Description
Delight in these moist Banana Cinnamon Rolls topped with a luscious Peanut Butter Cream Cheese Frosting. This recipe combines ripe bananas in the dough and filling for natural sweetness and moisture, enhanced by warm cinnamon spices and a creamy, decadent peanut butter frosting. Perfect for a comforting breakfast or brunch treat that serves a crowd.
Ingredients
Dough
- 1 cup whole milk (warmed to 110℉/43℃)
- ½ cup granulated sugar (divided)
- 1 tablespoon active dry yeast
- 1 large egg (room temperature)
- ½ cup mashed banana (very ripe)
- ½ cup unsalted butter (melted)
- 1 teaspoon vanilla paste
- 5 ½ cups all-purpose flour (+ more as needed)
- ½ teaspoon kosher salt
Filling
- 1½ cups brown sugar (packed, light or dark)
- 2 tablespoons ground cinnamon
- ½ cup unsalted butter (very soft)
- 2-3 large bananas (perfectly ripe, sliced into ¼” rounds)
Topping
- ½ cup heavy whipping cream (for drizzling before baking)
Peanut Butter Cream Cheese Frosting
- 4 ounces cream cheese (softened)
- ¼ cup creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanilla paste
- 2-3 tablespoons heavy whipping cream
Instructions
- Activate Yeast: Add the warm milk, 1 tablespoon of sugar, and active dry yeast to a stand mixer bowl and stir briefly. Let it sit for 5 minutes until a foamy layer forms, indicating the yeast is active.
- Mix Dough Base: Add the remaining sugar, egg, mashed banana, melted butter, and vanilla paste into the yeast mixture. Using the dough hook, mix on low speed until combined.
- Add Flour and Salt: Incorporate 5 cups of flour and kosher salt into the mixture on low speed to moisten, resulting in a loose and wet dough.
- Knead Dough: Scrape sides of the bowl, then knead dough on medium-high speed for 5 minutes until smooth and elastic.
- Incorporate Remaining Flour: Mix in the remaining ½ cup flour on low until absorbed, then continue kneading on medium-high speed for 1 more minute until the dough pulls away from the bowl and is elastic but not sticky. Add more flour if necessary.
- First Rise: Transfer dough to a greased bowl, cover with plastic wrap or towel, and let it rise in a warm spot for about 1 hour until doubled. Alternatively, refrigerate overnight.
- Prepare Filling: In a bowl, mix brown sugar and ground cinnamon until evenly combined.
- Roll Out Dough: Turn dough onto a lightly floured surface and pat into a rectangle. Roll out evenly to a 12×24 inch rectangle.
- Spread Butter and Filling: Evenly spread soft butter over the dough, leaving ½ inch border on the short ends. Sprinkle cinnamon sugar mixture on top, then layer sliced bananas evenly.
- Shape Rolls: Starting from a long edge, roll dough tightly into a log. Place seam side down. Trim 1 inch off each edge and cut the log into 12 evenly sized rolls using dental floss or a knife.
- Second Rise: Place rolls in a pan, cover, and let rise in a warm place for 30 minutes until puffy and almost touching.
- Preheat Oven: Preheat oven to 350℉ (180℃).
- Drizzle Cream and Bake: Drizzle heavy whipping cream evenly over the rolls. Bake for 25-35 minutes until golden brown and cooked through.
- Make Frosting: While rolls bake, beat cream cheese and peanut butter in a mixer until smooth. Add powdered sugar and vanilla paste, then blend well. Gradually add heavy cream until achieving thick but spreadable consistency.
- Frost Rolls: Let rolls cool for 5 minutes after baking, then spread peanut butter cream cheese frosting evenly over the tops.
- Serve: Serve the cinnamon rolls warm or hot for best flavor and texture.
Notes
- Ensure the milk is properly warmed (110℉/43℃) to activate yeast effectively.
- If dough is sticky, add flour gradually to reach a tacky but not sticky texture.
- The use of ripe bananas adds both sweetness and moisture to the dough and filling.
- Dental floss is ideal for cutting rolls cleanly without squashing.
- For overnight rise, refrigerate dough covered and allow to come to room temperature before rolling.
- Store leftover rolls covered in the refrigerator and reheat gently before serving.
