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Banana Cinnamon Rolls

Soft bread dough made with mashed banana swirled with layers of brown sugar, butter and cinnamon.
Servings 12 large rolls

Ingredients

Banana Dough

  • 7 g or 1 packet yeast
  • 240 g or 1 cup milk warmed to touch
  • 500 g or 4 cups all purpose flour add more as needed (but no more than ¼ cup)
  • 2 tablespoons maple syrup
  • 57g or ¼ cup butter melted
  • ½ teaspoon fine sea salt
  • 150 g mashed banana about 1 and a half medium sized ripe bananas

Filling

  • 113 g or ½ cup butter mostly melted (unsalted or salted)
  • 155 g or ¾ cups brown sugar
  • 1 tablespoon cinnamon
  • ½ tablespoon cornstarch

Peanut Butter Penuche

  • 100 g peanut butter
  • 56 g or ¼ cup butter
  • 65 g or ⅓ cup brown sugar
  • 60 g or ¼ cup milk
  • 175 g or 1 ¾ cups powdered sugar

Instructions

To make the dough

  • Place the yeast and warm milk in the bowl of a stand mixer, let stand until foamy and the yeast has dissolved a bit, about 5 minutes.
  • Add the banana (you don’t have to mash it, you can add it in clumps) and remaining dough ingredients. Attach the dough hook and mix on medium speed until the dough comes together in a ball, about 7 minutes. If it's overly sticky and not gathering around the hook, add a few tablespoons of flour then knead again. Set in an oiled bowl and cover. Let rise until doubled in size, about 2 hours.
  • If the dough is particularly sticky, set it in the fridge to chill for 20 minutes before you begin shaping.

To shape the rolls

  • Grease and line a cookie sheet with parchment paper, or grease a 13x9” cake pan.
  • Roll out the dough to a large rectangle, about 15x10”. Mix the butter with the sugar, cornstarch and salt. Spread it over the dough. Use an offset spatula or the back of a spoon to spread it into an even layer.
  • Roll it up into a log and use a bread knife to slice into 1” rounds. Place onto the prepared pan. Cover with a tea towel and let rise for another 45-60 minutes. The dough is ready when you poke it and it doesn’t spring back but leaves a small indentation. Preheat the oven to 350 F.
  • If you are using a cake pan you can pour over ½ cup heavy cream to make the rolls gooey.
  • Bake for about 25 minutes: check at 20 if using a cookie sheet. If using a cake pan they might need closer to 30-35 minutes.

To make the topping

  • Melt the butter in a small pot. Add the brown sugar and cook for 2 minutes, stirring constantly, it will look a bit separated. Add the milk and cook for another 2 minutes, as you stir constantly you’ll see it turn thick and shiny.
  • Add the peanut butter, whisk to combine and then immediately turn off the heat.
  • Slowly add the powdered sugar. Whisk well until it dissolves. Spread over the rolls.

Video

Notes

These can be baked in a 13x9” cake pan for more traditional cinnamon rolls or on a cookie sheet for rolls that spread wide and leave more room for the frosting.