Banana Bread Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough
01 -
1 cup (240 ml) lukewarm milk (120-130°F)
02 -
6 tablespoons (85 g) unsalted butter
03 -
½ cup (100 g) granulated sugar
04 -
4 ½-5 cups (540-600 g) all-purpose flour, spooned and leveled
05 -
2 ¼ teaspoons instant yeast
06 -
1 ½ teaspoons salt
07 -
½ cup mashed banana (about 1 large banana)
→ Filling and Assembly
08 -
4 tablespoons (57 g) unsalted butter, very soft
09 -
½ cup (107 g) packed light brown sugar
10 -
1 tablespoon cinnamon
11 -
2 large bananas, thinly sliced
12 -
¼ cup (60 ml) slightly warmed heavy cream
→ Cream Cheese Frosting
13 -
4 ounces cream cheese, softened to room temperature
14 -
4 tablespoons (57 g) unsalted butter, softened
15 -
1 ½ cups (170 g) powdered sugar
16 -
1 teaspoon vanilla extract
# Instructions:
01 -
In a medium saucepan, heat milk, butter, and sugar over medium heat until the butter is melted and the temperature reaches 120°F-130°F. Remove from heat.
02 -
In a stand mixer bowl with the paddle attachment, mix 4 ½ cups (540 g) flour, yeast, and salt. Add the melted milk mixture and mashed banana. Stir until a shaggy dough forms.
03 -
Fit the mixer with a dough hook and knead for 6-8 minutes on medium speed until smooth and elastic. Alternatively, knead by hand for 8-10 minutes on a floured surface. Add additional flour by tablespoon if dough is too sticky.
04 -
Lightly grease a large bowl, place the dough in, and turn to coat. Cover with a clean towel and let rise in a warm place until doubled in size, about 1 to 1 ½ hours.
05 -
On a floured surface, roll out the dough into an 18x12 inch rectangle.
06 -
Spread the softened butter over the dough, leaving a ½-inch border along the top edge. Mix brown sugar and cinnamon in a small bowl and sprinkle over the butter. Add banana slices evenly on top.
07 -
Starting from the long edge, tightly roll up the dough into a log. Pinch edges to seal. Cut into 12 equal rolls using a serrated knife or thread for cleaner cuts.
08 -
Arrange rolls in a greased 9x13-inch baking dish, spiral side up. Cover and let rise until puffy, about 45 minutes.
09 -
Preheat oven to 350°F (177°C). Pour warmed heavy cream over rolls. Bake for 30-35 minutes until golden brown. Let cool for 20 minutes before frosting.
10 -
Beat cream cheese and butter with a mixer until smooth. Gradually add powdered sugar and mix until fluffy. Beat in vanilla.
11 -
Spread cream cheese frosting on slightly warm rolls to allow it to melt slightly.
# Notes:
01 -
Store in the fridge for up to 5 days due to frosting. Reheat before serving.
02 -
You can prepare rolls the day before and store in the fridge overnight for convenience.
03 -
For freezing, either freeze pre-baked rolls or baked rolls for up to 3 months.