Description: Indulge in the warm, comforting flavors of banana bread and classic cinnamon rolls combined into one delightful treat. These Banana Bread Cinnamon Rolls boast a soft, pillowy dough infused with mashed banana, swirled with a fragrant cinnamon-sugar filling, and topped with a creamy, tangy cream cheese frosting. They’re perfect for a weekend brunch, special occasion, or simply satisfying a sweet craving.
Ingredients:
For the Dough:
- 3 cups all-purpose flour, plus extra for dusting
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup warm milk (110°F – use a thermometer to ensure accurate temperature)
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg, lightly beaten
- 1 ripe banana, mashed (about 1/2 cup) – the riper, the better!
For the Cinnamon Filling:
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened to room temperature
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Optional: a pinch of salt (enhances the sweetness)
Preparation:
Step 1: Prepare the Dough: In a large bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, and salt. Make sure the yeast is evenly distributed throughout the flour mixture. This initial mixing ensures that the yeast will activate properly and contribute to a consistent rise. If you are using a stand mixer, use the dough hook attachment for this and the following kneading step.
Step 2: Add Wet Ingredients: In a separate bowl or measuring cup, whisk together the warm milk (ensure it’s not too hot, as it can kill the yeast), melted and slightly cooled butter, lightly beaten egg, and mashed banana. The banana should be thoroughly mashed to avoid clumps in the dough. The slightly cooled butter prevents it from cooking the egg or negatively impacting the yeast activation.
Step 3: Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon or the paddle attachment of your stand mixer, mix until a shaggy dough forms. At this point, the dough will be sticky and may seem difficult to handle – don’t worry, this is normal.
Step 4: Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough becomes smooth, elastic, and less sticky. If using a stand mixer, knead with the dough hook on medium speed for the same amount of time. The kneading process develops the gluten in the flour, which gives the rolls their structure and chewiness. Add a small amount of flour (1 tablespoon at a time) only if the dough is excessively sticky. Avoid adding too much flour, as this can result in dry rolls.
Step 5: First Rise: Place the kneaded dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place (such as a slightly warm oven, near a sunny window, or in a proofing drawer) for 1 hour, or until doubled in size. This first rise allows the yeast to work its magic, creating air pockets in the dough that contribute to a light and airy texture.
Step 6: Prepare the Filling: While the dough is rising, prepare the cinnamon filling. In a small bowl, combine the packed light brown sugar and ground cinnamon. Mix well to ensure the cinnamon is evenly distributed throughout the sugar. This mixture will provide the warm, spiced flavor that defines cinnamon rolls.
Step 7: Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a rectangle approximately 12×18 inches. Try to maintain an even thickness throughout the rectangle.
Step 8: Add Filling and Roll: Spread the softened butter evenly over the entire surface of the dough rectangle, leaving a small border along one of the long edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough. Starting from the long edge opposite the border, carefully roll the dough tightly into a log. Pinch the seam closed to seal.
Step 9: Slice into Rolls: Using a sharp serrated knife or unflavored dental floss, slice the log into 12 even rolls. The floss method helps to create clean cuts without squashing the rolls. Each roll should be approximately 1.5 inches thick.
Step 10: Second Rise: Place the sliced rolls in a greased 9×13 inch baking dish. Cover the dish with plastic wrap or a clean kitchen towel. Let the rolls rise for another 30 minutes in a warm place. This second rise allows the rolls to puff up and become even more tender.
Step 11: Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through. A toothpick inserted into the center of a roll should come out clean.
Step 12: Prepare the Frosting: While the rolls are baking, prepare the cream cheese frosting. In a bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract, mixing until the frosting is light and fluffy. Be careful not to overmix, as this can result in a runny frosting. Add a pinch of salt to enhance the sweetness, if desired.
Step 13: Frost and Serve: Once the rolls are out of the oven, let them cool slightly (about 5-10 minutes). Spread the cream cheese frosting generously over the warm cinnamon rolls. Serve immediately and enjoy!
Why You Will Love This Recipe:
- Comforting Flavors: The combination of banana bread and cinnamon rolls creates a symphony of warm, familiar flavors that will instantly evoke feelings of nostalgia and comfort.
- Soft and Pillowy Texture: The enriched dough, with the addition of mashed banana, results in incredibly soft and pillowy rolls that practically melt in your mouth.
- Easy to Make: While the recipe involves a few steps, it is relatively straightforward and easy to follow, making it accessible to bakers of all skill levels.
- Perfect for Sharing: These Banana Bread Cinnamon Rolls are perfect for sharing with family and friends at brunch, holiday gatherings, or any special occasion.
- Customizable: You can easily customize the recipe to suit your preferences by adding chopped nuts, chocolate chips, or a drizzle of caramel sauce.
Serving Suggestions:
- Serve warm, fresh from the oven with a generous dollop of cream cheese frosting.
- Pair with a cup of coffee, tea, or a glass of cold milk.
- Add a scoop of vanilla ice cream for an extra decadent treat.
- Offer a side of fresh fruit, such as berries or sliced bananas, to complement the sweetness of the rolls.
- These also make a great addition to any brunch spread.
Tips:
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful the rolls will be. Overripe bananas with brown spots are ideal.
- Don’t Overheat the Milk: Ensure the milk is warm (around 110°F) but not hot, as hot milk can kill the yeast.
- Softened Ingredients: Make sure the butter and cream cheese for the frosting are properly softened to ensure a smooth and creamy texture.
- Don’t Overknead: Overkneading can result in tough rolls. Knead until the dough is smooth and elastic, but not overly firm.
- Don’t Overbake: Overbaking will result in dry rolls. Bake until golden brown and cooked through, but still soft to the touch.
- Optional Add-ins: Add chopped walnuts, pecans, or chocolate chips to the dough or filling for extra flavor and texture.
- Freezing: Baked and frosted rolls can be frozen for up to 2 months. Wrap individually in plastic wrap and then place in a freezer bag. Thaw overnight in the refrigerator before serving.
- Making Ahead: The dough can be made ahead of time and refrigerated overnight. Let it come to room temperature before rolling and filling.
Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 1 hour 45 minutes (includes rising time)
Nutritional Information: (Approximate values per roll) These values are approximate and will vary based on specific ingredients and portion sizes.
- Calories: 320 kcal
- Protein: 5g
- Sodium: 200mg
Conclusion:
These Banana Bread Cinnamon Rolls are a delightful twist on a classic favorite, combining the comforting flavors of banana bread with the irresistible appeal of cinnamon rolls. With their soft, pillowy texture, warm spiced filling, and tangy cream cheese frosting, they are sure to become a new family tradition. Whether you’re baking for a special occasion or simply treating yourself to a sweet indulgence, these rolls are guaranteed to bring a smile to your face. So, grab your apron, gather your ingredients, and get ready to bake up a batch of these irresistible Banana Bread Cinnamon Rolls!
Questions and Answers about this Recipe:
Q1: Can I use a different type of flour?
A: While all-purpose flour is recommended for this recipe to achieve the best texture, you can substitute it with bread flour for a slightly chewier roll. However, avoid using cake flour, as it lacks the necessary gluten development needed for the dough’s structure. If you want to make it healthier, you could substitute up to half of the all-purpose flour with whole wheat flour, but be aware that the rolls may be a bit denser.
Q2: What can I use if I don’t have instant yeast?
A: If you don’t have instant yeast, you can use active dry yeast. However, you will need to proof the yeast before adding it to the other ingredients. To proof active dry yeast, dissolve it in the warm milk with a teaspoon of sugar and let it sit for 5-10 minutes until it becomes foamy. If it doesn’t foam, the yeast is likely inactive and should not be used.
Q3: Can I make the dough ahead of time and refrigerate it overnight?
A: Yes, you can definitely make the dough ahead of time and refrigerate it overnight. This allows the dough to develop even more flavor. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, let the dough come to room temperature for about 30 minutes before rolling and filling. Keep in mind that the rising time might be longer due to the cold temperature.
Q4: What can I substitute for the cream cheese frosting?
A: If you’re not a fan of cream cheese frosting, you can substitute it with a simple vanilla glaze. To make a vanilla glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or cream and 1 teaspoon of vanilla extract until smooth. You can also use a maple glaze by substituting maple syrup for some of the milk/cream. Another option is a browned butter glaze for a more nutty and caramelised flavor.
Q5: How do I prevent the cinnamon rolls from drying out during baking?
A: To prevent the cinnamon rolls from drying out during baking, make sure not to overbake them. Check for doneness by inserting a toothpick into the center of a roll – it should come out clean. You can also tent the baking dish with foil during the last 5-10 minutes of baking to prevent the tops from browning too quickly. Adding an extra half-ripe banana to the dough can add some moisture to it as well. Finally, frosting the rolls immediately after baking helps to seal in moisture.
