Banana Cinnamon Rolls with Cream Cheese Glaze

banana cinnamon rolls topped with cream cheese glaze.

5 from 1 vote

Banana Cinnamon Rolls with Cream Cheese Glaze

A delicious spin on the classic cinnamon roll recipe. Soft and flavorful banana cinnamon rolls are filled with banana slices and brown sugar cinnamon butter mixture. Top with luscious cream cheese for a sweet finish!

Yield: 12 rolls

Prep Time20

Cook Time30

Dough Rest Time1 45

Total Time2 35

Course: Bread, Breakfast

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Dough:

½ cup warm water about 100-110℉
2 ¼ teaspoon active dry yeast (7 g)
¼ cup granulated sugar (50 g), divided
½ cup milk room temp
2 large eggs room temp
4 cups all-purpose flour (520 g)
1 teaspoon kosher salt
5 Tablespoons unsalted butter (70 g) cut into tablespoons, room temp

Filling:

2 medium bananas ¼-inch slices
¼ cup unsalted butter, (57 g) softened, room temperature
½ cup brown sugar (100 g), packed
1 Tablespoon ground cinnamon
pinch kosher salt
½ cup heavy cream, or half & half, optional **

Cream Cheese Glaze:

4 oz brick style cream cheese (113 g), room temp
½ cup unsalted butter (113 g), softened, room temp
1 cup powdered sugar (115 g)
1 teaspoon pure vanilla extract
pinch kosher salt

Instructions

Dough:

Sprinkle yeast over warm water. Add one teaspoon sugar and stir to combine. Let sit for 5 minutes to activate yeast. Mixture will bubble and expand.
In the bowl of a stand mixer fitted with a dough hook attachment, combine dissolved yeast mixture, remaining sugar, milk and eggs. Add3 cups flour and salt. Mix on low speed until dough starts to form.
Add the butter one tablespoon at a time to the stand mixer. Add 1 cup of the remaining flour mixture and continue to mix for one minute.
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, about 3 minutes.
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.
Punch down dough. Turn out the dough into a lightly floured surface. Roll dough to a 16x12-inch rectangle.

Filling:

Mix together soften butter, brown sugar, cinnamon, and salt to make a paste. Spread evenly over dough. Arrange banana slices in a single layer of cinnamon sugar mixture.
Starting at the longer side, roll dough into a tight log. Pinch the edges to seal log. Cut into 12 equal slices and place in a greased 13 x 9 inch pan. Cover with plastic wrap and let sit at room temperature for about 45 minutes until dough has puffed and risen.
Preheat oven to 350℉. Uncover dough. Pour optional heavy cream over risen rolls. Place rolls in the center rack of oven. Bake for 28-30 minutes, rotating pan midway through baking to ensure even cooking. Bake until bread is golden brown and the internal temperature registers at least 190℉. Remove from oven and let sit for 10-15 minutes before topping with glaze.

Glaze:

Beat together cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Mix until well combined. Spread over warm banana cinnamon rolls.

Notes

Adding the heavy cream before baking results in a softer, fluffier bread roll. You may use heavy cream, half and half, or whole milk.
Leftover rolls should be placed in the fridge. Pop them in the microwave for 20 seconds with a mug of water to reheat.

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