Cinnamon Banana Rolls (Print)
Tender rolls with banana flavor, cinnamon sugar filling, and creamy frosting for a delightful indulgence.
# Ingredients:
→ Dough
01 -
½ cup mashed banana (about 1 large banana)
02 -
1½ teaspoons salt
03 -
2 ¼ teaspoons instant yeast
04 -
4 ½–5 cups (540–600 g) all-purpose flour, measured and leveled off
05 -
½ cup (100 g) granulated sugar
06 -
6 Tablespoons (85 g) unsalted butter
07 -
1 cup (240 ml) milk, warmed to 120–130°F
→ Filling and Assembly
08 -
¼ cup (60 ml) slightly warmed heavy cream (pour over rolls before baking)
09 -
2 large bananas, sliced thin
10 -
1 tablespoon ground cinnamon
11 -
½ cup (107 g) light brown sugar, packed tightly
12 -
4 Tablespoons (1/2 stick, 57 g) unsalted butter, very soft
→ Cream Cheese Frosting
13 -
1 teaspoon vanilla extract
14 -
1 ½ cups (170 g) powdered sugar
15 -
4 tablespoons (57 g) butter, softened to room temp
16 -
4 ounces cream cheese, brought to room temperature
# Steps:
01 -
Heat up the milk, butter, and sugar in a medium pot until the butter is melted and the liquid hits 120–130°F (105–110°F if you're using active dry yeast). Take off the heat and let it cool a little.
02 -
In a stand mixer's bowl, use the paddle attachment to mix up 4 ½ cups of flour, salt, and yeast. Add the lukewarm butter mixture and mashed banana, stirring until it starts to look like a rough dough.
03 -
Switch to the dough hook and knead on medium speed for about 6-8 minutes, adding a bit more flour if needed (up to a total of 5 cups). The dough should be smooth with a slight stickiness. If you’re doing it by hand, knead on a floured surface for 8–10 minutes.
04 -
Grease a large bowl lightly, pop the dough inside, and cover it up. Let it rest in a warm, draft-free spot for about 1–1.5 hours (or longer for active dry yeast) until it’s doubled in size.
05 -
Sprinkle some flour on your work surface and roll the dough into a rectangle about 18×12 inches.
06 -
Using a knife or spatula, smear the soft butter over the dough but leave about ½-inch border at the top. Stir together the brown sugar with cinnamon and scatter it everywhere on the butter. Lay the thin banana slices on top.
07 -
Start rolling the dough tightly from the long edge into a log. Seal the seam by pinching it closed. Slice the log into 12 equal-sized rolls with thread, unflavored floss, or a serrated knife for clean edges.
08 -
Place the rolls, spiral sides facing up, into a greased 9×13 inch dish. Cover them and let them puff up for 45 minutes (or 75 minutes if using slower yeast).
09 -
Set your oven to 350°F (177°C). Drizzle the slightly warmed heavy cream over the rolls and bake for 30–35 minutes until beautifully golden. Let them cool for 20 minutes before slathering them with frosting.
10 -
Beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar slowly, mixing the whole time. Stir in the vanilla extract, then spread it on the rolls while they're still a bit warm.
# Notes:
01 -
To prep ahead, assemble rolls and stash them in the fridge overnight. Let them sit at room temp before baking.
02 -
Rolls can be frozen before or after baking for up to 3 months. Thaw them in the fridge overnight and reheat to enjoy.
03 -
A kitchen thermometer is handy to ensure your milk’s the perfect temperature for yeast activation.