Mouthwatering Banana Rolls with Cinnamon

This recipe mixes the best parts of banana bread and cinnamon rolls into one amazing breakfast treat. The soft dough contains mashed bananas giving it a light fruit flavor that works so well with the sweet cinnamon filling. Once they're done baking, you'll have golden swirls that smell incredible - they're not quite banana bread, not quite cinnamon rolls, but something wonderfully new.

I came up with this idea when I needed something different to do with brown bananas besides making another loaf. At first my family wasn't sure about it, but now we can't imagine weekends without them - everyone hangs around the kitchen waiting for them to come out of the oven.

Ingredients

• For the Dough:

• 1 cup warm milk: Needs to be just warm enough to wake up the yeast (around 110°F) but not hot enough to kill it
• 2 1/4 teaspoons active dry yeast: This equals one store-bought packet and gives your dough its lift
• 1/2 cup granulated sugar: Helps feed the yeast and adds sweetness that complements the banana
• 1/2 cup melted unsalted butter: Brings a buttery richness to your dough; stick with unsalted so you can control the flavor
• 2 large eggs: They'll work better if they aren't cold from the fridge
• 1 teaspoon salt: Brings out all the other flavors and cuts the sweetness
• 4 cups all-purpose flour: Forms the foundation of your dough; unbleached tastes a bit better
• 1 cup mashed banana: You'll need 2-3 really ripe ones with dark spots for the strongest flavor

• For the Filling:

• 1/2 cup unsalted butter: Make sure it's soft enough to spread easily across your dough
• 1 cup brown sugar: You can use dark for deeper flavor or light if that's what you've got
• 2 tablespoons ground cinnamon: The fresher your cinnamon, the better your rolls will taste
• 1/2 cup chopped walnuts: They add a nice crunch that works really well with the banana flavor

• For the Icing:

• 4 oz cream cheese: Let it soften up first and it'll give your icing that slight tang that works magic with sweet rolls
• 1/4 cup unsalted butter: Softened to room temperature for the smoothest icing
• 1 1/2 cups powdered sugar: Makes your icing sweet and helps it set up nicely
• 1/2 teaspoon vanilla extract: Go for the real stuff if possible for the best flavor

Step-by-Step Instructions

Activate the Yeast:

Mix your warm milk with the yeast and sugar in a big bowl. Let it sit for about 5 minutes until you see foam forming on top. That foam tells you your yeast is good to go.

Create the Banana Base:

Stir the melted butter, eggs, salt, and mashed bananas into your foamy yeast mixture. Mix everything really well so the banana gets completely blended in with no lumps left. This banana mix is what makes these rolls so special.

Form the Dough:

Add your flour one cup at a time, stirring after each addition. At first it'll look rough but will come together as you go. When the dough stops sticking to the bowl, move it to a floured counter and knead it for about 10 minutes until it feels smooth and bounces back when you press it.

First Rise:

Put your dough in a greased bowl, flip it once so it gets coated all over, then cover it with a kitchen towel or plastic wrap. Find a warm spot in your kitchen and let it sit for about an hour until it doubles in size. It should look puffy when it's ready.

Prepare the Filling:

While you wait for the dough, mix together your soft butter, brown sugar, and cinnamon until it looks like a smooth paste. Keep it at room temperature so it stays easy to spread. The butter needs to be really soft but not melted.

Roll and Fill:

After your dough has doubled, punch it down to get rid of air bubbles. Flour your counter well and roll the dough into a big rectangle about 20x14 inches. Spread your filling all over, leaving a small border on one long edge. Scatter the walnuts on top if you're using them.

Shape the Rolls:

Start rolling from the long edge that has filling right to the edge. Roll it up tightly into a log and pinch the seam closed. Use a sharp knife or some dental floss to cut it into 12 even pieces about 1.5 inches thick.

Second Rise:

Put the rolls in a greased 9x13 baking dish with the cut sides facing up. Leave a bit of space between them. Cover them again and let them rise for 30 minutes until they look puffy. While you wait, heat your oven to 350°F.

Bake to Perfection:

Slide the rolls into your preheated oven and bake for 25-30 minutes until they turn golden brown on top. If you have a thermometer, the inside should reach about 190°F. They'll grow even more in the oven and start touching each other.

Frost and Serve:

While the rolls are still warm but not super hot, mix up your icing by beating the cream cheese, butter, powdered sugar, and vanilla until it's smooth and fluffy. Spread it all over the warm rolls so it melts slightly into all the nooks. They taste best when served right away.

Save Pin

The mashed banana really makes these rolls stand out. I found this out by accident when I tossed in too much banana one time and ended up with the most tender, flavorful dough ever. Now I always keep extra spotty bananas around just so I can make these whenever the mood strikes.

Common Questions

→ Can I get these ready the night before?

Absolutely. Just shape them, put them in your baking dish, cover and pop in the fridge overnight. Take them out to warm up and rise before you bake them.

→ Will instant yeast work instead of active dry?

Sure thing. When using instant yeast, just mix it straight into your dry ingredients and skip the step where you'd normally wake it up in warm milk.

→ How do I make these without animal products?

You can swap in non-dairy milk, plant-based butter, and dairy-free cream cheese for the topping to make these totally vegan.

→ Can I try whole wheat flour for this recipe?

You can, but your rolls won't be as light and fluffy. Try mixing half whole wheat and half regular flour for a better texture that's still wholesome.

→ What's the best way to keep leftovers?

Keep them in a sealed container on your counter for a couple days, or in your fridge for up to a week. Warm them in the microwave for a few seconds before you eat them.