Description
These Banana Bread Cinnamon Rolls offer a delectable twist on classic cinnamon rolls by incorporating ripe bananas into the dough for added moisture and flavor. Soft, tender rolls filled with a cinnamon-sugar mixture and topped with a creamy cream cheese glaze make a perfect breakfast or dessert treat.
Ingredients
Scale
Dough
- 2 ripe bananas, mashed
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Filling
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk (or more for desired consistency)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cinnamon rolls.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, granulated sugar, and brown sugar. Mix until well combined.
- Add Butter: Add the melted butter to the banana mixture and stir until fully incorporated.
- Add Egg and Vanilla: Crack in the egg and pour in the vanilla extract. Mix until the egg is fully blended into the wet ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Mix Dry and Wet: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the dough tender.
- Prepare Filling: In a small bowl, combine the packed brown sugar and ground cinnamon. Mix well.
- Spread Butter on Dough: Spread the softened butter evenly over the surface of the dough, creating a base for the filling.
- Add Cinnamon Sugar: Sprinkle the cinnamon-sugar mixture evenly over the buttered dough to ensure flavorful filling.
- Roll Dough: Roll the dough into a tight log from one end, keeping the filling inside to form the rolls.
- Cut Rolls: Cut the log into 1-inch thick slices using a sharp knife or dental floss for clean cuts.
- Arrange in Pan: Place the sliced rolls into a greased 9×13 inch baking dish, leaving space between each roll for expansion.
- Let Rise: Cover the baking dish with a clean kitchen towel and let the rolls rise in a warm place for about 30 minutes until slightly puffy.
- Bake: Bake in the preheated oven for 25-30 minutes, or until golden brown and a toothpick inserted comes out clean.
- Cool: Let the rolls cool in the pan for about 10 minutes to set before glazing.
- Prepare Glaze: In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract, mixing until you reach your desired consistency.
- Glaze Rolls: Drizzle or spread the cream cheese glaze over the warm rolls before serving for a rich, sweet finish.
Notes
- Use very ripe bananas for best flavor and moisture.
- Do not overmix the dough to keep the rolls soft and tender.
- If the glaze is too thick, add a little more milk to reach desired consistency.
- You can prepare the rolls the night before and refrigerate after the rise, then bake fresh in the morning.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
