Banana Bread Cinnamon Rolls
Soft and gooey banana bread rolls with a cinnamon swirl, topped with a smooth cream cheese glaze for a delightful breakfast or snack treat.
Equipment
- 1 oven preheated to 350°F
- 1 baking dish lined with parchment paper
- 1 mixing bowls one for wet and one for dry ingredients
- 1 rolling surface floured for rolling dough
Ingredients
- 2-3 ripe bananas mashed
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar for cinnamon sugar filling
- 1 tablespoon ground cinnamon for cinnamon sugar filling
- 1/2 cup softened cream cheese
- 1/4 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 350°F and line a baking dish with parchment paper.
- In a large bowl, mix mashed bananas, granulated sugar, brown sugar, melted butter, egg, and vanilla extract until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Gradually fold dry ingredients into wet mixture until just combined without overmixing.
- Turn dough onto a floured surface and roll into a 1/2-inch thick rectangle.
- Mix brown sugar and cinnamon; sprinkle evenly over the dough.
- Roll dough tightly into a log, then cut into 1-inch thick rolls.
- Place rolls in the prepared baking dish.
- Bake rolls for 20-25 minutes until golden brown and cooked through.
- While baking, beat softened cream cheese, powdered sugar, and milk until smooth to prepare the glaze.
- Drizzle cream cheese glaze on warm rolls before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze unbaked rolls before slicing for longer storage.
- Use very ripe bananas for maximum sweetness.