Banana Cinnamon Rolls
These are the best Banana Cinnamon Rolls! Indulge in an amazing fusion of flavors with these mouthwatering Banana Cinnamon Rolls. Pillowy soft dough that is infused with banana, swirled with a delicious cinnamon filling, and slices banana. They are topped with a deliciously tangy cream cheese frosting that perfectly balances out the sweet flavor of the banana
Equipment
Ingredients
DOUGH
- 225 g whole milk
- 30 g fresh yeast or 10 g active dry yeast or instant yeast
- 50 g granulated sugar
- 560 g all-purpose flour
- 1 egg
- 100 g mashed ripe banana about 1 medium bananas, but make sure you measure (½ cup)
- 1 teaspoon tsp salt
- 55 g butter room temperature ¼ cup
FILLING
- 100 g butter room temperature
- 100 g brown sugar
- 1 ½ tablespoon cinnamon
- 2 medium banana cut into thin slices
CREAM CHEESE FROSTING
- 35 g butter room temperature
- 70 g cream cheese
- 70 g powdered sugar
- 1 teaspoon vanilla extract
Instructions
DOUGH
- Heat up the milk until it’s lukewarm (37ºC / 100ºF). Crumble the fresh yeast into the bowl of a stand mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry active or instant yeast, let it bloom in the warm milk per instruction of the pack)225 g whole milk, 30 g fresh yeast
- Add the granulated sugar, all-purpose flour, egg, mashed banana and salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.50 g granulated sugar, 560 g all-purpose flour, 1 egg, 100 g mashed ripe banana, 1 teaspoon tsp salt
- Continue on medium speed and add the butter. This part looks messy but don’t worry. Once the butter is incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.55 g butter room temperature
- Add the dough to a clean large bowl, with a bit of vegetable oil, and cover the bowl with plastic wrap and a tea towel. Place it in a warm room temperature area in your house. Let it rise for 1 hour. See FAQ above for overnight rising.
CINNAMON FILLING
- While the dough rises, mix together all of the ingredients until one paste and set it aside.100 g butter, 100 g brown sugar, 1 ½ tablespoon cinnamon
ASSEMBLING
- After the first rise, it should now be double in size. Punch the air out of the dough and roll out your dough on a lightly floured surface into a 48x33 cm / 19x13 inch rectangle, so it is about 5 mm thick with a rolling pin. Spread first the cinnamon sugar filling over the dough in an even layer with a spoon or offset spatula. Then cut two medium sized bananas into thin slices and add them out over the dough. Roll it into a log from the short side.2 medium banana
- Using a piece of unflavored dental floss or a serrated knife cut 12 rolls.
- Place them in a 34 x 24 cm (13 x 9 inch) baking tray lined with parchment paper or butter and let them rise for a second time on the kitchen counter for 45 minutes under some plastic wrap and a tea towel.
- Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
- After the second rise, bake them for 24-27 minutes on the second lowest rack. For the last 5-10 minutes of the baking time, or when they start to become golden brown, cover the cinnamon rolls with aluminium foil, to prevent too much browning.
- Let them cool down while making the frosting.
CREAM CHEESE FROSTING
- In a mixing bowl, add all of the ingredients and mix it together for 2-3 minutes with a hand mixer or in a stand mixer.35 g butter, 70 g cream cheese, 70 g powdered sugar, 1 teaspoon vanilla extract
- Spread the frosting over the cinnamon rolls while they are still warm. They are ready to be enjoyed.
Nutrition
Calories: 408kcalCarbohydrates: 58gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 56mgSodium: 150mgPotassium: 151mgFiber: 2gSugar: 21gVitamin A: 530IUVitamin C: 1mgCalcium: 50mgIron: 2mg
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