Banana Bread Cinnamon Rolls (Print Version)

Soft banana-infused dough spiraled with cinnamon sugar, baked until golden and drizzled with sweet icing.

# What You’ll Need:

→ Dough

01 - 1 cup mashed ripe bananas (approximately 2 large bananas)
02 - 2 3/4 cups all-purpose flour
03 - 1/4 cup granulated sugar
04 - 2 1/4 teaspoons active dry yeast (1 packet)
05 - 1/4 cup unsalted butter, melted
06 - 1/2 cup warm milk (approximately 110°F)
07 - 1/2 teaspoon salt
08 - 1 large egg

→ Filling

09 - 2 tablespoons unsalted butter, softened
10 - 1/2 cup brown sugar, packed
11 - 2 teaspoons ground cinnamon

→ Icing

12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons milk

# How to Make It:

01 - In a large bowl, whisk together the warm milk, yeast, and a pinch of granulated sugar. Let sit for 5 minutes until foamy.
02 - Add mashed bananas, melted butter, egg, granulated sugar, and salt to the yeast mixture. Stir until well combined.
03 - Gradually mix in the flour until a soft, slightly sticky dough forms. Turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
04 - Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, approximately 1 hour.
05 - Punch down the dough and roll it out on a floured surface into a rectangle approximately 14 by 9 inches. Spread the softened butter evenly over the dough. Sprinkle with brown sugar and cinnamon.
06 - Starting from the longer side, roll up the dough tightly into a log. Slice into 9 equal rolls.
07 - Place the rolls in a greased 9-inch square or round baking dish. Cover and let rise for 20 minutes while you preheat the oven to 350°F.
08 - Bake for 25 minutes, or until golden brown and cooked through.
09 - While rolls cool slightly, whisk together powdered sugar and milk to make a smooth icing. Drizzle over the warm rolls before serving.

# Additional Tips::

01 -
  • The banana keeps the dough impossibly soft even when they cool down, so no dry crumbs ending up in your coffee cup.
  • You get to eat warm cinnamon rolls without waiting all day, since banana dough rises faster than traditional versions.
  • That creamy icing melting into the warm rolls creates this moment of pure comfort that tastes homemade but feels fancy.
02 -
  • Overripe bananas that look almost too dark are exactly what you want, because green bananas contribute starch instead of sweet flavor and moisture.
  • If your rolls don't rise noticeably during the second proof, your kitchen is too cold, so turn on the oven light or find a warmer spot next time.
03 -
  • Room temperature banana dough rises faster than cold dough, so keeping your kitchen between 75 and 80 degrees actually shaves time off your total wait.
  • If you forget to drizzle the icing while the rolls are warm, you can reheat them gently in a low oven for five minutes, and the warmth softens them back to fresh-from-the-pan texture.
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