Cinnamon Banana Bread Rolls (Print Version)
# Ingredients:
→ Dough
01 -
0.5 teaspoon of salt
02 -
440 g of plain flour
03 -
1 medium-sized ripe banana, mashed (around 120 g)
04 -
60 g of unsalted, melted butter
05 -
50 g of white sugar
06 -
1 egg, large
07 -
7 g of active yeast (1 packet or about 2 1/4 teaspoons)
08 -
180 ml of milk, warmed to about 43°C
→ Filling
09 -
2 teaspoons of cinnamon, ground
10 -
115 g of softened, unsalted butter
11 -
100 g of packed brown sugar
→ Cream Cheese Frosting
12 -
28 g of softened butter
13 -
120 g of powdered sugar
14 -
15–30 ml of milk (use to adjust thickness)
15 -
1 teaspoon of vanilla extract
16 -
115 g of softened cream cheese
# Instructions:
01 -
In a big bowl, mix the yeast, warm milk, and 1 tablespoon of sugar. Leave it alone for about 5–10 minutes so it can get bubbly.
02 -
Put in the mashed banana, melted butter, egg, salt, the rest of the sugar, and about 250 g (2 cups) of the flour. Stir it together, and then slowly mix in the leftover flour (60 g at a time) until you get a dough that’s soft and a bit sticky.
03 -
Move the dough onto a floured surface and knead with your hands for 8–10 minutes until it’s smooth, or use your mixer with a dough hook on it for about 5–7 minutes.
04 -
Grease up a bowl and put the dough in. Cover it, leave it somewhere warm, and let it sit for about an hour or up to an hour and a half until it doubles in size.
05 -
Mix the brown sugar, softened butter, and ground cinnamon in a little bowl until it’s all blended.
06 -
After punching down the dough, roll it out into a rectangle (about 40×30 cm) on a floured counter. Spread the cinnamon-sugar filling evenly on top, leaving some space around the edges.
07 -
Roll the dough into a log, starting from one long edge. Slice it into 12 pieces, then place them cut-side up into a greased pan (23×33 cm).
08 -
Cover the pan and leave the rolls in a warm place for 30–45 minutes until they puff up.
09 -
Heat your oven to 175°C. Bake the rolls for about 20–25 minutes until they turn a nice golden color. Let them cool for a bit.
10 -
Blend the softened cream cheese and butter until smooth. Slowly add the powdered sugar, vanilla, and a small amount of milk until it’s creamy.
11 -
Spread the frosting over the rolls while they’re still a little warm, then enjoy!
# Notes:
01 -
If your bananas are very ripe and sweet, you might not need as much sugar for the dough.
02 -
Want extra texture? Toss in some raisins or chopped nuts with the filling.
03 -
These will keep for up to 2 days in a sealed container on your counter. If you pop them in the fridge, they’ll stay fresh for 5 days. Reheat gently before enjoying.