🍌 Banana Bread Cinnamon Rolls
🥖 Dough Ingredients:
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1 packet (2 1/4 tsp) active dry yeast
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1/4 cup warm milk (110°F / 43°C)
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1/3 cup mashed ripe banana (about 1 medium banana)
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1/4 cup granulated sugar
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1/4 cup unsalted butter, melted
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1 large egg
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1/2 tsp salt
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2 1/4 – 2 1/2 cups all-purpose flour
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Optional: 1/2 tsp cinnamon or nutmeg in the dough for extra banana bread flavor
🍯 Filling Ingredients:
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1/2 cup brown sugar
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1 tbsp ground cinnamon
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1/4 cup unsalted butter, very soft or melted
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Optional: chopped pecans or walnuts, mini chocolate chips
🍶 Cream Cheese Icing:
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4 oz cream cheese, softened
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2 tbsp unsalted butter, softened
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1 cup powdered sugar
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1/2 tsp vanilla extract
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1–2 tbsp milk, to thin as needed
🔪 Instructions:
1. Activate yeast
In a small bowl, combine the warm milk and yeast. Let sit for 5–10 minutes until foamy.
2. Make dough
In a large bowl (or stand mixer), mix:
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Mashed banana
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Sugar
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Melted butter
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Egg
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Salt
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Yeast mixture
Add flour 1 cup at a time until a soft, slightly sticky dough forms (you may not need all the flour). Knead for 5–7 minutes until smooth and elastic. Cover and let rise in a warm place until doubled in size — about 1 hour.
3. Prepare filling
Mix brown sugar and cinnamon. Have softened butter ready.
4. Roll and fill
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Roll dough into a 10×14-inch rectangle on a floured surface.
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Spread with butter, then sprinkle evenly with cinnamon-sugar mixture.
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Add optional nuts or chocolate chips if using.
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Roll tightly from the long side into a log and slice into 9–12 rolls.
5. Second rise
Place rolls in a greased 9×9 or 9×13-inch baking dish. Cover and let rise for another 30–45 minutes, until puffy.
6. Bake
Preheat oven to 350°F (175°C).
Bake rolls for 22–28 minutes, or until golden on top and cooked through.
7. Frost
While rolls are baking, mix icing ingredients until smooth. Spread over warm rolls so it melts slightly into all the gooey cracks.
🔁 Variations:
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Banana-Nutella Rolls: Spread Nutella on the dough before rolling.
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Banana Foster style: Add a caramel drizzle or rum flavoring to the icing.
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Overnight version: After shaping, cover and refrigerate. Let sit at room temp for 45–60 minutes before baking.
Would you like this turned into a printable recipe card or adapted for sourdough discard?