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Banana Cinnamon Rolls

Banana Cinnamon Rolls Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 9 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 cup warm whole milk, about 110°F (43°C)
  • 2 ¼ tsp (1 packet) instant yeast
  • ¼ cup granulated sugar
  • 5 tbsp unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ½ cup mashed ripe banana (from about 1 large)
  • 3 ¼ cups all-purpose flour, spooned and leveled, plus more for dusting
  • 1 tsp fine sea salt
  • ⅓ cup unsalted butter, very soft
  • ¾ cup packed light brown sugar
  • 2 tbsp ground cinnamon
  • 4 oz cream cheese, softened
  • 3 tbsp unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1 to 2 tbsp milk

Method
 

  1. Whisk together the warm milk, yeast, and sugar. Stir in the melted butter, egg, and mashed banana, then mix in the flour and salt until a shaggy dough forms. Knead on a floured surface for 6 to 8 minutes until smooth and tacky.
  2. Place the dough in a greased bowl, cover, and let rise until nearly doubled, about 1 hour.
  3. Punch down the dough and roll it into a 14×10-inch rectangle. Spread the soft butter over it, then sprinkle with the brown sugar and cinnamon mixture. Roll up tightly from the long side and pinch the seam.
  4. Cut into 9 slices and arrange in a greased 9×9-inch pan. Cover and let rise until puffy, 30 to 40 minutes.
  5. Preheat the oven to 350°F (175°C). Bake for 22 to 25 minutes until golden. Beat together the cream cheese, butter, powdered sugar, vanilla, and milk for the frosting. Spread the frosting over the warm rolls and serve.

Notes

The rising times listed are for a warm kitchen. In a cold room, both rises can take longer. You’ll know the dough is ready when it looks visibly puffed and a gentle finger press leaves a dent. The frosting can be made a day ahead and refrigerated; let it soften at room temperature before spreading.