Banana Cinnamon Rolls

One frosted cinnamon roll on a white plate with some fresh sliced banana on the side.

Soft and fluffy cinnamon rolls are infused with sweet delicious bananas! Topped with a rich cream cheese frosting.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 20

Cook Time 20

Resting Time 1 30

Total Time 2 10

Servings

Calories 491kcal

Author Anne Clark | My Kitchen Serenity

Equipment

stand mixer with dough hook
measuring cup(s)
measuring spoons
9x13-inch baking dish or pan

Ingredients

Dough

¾ cup over ripe bananas, mashed (about 2)
¾ cup warm milk
¼ cup sugar, divided remove 1 teaspoon sugar from the ¼ cup of sugar and set it aside.
2 envelopes quick yeast
4-½ cups flour, divided 4 cups for the dough, ½ cup for flouring the surface when rolling out dough
1 egg
1 teaspoon vanilla
¼ cup butter, chopped into small pieces

Filling

½ cup butter, softened butter should be soft and spreadable
¾ cup brown sugar packed into the measuring cup with the back of a spoon
1 tablespoon cinnamon
1 ripe banana, sliced thinly

Cream Cheese Frosting

8 oz cream cheese
½ cup sugar
1 teaspoon vanilla
3-4 tablespoons heavy cream

Instructions

In a small bowl, add warm milk (100-110F), yeast, and about 1 teaspoon of sugar. Stir together and set aside to foam for 3-5 minutes.
¾ cup warm milk, 2 envelopes quick yeast
In a stand mixer bowl (or large bowl), add 4 cups flour, mashed bananas, bloomed yeast, egg, and vanilla and mix together with dough hook of the stand mixer (or wooden spoon if by hand). Add butter pieces to dough.
1 egg, 1 teaspoon vanilla, ¼ cup butter, chopped into small pieces
When butter is all mixed in, turn up mixer and let the dough hook knead dough for about 5-7 minutes until a soft dough ball. If mixing by hand, turn out dough onto floured surface and knead dough for 5-7 minutes.
Place dough into an oiled bowl, cover with plastic, and let rise until doubled, about an hour.
When dough has risen, pour out onto a floured surface and roll out to a 18x12”rectangle. Spread super soft butter over rectangle, then spread brown sugar over butter evenly. Sprinkle cinnamon over brown sugar evenly. Place thin slices over bananas evenly over dough.
½ cup butter, softened, ¾ cup brown sugar, 1 tablespoon cinnamon, 1 ripe banana, sliced thinly
From long edge of dough, roll it up and keep it in a tight roll. With edge tucked under the bottom, cut into12 even rolls and place in 9x13” baking pan with release spray. Let rise for about 30 minutes. Tip: a serrated knife cuts the dough nicely without tearing it. Unflavored dental floss also works great!
When edges are touching and puffed up, place rolls in a 350 degree oven for 20-25 minutes.
While rolls are baking, in a small bowl add cream cheese, sugar, vanilla, and heavy cream and whip with a hand mixer until smooth and fluffy. Allow rolls to cool a little then spread frosting on top.
8 oz cream cheese, ½ cup sugar, 1 teaspoon vanilla, 3-4 tablespoons heavy cream

Notes

- Recipe prep. Gather all ingredients at once and prepare pans ahead of time. Make sure your ingredients are at room temperature before using.

- Use fresh yeast. Follow the directions exactly as written on the yeast package. Make sure the yeast isn't past its expiration date.

- Properly warm the milk. The milk for the yeast needs to be warm (100-110F) so the yeast will bloom. Use a digital instant read thermometer to ensure the milk isn't too cool or too hot. This is a critical step!

- Measure dry ingredients. Correctly measure the sugar and flour. No heaping cup fulls! Spoon the flour or sugar into the measuring cup until it's slightly overfilled then use the back of a butter knife to level it off. For the brown sugar, spoon it into the measuring cup pressing it down with the back of a spoon until it's at the fill line or top of the measuring cup. Level it off with the back of a butter knife if need be.

- Let your dough rise in a warm area. Because of the quick rising yeast, the dough will rise pretty quickly.

- Leave some space. Try not to let the filling spread all the way to the edge of the dough. This will allow the end of the dough to stick to itself when you roll it up.

- Consistency. Push the end of the rolled dough in a little so that they are as “fat” as the middle of the dough to create more even sized rolls.

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