Banana Bread Cinnamon Rolls

This banana bread cinnamon roll recipe transforms two beloved classics into one irresistible treat. The secret is incorporating fresh bananas right into the dough and filling, creating layers of flavor that make these rolls completely unforgettable. My kitchen always fills with the most heavenly aroma when these are baking, bringing everyone to the table before they're even out of the oven.

I first made these for a holiday brunch and they disappeared within minutes. Now they've become our special weekend tradition whenever we have overripe bananas sitting on the counter needing to be rescued.

Ingredients

• All purpose flour: provides just the right structure without becoming too dense use unbleached for best flavor
• Instant yeast: speeds up the rising process look for a reliable brand like Red Star for consistent results
• Mashed banana: adds natural sweetness and moisture to the dough choose very ripe bananas with brown spots
• Light brown sugar: creates a caramel like filling that melts beautifully during baking
• Cinnamon: adds that classic warming spice essential for that signature cinnamon roll flavor
• Heavy cream: poured over before baking results in incredibly soft tender rolls
• Cream cheese: creates the perfect tangy frosting that balances the sweetness

Step-by-Step Instructions

Prepare The Milk Mixture:

Heat milk butter and sugar until butter completely melts and temperature reaches 120130°F for instant yeast. This precise temperature activates the yeast properly without killing it. The warm mixture also helps dissolve the sugar completely which feeds the yeast for proper rising.

Mix The Dough:

Combine flour yeast and salt in your stand mixer bowl then add the warm milk mixture and mashed banana. The banana not only adds flavor but also contributes natural moisture and sweetness. Mix until a shaggy dough forms making sure all dry ingredients are incorporated.

Knead To Perfection:

Using a dough hook knead for 68 minutes until smooth and elastic. The dough will initially feel sticky but gradually become more manageable. Add additional flour only a tablespoon at a time if absolutely necessary. The dough should still feel slightly tacky when touched but pull away from the sides of the bowl. Proper kneading develops the gluten structure for perfectly textured rolls.

First Rise:

Place the dough in a greased bowl turning once to coat both sides and cover with plastic wrap or a damp towel. Allow to rise in a warm draft free spot until doubled in size about 90 minutes. This slow rise develops flavor and proper texture. Look for a dough that springs back slowly when pressed with a finger.

Roll And Fill:

Roll the dough into an 18x12 inch rectangle on a lightly floured surface. Spread with softened butter leaving a small border at one edge. Mix brown sugar and cinnamon and sprinkle evenly over the butter pressing gently to adhere. Arrange banana slices in an even layer. The thin banana slices create pockets of intense banana flavor throughout each roll.

Shape The Rolls:

Starting from the long edge roll the dough into a tight log sealing the edge by pinching the dough together. Use a sharp serrated knife or dental floss to cut into 12 even pieces. Properly cutting the rolls preserves their spiral shape and ensures even baking.

Second Rise:

Arrange rolls in a buttered 9x13 baking dish spiral side up. Cover and let rise until puffy and nearly doubled about 45 minutes. This second rise creates light airy rolls with the perfect texture. The rolls should be touching each other slightly in the pan.

Bake To Golden Perfection:

Pour slightly warmed heavy cream over the rolls just before baking. This creates incredibly tender moist centers while the tops become beautifully golden brown. Bake at 350°F for 3035 minutes until the internal temperature reaches 190°F. The cream helps create that melt in your mouth quality.

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The addition of heavy cream poured over the rolls before baking was a game changer for me. I discovered this technique accidentally when trying to rescue a batch that looked too dry and now I would never make cinnamon rolls without it. The cream creates the most incredible melt in your mouth texture while keeping the rolls moist for days.

Overnight Instructions

These banana cinnamon rolls are perfect for making ahead when you want a special breakfast without the morning rush. After shaping and placing in your baking dish cover tightly with plastic wrap and refrigerate overnight. The cool temperature slows the yeast activity allowing for a slow flavor development. The next morning remove from the refrigerator and allow to sit at room temperature for about an hour before baking. This gives them time to warm up and complete their final rise before going into the oven.

Perfect Banana Selection

The bananas you choose make all the difference in this recipe. For the mashed banana in the dough look for very ripe bananas with plenty of brown spots which provide maximum sweetness and banana flavor. For the filling slices you want bananas that are ripe but still firm enough to slice cleanly. Bananas with just a few brown spots work perfectly here as they hold their shape while baking but still contribute great flavor. Using bananas at different ripeness stages gives these rolls complex banana flavor throughout.

Troubleshooting Tips

If your dough seems too sticky after kneading resist adding too much flour. A slightly tacky dough results in tender rolls while too much flour creates dense dry rolls. Instead use lightly oiled hands when handling the dough. If your rolls aren't rising well check your yeast expiration date and make sure your rising environment is warm and draft free around 75°F is ideal. For the perfect clean cut slices use unflavored dental floss instead of a knife by sliding it under the roll crossing it on top and pulling tight.

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Frequently Asked Questions

→ Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise overnight in the fridge. Let it sit at room temperature for about 45 minutes before baking.

→ What type of yeast should I use?

Either instant or active dry yeast works. Adjust the milk's warmth and rising time as needed based on the type of yeast.

→ Can I freeze the cinnamon rolls?

Yes, they can be frozen before or after baking. For pre-baked rolls, thaw and bake as directed. For baked rolls, reheat before serving.

→ What is the best way to store these cinnamon rolls?

Store them in the fridge due to the cream cheese frosting. Re-warm in the oven or microwave before eating for best results.

→ Can I use a bread maker for the dough?

Yes, follow the bread maker instructions for dough preparation, but ensure you incorporate the bananas and other required ingredients correctly.