Description

This Banana Cinnamon Rolls Bread combines soft, banana-infused dough with a buttery cinnamon swirl and a rich cream cheese glaze. It is fluffy, comforting, and perfect for breakfast, brunch, or dessert.

Ingredients

1 packet (2¼ tsp) active dry yeast

1/4 cup warm milk (about 110°F / 43°C)

1/4 cup granulated sugar

1/4 cup melted butter

1 mashed ripe banana (about 1/2 cup)

1 egg

1/2 tsp salt

2 1/2 to 3 cups all-purpose flour

1/3 cup softened butter (for filling)

1/2 cup brown sugar

1 tbsp cinnamon

1/4 cup chopped pecans or walnuts (optional)

4 oz cream cheese, softened

1/4 cup butter, softened (for glaze)

1 cup powdered sugar

1/2 tsp vanilla

1–2 tbsp milk (to thin)

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Instructions

Stir the yeast into warm milk with a pinch of sugar and let it sit for 5 to 10 minutes until foamy.
In a large bowl, mix the yeast mixture with sugar, melted butter, mashed banana, egg, and salt. Gradually add flour until the dough pulls away from the sides of the bowl.
Knead the dough for 5 to 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
Mix brown sugar and cinnamon together for the filling.
Roll the dough into a 10×14-inch rectangle. Spread softened butter over the surface and sprinkle evenly with the cinnamon-sugar mixture. Add chopped nuts if using.
Roll the dough tightly from the long side into a log and slice into 9 to 12 rolls. Place in a greased baking dish.
Cover and let rise for 30 to 45 minutes until puffy. Preheat the oven to 350°F (175°C).
Bake for 20 to 25 minutes until golden brown and cooked through.
Mix cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread glaze over warm rolls before serving.

Notes

For extra sweetness, add chocolate chips to the filling.

Thin banana slices can be layered over the butter for stronger banana flavor.

Shredded coconut can replace nuts for a different texture.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheat individual rolls in the microwave for 15 to 20 seconds or warm covered in a 300°F oven for 10 minutes.

Baked rolls without glaze can be frozen for up to 2 months.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 380 kcal
Sugar: 28 g
Sodium: 220 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0.3 g
Carbohydrates: 54 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 55 mg