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banana cinnamon peanut butter cream

Banana Bread Cinnamon Rolls with Peanut Butter Cream Cheese Frosting

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

Equipment

  • 1 large mixing bowl
  • 2 medium mixing bowls
  • 1 Small bowl
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 stand mixer with dough hook optional
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Rolling Pin
  • 1 9x13 inch baking pan
  • 1 sharp knife or bench scraper
  • 1 plastic wrap or clean kitchen towel
  • 1 wire cooling rack

Ingredients
  

  • 1 cup warm milk
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 cup mashed ripe banana
  • 1/4 cup unsalted butter melted and cooled
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg optional
  • 1/2 cup mashed ripe banana
  • 4 ounces cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 2–3 tablespoons milk as needed
  • 1/8 teaspoon salt

Instructions
 

  • In a large mixing bowl combine 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, mashed banana, melted butter, egg, and vanilla until smooth.
  • In a separate bowl combine flour, ground cinnamon, and salt, then add this dry mixture to the wet ingredients in two additions, stirring until a soft dough forms.
  • Knead the dough by hand on a lightly floured surface or with a stand mixer and dough hook for 5–7 minutes until smooth and slightly tacky.
  • Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for about 1 hour or until doubled in size.
  • While the dough rises, make the filling by stirring together softened butter, brown sugar, cinnamon, nutmeg, and mashed banana until well combined.
  • Grease a 9x13-inch baking pan and set it aside.
  • Punch down the risen dough and transfer it to a lightly floured surface.
  • Roll the dough into a rectangle about 12x18 inches, with the long side facing you.
  • Spread the banana cinnamon filling evenly over the dough, leaving a 1/2-inch border along the long edge farthest from you.
  • Starting from the long edge closest to you, tightly roll the dough into a log, pinching the seam to seal.
  • Using a sharp knife or bench scraper, cut the log into 12 equal pieces.
  • Arrange the rolls cut side up in the prepared baking pan, leaving a little space between each roll.
  • Cover the pan loosely with plastic wrap or a towel and let the rolls rise for 30–40 minutes, or until puffy and nearly touching.
  • Preheat the oven to 350°F while the rolls finish their second rise.
  • Bake the rolls for 22–25 minutes, or until lightly golden on top and cooked through in the center.
  • Place the pan on a wire rack and let the rolls cool for at least 15–20 minutes before frosting.
  • For the frosting, beat together cream cheese, butter, and peanut butter in a medium bowl until smooth and creamy.
  • Add powdered sugar, vanilla, and salt, then beat until thick and smooth, adding milk 1 tablespoon at a time until a spreadable consistency is reached.
  • Spread the peanut butter cream cheese frosting generously over the warm (not hot) rolls.

Notes

For best texture, use very ripe bananas with plenty of brown spots, as they add more sweetness and moisture to both the dough and filling, and resist adding extra flour even if the dough feels slightly sticky since a softer dough yields fluffier rolls. Letting the dough rise in a gently warm, draft-free spot (such as an oven with the light on) will help it double reliably, and if your kitchen is cool, the rise may simply take longer, so watch the dough rather than the clock. To make ahead, assemble the rolls in the pan, cover tightly, and refrigerate overnight, then bring to room temperature for about 45 minutes before baking. If you prefer less sweetness, frost just before serving and use only half the frosting, storing the rest in the fridge for another batch or as a spread for toast or waffles.
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