Banana Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough
01 -
½ cup mashed banana (roughly 1 big banana)
02 -
1½ teaspoons salt
03 -
2 ¼ teaspoons instant yeast
04 -
4 ½ to 5 cups (540–600 g) all-purpose flour (ensure it's measured correctly)
05 -
½ cup (100 g) regular white sugar
06 -
6 tablespoons (85 g) unsalted butter
07 -
1 cup (240 ml) lukewarm milk (120–130°F)
→ Filling and Assembly
08 -
¼ cup (60 ml) slightly warmed heavy cream (poured on top before they bake)
09 -
2 ripe bananas, sliced thinly
10 -
1 tablespoon cinnamon powder
11 -
4 tablespoons (1/2 stick, 57 g) very soft, unsalted butter
12 -
½ cup (107 g) packed light brown sugar
→ Cream Cheese Frosting
13 -
1 teaspoon vanilla extract
14 -
1 ½ cups (170 g) powdered sugar
15 -
4 tablespoons (57 g) softened unsalted butter
16 -
4 ounces softened cream cheese
# Instructions:
01 -
Pop milk, butter, and sugar into a small pot over medium heat. Stir until the butter melts and temp hits 120–130°F. If using active dry yeast, aim for just 105–110°F. Turn off heat and let it cool a little.
02 -
In your stand mixer, add 4 ½ cups flour, yeast, and salt. Pour the warm butter mixture on top, toss in the mashed banana, and stir it together until a rough dough forms.
03 -
Switch to the dough hook on your mixer. Let it knead at medium speed for 6-8 minutes. Sprinkle in extra flour (up to 5 cups total) if it feels too sticky. If using your hands, knead for about 8-10 minutes on a floured counter until it's stretchy and smooth.
04 -
Coat a big bowl lightly with oil or butter. Drop the dough in, cover it up, and leave it somewhere warm and draft-free. Let it hang out there for an hour or so until it puffs up nicely.
05 -
Grab the dough and roll it flat on a lightly floured counter. You’re aiming for a rectangle that's about 18×12 inches.
06 -
Run a knife over your butter to spread it across the dough, leaving the top edge bare by about half an inch. Stir cinnamon and brown sugar in a small bowl, then dust that mixture evenly all over. Throw on sliced bananas next.
07 -
Start rolling the dough from the longer side, making a tight, neat log. Use thread, unflavored floss, or a serrated knife to slice it into 12 even pieces.
08 -
Grease a 9×13 inch pan and arrange the rolls inside, swirl side facing up. Cover them and let them sit for 45 minutes in a warm spot (or 75 minutes if your yeast is the slower kind).
09 -
Turn your oven to 350°F (177°C). Pour that warmed heavy cream over the rolls just before they go in. Bake for 30–35 minutes until they’re golden on top. Let them cool for about 20 minutes before frosting.
10 -
Whip cream cheese and butter together until they're smooth and creamy. Add powdered sugar bit by bit, then mix in vanilla. Spread on the rolls while they're still a little warm.
# Notes:
01 -
You can prep the rolls and pop them in the fridge overnight. Just let them sit at room temperature to rise before baking.
02 -
Freeze baked or unbaked rolls for up to 3 months. When ready, thaw them in the fridge the night before reheating.
03 -
Use a thermometer to double-check milk temperature so the yeast does its thing properly.