Banana Bread Cinnamon Rolls
These Banana Bread Cinnamon Rolls combine the classic flavors of banana bread with the warm cinnamon swirl of cinnamon rolls, making them a delicious treat for any occasion.
Servings: 12 servings
Calories: 390kcal
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 1/2 cup melted unsalted butter
- 2 large eggs
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 cup mashed banana (about 2-3 medium bananas)
- 1/2 cup unsalted butter (softened for filling)
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup chopped walnuts (optional)
- 4 oz cream cheese (softened for icing)
- 1/4 cup unsalted butter (softened for icing)
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, mix warm milk, yeast, and granulated sugar. Let sit for 5 minutes until foamy.
- Add melted butter, eggs, salt, and mashed bananas. Stir until combined.
- Gradually mix in flour until a dough forms, then knead for 10 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- In a small bowl, mix softened butter, brown sugar, and cinnamon to make the filling.
- Roll dough into a 20x14 inch rectangle. Spread filling and sprinkle with walnuts if using.
- Roll up dough tightly from the long side and slice into 12 rolls. Place in a greased baking dish.
- Cover and let rise for another 30 minutes. Preheat oven to 350°F (175°C).
- Bake for 25–30 minutes or until golden brown.
- While baking, beat cream cheese, butter, powdered sugar, and vanilla until smooth to make icing.
- Spread icing over warm rolls and serve.
Notes
Substitute whole wheat flour for a nuttier flavor. Make the night before and refrigerate before baking. Store rolls up to 2 days at room temp or freeze for 3 months.
Nutrition
Calories: 390kcal | Fat: 18g