Banana Bread Cinnamon Rolls

Banana Bread Cinnamon Rolls

Ingredients

For the dough:

• 1 cup warm milk (about 40°C)
• 2 ¼ tsp active dry yeast (1 packet)
• ⅓ cup granulated sugar
• 2 ripe bananas, mashed (about 1 cup)
• 1 large egg
• ⅓ cup unsalted butter, melted
• 4 ½ cups all-purpose flour
• 1 tsp salt

For the filling:

• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 2 tbsp ground cinnamon
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

For the cream cheese glaze:

• 4 oz (115 g) cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract
• 2–3 tbsp milk (to thin)

Instructions

1. Activate yeast:
   In a bowl, mix warm milk, yeast, and 1 tbsp sugar. Let sit 5–10 min until foamy.
2. Make the dough:
   Add mashed bananas, egg, melted butter, remaining sugar, and salt. Stir in flour gradually until a soft dough forms. Knead for 8–10 min until smooth and elastic.
3. First rise:
   Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
4. Prepare filling:
   Mix softened butter, brown sugar, cinnamon, and vanilla.
5. Shape rolls:
   Roll dough into a rectangle (~16×12 in / 40×30 cm). Spread filling evenly, sprinkle nuts if using. Roll tightly from the long side and slice into 12 rolls.
6. Second rise:
   Arrange rolls in a greased baking dish. Cover and let rise 30–45 min until puffy.
7. Bake:
   Preheat oven to 180°C (350°F). Bake 25–30 min until golden brown.
8. Glaze:
   Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread over warm rolls.

✨ These rolls are extra soft thanks to the banana in the dough, with that gooey cinnamon-sugar swirl and tangy cream cheese topping.