Banana Bread Buttermilk Cinnamon Rolls

Ingredients

• 4 cup all-purpose flour
• 0.25 cup granulated sugar
• 2.25 tsp instant yeast
• 1 tsp fine salt
• 1 cup buttermilk
• 0.25 cup unsalted butter (Melted and slightly cooled for the dough)
• 1 ripe banana (Mashed; use a very ripe banana)
• 1 large egg
• 0.5 cup unsalted butter (Softened, for the filling)
• 0.75 cup light brown sugar (Packed, for the filling)
• 1.5 tbsp ground cinnamon (For the filling)
• 0.25 tsp ground nutmeg (For the filling)
• 1 ripe banana (Finely chopped and scattered over the filling)
• 4 oz cream cheese (Softened, for the frosting)
• 2 tbsp unsalted butter (Softened, for the frosting)
• 0.5 cup light brown sugar (Packed, for the frosting)
• 1 tsp vanilla extract (For the frosting)
• fine salt (A pinch, for the frosting)
• 1 cup powdered sugar (For the frosting)

Steps

1. 1

   In a large mixing bowl, combine the flour, granulated sugar, instant yeast, and salt. Warm the buttermilk until just lukewarm, not hot, and combine it with the melted, slightly cooled butter, mashed banana, and egg.

2. 2

   Pour the wet mixture into the dry ingredients and mix until a shaggy dough forms. Knead by hand or with a dough hook until the dough is smooth, elastic, and soft; add only enough flour to prevent excessive sticking.

3. 3

   Place the dough in a lightly greased bowl, cover, and let it rise in a warm environment for about 30–45 minutes, or until noticeably puffy.

4. 4

   While the dough rises, make the filling by combining the softened butter, brown sugar, cinnamon, and nutmeg until a very soft, spreadable mixture forms.

5. 5

   Turn the risen dough onto a lightly floured surface and roll it into a large rectangle, approximately oblong and evenly thick.

6. 6

   Spread the banana-bread filling evenly over the dough, leaving a narrow border around the edges.

7. 7

   Sprinkle the chopped banana evenly over the filling. If any banana or filling spills onto the work surface, place it in the bottom of the baking pan.

8. 8

   Starting from a long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 even rolls.

9. 9

   Arrange the rolls in a greased 9-by-13-inch baking pan, cover, and let them rest until puffy, about 20–30 minutes.

10. 10

    Heat the oven to 350°F (175°C). Bake the rolls for about 22–28 minutes, until puffed and golden brown and the centers are cooked through but still soft.

11. 11

    While the rolls bake, beat the softened cream cheese, softened butter, brown sugar, vanilla, and salt until smooth. Beat in the powdered sugar until the frosting is creamy and spreadable.

12. 12

    Spread the brown-sugar cream cheese frosting over the warm cinnamon rolls so it melts into the swirls. Serve warm, ideally with coffee.

Notes

The supplied description directs viewers to the author's blog for the full recipe, but the blog recipe and complete video are not included here. Quantities and several techniques are therefore reconstructed estimates rather than verified author measurements. The transcript specifically confirms a 30–45 minute first rise, a very soft banana filling, chopped banana scattered over the filling, and spilled banana placed in the bottom of the pan.

Nutrition per serving

• dessert
• breakfast
• baked
• cinnamon rolls
• banana
• vegetarian
• comfort food
• holiday brunch