Description
Soft, fluffy cinnamon rolls infused with ripe bananas and topped with a creamy cream cheese frosting. A delightful twist on classic cinnamon rolls that tastes just like banana bread.
Ingredients
Scale
For the Crust:
- For the dough: 1/2 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 banana)
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- For the filling: 1/4 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- For the frosting: 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Instructions
1. Prepare the Crust:
- In a small bowl, combine warm milk and yeast; let stand 5 minutes until foamy.
- In a large bowl, mix sugar, melted butter, egg, vanilla, and mashed banana. Add yeast mixture and stir.
- Add flour and salt; mix until a soft dough forms. Knead on floured surface for 5-7 minutes until smooth and elastic.
- Place dough in greased bowl, cover, and let rise in warm place for 1 hour until doubled.
- Roll dough into a 12×18-inch rectangle. Spread softened butter, then sprinkle with brown sugar and cinnamon.
- Roll tightly from long side; cut into 12 equal rolls. Place in greased 9×13-inch baking dish.
- Cover and let rise 30-45 minutes until puffed. Preheat oven to 350°F.
- Bake rolls 20-25 minutes until golden brown. Let cool 10 minutes.
- For frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat. Thin with milk if needed. Spread over warm rolls.
Notes
You can customize the seasonings to taste. For extra banana flavor, add a pinch of banana extract to the dough. Rolls are best served warm.