Description
Delicious and soft Banana Bread Cinnamon Rolls combine the classic flavors of banana bread with the comforting spice of cinnamon rolls. This yeast-risen dough is enriched with mashed ripe bananas, creating a moist, flavorful bread rolled with a cinnamon-sugar filling and topped with a vanilla glaze. Perfect for breakfast or dessert, these rolls bake up golden and are irresistibly tender.
Ingredients
Scale
Dough
- 1 cup mashed ripe bananas (about 2 bananas)
- 2½ cups all-purpose flour
- 1 egg
- ¼ cup sugar
- 2¼ tsp instant yeast (1 packet)
- ¼ cup warm milk
- 3 tbsp melted butter
- ½ tsp salt
Filling
- ¼ cup softened butter
- â…“ cup brown sugar
- 1 tbsp cinnamon
Glaze
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Activate the yeast: In a bowl, combine ¼ cup of warm milk with 2¼ teaspoons of instant yeast. Let it sit for 5 minutes until the mixture becomes frothy, indicating the yeast is active. Then mix in 1 cup mashed bananas, 1 egg, ¼ cup sugar, 3 tablespoons melted butter, and ½ teaspoon salt.
- Make the dough: Gradually add 2½ cups all-purpose flour to the wet mixture, kneading until a soft dough forms. Knead thoroughly to develop structure. Cover the dough and let it rise for 1 hour or until it doubles in size.
- Prepare and roll the dough: Roll the risen dough into a large rectangle on a floured surface. Spread ¼ cup softened butter evenly over the dough. Sprinkle ⅓ cup brown sugar mixed with 1 tablespoon cinnamon over the butter layer to create the filling.
- Shape the rolls: Roll the dough tightly from one edge to the other to encase the filling. Using a sharp knife, cut the rolled log into 8 to 10 equal slices. Arrange the rolls cut side up in a greased baking dish, leaving some space between them.
- Second rise and bake: Allow the rolls to rise again in the baking dish for 30 minutes, so they puff up and become light and fluffy. Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until they are golden brown on top.
- Make and apply glaze: While the rolls bake, whisk together ½ cup powdered sugar, 1 to 2 tablespoons milk, and ½ teaspoon vanilla extract to create a smooth glaze. Drizzle the warm glaze over the fresh-out-of-the-oven cinnamon rolls and serve.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- If dough is sticky, dust hands and surface with flour while kneading.
- Warm milk should be around 110°F (43°C) to activate yeast without killing it.
- For thicker glaze, use less milk; add milk gradually to reach desired consistency.
- These rolls taste best served warm but can be stored in an airtight container for up to 2 days.
- Reheat rolls gently in the microwave before serving for a fresh-baked taste.
