Cinnamon Banana Rolls with Cream Cheese Frosting
Warm, fluffy cinnamon banana rolls topped with cream cheese frosting.
Ingredients
Main Ingredients
- 1 cup lukewarm milk about 120-130°F
- 6 tablespoons unsalted butter
- 0.5 cup granulated sugar
- 4.5 cups all-purpose flour spooned and leveled
- 2.25 teaspoons instant yeast
- 1.5 teaspoons salt
- 0.5 cup mashed banana about 1 large banana
- 4 tablespoons unsalted butter very soft
- 0.5 cup packed light brown sugar
- 1 tablespoon cinnamon
- 2 large bananas thinly sliced
- 0.25 cup heavy cream slightly warmed
- 4 ounces cream cheese softened to room temperature
- 4 tablespoons unsalted butter softened
- 1.5 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the milk, butter, and sugar. Heat until the butter melts and the mixture reaches 120°F-130°F. Remove from heat.
- In the bowl of a stand mixer with a paddle attachment, mix 4 ½ cups of flour, yeast, and salt. Add the melted butter mixture and mashed bananas. Stir until a shaggy dough forms.
- Switch to a dough hook attachment and knead at medium speed for 6-8 minutes. If the dough is sticky, add more flour a little at a time. If kneading by hand, turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Lightly grease a large bowl and place the dough inside, turning to coat. Cover and let rise until doubled in size, about 1 to 1 ½ hours.
- Turn the dough onto a floured surface and roll it into an 18x12 inch rectangle.
- Spread the softened butter over the dough, leaving a ½-inch border at the top. In a small bowl, mix the brown sugar and cinnamon, then sprinkle over the butter. Add the banana slices on top.
- Starting from the long edge, roll the dough tightly into a log. Pinch to seal. Cut the log into 12 equal rolls using a serrated knife or unflavored dental floss for clean cuts.
- Grease a 9”x13” baking dish. Place the rolls spiral side up in the dish. Cover and let rise in a warm place for 45 minutes until puffy.
- Preheat your oven to 350°F (177°C). Pour the warmed heavy cream over the rolls just before baking. Bake for 30-35 minutes until golden brown. Let cool in the pan for about 20 minutes.
- In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing on low speed until combined. Add the vanilla and beat on medium-high speed for 1-2 minutes until fluffy.
- Spread the cream cheese frosting over the warm cinnamon rolls, allowing it to melt slightly into the rolls.
Notes
For a fun twist, try adding chopped nuts or chocolate chips to the filling. Ensure your dough rises in a warm, draft-free area for the best results.