Banana Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough
01 -
4 ½–5 cups (540–600 g) of all-purpose flour, leveled with a spoon
02 -
6 Tablespoons (85 g) of unsalted butter
03 -
½ cup (100 g) of plain sugar
04 -
½ cup of banana puree (about a big banana)
05 -
1 ½ teaspoons of table salt
06 -
1 cup (240 ml) of warm milk (about 120-130°F)
07 -
2 ¼ teaspoons of quick-rise yeast
→ Filling and Assembly
08 -
2 ripe bananas, sliced thin
09 -
½ cup (107 g) of packed light brown sugar
10 -
4 Tablespoons (57 g) of soft butter (half a stick)
11 -
¼ cup (60 ml) of slightly warm heavy cream (to pour over rolls)
12 -
1 Tablespoon of ground cinnamon
→ Cream Cheese Frosting
13 -
4 ounces of cream cheese, brought to room temperature
14 -
1 teaspoon of vanilla flavoring
15 -
1 ½ cups (170 g) of powdered sugar
16 -
4 Tablespoons (57 g) of butter, softened
# Instructions:
01 -
Warm the milk, butter, and sugar together in a saucepan until the butter’s melted and the temp hits 120–130°F (105–110°F for dry yeast). Take off heat and cool it a bit.
02 -
Using a stand mixer’s paddle, blend 4 ½ cups of flour, yeast, and salt in the bowl. Pour the warm butter mixture in and add the banana mash, mixing until it becomes a rough dough.
03 -
Switch to a dough hook on the mixer and knead at medium strength for 6–8 minutes. Add more flour while needed (up to 5 cups max). The dough should feel a bit sticky yet elastic. If not using a mixer, knead by hand on a floured surface for 8–10 minutes.
04 -
Get a big bowl, grease it lightly, and put the dough in. Cover it up and place it in a cozy spot. Wait 1–1.5 hours till it doubles in size, longer if using dry yeast.
05 -
Dust a work surface lightly with flour, take the dough out, and roll it into a big rectangle about 18×12 inches.
06 -
Smear the butter all over the dough, leaving a small edge at the top untouched. Sprinkle the cinnamon and brown sugar mix on top evenly. Add banana slices over it.
07 -
Start rolling up the dough tightly from the longer edge. Seal the edge by pinching it. Cut into 12 pieces using floss, a serrated knife, or thread.
08 -
Put the rolls in a greased 9×13-inch baking dish with the cut side facing up. Cover them and let them puff up for 45 minutes (or around 75 minutes for active dry yeast).
09 -
Set your oven at 350°F (177°C). Pour the warmed heavy cream over the rolls. Bake for 30–35 minutes (until they’re golden). Let them cool for 20 minutes before icing.
10 -
Mix cream cheese and butter till it’s smooth. Slowly add powdered sugar, blending as you go. Add the vanilla and beat until fluffy. Spread it on the warm rolls.
# Notes:
01 -
To prep in advance, you can make the rolls and let them sit in the fridge overnight. Give them time to rise on the counter before baking.
02 -
You can freeze the rolls baked or unbaked for 3 months. Thaw in the fridge overnight, then bake.
03 -
A thermometer can help you double-check that your milk’s the right temp for the yeast.