Description
These Banana Bread Cinnamon Rolls combine the moist sweetness of ripe bananas with the warm, comforting spice of cinnamon, rolled into soft, fluffy pastry. Perfect for breakfast or a sweet snack, these rolls are easy to prepare and bake to golden perfection.
Ingredients
Scale
Dough
- 3 ripe bananas (about 1 cup mashed)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup whole milk (or plant-based milk)
- 1 large egg
Filling
- 2 tsp ground cinnamon
- 1/4 cup unsalted butter, softened (for spreading)
- 1/4 cup brown sugar (for sprinkling)
Instructions
- Prepare the dough: Preheat the oven to 350°F (175°C). In a mixing bowl, mash the bananas until smooth. Add the all-purpose flour, baking powder, brown sugar, softened butter, milk, and egg. Mix until just combined to form a soft dough.
- Knead and roll out dough: Lightly flour a clean surface and knead the dough gently for about one minute to bring it together. Roll the dough into a rectangle approximately half an inch thick.
- Add filling: Spread softened butter evenly over the surface of the rolled dough. In a small bowl, combine ground cinnamon with brown sugar, then sprinkle this cinnamon-sugar mixture evenly on top of the buttered dough.
- Form the rolls: Starting from one edge, roll the dough tightly into a log. Slice the log into pieces about two inches wide, creating individual cinnamon rolls.
- Bake: Grease a baking dish and arrange the cinnamon rolls upright in it, spacing them slightly apart. Bake in the preheated oven for 20-25 minutes or until the rolls are golden brown. Allow them to cool slightly before serving.
Notes
- Ensure bananas are very ripe for the best sweetness and moisture.
- You can substitute whole milk with any plant-based milk for a dairy-free version.
- For extra richness, consider adding a cream cheese glaze after baking.
- If desired, sprinkle chopped nuts or raisins over the cinnamon sugar before rolling.
- Store leftovers wrapped at room temperature for up to 2 days or refrigerate up to 5 days.
