Banana Cinnamon Rolls
User Reviews
5.0
3 reviews
Excellent
Banana Cinnamon Rolls
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These banana bread cinnamon rolls are soft, gooey, and super easy to make. You only need one bowl, and they’re topped with tangy cream cheese frosting. Perfect for breakfast, dessert, or a snack!
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Ingredients
The Dough:
- 1 cup milk any type but I like 2%
- ½ cup melted butter
- 1 (1.25 oz) package of instant yeast
- ¼ cup coconut sugar OR brown sugar
- ¼ cup mashed banana about ½ ripe banana
- 2 ¾ cups bread flour
- ½ teaspoon salt
The Filling:
- 1 cup coconut sugar OR brown sugar
- 2 tablespoon cinnamon
- ¼ cup softened butter
- 1 banana sliced thin
- Remaining mashed banana
The Cream Cheese Frosting:
- 1 (8 oz) block light cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoon milk any type, nut or oat
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Instructions
- Start by greasing a 9x13-inch baking dish.
- Activate the Yeast: To activate the yeast, heat the milk to 110°F by microwaving it in 5-10 second increments. Sprinkle the yeast on top of the warm milk and let it sit for 10 minutes until it becomes foamy. Once activated, whisk in the melted butter and coconut sugar.
- Make the Dough: Combine the bread flour and salt in a bowl. Then, add the wet ingredients to the dry ingredients and mix with a spatula until a dough ball forms.
- Proof the Dough: Cover the bowl tightly with plastic wrap and a dish towel, then place it in a warm area, like the microwave, allowing it to proof for 45 minutes to 1 hour, or until the dough has doubled in size.
- Make Filling: While the dough is proofing, prepare the cinnamon sugar filling by mixing the cinnamon and sugar together.
- Shape the Dough: Flour a large surface and turn out the proofed dough onto it. If the dough is sticky, add more flour in small increments, up to ½ cup (I would start with ¼ cup). Gently knead for 30 seconds to 1 minute. Form the dough into a large rectangle using your hands (it should be ¼ inch thick).
- Add Butter: Spread the softened butter evenly over the dough.
- Add Sugar + Banana: Then sprinkle the cinnamon sugar mixture on top and layer with thinly sliced bananas.
- Roll + Cut: Now, Roll the dough up from the long end (hot-dog style) and seal the edge gently. Using a sharp serrated knife or piece of floss, carefully cut 12 individual 2-inch rolls.
- Add to Dish: Place each cinnamon roll into the greased 9×13 inch dish and cover them loosely with plastic wrap.
- Preheat Oven: Preheat your oven to 350°F and let the rolls sit on top of the oven or in a warm spot while it preheats.
- Bake: Bake for 22 - 25 minutes, or until the rolls are puffed and golden.
- Cream Cheese Frosting: For the cream cheese frosting, beat the softened cream cheese and butter together until smooth, then gradually add powdered sugar, salt, vanilla, and milk, mixing until creamy.
- Serve: Once the cinnamon rolls are out of the oven and still warm, frost them with the cream cheese frosting and serve with banana slices if desired. Enjoy!
Notes
- Bread Flour: All-purpose flour works fine, but the texture will be a bit softer.
- Instant Yeast: If you don’t have instant yeast, you can use active dry yeast instead—just be sure to proof it first! Mix the active dry yeast with warm milk and a bit of coconut sugar, and let it sit for about 15 minutes to activate before adding it to your dough. This way, you’ll still get those fluffy, delicious cinnamon rolls!
- DAIRY-FREE: Use coconut oil or vegan butter instead of the butter, and use dairy-free milk and cream cheese shread.
- Storing: If you plan to eat the cinnamon rolls within 1-2 days, store them in an airtight container at room temperature. This will keep them soft and prevent them from drying out. For more extended storage, you can refrigerate the cinnamon rolls. Place them in an airtight container or wrap them tightly in plastic wrap. They will stay fresh for up to a week but may become slightly drier.
- Freezing Unbaked Cinnamon Rolls: If you want to freeze unbaked cinnamon rolls, prepare them up to the point of placing them in the baking dish. Once shaped, please put them in the dish and cover them tightly with plastic wrap. Freeze until solid, then transfer to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
- Baking: When ready to bake, remove the rolls from the freezer and let them thaw in the refrigerator overnight. Then, allow them to rise at room temperature for about 30-45 minutes before baking as directed.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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