Description
Banana bread meets cinnamon rolls! Soft, fluffy rolls packed with banana flavor, swirled with cinnamon, and topped with tangy cream cheese frosting.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Use an electric mixer or do it by hand.
- Add the Wet Ingredients: Beat in the mashed bananas, eggs, and vanilla extract until well combined.
- Combine the Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- First Rise: Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Combine Filling Ingredients: In a small bowl, combine the softened butter, brown sugar, cinnamon, and nutmeg. Mix until well combined and creamy.
- Roll Out the Dough: After the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
- Spread the Filling: Spread the cinnamon swirl filling evenly over the entire surface of the dough.
- Roll Up the Dough: Starting from one of the long edges, tightly roll up the dough into a log. Pinch the seam to seal it tightly.
- Cut the Rolls: Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices.
- Second Rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover the dish with plastic wrap and let the rolls rise again for about 30 minutes, or until they are puffy and almost doubled in size.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through. A toothpick inserted into the center of a roll should come out clean.
- Cool Slightly: Let the rolls cool in the baking dish for about 10-15 minutes before frosting.
- Cream the Cream Cheese and Butter: In a large bowl, cream together the softened cream cheese and butter until smooth and creamy.
- Add the Powdered Sugar: Gradually add the powdered sugar, beating until smooth.
- Add the Milk and Vanilla: Beat in the milk and vanilla extract until the frosting is smooth and creamy. Add more milk if needed to reach your desired consistency.
- Frost the Rolls: Spread the cream cheese frosting evenly over the warm cinnamon rolls.
- Serve Immediately: Serve the banana bread cinnamon rolls warm and enjoy!
Notes
- Use ripe bananas for the best flavor.
- Don’t overmix the dough.
- Let the dough rise properly in a warm place.
- Use softened butter for the filling and frosting.
- Don’t overbake the rolls.
- Variations: Add nuts, chocolate chips, or a caramel drizzle. Make it vegan by substituting ingredients.
- Storage: Store at room temperature for up to 2 days, in the refrigerator for up to 4 days, or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes