Delicious Banana Cinnamon Buns

Imagine two breakfast champs coming together for a tasty treat. You get soft dough flavored with banana and a melty cinnamon sugar swirl inside. When they’re done baking, they’re golden brown and smell so good you’ll want to dig in right away. These rolls taste like a mix of banana bread and cinnamon rolls, but better than both.

I whipped these up when I was fresh out of ideas for overly ripe bananas and bored of the usual banana bread. At first, my family wasn’t sure, but now Sundays just aren’t the same without these fresh from the oven. Everyone hangs out waiting for them to finish.

Delicious Ingredients

• Dough Stuff:

• 1 cup warm milk: Heat it to about 110°F so it wakes the yeast without killing it
• 2 1/4 tsp active dry yeast: A standard packet that gets the dough rising
• 1/2 cup sugar: Feeds the yeast and adds sweetness that goes great with banana
• 1/2 cup melted unsalted butter: Adds richness—unsalted lets you control salt better
• 2 large eggs: Brings richness and helps the dough hold together; bring to room temperature first
• 1 tsp salt: Boosts flavor and keeps the dough from tasting flat
• 4 cups all-purpose flour: This makes the dough hold its shape; unbleached is ideal if you have it
• 1 cup mashed banana: Use 2 or 3 ripe bananas with lots of brown spots for best flavor

• Filling Mix:

• 1/2 cup unsalted butter: Let it get soft enough to spread easily
• 1 cup brown sugar: Dark brown adds richness but light works too
• 2 tbsp ground cinnamon: Freshly ground tastes best
• 1/2 cup chopped walnuts: Add crunch and nuttiness, optional though

• Tasty Frosting:

• 4 oz cream cheese: Soften for a smooth, slightly tangy frosting
• 1/4 cup unsalted butter: Also softened to make it creamy
• 1 1/2 cups powdered sugar: Sweetens and thickens the frosting
• 1/2 tsp vanilla extract: Adds flavor—use pure if you can

Easy Step-By-Step

Spread the Frosting:

Beat cream cheese, butter, powdered sugar, and vanilla until fluffy. Spread it on warm rolls (not hot). The icing will melt into the swirls a bit. Eat them fresh for the best taste.

Bake:

Put the pan into a 350°F oven for 25 to 30 minutes. The tops will turn golden brown. If you have a thermometer, aim for 190°F inside. The rolls puff up and stick close while baking.

Second Rest:

Place the sliced rolls close in a greased 9x13 pan with the cut side up. Cover and let rest 30 minutes to puff up. You can warm up your oven while you wait.

Roll and Cut:

Roll the dough tightly from the long side with filling all the way to the edge. Press the seam so it stays closed. Use a sharp knife or dental floss to cut into 12 slices about 1 1/2 inches thick.

Roll Out and Add Filling:

Once the dough has risen the first time, press it down to flatten. Roll it out on a floured surface to about 20 by 14 inches. Spread the cinnamon filling but leave about half an inch clear on one long side. Sprinkle in the walnuts if you want some crunch.

Make the Filling:

While the dough rises, mix soft butter, brown sugar, and cinnamon in a bowl to a smooth paste. Keep it at room temperature so it's easy to spread. Don’t let the butter melt.

Let Dough Rise:

Put your kneaded dough in a greased bowl, turn it over so all sides get oiled, and cover with a towel or plastic wrap. Keep it in a warm draft-free spot for about an hour until it almost doubles in size.

Knead Dough:

Add flour little by little to your banana mix while stirring. At first, it looks messy but it will come together. When the dough pulls from the bowl, dump it onto a floured surface and knead for about 10 minutes until smooth and bouncy.

Mix Banana Dough:

Pour melted butter, eggs, salt, and mashed banana into your bubbly yeast bowl. Stir it well. Make sure there aren’t big banana chunks so the dough is full of flavor.

Wake Up Yeast:

Warm your milk and pour it into a large bowl, then sprinkle in yeast and sugar. Stir gently and let it sit for 5 minutes until it looks foamy. When foam appears, it’s ready to go.

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The bananas really make the magic happen here. I once added too many and found out how soft and flavorful these can get. Now I always keep a stash of ripe bananas ready for baking.

FAQs About the Recipe

→ Can I prepare these rolls the day before?

Absolutely! Shape the rolls the night before, cover them, and chill. When you're ready, let them warm and rise at room temperature before baking.

→ Is instant yeast a good swap for active dry yeast?

Yep, instant yeast works fine. Just mix it with the dry ingredients—no need to warm the milk first.

→ How do I make these rolls vegan?

Just replace the milk, butter, and cream cheese frosting with plant-based options and you're all set—no dairy involved.

→ Can I use whole wheat flour instead of all-purpose?

Sure can! Whole wheat makes the rolls a bit denser. Try mixing half whole wheat and half white flour to keep them soft and light.

→ What’s the best way to store leftover buns?

Keep extras in an airtight container on the counter for a couple of days or in the fridge for up to a week. Warm them in the microwave for around 15-20 seconds to freshen them up.