Banana Bread Buttermilk Cinnamon Rolls with Brown Sugar Cream Cheese Frosting

Ingredients

• 0.75 cup Buttermilk (Warmed to 110°F; substitute milk mixed with 1 1/2 tbsp apple cider vinegar or lemon juice, or use milk alone.)
• 0.5 cup Granulated sugar (Divided; use 1 tbsp to activate the yeast and the remainder in the dough.)
• 2.5 tsp Active dry yeast (Instant yeast may be substituted.)
• 0.5 cup Mashed ripe banana (For the dough; approximately 1 large banana.)
• 0.5 cup Salted butter (For the dough; very softened, almost melted.)
• 2 Eggs (At room temperature.)
• 1 tsp Vanilla bean paste or extract (For the dough.)
• 4.75 cups Bread flour (All-purpose flour may be substituted. Measure carefully; add up to about 3 tbsp more only if needed while kneading.)
• 1 tsp Salt (For the dough.)
• 0.5 cup Salted butter (For the filling; softened, not melted.)
• 0.5 cup Mashed ripe banana (For the filling; approximately 1 large banana.)
• 1.5 cups Light brown sugar (For the filling.)
• 3 tbsp Ground cinnamon (For the filling.)
• 1 tsp Vanilla bean paste or extract (For the filling.)
• 2 Ripe bananas (Diced into chunks for layering over the filling; edible weight estimated at about 236 g.)
• 0.5 cup Heavy cream (Warmed before pouring over the proofed rolls.)
• 8 oz Cream cheese (One block; softened.)
• 0.25 cup Salted butter (For the frosting; softened.)
• 0.25 cup Light brown sugar (For the frosting.)
• 2 tbsp Honey (For the frosting.)
• 1 tsp Vanilla bean paste or extract (For the frosting.)
• Salt (Pinch, for the frosting.)
• Butter (For greasing a 9 × 13-inch baking pan; amount as needed.)

Steps

1. 1

   Warm the buttermilk to about 110°F, or until it feels like a warm bath but is not hot. Pour it into a small bowl or glass measuring cup.

2. 2

   Add 1 tablespoon of the granulated sugar and sprinkle the active dry yeast over the buttermilk. Stir and let stand for 5–7 minutes, until frothy and activated. If using instant yeast, skip the blooming time.

3. 3

   In a large bowl, whisk together the bread flour and salt. Set the mixture aside.

4. 4

   Pour the activated yeast mixture into the bowl of a stand mixer, or into a large mixing bowl if kneading by hand. Add the remaining granulated sugar, mashed banana, very softened butter, eggs, vanilla, and the flour mixture.

5. 5

   Mix with a dough hook on low speed for 1 minute, or stir with a wooden spoon, just until the ingredients are barely combined. Let the dough rest for 5 minutes so the flour can absorb the liquids.

6. 6

   Mix on medium speed for 5–7 minutes, until the dough is smooth and elastic and pulls away from the bowl. If it is excessively sticky, add flour 1 tablespoon at a time; the dough should remain slightly sticky. If kneading by hand, transfer it to a floured surface and knead for 5–7 minutes.

7. 7

   Transfer the dough to a lightly greased bowl. Cover and let it rise in a warm place for 30–45 minutes. It will not necessarily double in size; do not let it rise too long, or the finished rolls may become overly airy.

8. 8

   While the dough rises, make the filling. Mix the softened butter, mashed banana, brown sugar, cinnamon, and vanilla until thoroughly combined. The filling should be very soft. Set it aside.

9. 9

   Grease a 9 × 13-inch baking pan with butter.

10. 10

    Turn the risen dough onto a lightly floured work surface.

11. 11

    For 8 larger rolls, roll the dough into a 16 × 15-inch rectangle. For 12 smaller rolls, roll it into a 24 × 15-inch rectangle.

12. 12

    Spread the banana bread cinnamon filling evenly over the dough, leaving only a very small border around the edges.

13. 13

    Scatter the diced banana evenly over the filling.

14. 14

    For individual strips, use a sharp knife or pizza cutter to cut across the long side into 8 or 12 equal strips, each about 2 inches wide and 15 inches long. Starting from the short end of each strip, roll tightly into a coil and tuck the final inch underneath the roll.

15. 15

    Alternatively, roll the dough tightly into one log and cut it with a sharp knife or unflavored dental floss into 8 larger or 12 smaller rolls, each about 2 inches wide.

16. 16

    Arrange the rolls in the prepared baking pan. Cover and proof for 25–30 minutes while the oven preheats, until visibly puffy.

17. 17

    Preheat the oven to 350°F.

18. 18

    Warm the heavy cream in the microwave for about 15 seconds. Pour the warm cream evenly over the proofed rolls.

19. 19

    For 8 larger rolls, bake at 350°F for 22–24 minutes. Increase the oven temperature to 375°F and bake for another 5–7 minutes, until golden on top and cooked through.

20. 20

    For 12 smaller rolls, bake at 350°F for 20–22 minutes. Increase the oven temperature to 375°F and bake for another 5–7 minutes. This temperature change helps the centers cook without over-browning the tops.

21. 21

    While the rolls bake, make the frosting. Using a handheld mixer, beat the softened cream cheese and butter in a large bowl until smooth and fluffy.

22. 22

    Add the brown sugar, honey, vanilla, and pinch of salt. Beat until the frosting is smooth and fully combined.

23. 23

    Remove the rolls from the oven and let them rest for 10–15 minutes.

24. 24

    Spread the cream cheese frosting over the warm rolls, then serve immediately, preferably with hot coffee.

Notes

Measure the mashed banana precisely rather than relying on banana count. The dough should be slightly sticky, and the filling should be very soft. Roll tightly to keep the swirls and banana pieces in place. The rolls are best served warm; the frosting should melt into the swirls.

Nutrition per serving

• breakfast
• dessert
• sweet rolls
• baked
• vegetarian
• banana
• cream cheese frosting
• holiday baking