5 words. Fluffy. Banana. Bread. Cinnamon. Rolls. How long has it been since you made home-made cinnamon rolls? Fluffy Cinnamon Rolls are a must if it's been awhile, so why not give these Fluffy Banana Bread Cinnamon Rolls a try for a change! Great when you have some ripened bananas laying around and this is perfect for that!
It's also a wonderful treat for your weekend when you have family in town or you want an extra special treat or brunch!
. . . should I go on? I will!
These cinnamon rolls are so sinful, they should be named Temptress Banana Bread Cinnamon Rolls or something along those lines. Whoaaaaaa!
I think these were invented because banana bread and cinnamon rolls got together behind the scenes, if ya know what I mean, and now we have these delicious Fluffy Banana Bread Cinnamon Rolls! Yay!
It's so weird...It's been a long time since I've used yeast in any recipes! I used to bake bread all the time in my very younger years, as a kid and when I lived on a farm and made everything from scratch, from baby food to pasta to yeast rolls to cinnamon rolls!
These Fluffy Banana Bread Cinnamon Rolls are so fluffy and they melt in your mouth, just like you would imagine.
They have an awesome cream cheese frosting with pecans scattered about. There are even banana slices in the actual cinnamon rolls.
They have incredible cinnamon buttery flavor and they smell soooo amazing!
Do you love banana desserts? Never fear!
Fluffy Banana Bread Cinnamon Rolls
- 1 packet (2 ¼ tsp) fast acting yeast
- 1 cup almond milk
- 3 Tablespoons unsalted butter
- ⅓ cup sugar
- ¼ tsp salt
- 2 mashed ripe bananas + 1 banana for slicing thin to put in cinnamon rolls (2 ripe bananas = ½ cup)
- 2 ¾ cups flour
For the filling
- ¼ cup butter , melted, reserve 1 tablespoon for top of rolls before baking
- ⅓ cup sugar , reserve 1 tablespoon for the top of rolls before baking
- 1 Tbsp ground cinnamon
- 1 banana , for slicing thin to put in cinnamon rolls
- ½ cup pecans , rough or finely chopped (optional)
- 4 Tbsp unsalted butter , softened
- 2- 2 ½ cups powdered sugar (½ lb.)
- 4 ounces cream cheese , softened
- ¼ teaspoon vanilla extract
- Pecans , chopped, optional
- In a large mixing bowl, heat the almond milk and 3 Tablespoons butter in the microwave in 30 sec increments, until warm and just melted. Let cool to 110 degrees. If milk mixture is too hot it will kill the yeast.
- Sprinkle yeast on top of milk mixture and let activate for 10 minutes. Then add 1 Tbsp sugar, salt and stir. Next add in ½ cup mashed ripe banana and stir.
- Add flour ½ cup at a time, stirring as you go, as the dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so, adding more flour as needed to form a ball. Only use as much flour as it will take.
- Rinse out your mixing bowl, coat it with canola or olive oil, and add your dough ball back in seam side down.
- Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size about 40 minutes or so.
- On a lightly floured surface, roll out the dough into a long rectangle ~¼ inch thick. Brush with ¼ cup melted melted butter (reserve 1 tablespoon for top of rolls) and sprinkle with ⅓ cup sugar (minus 1 tablespoon sugar for top of rolls), cinnamon and nuts. Then add about 20 very thin banana slices so it's easy to roll.
- Slowly roll up the dough and place seam down. Start with left corner of long side of rectangle when rolling up.
- Using a thread, or a sharp knife cut the dough into 1 - 1½ in slices. and place in lightly buttered baking pan. Brush the top with remaining 1 Tbsp melted butter and sprinkle with reserved tablespoon of sugar.
- Cover with plastic wrap and set on top of the oven to let rise again while you start oven to preheat oven to 350 degrees F.
- Once the oven is ready, bake rolls for 28-35 minutes or until slightly golden brown. Let cool for a few minutes, then frost with cream cheese frosting.
- While they are baking combine frosting ingredients. Beat butter and cream cheese together, then add vanilla and beat again. Add powdered sugar ½ cup at a time until you reach desired consistency and sweetness. It should be fairly thick but still spreadable, Add more powdered sugar, or a little milk if needed to get the right texture.
- Add pecans if desired.