I don’t know about you, but I am always looking for new ways to bake with bananas. I like banana bread, but there are only so many times that I can make it before I get bored with it.
And, since I’ve already done banana bread donuts, banana bread pancakes, and banana bread waffles, it was about time that I made banana bread cinnamon rolls (and I think I see banana bread scones in the future!)!
I obviously have a problem using bananas up in time, but I’m glad that this time I did let them get old. These banana bread cinnamon rolls are a nice change in flavor and texture from banana bread.
The rolls are light and airy with a delicate banana flavor. A bit of nutmeg added to the cinnamon filling brings out the flavor of the banana without being overpowering.
Instead of a normal cream cheese frosting, I thought I would mix it up by stirring in a little caramel sauce. Feel free to use your favorite brand. I wanted to keep it simple, so I didn’t make my own.
The sweetness of the caramel offsets the tangy cream cheese and is the perfect topping for banana baked goods (definitely need to do more with the banana and caramel combination).
Now I need to get bananas just to let them get old so I can experiment!
Banana Bread Cinnamon Rolls with Caramel Cream Cheese Frosting
Ingredients
For the Rolls
- 4 1/2 Cups bread flour, divided
- 2 1/4 teaspoons active dry yeast (I used Red Star Yeast)
- 1/4 Cup sugar
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1 Cup ripe bananas, mashed, about 3 medium (if you use overripe bananas, you may need to add more flour - see directions)
- 1 egg, room temperature
- 5 Tablespoons butter, melted and cooled
- 2/3 Cup milk, warmed to 120 degrees
- 1 Tablespoon cornstarch
For the Filling
- 3/4 Cup brown sugar
- 1 Tablespoon cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1/4 Cup butter, softened
For the Caramel Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 Cup butter, softened
- 2 Tablespoons caramel sauce/syrup (If you use thick caramel, you may need to add a tsp of milk to thin glaze)
- 1 Cup confectioner's sugar, sifted
Instructions
- In the bowl of a stand mixer (or a large bowl), combine 3 cups flour, yeast, sugar, salt, and baking powder.
- In a small bowl, whisk together mashed bananas, egg, and butter.
- Add warmed milk to flour mixture and combine until mostly incorporated. Add banana mixture, cornstarch, and another 1 Cup of flour. Beat until mostly combined. Switch out to a dough hook and beat until smooth and elastic. Dough will be stickier than most bread dough. (If you used very ripe bananas, you will want to add another 2-4 Tablespoons of flour to soak up the extra moisture.)
- Cover dough with a clean towel and allow to rise until doubled in size, about 1 hour.
- Return bowl to mixer and add remaining 1/2 Cup flour. Knead until combined and smooth. Turn dough out onto a well-floured surface. Dough will be sticky, so it is important that the surface is covered in flour. Knead dough a couple of times until it comes together.
- Roll dough out into a 16x22 inch rectangle. Spread softened butter over the top using a spatula or the back of a spoon. Stir together brown sugar, cinnamon, and nutmeg. Sprinkle over the top.
- Tightly roll up dough lengthwise. Cut into 12 pieces. Place pieces into a buttered 9x13 inch baking dish. Cover with a clean towel and allow to rise until doubled in size, about 45 minutes.
- Preheat oven to 350 degrees Fahrenheit. Bake for 20-25 minutes or until rolls just start to turn golden brown.
- Remove to a wire rack to cool slightly. While rolls are cooling, prepare glaze. Beat together cream cheese and butter until creamy. Add in caramel and confectioner's sugar. Beat until smooth. (This recipe makes enough for a thin layer of frosting on the rolls, feel free to double the recipe if you want more!)
- Spread on warm cinnamon rolls. Serve.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 485Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 59mgSodium: 281mgCarbohydrates: 75gFiber: 2gSugar: 32gProtein: 8g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.
This recipe is adapted from Cooking Classy.
TXKajun
Saturday 3rd of September 2016
I had a bunch of bananas that were at the perfect stage of ripeness for banana bread. I mushed them up and then thought that there must be another really good recipe out there for over ripe bananas than just banana nut bread. I ran across a couple of recipes for banana bread cinnamon rolls and this one sounded the best given the caramel cream cheese topping, so I gave it a try. I added a cup of toasted pecan bits to the filling and before rolling, I sliced a banana really thin and laid the pieces on the edge that I started rolling to make the roll....took about 4-5 rows. Rolled it tightly, sliced into about 16 rolls, 10 thick ones, 6 thin ones, and let rise a 2nd time. Baked as per the recipe. OUTSTANDING!! Be sure to make a double batch of the topping, though. It is absolutely decadent.
Thanks for a dynamite recipe! T
TXKajun
Saturday 3rd of September 2016
I had a bunch of bananas that were at the perfect stage of ripeness for banana bread. I mushed them up and then thought that there must be another really good recipe out there for over ripe bananas than just banana nut bread. I ran across a couple of recipes for banana bread cinnamon rolls and this one sounded the best given the caramel cream cheese topping, so I gave it a try. I added a cup of toasted pecan bits to the filling and before rolling, I sliced a banana really thin and laid the pieces on the edge that I started rolling to make the roll....took about 4-5 rows. Rolled it tightly, sliced into about 16 rolls, 10 thick ones, 6 thin ones, and let rise a 2nd time. Baked as per the recipe. OUTSTANDING!! Be sure to make a double batch of the topping, though. It is absolutely decadent.
Thanks for a dynamite recipe! T
Liz
Friday 2nd of October 2015
with a freezer full of over ripe banana's I was excited to try a new way to bake with banana's beside the usual breads and muffins. Sweet, doughy, cinnamon and the subtle flavor of banana will make this an addition to my baking favorites. My only question? To FROST or not!!
Kiki
Thursday 26th of March 2015
What a wonderful idea!! I just popped the rolls in the oven and they already smell delicious!! I filled them with chai-spices and chopped candied ginger! Can`t wait to taste them! Thanks for the great recipe!
Penny K
Monday 22nd of December 2014
Could this be made the night before and baked the next morning if put in the fridge overnight? I would like to have this Christmas morning but would like them fresh and warm.
Jessica@A Kitchen Addiction
Monday 22nd of December 2014
Yes, after you form them into rolls. Just cover and refrigerate. I would put the rolls in the oven while it preheats so that the rolls warm up and rise a bit before baking. Hope that helps!