🍌 Banana Bread Cinnamon Rolls 🌀
Ingredients
For the Dough:
1/2 cup (120ml) whole milk, warmed to about 110°F (43°C)
2 1/4 teaspoons (one 1/4-oz packet) active dry yeast
1/4 cup (50g) granulated sugar
3 tablespoons (42g) unsalted butter, melted and slightly cooled
1 large egg, at room temperature
1/2 cup (about 1 large) very ripe banana, mashed until smooth
3 cups (360g) all-purpose flour, plus more for dusting
1/2 teaspoon fine sea salt
For the Filling:
1/4 cup (56g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light brown sugar
1 1/2 tablespoons ground cinnamon
1/4 cup (about 1/2 medium) very ripe banana, mashed
For the Cream Cheese Glaze (Optional):
4 ounces (113g) full-fat cream cheese, softened
1/4 cup (56g) unsalted butter, softened
1 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1-2 tablespoons milk, as needed for consistency
Instructions
Activate the Yeast: In the bowl of a stand mixer fitted with a paddle attachment, combine the warmed milk, yeast, and a pinch of the granulated sugar. Let it sit for 5-7 minutes until foamy.
Make the Dough: To the yeast mixture, add the remaining sugar, melted butter, egg, and 1/2 cup of mashed banana. Mix on low speed until combined. Switch to the dough hook attachment. Add the flour and salt. Knead on medium-low speed for 5-7 minutes, until the dough is soft and slightly tacky but pulls away from the sides of the bowl. If it's too sticky, add an additional tablespoon of flour at a time.
First Rise: Form the dough into a ball. Place it in a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Prepare Filling and Pan: While the dough rises, mix the softened butter, brown sugar, and cinnamon for the filling in a small bowl until it forms a spreadable paste. Grease an 8x8-inch or 9-inch round baking pan.
Assemble the Rolls: Once risen, punch the dough down and turn it out onto a lightly floured surface. Roll it into a 10x14-inch rectangle. Spread the cinnamon-butter filling evenly over the entire surface, then drizzle and gently spread the additional 1/4 cup of mashed banana over the filling.
Roll and Cut: Starting from a long side, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut the log into 9 even rolls. Arrange the rolls, cut-side up, in the prepared pan.
Second Rise: Cover the pan with a towel and let the rolls rise again in a warm place for 30-45 minutes, until puffy. Preheat your oven to 350°F (175°C).
Bake: Bake the rolls for 25-30 minutes, or until the tops are golden brown and the centers are cooked through.
Glaze and Serve: While the rolls cool slightly, prepare the glaze. In a medium bowl, beat the cream cheese and butter together until smooth. Beat in the powdered sugar and vanilla. Add milk one tablespoon at a time until you reach a drizzle-able consistency. Drizzle the glaze over the warm rolls before serving.
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