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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.

Add the eggs, vanilla bean paste, and cooled melted butter to the yeast mixture. Whisk until well combined.

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.

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.

While the dough is rising, prepare the filling. In a small bowl, combine the light brown sugar and ground cinnamon. Set aside.

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.

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.

Starting from one of the longer sides, tightly roll the dough into a log. Pinch the seam closed to seal.

Using a sharp knife or unflavored dental floss, cut the log into 12 equal-sized rolls (about 1 1/2 inches thick).

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.

Preheat your oven to 375°F (190°C).

Pour the heavy cream evenly over the risen cinnamon rolls in the baking dish.

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.

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.

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.

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.


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.

Add the eggs, vanilla bean paste, and cooled melted butter to the yeast mixture. Whisk until well combined.

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.

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.

While the dough is rising, prepare the filling. In a small bowl, combine the light brown sugar and ground cinnamon. Set aside.

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.

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.

Starting from one of the longer sides, tightly roll the dough into a log. Pinch the seam closed to seal.

Using a sharp knife or unflavored dental floss, cut the log into 12 equal-sized rolls (about 1 1/2 inches thick).

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.

Preheat your oven to 375°F (190°C).

Pour the heavy cream evenly over the risen cinnamon rolls in the baking dish.

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.

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.

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.

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.
