Banana Bread Cinnamon Rolls
A delightful twist combining the flavors of banana bread and cinnamon rolls, perfect for breakfast or as a sweet treat.
Ingredients
Dough Ingredients
- 1 cup warm milk
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup granulated sugar
- ½ cup melted unsalted butter
- 2 large eggs
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 cup mashed banana (about 2-3 medium bananas)
Filling Ingredients
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- ½ cup chopped walnuts (optional)
Icing Ingredients
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
Preparing the Dough
- In a large bowl, mix warm milk with yeast and sugar. Let it sit for 5 minutes until foamy.
- Add melted butter, eggs, salt, and mashed banana. Mix well.
- Gradually add flour, stirring until the dough comes together.
- Knead on a lightly floured surface for about 10 minutes.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Creating and Baking the Rolls
- For the filling, combine butter, brown sugar, and cinnamon in a bowl.
- Roll out dough on a floured surface into a 20×14-inch rectangle.
- Spread the filling over the dough and sprinkle with walnuts, if using.
- Roll up tightly from the long side.
- Cut into 12 rolls and place in a greased baking dish.
- Cover and let rise again for 30 minutes.
- Preheat oven to 350°F (175°C).
- Bake for 25-30 minutes until golden brown.
Making the Icing
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Spread over warm rolls.
Notes
These rolls are best served warm. Enjoy them on their own or with a cup of coffee or tea. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Microwave briefly to reheat.