Description
Indulge in these delicious Banana Cinnamon Rolls with Peanut Butter Frosting, a perfect blend of sweet and savory flavors that will satisfy your cravings.
Ingredients
Units
Scale
Cinnamon Roll Dough:
- 1 cup whole milk, warmed to 110℉/43℃
- 1/2 cup granulated sugar, divided
- 1 tablespoon active dry yeast
- 1 large egg, room temperature
- 1/2 cup mashed banana, very ripe
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla paste or extract
- 5 1/2 cups all-purpose flour + more as needed
- 1/2 teaspoon kosher salt
Filling:
-
- 1 1/2 cups brown sugar, packed (light or dark)
- 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter, very soft
- 2–3 large bananas, perfectly ripe, sliced into 1/4” rounds
- 1/2 cup heavy whipping cream
Peanut Butter Cream Cheese Frosting:
-
- 4 ounces cream cheese, softened
- 1/4 cup creamy peanut butter
- 2 cups powdered sugar
- 2–3 tablespoons heavy whipping cream
Instructions
- Dough: Add the milk, sugar, and yeast to a stand mixer bowl. Allow to activate, then mix in egg, banana, butter, and vanilla. Add flour and salt, knead until smooth, let rise.
- Filling & Assembly: Roll out dough, spread butter, sprinkle cinnamon sugar, add banana slices, roll up, cut into rolls, let rise, drizzle cream, bake.
- Peanut Butter Cream Cheese Frosting: Beat cream cheese, peanut butter, powdered sugar, and cream until smooth. Spread over warm cinnamon rolls.
Notes
- The rolls may need a longer bake time if rise time was in the fridge.
- Don’t cram rolls into the pan, they should barely touch before the second rise.
- Store covered in the fridge for three days. Reheat and add frosting before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg