Banana Bread Cinnamon Rolls
Homemade sweet rolls filled with cinnamon, brown sugar, bananas, and toasted walnuts, generously slathered with a scrumptious cinnamon cream cheese frosting. They’re light, fluffy, and irresistibly delicious!
Servings: 12 rolls
Ingredients
ROLLS:
- 1 c. milk
- 2/3 c. granulated sugar
- 1 1/2 T. active dry yeast (2 envelopes)
- 1 lg. mashed banana
- 1 lg. egg
- 1/2 c. softened salted butter
- 4 1/4 c. all-purpose flour plus more for dusting
FILLING:
- 1/4 c. softened salted butter
- 2/3 c. packed dark brown sugar
- 1 1/2 T. ground cinnamon
- 1 lg. banana thinly sliced
- 1/2 c. chopped toasted walnuts optional, but recommended
CINNAMON CREAM CHEESE FROSTING:
- 4 oz. softened cream cheese
- 2 T. softened butter softened
- 1/2 tsp. vanilla extract
- 3/4 c. confectioners’ sugar
- 1/2 tsp. ground cinnamon
Instructions
- ROLLS: In a small saucepan, warm the milk over low heat until it reaches 95-100 degrees.
- Pour the 2/3 cup granulated sugar and yeast into the bowl of a stand mixer fitted with a dough hook. Pour the warm milk over the sugar and yeast; stir to combine. Let stand until the yeast is foamy, about 5 minutes.
- Add the mashed banana, egg, and 1/2 cup of softened butter. Slowly add the flour a cup at a time and beat at medium speed until a soft dough forms, scraping down the sides as needed, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 5 minutes longer.
- Form the dough into a ball and transfer it to a large lightly buttered bowl. Cover the dough with plastic wrap and a tea towel, let stand in a warm place until doubled in size, about 1 to 2 hours.
- Line the bottom of a 9 x 13-inch baking pan with parchment paper, allowing the paper to extend up the long sides. Butter the paper and sides of the pan.
- Once the dough has doubled in size, turn the dough out onto a lightly floured work surface. Using a rolling pin, roll the dough into a 14 x 16-inch rectangle. Spread the 1/4 cup softened butter over the dough with your hands leaving a 1/4-inch border.
- FILLING: In a small bowl, stir together the brown sugar and cinnamon. Use your hands to sprinkle the cinnamon sugar over the buttered dough. Scatter the sliced bananas and walnuts over the cinnamon sugar.
- Starting from the 14-inch side, tightly roll the dough up and place the seam side down making sure to seal the edges the best you can. Cut off about an inch off each end. (You can use a sharp knife, but I like to use unflavored dental floss to do this.) Cut the roll/log into 12 even rolls. (Measure with a ruler, make indents with the dental floss or knife before you cut into rolls.)
- Place the rolls in the prepared baking dish. Cover with plastic wrap and a tea towel and let rise again in a warm place for 30-45 minutes or until they have puffed up and touch each other.
- Preheat the oven to 350 degrees. Remove the plastic wrap and towel and bake the rolls for 25-30 minutes or until just slightly golden brown on the edges. Allow them to cool for 15-10 minutes before frosting.
- FROSTING: While the rolls are cooling, make the frosting. In a medium bowl, using an electric hand mixer, beat the softened cream cheese, 2 tablespoons butter, and vanilla together until well combined.
- In a small bowl, whisk together the confectioners’ sugar and cinnamon and add to the cream cheese mixture, beat until light and fluffy. Dollop each roll with frosting and spread with an offset spatula. Sprinkle with more chopped walnuts if desired, Serve warm or at room temperature.
Notes
Rolls may be reheated in the microwave for about 10-15 seconds.
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