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These banana bread cinnamon rolls combine the comforting flavors of classic banana bread with the soft, gooey texture of cinnamon rolls. Filled with brown sugar, cinnamon, and mashed banana, then topped with creamy cinnamon frosting and caramelized bananas, they make for a delightful brunch treat or a special weekend bake.
I first made these on a lazy Sunday morning when I had some overripe bananas to use up. The house filled with the smell of cinnamon and bananas, and they quickly became a favorite for family breakfasts.
Ingredients
- Mashed ripe banana: for natural sweetness and moist texture. Use very ripe bananas for best flavor and texture.
- Bread flour: provides the right gluten structure to create soft but sturdy rolls, ideal for yeast doughs. Use fresh, high-quality bread flour if possible.
- Instant yeast: helps the dough rise nicely without waiting too long. Check the freshness of your yeast for best results.
- Granulated sugar: to add sweetness and help yeast fermentation.
- Heavy cream and whole milk: create a rich, tender dough with a hint of dairy flavor. Use room temperature for better mixing and dough cohesion.
- Large egg: adds richness and helps bind the dough. Use a fresh egg at room temperature for best incorporation.
- Unsalted butter: softened, for richness in both the dough and filling. Use good quality butter for a clean taste.
- Brown sugar: in the filling adds deep molasses flavor and caramel notes.
- Cinnamon and nutmeg: create that classic spice aroma and warmth.
- Vanilla paste: boosts the aromatic depth, but pure vanilla extract works well too.
- Cornstarch: in the filling helps thicken the mixture for a gooey but not runny texture.
- Cream cheese, powdered sugar, and cinnamon: combine into a luscious frosting that finishes these rolls perfectly creamy and sweet.
Step by Step Instructions
- Sear the Bananas:
- Cook mashed ripe bananas over medium heat for twenty to twenty-five minutes until most liquid evaporates. Stir regularly to prevent sticking. This concentrates the banana flavor and helps prevent excess moisture in the dough. Set aside to cool.
- Make the Tangzhong:
- Whisk bread flour and water in the same pot, then cook over medium heat for two to three minutes while stirring constantly. The mixture should thicken into a smooth paste. Transfer to a bowl to cool. The tangzhong adds moistness and softness to the dough.
- Prepare the Dough Base:
- In a stand mixer bowl, combine bread flour, sugar, yeast, and salt. Add cream, a portion of the cooked mashed banana, milk, egg, and the cooled tangzhong. Knead on low speed for about two minutes until the dough just forms a rough ball.
- Incorporate Butter Slowly:
- With the mixer running on low, add softened butter one tablespoon at a time. Allow each to fully incorporate before adding more. Continue kneading for twelve additional minutes. The dough becomes smooth, elastic, and slightly sticky, ideal for a light crumb.
- Make the Filling:
- Mix softened butter, brown sugar, remaining cooked mashed banana, cinnamon, nutmeg, vanilla, and cornstarch together until smooth and creamy. This filling is sweet, fragrant, and thick enough to spread without dripping.
- Roll Out the Dough and Add Filling:
- Roll the dough on a floured surface into a rectangle about twenty-one by fifteen inches. Spread the filling evenly over the surface with a spatula.
- Cut and Shape Rolls:
- Use a pizza cutter or sharp knife to slice the dough into twelve strips, each about one and three quarter inches wide. Roll each strip tightly away from you and place them cut side down into a parchment-lined nine by thirteen inch pan.
- Allow to Rise:
- Cover the pan with plastic wrap and let the rolls rise for one to two hours in a warm spot, until doubled in volume. Meanwhile, preheat the oven to three hundred twenty-five degrees Fahrenheit.
- Bake the Rolls:
- Bake the cinnamon rolls for thirty to forty minutes. Check if done by measuring internal temperature; it should reach one hundred eighty-five degrees Fahrenheit. Remove from oven and let cool slightly before frosting.
- Prepare the Frosting:
- Beat cream cheese and butter together in a mixer until smooth. Gradually add powdered sugar and continue beating until light and fluffy. Stir in heavy cream, vanilla, and a pinch of cinnamon.
- Frost and Enjoy:
- After rolls have cooled for fifteen minutes, spread the cream cheese frosting generously on top. Optionally garnish with a dusting of cinnamon or caramelized banana slices. Serve warm.
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For me, mashed bananas bring that homey feel I love The aroma reminds me of cozy Sundays with my family gathered around the kitchen table sharing stories. This recipe transforms humble ingredients into a showstopping treat.
Storage Tips
- Keep leftover rolls in an airtight container at room temperature for up to two days or refrigerate for up to five days.
- For longer storage, wrap individual rolls tightly and freeze for up to three months. Thaw at room temperature and warm briefly in the oven before serving.
- Avoid refrigerating unfrosted rolls as it can dry them out faster.
Ingredient Substitutions
- If you do not have bread flour, all-purpose flour can work but the rolls may be a bit less chewy.
- You can substitute the heavy cream with whole milk for a lighter dough, though the texture may differ slightly.
- Instant yeast can be replaced with active dry yeast, but dissolve it first in warm water and allow it to proof for about five to ten minutes before adding.
- Replace vanilla paste with pure vanilla extract in equal amounts; the paste adds more visual flecks but extract works just as well.
Serving Suggestions
- These rolls are fantastic on their own with coffee or tea for breakfast or brunch.
- Add a side of fresh fruit or a green salad for a more balanced meal.
- They also make a great dessert accompanied by a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
Pro Tips
- Make sure your flour is measured correctly using the spoon-and-level method or kitchen scale to avoid dense rolls
- Do not skip the tangzhong; it makes the dough incredibly soft and helps keep the rolls fresh longer
- Knead the dough thoroughly to develop gluten but avoid overworking which can make rolls tough
Recipe FAQs
- → How do mashed bananas affect the dough texture?
The mashed bananas add natural moisture and sweetness, resulting in a soft, tender crumb and enhanced flavor depth.
- → What is the purpose of the tangzhong in this dough?
Tangzhong is a cooked flour and water mixture that helps keep the dough moist and creates a light, fluffy texture.
- → How should the rolls be stored after baking?
Store leftover rolls in an airtight container at room temperature for up to 5 days to maintain freshness.
- → Can I substitute cream cheese frosting with another topping?
Yes, a simple glaze made of powdered sugar and milk can be used, though cream cheese adds richness and balances the spices.
- → What is the best way to caramelize banana slices for garnish?
Sauté banana slices in a hot pan with a little butter and brown sugar until golden and caramelized, then add on top of the rolls.