Description
Delicious banana cinnamon rolls topped with cream cheese icing, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup (240 ml) lukewarm milk (about 120-130°F)
- 6 Tablespoons (85 g) unsalted butter
- ½ cup (100 g) granulated sugar
- 4 ½–5 cups (540 – 600 g) all-purpose flour (spooned and leveled)
- 2 ¼ teaspoons instant yeast
- 1½ teaspoons salt
- ½ cup mashed banana (about 1 large banana)
- 4 Tablespoons (1/2 stick, 57 g) unsalted butter (very soft)
- ½ cup (107 g) packed light brown sugar
- 1 tablespoon cinnamon
- 2 large bananas (thinly sliced)
- ¼ cup (60 ml) heavy cream (slightly warmed)
- 4 ounces cream cheese (softened to room temperature)
- 4 tablespoons (57 g) unsalted butter (softened)
- 1 ½ cups (170 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Warm the milk, butter and sugar in a medium saucepan until the butter is melted and the temperature is 120°F-130℉.
- In a bowl of your stand mixer with a paddle attachment, beat together 4 ½ cups flour, instant yeast and salt. Add in melted butter mixture and mashed bananas, stirring to combine until a shaggy dough comes together.
- Fit the mixer with a dough hook attachment and knead at medium speed for 6-8 minutes.
- Lightly grease a large bowl, place the dough in and cover with a towel, allowing to rise until doubled in size (about 1 to 1 ½ hours).
- Turn the dough out onto a lightly floured surface and roll it into an 18×12 inches rectangle.
- Spread the dough with the softened butter, leaving about a ½-inch border at the top long edge. Stir together the brown sugar and cinnamon and sprinkle over the butter. Add the sliced bananas on top.
- Starting at the long edge, roll up the dough tightly into a log and pinch the seam to seal. Cut the log into 12 equal rolls.
- Grease a 9”x13” baking dish and place the rolls in spiral side up. Cover and let rise for 45 minutes.
- Preheat the oven to 350°F/177°C. Pour the slightly warmed heavy cream over the rolls and bake for 30-35 minutes until golden brown.
- Let cool in the pan for about 20 minutes before frosting.
- In a large bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and mix until combined, then add the vanilla extract and mix until fluffy.
- Spread the frosting over the warm cinnamon rolls.
Notes
- For instant yeast, warm the milk to 120°F-130°F. If you’re using active dry yeast, warm to 105-110°F.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg