Description
Delight in these moist and flavorful Banana Bread Cinnamon Rolls, combining the classic taste of banana bread with the sweet, spiced twist of cinnamon rolls. Perfect for breakfast or a cozy snack, these rolls feature ripe bananas and a cinnamon-sugar filling baked to golden perfection.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas (mashed)
- 1/4 cup unsalted butter (melted)
- 3/4 cup whole milk (or almond milk)
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1 tbsp ground cinnamon
Filling
- Softened butter (for spreading)
- Cinnamon-sugar mixture (amount to preference, typically 2 tbsp sugar mixed with 1 tbsp ground cinnamon)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and grease a baking dish to prevent the rolls from sticking.
- Mix wet ingredients: In a bowl, mash the ripe bananas thoroughly. Add melted butter, granulated sugar, eggs, milk, and vanilla extract, then mix until all ingredients are well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and tough rolls.
- Roll out dough: On a floured surface, roll the dough into a rectangle approximately 1/4 inch thick, preparing it for the cinnamon-sugar filling.
- Add filling: Spread softened butter evenly over the dough surface. Then, sprinkle over a cinnamon-sugar mixture to taste, ensuring full coverage for a delicious cinnamon swirl.
- Form rolls: Carefully roll the dough tightly into a log shape. Slice the log into equal pieces to create individual cinnamon rolls.
- Arrange and rise: Place the rolls cut-side up into the greased baking dish, spacing them slightly and allowing them to rise gently before baking.
- Bake: Bake the rolls in the preheated oven for 25-30 minutes, or until the tops turn golden brown and a toothpick inserted comes out clean.
Notes
- For a dairy-free version, use almond milk and a dairy-free butter substitute.
- Do not overmix the dough to maintain soft texture.
- If desired, drizzle with a simple glaze made of powdered sugar and milk after baking.
- Allow rolls to cool slightly before serving to set filling.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
