Banana Cinnamon Roll Bake (Printable Version)
Soft rolls filled with banana, cinnamon, and brown sugar, finished with creamy cinnamon frosting and caramelized banana slices.
# Everything You’ll Need:
→ Banana Reduction
01 -
1 3/4 cups mashed ripe banana
→ Tangzhong
02 -
3/4 cup water
03 -
1/4 cup bread flour
→ Cinnamon Roll Dough
04 -
3 2/3 cups bread flour
05 -
1/3 cup granulated sugar
06 -
2 teaspoons instant yeast
07 -
1 teaspoon fine sea salt
08 -
1/3 cup heavy cream, room temperature
09 -
1/3 cup plus 1 tablespoon cooked mashed banana
10 -
1 tablespoon whole milk, room temperature
11 -
1 large egg, room temperature
12 -
Tangzhong (from above)
13 -
8 tablespoons unsalted butter, room temperature
→ Banana Bread Filling
14 -
8 tablespoons unsalted butter
15 -
2/3 cup cooked mashed banana (remaining)
16 -
3/4 cup brown sugar
17 -
2 tablespoons cinnamon
18 -
1/2 teaspoon nutmeg
19 -
1 teaspoon vanilla paste
20 -
2 teaspoons cornstarch
→ Cinnamon Cream Cheese Frosting
21 -
6 tablespoons unsalted butter, room temperature
22 -
4 ounces cream cheese, cold
23 -
1 cup powdered sugar
24 -
1 tablespoon heavy cream
25 -
1 teaspoon vanilla bean paste or extract
26 -
1/4 teaspoon ground cinnamon
# Steps to Cook:
01 -
Cook mashed bananas over medium heat for 20-25 minutes, stirring occasionally, until most of the liquid evaporates and bananas start sticking to the pan. Allow to cool; you should have approximately 1 cup of reduced bananas.
02 -
Whisk water and bread flour together in the same pot. Cook over medium heat, whisking constantly for 2-3 minutes until a paste forms. Transfer to a bowl and let cool until slightly warm.
03 -
In a stand mixer bowl, combine bread flour, granulated sugar, instant yeast, and fine sea salt. Add heavy cream, cooked mashed banana, whole milk, egg, and cooled tangzhong. Knead on low speed with dough hook for 2 minutes until a rough dough ball forms.
04 -
With mixer on low, add softened unsalted butter one tablespoon at a time, allowing full incorporation before adding more. Continue kneading for an additional 12 minutes until dough is smooth and elastic. Set aside.
05 -
Combine unsalted butter, brown sugar, remaining cooked mashed banana, cinnamon, nutmeg, vanilla paste, and cornstarch in a large bowl. Mix until smooth and uniform.
06 -
Line a 9x13-inch metal baking pan with parchment paper. Roll out dough on a lightly floured surface into a 21x15-inch rectangle. Spread the filling evenly over the dough. Cut into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip away from you and place rolls into the prepared pan.
07 -
Cover pan with plastic wrap and set aside to rise for 1 to 2 hours or until rolls double in size. Meanwhile, preheat oven to 325°F (162°C).
08 -
Bake rolls for 30-40 minutes or until center roll reaches an internal temperature of 185°F. Remove from oven and let cool on a wire rack for 15 minutes.
09 -
In a stand mixer bowl, beat cold cream cheese and unsalted butter until smooth. Gradually add powdered sugar and continue beating on low speed until light and fluffy. Mix in heavy cream, vanilla bean paste, and ground cinnamon.
10 -
Spread cream cheese frosting over warm rolls. Optionally, dust with cinnamon or garnish with caramelized banana slices before serving.
# Extra Suggestions:
01 -
Use the spoon-level method or a kitchen scale to measure flour accurately to ensure best results. Avoid scooping flour directly with the measuring cup.
02 -
Store leftover rolls in an airtight container for up to 5 days.