Banana Bread Cinnamon Rolls
Soft, fluffy rolls infused with ripe bananas and a swirl of cinnamon, perfect for breakfast, brunch, or dessert.
Ingrédients
For the Dough
- 2 pieces ripe bananas Choose very ripe bananas for best flavor.
- 1 cup sugar Granulated sugar.
- 1/2 cup butter, softened Ensure it is softened at room temperature.
- 2 pieces eggs Large eggs.
- 1 teaspoon vanilla extract
- 2 cups flour All-purpose flour, or substitute with gluten-free flour.
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt To balance flavors.
For the Filling
- 1/2 cup brown sugar Packed tightly.
- 1 tablespoon cinnamon For filling.
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk Or substitute with plant-based milk for dairy-free.
Instructions
Preparation
- Gather all the necessary ingredients.
- Preheat your oven to 350°F (175°C).
Cooking the Base
- In a large bowl, mash the ripe bananas until smooth.
- Add the softened butter and sugar to the bananas, mixing until well blended.
Combining Ingredients
- Add the eggs and vanilla extract to the banana mixture and mix well.
- In another bowl, combine the flour, baking powder, cinnamon, and salt.
- Slowly integrate the dry mixture into the wet mixture until no visible flour remains.
Rolling the Dough
- Transfer dough to a floured surface and knead gently until smooth.
- Roll the dough out into a large rectangle, about 1/4 inch thick.
Filling and Baking
- Spread softened butter over the rolled-out dough and sprinkle with brown sugar and cinnamon.
- Tightly roll the dough into a log shape and slice into 1-inch wide pieces.
- Place slices in a greased baking dish and bake for 25-30 minutes until golden brown.
Glazing
- While the rolls bake, whisk together powdered sugar and milk until smooth.
- Drizzle glaze over the warm rolls once they've cooled slightly.
Notes
Store any leftovers in an airtight container at room temperature for up to three days. They can also be refrigerated for up to a week or frozen for three months.