Banana Bread Buttermilk Cinnamon Rolls with Brown Sugar Cream Cheese Frosting

Ingredients

• 0.75 cup buttermilk (Warmed to 110°F; may be substituted with 3/4 cup milk mixed with 1 1/2 tbsp apple cider vinegar or lemon juice, or plain milk.)
• 0.5 cup granulated sugar (Divided; 1 tbsp is used to activate the yeast.)
• 2.5 tsp active dry yeast (Instant yeast may be substituted.)
• 0.5 cup mashed ripe banana (About 1 large banana; for the dough.)
• 0.5 cup salted butter (Very softened, almost melted; for the dough.)
• 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; see the source’s measuring guidance.)
• 1 tsp salt (For the dough.)
• 0.5 cup salted butter (Softened, not melted; for the filling.)
• 0.5 cup mashed ripe banana (About 1 large banana; for the filling.)
• 1.5 cups light brown sugar (For the filling.)
• 3 tbsp 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.)
• 0.5 cup heavy cream (Warmed before pouring over the proofed rolls.)
• 8 oz cream cheese (1 block, softened; for the frosting.)
• 0.25 cup salted butter (Softened; for the frosting.)
• 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.)

Steps

1. 1

   Pour the warm buttermilk into a small bowl or glass measuring cup. Add 1 tablespoon of the granulated sugar and sprinkle the yeast over it. Stir and let stand for 5–7 minutes, until frothy and activated. If using instant yeast, skip the blooming time and proceed directly to mixing the dough.

2. 2

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

3. 3

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

4. 4

   Using the dough hook, or a wooden spoon by hand, mix on low speed for 1 minute, until barely combined. Let the dough rest for 5 minutes so the flour can absorb the liquids.

5. 5

   Mix on medium speed for 5–7 minutes, until the dough is elastic and smooth and pulls away from the sides of the bowl. If it is too sticky, add 1 tablespoon of flour at a time until it begins to pull away, taking care not to add too much; the dough should remain slightly sticky. The source notes that about 3 additional tablespoons may be needed. If kneading by hand, transfer the dough to a floured surface and knead for 5–7 minutes.

6. 6

   Transfer the dough to a lightly greased bowl. Cover and let it rise in a warm environment for 30–45 minutes. It should not necessarily double in size during this rise.

7. 7

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

8. 8

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

9. 9

   Turn the risen dough out onto a lightly floured work surface.

10. 10

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

11. 11

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

12. 12

    For individual rolls, cut the dough from the long side into 8 or 12 equal strips, each approximately 2 inches wide and 15 inches long. Starting from the short end of each strip, roll it tightly into a coil and tuck the final inch underneath the roll.

13. 13

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

14. 14

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

15. 15

    Preheat the oven to 350°F.

16. 16

    Warm the heavy cream in the microwave for 15 seconds, then pour it all over the proofed rolls.

17. 17

    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 the tops are golden and the rolls are cooked through.

18. 18

    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 through without overly darkening the tops or drying the rolls.

19. 19

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

20. 20

    Beat in the brown sugar, honey, vanilla, and salt until the frosting is smooth and well combined.

21. 21

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

22. 22

    Spread the cream cheese frosting over the warm rolls. Serve and enjoy.

Notes

The source recommends measuring exactly 1/2 cup (120 g) of mashed banana for both the dough and filling rather than relying on banana count. Roll the dough tightly to keep the filling and banana pieces in place. The rolls are described as best served warm, with the frosting melting into the swirls. The recipe yields either 8 larger or 12 smaller rolls; the serving count above uses 8 larger rolls.

Nutrition per serving

• breakfast
• dessert
• sweet rolls
• baked
• vegetarian
• contains dairy
• cozy breakfast