Banana Bread Cinnamon Rolls
Banana Bread Cinnamon Rolls are a perfect fusion of banana bread and fluffy cinnamon rolls. Topped with cream cheese icing, they’re irresistible!
Equipment
- hand mixer (optional)
Ingredients
- 1 1/2 tbsp Active Dry Yeast
- 1 cup Whole Milk
- 1 tbsp Sugar
- 1 large Egg
- 2 tbsp Sour Cream
- 1/2 cup Mashed Bananas, (about 1 banana)
- 1/3 cup Sugar
- 1 tbsp Cinnamon
- 1/2 tsp Nutmeg
- 4 1/2 cups Bread Flour, (all purpose flour can also be used)
- 1 tsp Kosher Salt
- 4 tbsp Salted Butter, (room temperature)
Cinnamon Roll Filling
- 1/2 cup Salted Butter, very soft)
- 1 cup Brown Sugar
- 2 tbsp Cinnamon
- 2-3 Bananas, (sliced)
- 1/2 cup Pecans, (chopped)
- 1/4 cup Heavy Cream, (for pouring on top of the cinnamon rolls prior to baking)
Streusel
- 3/4 cup All Purpose Flour
- 1/2 cup Brown Sugar
- 3 tbsp Salted Butter, (melted)
Cream Cheese Frosting
- 4 oz Cream Cheese, (room temperature)
- 1 1/2 cups Powdered Sugar
- 1/2 tsp Cinnamon
- 2-3 tbsps Heavy Cream
- 1 tsp Vanilla Extract
- Pinch Kosher Salt
Instructions
- Line a 9x13 baking pan with parchment paper. Set aside.
- In a medium bowl, combine warm milk (about 105-110 degrees F), active dry yeast, and sugar. Whisk together and allow the yeast to become frothy and bubbly, about 5-10 minutes. Once frothy, add egg, sour cream, and mashed banana. Whisk together until all ingredients are incorporated.
- In the bowl of a stand mixer, add sugar, cinnamon, nutmeg, bread flour, and salt. Whisk together and place onto the stand mixer and fit with the dough hook attachment. Pour in the milk/yeast mixture and begin mixing on medium low speed until the dough comes together. Once together, increase the speed to medium and mix for three minutes, then begin adding butter, one tablespoon at a time.
- When the butter is all added, continue to mix for 3-5 minutes, until the dough is smooth. Cover the dough with a kitchen towel and set aside.
- While the dough is rising, make the filling. Combine butter, brown sugar, and cinnamon in a small bowl. Mix together until all ingredients are fully incorporated.
- Then make the streusel make the streusel by combining flour and brown sugar in a small bowl. Then pour in the melted butter and use a fork to mix together until crumbles form.
- On a lightly floured work surface, roll the dough out into an 18x12 inch rectangle. Slice the bananas. Spread the cinnamon filling onto the dough, then top with sliced bananas and chopped pecans.
- Starting with the short side of the dough, begin rolling tightly into a log. Use unflavored dental floss or a serrated knife to cut the log into 12 equally sized cinnamon rolls. Place the buns into the parchment lined baking sheet and cover with a kitchen towel or plastic wrap. Allow the rolls to rise again in a warm place for about 45 minutes to 1 hour, until doubled in size.
- Preheat the oven to 350 degrees F. Pour heavy cream on top of the rolls, then sprinkle the streusel on top. Bake for 25-30 minutes, until the tops of the rolls are golden brown.
- Make the cream cheese frosting by adding room temperature cream cheese to a medium sized bowl. Use a hand mixer and beat the cream cheese for 30 seconds, then add powdered sugar and cinnamon. Continue to mix until smooth, about 30 seconds. Add heavy cream, vanilla extract, and a pinch of salt. Continue to mix until combined, about 20-30 seconds.
- Add the icing on top of the banana rolls and garnish with additional pecans.
Notes
Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful the dough will be. Mash them thoroughly for even mixing.
Cut Rolls with Floss: Dental floss (unflavored) slices rolls cleanly without squishing the dough. Slide it under the log, cross the ends over the top, and pull tight.
Roll Dough Gently: Because banana-based dough can be softer, roll it out gently to avoid tearing. Chill slightly if it's too sticky.
Let Dough Rise Fully: Be patient with the second rise; under-proofed rolls can be tough. Rolls should double in size and feel puffy to the touch.
Use a Warm, Draft-Free Space: Cover with plastic wrap or a damp towel and let them rise in a warm spot (an oven with the light on works well).
Check Doneness Carefully: Banana dough can appear moist even when baked. Use a thermometer to ensure the center reaches about 190°F.
Nutrition
Calories: 653kcal, Carbohydrates: 102g, Protein: 6g, Fat: 26g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 362mg, Potassium: 250mg, Fiber: 3g, Sugar: 53g, Vitamin A: 773IU, Vitamin C: 3mg, Calcium: 99mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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