You Must Know
- These rolls freeze beautifully before or after baking
- The banana adds moisture that keeps these rolls soft for days
- Prepping the dough the night before and doing the second rise in the refrigerator makes these perfect for holiday mornings
The mashed banana is truly the star ingredient here. I discovered its magic when I accidentally added too much to a batch and found it created the most tender, flavorful dough I had ever made. Now I always make sure to have extra ripe bananas on hand just for these rolls.
Frequently Asked Questions
- → Can I make these rolls ahead of time?
- Yes, you can prepare the rolls the night before. Cover and refrigerate after shaping, then let them come to room temperature and rise before baking.
- → Can I use instant yeast instead of active dry yeast?
- Yes, you can substitute instant yeast. However, skip the step of activating it in warm milk and add it to the dry ingredients directly.
- → How can I make these rolls vegan?
- To make vegan banana cinnamon rolls, substitute plant-based milk, vegan butter, and a dairy-free cream cheese for the icing.
- → Can I use whole wheat flour instead of all-purpose flour?
- Yes, but whole wheat flour will make the rolls denser. Consider using a mix of half whole wheat and half all-purpose flour for better texture.
- → How should I store leftover cinnamon rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in the microwave for 15-20 seconds before serving.
Ingredients
→ Dough
→ Filling
→ Icing
Instructions
In a large bowl, mix warm milk with yeast and sugar. Let it sit for 5 minutes until foamy.
Add melted butter, eggs, salt, and mashed banana to the yeast mixture. Mix well.
Gradually add flour, stirring until the dough comes together. Knead on a lightly floured surface for about 10 minutes.
Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
In a bowl, combine butter, brown sugar, and cinnamon.
Roll out dough on a floured surface into a 20×14-inch rectangle. Spread the filling over the dough and sprinkle with walnuts, if using.
Roll up tightly from the long side. Cut into 12 rolls and place in a greased baking dish.
Cover and let rise again for 30 minutes. Preheat oven to 350°F (175°C).
Bake for 25-30 minutes until golden brown.
In a bowl, beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over warm rolls.
