Description
Soft, sweet cinnamon rolls with a banana bread twist—rolled-up dough flavored with ripe bananas, cinnamon sugar, and a creamy glaze.
Ingredients
- 2 cups (240 g) all-purpose flour, plus extra for dusting
- 1 tsp instant yeast
- 2 Tbsp granulated sugar
- 1/2 tsp salt
- 3/4 cup mashed ripe banana (about 1 large banana)
- 1/4 cup warm milk (110°F/43°C)
- 2 Tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- Filling: 3 Tbsp melted butter, 1/3 cup brown sugar, 2 tsp ground cinnamon
- Glaze: 1 cup powdered sugar, 1–2 Tbsp milk, 1/2 tsp vanilla extract
Instructions
- In a bowl, whisk together flour, yeast, sugar, and salt.
- Mix mashed banana, warm milk, melted butter, and vanilla in a separate bowl.
- Combine wet and dry ingredients until a soft dough forms; knead for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot about 1 hour or until doubled.
- On a lightly floured surface, roll dough into a 12×8″ rectangle.
- Brush with melted butter and sprinkle brown sugar–cinnamon mixture evenly over dough.
- Starting at a long edge, tightly roll into a log. Pinch seam to seal.
- Cut into 8 rolls and place in a greased 8-inch round or square pan.
- Cover and let rise another 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes or until golden brown.
- While baking, whisk together glaze ingredients until smooth.
- Allow rolls to cool slightly, then drizzle glaze over warm rolls before serving.
Notes
- Use very ripe bananas for maximum sweetness and flavor.
- Warm milk should feel like body temperature—around 110°F.
- To lighten prep, use prepared cinnamon roll dough and swirl in mashed banana before filling.
- For richer flavor, substitute half of the milk with cream.
- Store cooled rolls in an airtight container for up to 2 days; gently reheat before serving.