Banana Bread Cinnamon Rolls

 

Ingredients:

Dough:

¾ cup warm milk (110°F/43°C)

2¼ tsp (1 packet) active dry yeast

¼ cup granulated sugar

1 ripe banana, mashed

1 egg

¼ cup unsalted butter, melted

3¼ cups all-purpose flour

½ tsp salt

½ tsp cinnamon

Filling:

½ cup brown sugar (light or dark)

1 tbsp cinnamon

¼ cup unsalted butter, softened

½ cup mashed ripe banana (optional for extra banana flavor)

Cream Cheese Icing:

4 oz cream cheese, softened

2 tbsp unsalted butter, softened

¾–1 cup powdered sugar

1 tsp vanilla extract

Pinch of salt

Splash of milk (if needed for consistency)

 

Instructions:

1. Activate the yeast:

In a large bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.

2. Make the dough:

Add mashed banana, egg, and melted butter to the yeast mixture. Mix well.

Add flour, cinnamon, and salt. Mix until a soft dough forms. Knead for 5–7 minutes (by hand or using a dough hook) until smooth and elastic.

Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours or until doubled in size.

3. Make the filling:

Mix together brown sugar and cinnamon in a bowl. If using mashed banana in the filling, keep that separate.

4. Assemble the rolls:

Punch down dough. Roll into a 14×9 inch rectangle on a floured surface.

Spread softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly. Optionally, dot or spread the mashed banana across for a gooier center.

Roll up tightly from the long edge. Slice into 9–12 rolls.

Place rolls in a greased baking dish. Cover and let rise again for 30–45 minutes.

5. Bake:

Preheat oven to 350°F (175°C). Bake for 22–28 minutes, until golden brown.

6. Make the frosting:

Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt. Adjust consistency with a little milk if needed.

7. Finish:

Spread icing on warm rolls and serve.