Take two comfort food classics – banana bread and cinnamon rolls – and combine them into one utterly irresistible treat. These Banana Bread Cinnamon Rolls boast the warm, familiar flavors of ripe bananas and cinnamon, swirled within a soft, slightly dense dough reminiscent of your favorite banana bread. Topped with a simple cream cheese glaze, these rolls are a breakfast or dessert that will disappear quickly.
Prep Time: 30 minutes + 1 hour rise time
Cook Time: 25-30 minutes
Servings: 12
Cook Time: 25-30 minutes
Servings: 12
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 tsp salt
- 1/2 cup milk, warmed
- 1/4 cup melted butter
- 2 ripe bananas, mashed
- 1 egg
- For the Filling: 1/4 cup butter, softened
- 1/2 cup packed brown sugar
- 1 tbsp cinnamon
- For the Glaze: 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tbsp milk
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Step-by-Step Instructions
- In a large bowl, whisk together flour, sugar, yeast, and salt.
- In a separate bowl, combine warm milk, melted butter, mashed bananas, and egg.
- Add wet ingredients to dry ingredients and mix until a dough forms. Knead for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Roll dough out into a 12×18 inch rectangle. Spread with softened butter, then sprinkle with brown sugar and cinnamon.
- Roll dough up tightly and cut into 12 equal slices.
- Place rolls in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
- Bake at 350°F (175°C) for 25-30 minutes, or until golden brown.
- While rolls are baking, make the glaze by beating cream cheese, powdered sugar, and milk until smooth.
- Drizzle glaze over warm rolls and serve.
Expert Tips for Success
- Don’t overheat the milk, or it will kill the yeast.
- Use very ripe bananas for the best flavor.
- Don’t skimp on the filling – a generous layer of cinnamon-sugar is key.
- Ensure the rolls have enough space to rise in the baking dish.
- Let the rolls cool slightly before glazing, as the glaze will melt quickly on very hot rolls.
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Frequently Asked Questions
Q: Can I use overripe bananas?
A: Absolutely! The riper, the better – they’ll add more flavor and moisture.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and let it rise, then punch it down and refrigerate it overnight. Let it come to room temperature before rolling it out.
Q: What if I don’t have active dry yeast?
A: Instant yeast can be used as a substitute; you don’t need to proof it in water first.
Thank you for trying out this recipe! We hope you and your family enjoy it.
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