Banana Bread-Inspired Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough
01 -
1 cup (240 ml) milk, lukewarm (about 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 -
1½ teaspoons salt
07 -
½ cup mashed banana (about 1 large banana)
→ Filling and Assembly
08 -
4 Tablespoons (1/2 stick, 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) heavy cream, slightly warmed (for pouring on rolls before baking)
→ 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 the milk, butter, and sugar until the butter melts and the mixture reaches 120–130°F (or 105–110°F for active dry yeast). Remove from heat and let cool slightly.
02 -
In a stand mixer bowl with a paddle attachment, combine 4 ½ cups of flour, yeast, and salt. Add the melted butter mixture and mashed banana, mixing until a shaggy dough forms.
03 -
Switch to a dough hook and knead at medium speed for 6–8 minutes, adding more flour as needed (up to 5 cups total). The dough should be slightly sticky but smooth and elastic. If kneading by hand, turn the dough onto a floured surface and knead for 8–10 minutes.
04 -
Lightly grease a large bowl, place the dough inside, and cover. Let it rise in a warm, draft-free area for 1–1.5 hours (or longer if using active dry yeast).
05 -
Turn the dough onto a lightly floured surface and roll it into an 18×12-inch rectangle.
06 -
Spread the softened butter over the dough, leaving a ½-inch border at the top edge. Mix the brown sugar and cinnamon, then sprinkle evenly over the butter. Top with sliced bananas.
07 -
Starting at the long edge, tightly roll the dough into a log. Pinch the seam to seal. Cut into 12 equal rolls using a serrated knife, thread, or dental floss for clean cuts.
08 -
Place the rolls in a greased 9×13-inch baking dish, spiral side up. Cover and let rise for 45 minutes (or 75 minutes for active dry yeast) until puffy.
09 -
Preheat the oven to 350°F (177°C). Pour the warmed heavy cream over the rolls and bake for 30–35 minutes until golden brown. Let cool for 20 minutes before frosting.
10 -
Beat the cream cheese and butter together until smooth. Gradually add powdered sugar, mixing until combined. Beat in vanilla extract until fluffy. Spread over slightly warm rolls.
# Notes:
01 -
For a make-ahead option, assemble the rolls and refrigerate overnight. Let them rise at room temperature before baking.
02 -
Freeze unbaked or baked rolls for up to 3 months. Thaw overnight in the fridge before reheating.
03 -
Use a kitchen thermometer to ensure the milk is at the correct temperature for yeast activation.