Banana Bread Cinnamon Rolls
Soft yeast rolls made with mashed banana, filled with cinnamon brown sugar, and topped with cream cheese frosting.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Rolling Pin
- Electric mixer
Ingredients
Main Ingredients
- 1 cup warm milk about 110 degrees F
- 2 ¼ tsp active dry yeast 1 packet
- ½ cup granulated sugar
- 1 ¼ cup unsalted butter 1/2 cup melted for the dough, 1/2 cup softened for the filling, 1/4 cup softened for the frosting
- 2 large eggs
- 1 tsp salt
- 4 cup all purpose flour
- 1 cup mashed ripe banana about 2 to 3 medium
- 1 cup brown sugar packed
- 2 tbsp ground cinnamon
- ½ cup chopped walnuts optional
- 4 oz cream cheese softened
- 1 ½ cup powdered sugar
- ½ tsp vanilla extract
Instructions
Cooking
- Make the dough. Foam the yeast with the sugar and milk, then mix in the melted butter, eggs, salt, banana, and flour. Knead for 10 minutes.
- Rise. Let the dough double in a covered greased bowl for about 1 hour.
- Shape. Roll into a 20 by 14 inch rectangle, spread with the filling, add walnuts, roll up, and cut 12 rolls.
- Rise again. Place the rolls in a greased 9x13 inch dish and rest for 30 minutes.
- Bake. Heat the oven to 350 degrees F and bake for 25 to 30 minutes until golden.
- Frost. Beat the frosting ingredients until smooth and spread over the warm rolls.
Notes
Substitutions: Use pecans in place of walnuts or skip the nuts.
Tips: Use ripe bananas and fresh yeast for the softest rolls.
Storage: Keep unfrosted rolls at room temperature for 2 days. Refrigerate frosted rolls for up to 3 days.