Banana Bread Cinnamon Rolls 

These Banana Bread Cinnamon Rolls are a delightful fusion of two beloved treats: the moist, comforting texture of banana bread and the sweet, spiced layers of cinnamon rolls. The dough is enriched with ripe bananas, eliminating the need for eggs, making them a perfect option for those seeking an eggless indulgence. Filled with brown sugar, cinnamon, and fresh banana slices, then topped with a luscious cream cheese frosting, these rolls offer a decadent breakfast or dessert experience. They can be prepared the night before, allowing for a leisurely morning bake.

Ingredients:

For the Dough:

• 1 cup (240 ml) whole milk, lukewarm (120–130°F)
  
  

• 6 tablespoons (85 g) unsalted butter
  
  

• ½ cup (100 g) granulated sugar
  
  

• 4½–5 cups (540–600 g) all-purpose flour, spooned and leveled
  
  

• 2¼ teaspoons instant yeast
  
  

• 1½ teaspoons salt
  
  

• ½ cup mashed ripe banana (about 1 large banana)
  
  

For the Filling:

• 4 tablespoons (57 g) unsalted butter, softened
  
  

• ½ cup (107 g) packed light brown sugar
  
  

• 1 tablespoon ground cinnamon
  
  

• 2 large bananas, thinly sliced
  
  

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
  
  

• 4 tablespoons (57 g) unsalted butter, softened
  
  

• 1½ cups (170 g) powdered sugar
  
  

• 1 teaspoon vanilla extract
  
  

Directions:

1. Prepare the Dough:
   In a medium saucepan, heat the milk, butter, and sugar until the butter is melted and the mixture reaches 120–130°F (49–54°C). Remove from heat. In the bowl of a stand mixer, combine 4½ cups flour, yeast, and salt. Add the milk mixture and mashed banana, stirring until a shaggy dough forms. Switch to the dough hook and knead on medium speed for 6–8 minutes, adding more flour if necessary, until the dough is smooth and slightly sticky. Cover the bowl and let the dough rise in a warm place for 1 to 1½ hours, or until doubled in size.
   
   

2. Assemble the Rolls:
   Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 18×12-inch rectangle. Spread the softened butter over the dough, leaving a ½-inch border at the top edge. In a small bowl, mix the brown sugar and cinnamon, then sprinkle evenly over the buttered dough. Place the sliced bananas on top. Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal and cut into 12 equal rolls. Place the rolls in a greased 9×13-inch baking dish, cover, and let rise for 45 minutes until puffy.
   
   

3. Bake the Rolls:
   Preheat the oven to 350°F (177°C). Pour the slightly warmed heavy cream over the rolls just before baking. Bake for 30–35 minutes, or until golden brown. Let cool in the pan for about 20 minutes.
   
   

4. Prepare the Frosting:
   In a large bowl, beat the softened cream cheese and butter on medium-high speed until smooth and combined. Gradually add the powdered sugar, beating on low until incorporated, then increase speed to medium-high and beat for 1–2 minutes until fluffy. Mix in the vanilla extract.
   
   

5. Frost and Serve:
   Spread the cream cheese frosting over the slightly warm rolls, allowing it to melt into the crevices. Serve immediately, or store in an airtight container in the refrigerator for up to 5 days. Reheat individual rolls in the microwave for 10–15 seconds before serving.
   
   

Nutritional Information (per serving):

• Calories: Approximately 511 kcal
  
  

• Protein: 8g
  
  

• Fat: 22g
  
  

• Carbohydrates: 73g
  
  

• Fiber: 3g
  
  

• Sugar: 35g