More over banana bread. We have a new favorite banana recipe: banana cinnamon rolls!
I usually reserve cinnamon rolls for the colder autumn and winter months. I love making them using a buttery and soft brioche dough.
However, all that fat and sugar is not good for the summer. I can’t get away wearing cute sweaters and blazers during this 90 degree weather.
These banana cinnamon rolls are made with a leaner dough, giving you a little freedom to eat a couple and still manage to wear that bikini. (well, that’s what I tell myself)
Banana Cinnamon Rolls
The dough is airy and fluffy. Allowing the dough to rest in the refrigerator slows down the rising, creating a more delicate and even texture in the rolls.
Sometimes, doughs that are allowed to proof too fast (because they are placed in too warm of an environment) don’t have the necessary time to develop its structure and flavors.
I used regular mashed bananas, but if you’re feeling adventurous, I suggest roasting, caramelizing, or even flambe-ing the bananas with a little rum.
The ripe bananas provide a nice rounded sweetness that you can’t attain from plain sugar. Plus, bananas work so well with cinnamon.
This is a great recipe to make on one those less exciting Saturday nights when you decide to stay in. You’ll wake up whoever you’re living with to an intoxicating delicious aroma come Sunday morning.
|It might be a little tricky to roll up because of the filling, but take whatever goo that spills out and smear on top|
|I prefer baking these in a quarter sheet pan with extenders, but you can easily use a 13×9 in baking pan.|
Banana Cinnamon Rolls with Cream Cheese Glaze
- 2 1/2 cups all-purpose flour
- 1/2 cup cake flour
- 1 Tablespoon active dry yeast
- 1/3 cup granulated sugar
- 1/4 cup dry buttermilk powder
- 1 teaspoon fine sea salt
- 1 cup warm water, about 110 degrees F
- 5 Tablespoons unsalted butter, cut into small cubes, room temperature
Banana Cinnamon Sugar Filling:
- 2 ripe bananas, mashed
- 1/4 cup unsalted butter, softened, room temperature
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon instant espresso powder
Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 4 oz unsalted butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- Combine 1 cup of the all purpose flour, all the cake flour, yeast, granulated sugar and buttermilk powder in a stand mixer with the paddle attachment. Add the warm water and beat on medium speed for one minute. In a small bowl, whisk together remaining all purpose flour with the salt.
- Add the butter one piece at a time to the stand mixer. Add 1 cup of the remaining flour mixture and continue to mix for one minute.
- Switch to a dough hook attachment. Add in the remaining flour a little bit at a time, until the dough pulls away from the sides of the bowl. Knead on med-low until the dough is soft, smooth and springs back to touch.
- Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rise at room temperature for about an hour, or until almost doubled in size.
- Turn out the dough into a lightly floured surface. Roll dough to a 15 x 10 inch rectangle.
- To making filling: Mix together soft butter and mashed bananas. Spread evenly over dough. Whisk together sugar, cinnamon, and espresso powder. Sprinkle evenly over dough.
- Starting with 10 inch side, roll up tightly, pressing the edges to seal. Cut into 12 equal slices and place in a greased 13 x 9 inch pan. Cover with plastic wrap and refrigerate overnight.
- Let sit at room temperature 20-30 minutes before baking. Place the rolls in a cold oven and turn the heat to 350 degrees F. Bake until golden brown, about 20-30 minutes.
- To make glaze: Cream together cream cheese and butter. Add powdered sugar and vanilla. Mix until smooth. Spread over warm banana cinnamon rolls. Put remaining glaze in airtight container and keep refrigerated.
- Dough recipe adapted from The Williams-Sonoma Baking Book (Jelly Gem Breakfast Rolls)
- Leftover rolls should be placed in the fridge. Pop them in the microwave for 30 seconds and they’re as good as fresh.
|Leftover rolls should be placed in the fridge. Pop them in the microwave for 30 seconds and they’re as good as fresh.|
Reader Questions and Reviews
I’ve made these once (but with just a pecan, sugar and raisin filling instead of banana) and I’m thinking about making them again tonight so we can have them for breakfast tomorrow. But now I will follow your recipe and make them with bananas. Already looking forward to breakfast tomorrow ;-)
YUM! Make sure to use super ripe bananas :) Can I come over for breakfast?!
Sure! You’re more than welcome! ;-)
I see someone ate one of my two super ripe bananas that was on the fruit stand :( LOL! But there must be a way to take a normal ripe banana and turn it into a super-ripe one. I’ve read about that once. Let’s see if I can find it! Otherwise I have to come up with something or just use 1 banana…
I don’t drink and I am vegan but I live how beautiful you make your food. Much of it I can adapt for my families use. TY for you sharing your talent!
I just made these last night, and they turned out amazing!!! The dough is so soft and fluffy – i think this will be my new go-to cinnamon roll dough! I didn’t have any buttermilk powder on hand so I used regular milk powder, and it turned out okay! I must admit that nearly half of the filling spilled out when I cut the rolls, but i just spread it back on top of the dough. However, next time I make these I will half the frosting recipe, because it truly makes a ton!
Thanks for trying out the recipe! Yes, it’s a little tricking rolling these rolls because the banana filling is quite slippery! I usually just scoop up whatever falls out and plop it on top before baking :)
Where do you get buttermilk powder and what are extenders for pans? Where do you get them?
Buttermilk powder can be found in the baking section of most grocery stores (supermarkets). Pan extenders turn sheet pans into baking dishes (similar to a casserole pan). Pan extenders can be purchased online on Amazon or baking supply stores.