Description
Banana Bread Cinnamon Rolls combine the best of two favorites—moist banana bread and classic cinnamon rolls—into one soft, sweet, swirled treat topped with a luscious glaze, perfect for brunch or a cozy indulgence.
Ingredients
- 2 ripe bananas, mashed
- 3 1/4 cups all-purpose flour (plus more as needed)
- 2 1/4 tsp active dry yeast
- 3/4 cup warm milk (about 110°F/43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 egg
- 1/2 tsp salt
- For the filling:
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
- For the glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
- 2 oz cream cheese (optional, for richer glaze)
Instructions
- In a small bowl, mix warm milk with 1 tbsp sugar and yeast; let sit 5–10 minutes until foamy.
- In a large bowl, mix mashed bananas, melted butter, egg, and salt. Stir in yeast mixture.
- Gradually add flour, mixing to form a soft dough. Knead on a floured surface for 6–8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 to 1.5 hours until doubled.
- Roll dough into a rectangle on a floured surface. Spread with softened butter and sprinkle with cinnamon sugar filling.
- Roll up tightly from the long side, slice into 12 rolls, and place in a greased 9×13-inch baking dish.
- Cover and let rise 30–45 minutes until puffy.
- Bake at 350°F (175°C) for 20–25 minutes until golden brown.
- Whisk glaze ingredients and drizzle over warm rolls.
Notes
- Add nuts like walnuts or pecans for crunch.
- Use sour cream or yogurt for extra richness in dough.
- Chocolate chips or a dash of nutmeg add a fun twist.
- If dough is sticky, add more flour a tablespoon at a time.
- Rolls can be made ahead and refrigerated overnight before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 18g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
