Banana Bread Cinnamon Rolls

Ingredients:

For the Dough:

1/2 cup milk

1/4 cup unsalted butter

1/4 cup granulated sugar

1 packet (2 1/4 teaspoons) active dry yeast

1/4 cup warm water (110°F/45°C)

1 large egg

1 cup mashed ripe bananas (about 2 medium bananas)

3 cups all-purpose flour

1/2 teaspoon salt

For the Filling:

1/2 cup brown sugar, packed

2 tablespoons ground cinnamon

1/4 cup unsalted butter, softened

For the Cream Cheese Frosting:

4 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 cup powdered sugar

1/2 teaspoon vanilla extract

1-2 tablespoons milk (as needed for consistency)

Instructions:

Prepare the Dough:

In a small saucepan, heat the milk and butter until the butter is melted and the mixture is warm. Let it cool slightly, then stir in the sugar until dissolved.

In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.

In a large bowl, combine the milk mixture, yeast mixture, and egg. Stir in the mashed bananas.

Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling:

In a small bowl, mix the brown sugar and cinnamon together. Set aside.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 1/4 inch thick.

Spread the softened butter evenly over the dough.

Sprinkle the cinnamon sugar mixture over the butter.

Roll and Cut:

Starting from one edge, roll the dough tightly into a log.

Cut the rolled dough into 12-15 slices and place them in a greased 9×13 inch baking dish or round cake pan.

Second Rise:

Cover the pan with a damp cloth and let the rolls rise for about 30 minutes, or until they have doubled in size.

Bake:

Preheat your oven to 350°F (175°C).

Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.

Prepare the Frosting:

While the rolls are baking, beat the cream cheese and butter together until smooth.

Gradually add the powdered sugar and vanilla extract, mixing until well combined.

Add milk, a little at a time, until the frosting reaches your desired consistency.

Frost and Serve:

Once the rolls are baked, let them cool slightly before spreading the cream cheese frosting over the top.

Ingredients:

For the Dough:

1/2 cup milk

1/4 cup unsalted butter

1/4 cup granulated sugar

1 packet (2 1/4 teaspoons) active dry yeast

1/4 cup warm water (110°F/45°C)

1 large egg

1 cup mashed ripe bananas (about 2 medium bananas)

3 cups all-purpose flour

1/2 teaspoon salt

For the Filling:

1/2 cup brown sugar, packed

2 tablespoons ground cinnamon

1/4 cup unsalted butter, softened

For the Cream Cheese Frosting:

4 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 cup powdered sugar

1/2 teaspoon vanilla extract

1-2 tablespoons milk (as needed for consistency)

Instructions:

Prepare the Dough:

In a small saucepan, heat the milk and butter until the butter is melted and the mixture is warm. Let it cool slightly, then stir in the sugar until dissolved.

In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.

In a large bowl, combine the milk mixture, yeast mixture, and egg. Stir in the mashed bananas.

Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling:

In a small bowl, mix the brown sugar and cinnamon together. Set aside.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 1/4 inch thick.

Spread the softened butter evenly over the dough.

Sprinkle the cinnamon sugar mixture over the butter.

Roll and Cut:

Starting from one edge, roll the dough tightly into a log.

Cut the rolled dough into 12-15 slices and place them in a greased 9×13 inch baking dish or round cake pan.

Second Rise:

Cover the pan with a damp cloth and let the rolls rise for about 30 minutes, or until they have doubled in size.

Bake:

Preheat your oven to 350°F (175°C).

Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.

Prepare the Frosting:

While the rolls are baking, beat the cream cheese and butter together until smooth.

Gradually add the powdered sugar and vanilla extract, mixing until well combined.

Add milk, a little at a time, until the frosting reaches your desired consistency.

Frost and Serve:

Once the rolls are baked, let them cool slightly before spreading the cream cheese frosting over the top.