Banana Bread Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough
01 -
240 ml lukewarm milk (about 120-130°F)
02 -
85 g unsalted butter
03 -
100 g granulated sugar
04 -
540-600 g all-purpose flour, spooned and leveled
05 -
2¼ teaspoons instant yeast
06 -
1½ teaspoons salt
07 -
½ cup mashed banana (about 1 large banana)
→ Filling and Assembly
08 -
57 g very soft unsalted butter
09 -
107 g packed light brown sugar
10 -
1 tablespoon cinnamon
11 -
2 large bananas, thinly sliced
12 -
60 ml slightly warmed heavy cream
→ Cream Cheese Frosting
13 -
115 g cream cheese, softened to room temperature
14 -
57 g unsalted butter, softened
15 -
170 g powdered sugar
16 -
1 teaspoon vanilla extract
# Instructions:
01 -
In a medium saucepan, heat milk, butter and sugar until butter is melted and the temperature reaches 120-130°F (for instant yeast). Remove from heat.
02 -
In a stand mixer bowl with paddle attachment, combine 540 g flour, yeast and salt. Add the melted butter mixture and mashed bananas, stirring until a shaggy dough forms.
03 -
Switch to dough hook attachment and knead at medium speed for 6-8 minutes. Add additional flour if needed, but not exceeding 600 g total. The dough should feel smooth and elastic while remaining slightly tacky to touch.
04 -
Transfer dough to a lightly greased bowl, turning once to coat. Cover and let rise until doubled in size, approximately 1 to 1½ hours.
05 -
Turn dough onto a lightly floured surface and roll into an 18×12 inch rectangle. Spread softened butter over the surface, leaving a ½-inch border along the top long edge. Mix brown sugar and cinnamon in a small bowl, then sprinkle evenly over butter. Arrange banana slices on top.
06 -
Starting from the long edge with filling, tightly roll the dough into a log. Pinch seam to seal. Cut log into 12 equal rolls using a serrated knife or unflavored dental floss for cleaner cuts.
07 -
Place rolls spiral-side up in a greased 9×13-inch baking dish. Cover and let rise in a warm, draft-free place for 45 minutes until slightly puffy and nearly doubled in size.
08 -
Preheat oven to 177°C (350°F). Pour warmed heavy cream over rolls just before baking. Bake for 30-35 minutes until golden brown. Cool in pan for about 20 minutes before frosting.
09 -
Beat cream cheese and butter in a mixing bowl until smooth and combined, about 2 minutes. Gradually add powdered sugar, mixing on low speed. Add vanilla extract and beat on medium-high speed for 1-2 minutes until light and fluffy.
10 -
Spread frosting over rolls while they're still slightly warm so it melts partially into the rolls. Serve immediately or store covered at room temperature.
# Notes:
01 -
For active dry yeast, heat liquid mixture to 105-110°F instead and expect longer rise times.
02 -
The dough will be sticky at first but will become less sticky as you knead. Add extra flour sparingly to avoid dense rolls.
03 -
Dental floss creates cleaner cuts than a knife when slicing the dough log.