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Banana Bread Cinnamon Rolls Recipe

★★★★★

4.6 from 136 reviews
  • Author: Zoe
  • Total Time: 2 hours 30 minutes
  • Yield: 12 rolls 1x

Description

These Banana Bread Cinnamon Rolls combine the moist, rich flavor of ripe bananas with the classic warmth of cinnamon rolls. Soft dough infused with banana is filled with a buttery cinnamon-sugar mix, baked until golden, then drizzled with a smooth vanilla glaze for a perfect breakfast or dessert treat.

Ingredients

Scale

Dough

  • 2 ½ – 3 cups all-purpose flour
  • 2 ripe bananas, mashed
  • 1 packet (2 ¼ tsp) active dry yeast
  • ¼ cup warm milk
  • ¼ cup granulated sugar
  • 1 egg
  • ¼ cup unsalted butter, melted
  • ½ tsp salt

Filling

  • ½ cup brown sugar
  • 2 tsp cinnamon
  • ¼ cup unsalted butter, softened

Glaze

  • 1 cup powdered sugar
  • 2 tbsp milk (or heavy cream for richness)
  • ½ tsp vanilla extract

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk and granulated sugar. Sprinkle the active dry yeast on top and let it sit for 5 to 10 minutes until the yeast becomes foamy, indicating it is active and ready to use.
  2. Make the dough: In a large mixing bowl, mash the ripe bananas thoroughly. Add the egg, melted butter, salt, and the activated yeast mixture to the bowl. Gradually incorporate the all-purpose flour, stirring continuously, until a soft dough forms.
  3. Knead and rise: Transfer the dough onto a floured surface and knead for about 5 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
  4. Make the filling: In a small bowl, mix together the softened butter, brown sugar, and cinnamon until well combined to create a smooth, spreadable filling.
  5. Shape the rolls: Roll out the risen dough into a 12 by 18-inch rectangle. Spread the cinnamon-sugar filling evenly over the surface. Starting from one long edge, roll the dough tightly into a log. Cut the log into 12 equal slices to form individual rolls.
  6. Second rise: Arrange the cinnamon rolls in a greased baking pan, leaving a little space between each. Cover the pan and let the rolls rise again for 30 to 40 minutes until puffy.
  7. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they are golden brown and cooked through.
  8. Glaze: While the rolls are still warm, prepare the glaze by mixing powdered sugar, milk (or heavy cream), and vanilla extract until smooth. Drizzle the glaze generously over the warm cinnamon rolls before serving.

Notes

  • Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
  • For extra moisture and richness, use heavy cream instead of milk in the glaze.
  • You can store baked rolls in an airtight container at room temperature for up to 2 days; reheat before serving.
  • Feel free to sprinkle chopped nuts like walnuts or pecans into the filling for added texture.
  • If dough is too sticky, add flour gradually during kneading but avoid making the dough too stiff.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: banana bread cinnamon rolls, banana cinnamon rolls, breakfast rolls, cinnamon rolls recipe, banana bread recipe, sweet rolls

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Find it online: https://cookingwithzoe.com/banana-bread-cinnamon-rolls-recipe-2/