Banana Bread Cinnamon Rolls (Print-Friendly Version)
Sweet banana dough meets cinnamon swirl and silky cream cheese glaze—perfect for any special morning.
# List of Ingredients:
→ Dough
01 -
240 ml whole milk, lukewarm (approx. 49-54°C)
02 -
85 g unsalted butter
03 -
100 g granulated sugar
04 -
540-600 g all-purpose flour, spooned and leveled
05 -
2.25 teaspoons instant yeast
06 -
1.5 teaspoons salt
07 -
120 g ripe banana, mashed (approx. 1 large banana)
→ Filling and Assembly
08 -
57 g unsalted butter, very soft
09 -
107 g light brown sugar, packed
10 -
1 tablespoon ground cinnamon
11 -
2 large bananas, thinly sliced
12 -
60 ml heavy cream, slightly warmed
→ Cream Cheese Frosting
13 -
113 g cream cheese, softened
14 -
57 g unsalted butter, softened
15 -
170 g powdered sugar
16 -
1 teaspoon vanilla extract
# How to Prepare:
01 -
Combine whole milk, unsalted butter, and granulated sugar in a saucepan over medium heat. Warm until butter has melted and the mixture reaches 49-54°C. Remove from heat and let cool slightly if too warm.
02 -
In a stand mixer bowl fitted with paddle, mix 540 g flour, instant yeast, and salt. Pour in the milk mixture and mashed banana. Mix on low speed until a shaggy dough forms.
03 -
Switch to dough hook and knead at medium speed 6-8 minutes. If dough is excessively sticky, add flour a tablespoon at a time, up to a maximum of 600 g. Dough should become smooth, elastic, and slightly tacky.
04 -
Lightly grease a large bowl with butter. Transfer dough, turn to coat, and cover the bowl. Let rise in a warm place for 1-1.5 hours until doubled in volume.
05 -
Transfer dough to a lightly floured work surface. Roll into a rectangle measuring 45x30 cm.
06 -
Spread softened butter over dough, leaving a 1.5 cm border at one long edge. Mix brown sugar and cinnamon in a small bowl and sprinkle evenly over butter. Arrange banana slices on top.
07 -
Roll dough tightly from the long side into a log. Pinch seam to seal. Slice log into 12 equal pieces using a serrated knife or unflavored dental floss.
08 -
Grease a 23x33 cm baking dish. Place rolls cut-side up inside. Cover and let rise in a warm location for 45 minutes, or until puffy and nearly doubled.
09 -
Towards the end of second rise, preheat oven to 177°C. Pour warmed heavy cream evenly over the risen rolls. Bake on center rack for 30-35 minutes until golden brown. Let cool in pan for 20 minutes.
10 -
Beat softened cream cheese and butter in a mixing bowl on medium-high for 2 minutes until smooth. Gradually add powdered sugar, mixing on low until incorporated. Beat in vanilla extract, then increase speed and whip until fluffy and light.
11 -
Spread cream cheese icing over warm rolls and serve.
# Additional Information:
01 -
For advance preparation, assembled rolls can be covered and refrigerated overnight after shaping. Let come to room temperature and proof before baking as instructed.
02 -
Baked or unbaked rolls can be frozen up to three months. Thaw overnight in refrigerator before baking or reheating.
03 -
Always use lukewarm milk to activate yeast properly; avoid overheating to prevent deactivating the yeast.