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Banana Bread Cinnamon Rolls
Banana Bread Cinnamon Rolls
20 min12 servings

This banana bread cinnamon roll recipe combines flavors from two brunch favorites into one perfect pastry.

Ingredients
1 cup whole milk
2 medium bananas, mashed
1/2 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
1/3 cup butter
2 large eggs, room temperature
FILLING:
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
1/8 teaspoon ground cloves
1/4 cup butter, melted
1 cup chopped walnuts, optional
FROSTING:
1/2 cup butter, softened
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Pinch each ground cinnamon and ground cloves
1-1/2 cups confectioners' sugar
Instructions
1 Prep the bananas
2 In a small saucepan, combine the milk and mashed bananas. Bring them to a boil, and then remove them from the heat. Cool the mixture slightly, then cover it. Refrigerate it for eight hours or overnight.
3 Make the dough
4 In a large bowl, mix the sugar, yeast, salt and 2 cups of flour. In a small saucepan, heat the banana milk mixture and butter to between 120° and 130°F. Add liquid ingredients to the dry ingredients, and beat them on medium speed for two minutes. Add the eggs and beat on high for two minutes. Stir in enough remaining flour to form a soft dough (the dough will be sticky).
5 Knead the dough
6 Turn the dough out onto a floured surface. Knead it until it's smooth and elastic, six to eight minutes. Editor's Tip: You may not need to incorporate all of the flour that the recipe calls for to finish the dough. Add it in gradually, 1/4 cup at a time.
7 Let the dough rise
8 Place the dough in a greased bowl, turning once to grease the top. Cover the bowl and let the dough rise in a warm place until it has doubled in size, about one hour.
9 Make the filling
10 Mix the brown sugar, cinnamon and cloves in a medium bowl. Punch down the dough. On a lightly floured surface, roll the dough out into an 18x12-inch rectangle. Brush the dough with the melted butter and sprinkle it with the brown sugar mixture to within 1/2-inch of the edges. If desired, sprinkle with walnuts.
11 Cut the rolls
12 Roll the dough up jelly-roll style, starting with a long side. Pinch the seam to seal it, then cut the log of dough into 12 slices. Place the rolls in a greased 13x9-inch pan, cut side down. Cover them with a kitchen towel and let them rise in a warm place until they've doubled in size, about one hour. Preheat the oven to 350°.
13 Bake the rolls
14 Bake the cinnamon rolls until they're golden brown, about 20 to 25 minutes. Let them cool on a wire rack.
15 Top with frosting
16 Beat the butter, cream cheese, vanilla, salt, cinnamon and cloves until blended. Gradually beat in the confectioners' sugar. Spread the frosting over the top of the cinnamon rolls. Refrigerate leftovers.