Banana Bread Cinnamon Rolls
A cozy mashup of banana bread and cinnamon rolls that's easy, forgiving, and perfect for breakfast or dessert.
Ingredients
Dough Ingredients
- 2 ripe bananas 2 ripe bananas, mashed
- 2 cups 2 cups all-purpose flour Can swap half with whole wheat pastry flour.
- 0.5 cup 1/2 cup sugar White sugar is acceptable.
- 0.5 cup 1/2 cup brown sugar Provides a deeper flavor.
- 0.5 cup 1/2 cup milk Plant milk can be used for a dairy-free option.
- 0.25 cup 1/4 cup butter, melted
- 1 large 1 egg
- 2 teaspoons 2 teaspoons baking powder
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon 1/2 teaspoon salt
- 1 tablespoon 1 tablespoon cinnamon
Cinnamon Filling Ingredients
- 0.25 cup 1/4 cup sugar For cinnamon filling.
- 0.25 cup 1/4 cup butter, softened For cinnamon filling.
Icing Ingredients
- 1 cup 1 cup powdered sugar
- 1-2 tablespoons 1-2 tablespoons milk Adjust for desired consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the mashed bananas, melted butter, sugar, brown sugar, milk, and egg.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the banana mixture and mix until just combined.
- Roll out the dough on a floured surface into a rectangle.
- Spread softened butter over the dough and sprinkle with the cinnamon sugar mixture.
- Roll the dough tightly into a log and slice it into rolls.
- Place the rolls in a greased baking pan and let them rise for about 30 minutes.
Baking
- Bake in the preheated oven for 20-25 minutes until golden brown.
- For the icing, mix powdered sugar with milk until smooth. Drizzle over the warm rolls and serve.
Notes
These rolls can be frozen and reheated for quick breakfasts. Add nuts or chocolate for variations. They keep well in an airtight container for up to 4 days and can be reheated in the microwave.