If you love the comforting flavors of banana bread and the delightful swirl of cinnamon rolls, then Banana Bread Cinnamon Rolls are perfect for you! These soft, fluffy rolls are packed with banana goodness and swirled with a sweet cinnamon filling. Topped with a creamy icing, they make for an irresistible treat that everyone will love.
Why Make This Recipe
Banana Bread Cinnamon Rolls are not just delicious; they are also a great way to use up those ripe bananas sitting on your countertop. This recipe combines two favorites into one, making your breakfast or dessert an exciting experience. Plus, the smell of fresh-baked cinnamon rolls wafting through your kitchen is hard to resist!
How to Make Banana Bread Cinnamon Rolls
Ingredients:
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 1/2 cup melted unsalted butter
- 2 large eggs
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 cup mashed banana (about 2-3 medium bananas)
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup chopped walnuts (optional)
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Directions:
- In a large bowl, combine warm milk and yeast. Let sit for 5-10 minutes until foamy.
- Add sugar, melted butter, eggs, salt, mashed banana, and 2 cups of flour to the yeast mixture. Stir to combine.
- Gradually add the remaining flour, mixing until a soft dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Punch down the dough and roll it out on a floured surface into a 16×12 inch rectangle.
- Spread the softened butter evenly over the dough.
- Mix brown sugar and cinnamon together, then sprinkle over the buttered dough. Add chopped walnuts if using.
- Starting at the long edge, roll the dough tightly into a log and pinch the seam to seal.
- Cut the log into 12 equal slices and arrange them in a greased baking dish.
- Cover and let rise for another 30 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes or until golden brown.
- While rolls bake, prepare the icing by beating cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Spread icing over warm rolls before serving.
How to Serve Banana Bread Cinnamon Rolls
Serve these delicious rolls warm. They are perfect for breakfast, brunch, or as a sweet treat anytime. You can enjoy them plain or go the extra mile with the cream cheese icing.
How to Store Banana Bread Cinnamon Rolls
To store leftover rolls, let them cool completely, then place them in an airtight container. They can be kept at room temperature for about 2 days or in the fridge for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
Tips to Make Banana Bread Cinnamon Rolls
- Make sure your milk is warm, but not hot, to properly activate the yeast.
- Knead the dough well to ensure your rolls are fluffy and light.
- For a fun twist, try adding a little cocoa powder to the cinnamon sugar mixture for a chocolatey flavor.
- If you want even more banana flavor, add extra mashed bananas to the filling.
Variation
You can switch up the nuts by using pecans instead of walnuts, or leave them out altogether. Additionally, try adding chocolate chips to the dough or filling for a delightful chocolatey twist!
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour. Keep in mind that the texture might be denser.
2. How ripe should the bananas be?
The best bananas for this recipe are brown and overly ripe because they are sweeter and easier to mash.
3. Can I prepare the rolls in advance?
Absolutely! You can prepare the rolls up to the point of the second rise, cover them, and refrigerate overnight. Let them come to room temperature before baking.
