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banana filled cinnamon roll recipe

Banana Bread Cinnamon Rolls

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Prep Time 25 minutes
Cook Time 25 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 rolls

Equipment

  • 1 stand mixer with dough hook optional, can mix by hand
  • 2 large mixing bowls
  • 1 medium mixing bowl
  • 1 Small saucepan
  • 1 9x13 inch baking pan
  • 1 Rolling Pin
  • 1 Whisk
  • 1 Rubber spatula
  • 1 pastry brush
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 plastic wrap roll or 1 clean kitchen towel
  • 1 wire cooling rack

Ingredients
  

  • 3/4 cup warm milk about 43°C / 110°F
  • 2 1/4 teaspoon active dry yeast
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 cup mashed ripe banana about 2 medium bananas
  • 1 teaspoon vanilla extract
  • 1 4–4 1/2 cups all-purpose flour divided
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter very soft
  • 3/4 cup brown sugar packed
  • 2 tablespoon granulated sugar
  • 2 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans optional
  • 1/2 cup mini chocolate chips optional
  • 4 ounce cream cheese softened
  • 2 tablespoon unsalted butter softened
  • 1 cup powdered sugar sifted
  • 1 1–2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt

Instructions
 

  • In a large mixing bowl, whisk together warm milk, yeast, and 1 tablespoon of the granulated sugar, then let sit for 5–10 minutes until foamy.
  • Whisk in the remaining granulated sugar, melted butter, egg, egg yolk, mashed banana, and vanilla extract until smooth.
  • In a separate bowl, combine 4 cups of flour, salt, and ground cinnamon, then add this mixture gradually to the wet ingredients, stirring until a soft, slightly sticky dough forms.
  • Turn the dough onto a lightly floured surface and knead for 5–8 minutes, adding up to the remaining 1/2 cup flour as needed until the dough is smooth and elastic.
  • Place the dough in a lightly greased large bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm place for 1–1 1/4 hours or until doubled in size.
  • While the dough rises, stir together the softened butter, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl until you have a spreadable paste.
  • Once risen, punch down the dough gently and transfer it to a lightly floured surface.
  • Roll the dough into a rectangle about 30x40 cm (12x16 inches), keeping the thickness even.
  • Spread the cinnamon-sugar filling evenly over the dough, leaving a 1 cm (1/2 inch) border along one long edge.
  • Sprinkle chopped pecans and mini chocolate chips evenly over the filling, if using.
  • Starting from the long edge opposite the clean border, tightly roll the dough into a log, sealing the edge by pinching gently.
  • Trim the ends if uneven, then slice the log into 12 equal rolls using a sharp knife or dental floss.
  • Arrange the rolls cut side up in a greased 9x13-inch baking pan, leaving a little space between them.
  • Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise for 25–35 minutes, until puffed and touching.
  • While the rolls proof, preheat the oven to 175°C (350°F).
  • Bake the rolls for 22–27 minutes, or until lightly golden on top and an inserted center roll feels set but still soft.
  • Allow the rolls to cool in the pan on a wire rack for at least 15–20 minutes before glazing.
  • For the glaze, beat together cream cheese and butter until smooth, then add powdered sugar, vanilla, salt, and enough milk to reach a thick but pourable consistency.
  • Spread or drizzle the cream cheese glaze over the warm rolls, letting it melt slightly into the swirls.

Notes

For best results, use very ripe, spotty bananas for maximum sweetness and banana flavor, and add flour gradually so the dough stays soft rather than dry. If your kitchen is cool, let the dough rise in a slightly warm (but turned off) oven to help it double more reliably. You can prepare the rolls the night before up to the second rise, cover well, refrigerate, then bring to room temperature and let them puff before baking in the morning. Leftovers stay soft if tightly covered and can be refreshed with a brief warm-up in the microwave or low oven, and you can adjust the sweetness of the glaze by adding extra milk or powdered sugar to suit your taste.
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