Description
These Banana Bread Cinnamon Rolls combine the moist, sweet flavor of ripe bananas with the warm, spicy taste of cinnamon sugar, rolled into soft, fluffy bread perfect for breakfast or a cozy snack.
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
- Extra 1/4 cup unsalted butter, softened (for spreading)
- 1/4 cup brown sugar (for sprinkling with cinnamon)
Instructions
- Preheat and Prepare Dough: Preheat oven to 350°F (175°C). In a mixing bowl, mash the bananas until smooth. Add flour, baking powder, brown sugar, 1/4 cup softened butter, milk, and egg. Mix until just combined to form a soft dough.
- Knead and Roll Dough: Lightly flour a clean surface and gently knead the dough for about one minute to integrate ingredients. Roll it out into a rectangle about half an inch thick for easy rolling.
- Add Filling: Spread softened butter evenly over the dough rectangle. Mix cinnamon with brown sugar, then sprinkle this cinnamon-sugar mixture evenly atop the buttered dough.
- Form Rolls: Starting from one edge, tightly roll the dough into a log shape. Slice the log into approximately two-inch wide pieces to form individual rolls. Arrange these upright in a greased baking dish with space between them to rise.
- Bake and Serve: Bake the rolls in the preheated oven for 20-25 minutes or until golden brown. Once done, allow the rolls to cool slightly before serving warm for the best flavor and texture.
Notes
- Using ripe bananas will enhance sweetness and moisture in the dough.
- You can substitute whole milk with plant-based milk to make it dairy-free.
- Ensure the baking powder is fresh to achieve fluffier rolls.
- For an extra touch, drizzle a simple vanilla glaze over cooled rolls.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
