sliced 1/4-inch thick
For Baking
- 1/2 cup heavy cream
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla bean paste
- 1 tablespoon milk, or more, as needed
Instructions
- 1
In a large bowl, combine the warm whole milk, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes, or until the yeast is foamy.
⏱️ 10 min
- 2
Add the eggs, vanilla bean paste, and cooled melted butter to the yeast mixture. Whisk until well combined.
⏱️ 3 min
- 3
Gradually add the all-purpose flour and salt to the wet ingredients, mixing with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. Knead for 5-7 minutes until the dough is smooth and elastic. If using a stand mixer, knead on medium-low speed.
⏱️ 10 min
- 4
Lightly grease a large bowl with cooking spray or a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
While the dough is rising, prepare the filling. In a small bowl, combine the light brown sugar and ground cinnamon. Set aside.
⏱️ 2 min
- 6
Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
⏱️ 5 min
- 7
Brush the entire surface of the dough with the 1/2 cup of melted unsalted butter. Evenly sprinkle the brown sugar and cinnamon mixture over the buttered dough. Arrange the sliced bananas over the cinnamon-sugar layer.
⏱️ 5 min
- 8
Starting from one of the longer sides, tightly roll the dough into a log. Pinch the seam closed to seal.
⏱️ 3 min
- 9
Using a sharp knife or unflavored dental floss, cut the log into 12 equal-sized rolls (about 1 1/2 inches thick).
⏱️ 5 min
- 10
Lightly grease a 9x13 inch baking dish. Place the cut cinnamon rolls into the prepared baking dish, leaving a little space between them. Cover the dish with plastic wrap or a clean kitchen towel and let them rise for another 30 minutes, or until puffy.
⏱️ 30 min
- 11
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 12
Pour the heavy cream evenly over the risen cinnamon rolls in the baking dish.
⏱️ 1 min
- 13
Bake for 20-25 minutes, or until golden brown and cooked through. If the tops are browning too quickly, you can loosely tent them with aluminum foil.
⏱️ 25 min•🌡️ 375
- 14
While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy.
⏱️ 3 min
- 15
Gradually add the powdered sugar, beating until fully incorporated. Stir in the vanilla bean paste and 1 tablespoon of milk. If the frosting is too thick, add more milk, 1 teaspoon at a time, until desired consistency is reached.
⏱️ 3 min
- 16
Once the cinnamon rolls are out of the oven, let them cool for 5-10 minutes in the baking dish. Generously spread the cream cheese frosting over the warm rolls. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Bread Cinnamon Rolls
Ingredients
For the Dough
- 1 cup whole milk, warm (105-115°F)
- 3 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla bean paste
- 1/2 cup unsalted butter, melted and cooled
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
For the Filling
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
- 2 ripe bananas, sliced 1/4-inch thick
For Baking
- 1/2 cup heavy cream
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla bean paste
- 1 tablespoon milk, or more, as needed
Instructions
- 1
In a large bowl, combine the warm whole milk, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes, or until the yeast is foamy.
⏱️ 10 min - 2
Add the eggs, vanilla bean paste, and cooled melted butter to the yeast mixture. Whisk until well combined.
⏱️ 3 min - 3
Gradually add the all-purpose flour and salt to the wet ingredients, mixing with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. Knead for 5-7 minutes until the dough is smooth and elastic. If using a stand mixer, knead on medium-low speed.
⏱️ 10 min - 4
Lightly grease a large bowl with cooking spray or a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough is rising, prepare the filling. In a small bowl, combine the light brown sugar and ground cinnamon. Set aside.
⏱️ 2 min - 6
Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
⏱️ 5 min - 7
Brush the entire surface of the dough with the 1/2 cup of melted unsalted butter. Evenly sprinkle the brown sugar and cinnamon mixture over the buttered dough. Arrange the sliced bananas over the cinnamon-sugar layer.
⏱️ 5 min - 8
Starting from one of the longer sides, tightly roll the dough into a log. Pinch the seam closed to seal.
⏱️ 3 min - 9
Using a sharp knife or unflavored dental floss, cut the log into 12 equal-sized rolls (about 1 1/2 inches thick).
⏱️ 5 min - 10
Lightly grease a 9x13 inch baking dish. Place the cut cinnamon rolls into the prepared baking dish, leaving a little space between them. Cover the dish with plastic wrap or a clean kitchen towel and let them rise for another 30 minutes, or until puffy.
⏱️ 30 min - 11
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 12
Pour the heavy cream evenly over the risen cinnamon rolls in the baking dish.
⏱️ 1 min - 13
Bake for 20-25 minutes, or until golden brown and cooked through. If the tops are browning too quickly, you can loosely tent them with aluminum foil.
⏱️ 25 min•🌡️ 375 - 14
While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy.
⏱️ 3 min - 15
Gradually add the powdered sugar, beating until fully incorporated. Stir in the vanilla bean paste and 1 tablespoon of milk. If the frosting is too thick, add more milk, 1 teaspoon at a time, until desired consistency is reached.
⏱️ 3 min - 16
Once the cinnamon rolls are out of the oven, let them cool for 5-10 minutes in the baking dish. Generously spread the cream cheese frosting over the warm rolls. Serve immediately.
⏱️ 10 min