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Banana Cinnamon Rolls with Peanut Butter Frosting Recipe

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★★★★★

4.6 from 59 reviews

These Banana Cinnamon Rolls with Peanut Butter Frosting combine the classic, comforting flavors of cinnamon and bananas in a soft, fluffy yeast dough. Enhanced with ripe mashed bananas in the dough and slices layered inside, these rolls are lusciously topped with a creamy peanut butter and cream cheese frosting, making for a delightful breakfast or dessert treat.

Ingredients

Scale

Cinnamon Roll Dough:

  • 1 cup whole milk, warmed to 110℉/43℃
  • ½ cup granulated sugar, divided
  • 1 tablespoon active dry yeast
  • 1 large egg, room temperature
  • ½ cup mashed banana, very ripe
  • ½ cup unsalted butter, melted
  • 1 teaspoon vanilla paste or extract
  • 5 ½ cups all-purpose flour, plus more as needed
  • ½ teaspoon kosher salt

Filling:

  • 1½ cups brown sugar, packed (light or dark)
  • 2 tablespoons ground cinnamon
  • ½ cup unsalted butter, very soft
  • 2–3 large bananas, perfectly ripe, sliced into ¼” rounds
  • ½ cup heavy whipping cream

Peanut Butter Cream Cheese Frosting:

  • 4 ounces cream cheese, softened
  • ¼ cup creamy peanut butter
  • 2 cups powdered sugar
  • 2–3 tablespoons heavy whipping cream

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine warm milk, 1 tablespoon of sugar, and active dry yeast. Stir briefly, then let stand for 5 minutes until the yeast becomes foamy, indicating activation.
  2. Mix wet ingredients: Add remaining sugar, egg, mashed banana, melted butter, and vanilla paste or extract to the mixer bowl. Using the dough hook on low speed, mix until combined.
  3. Add flour and salt: Add 5 cups of the flour and kosher salt, mixing on low speed until the mixture is moistened and combined; the dough will appear very loose and wet.
  4. Knead the dough: Scrape down the sides of the bowl and mix on medium-high speed for 5 minutes until the dough is very smooth.
  5. Add remaining flour: Incorporate the last ½ cup of flour on low speed until absorbed, then mix on medium-high speed for 1 more minute until the dough pulls away from the bowl edges.
  6. Adjust dough consistency: The dough should be elastic and tacky but not sticky. If sticky, gradually add up to ¼ cup more flour, mixing an additional minute each time until the dough comes together properly.
  7. First rise: Grease a large bowl, transfer the dough into it, cover with plastic wrap or a dish towel, and let it rise in a warm place until doubled in size, about 1 hour. Alternatively, refrigerate overnight for a slower rise.
  8. Prepare filling: Mix brown sugar and cinnamon with a fork until well combined and evenly dispersed.
  9. Roll out dough: Turn dough onto a lightly floured surface, pat into a rectangle, then roll into a 12×24 inch rectangle, keeping thickness even.
  10. Butter the dough: Spread the softened butter evenly over the dough surface, covering all the way to the edges along the long sides but leaving a ½-inch border on the short ends.
  11. Add cinnamon sugar: Sprinkle the cinnamon sugar mixture evenly over the butter layer and gently spread to cover completely.
  12. Layer bananas: Arrange the sliced bananas evenly over the cinnamon sugar layer.
  13. Roll the dough: Starting from one long end, roll the dough evenly and tightly until it reaches the opposite edge. Place the seam side down on the counter.
  14. Trim edges and slice rolls: Using unflavored dental floss or a sharp knife, cut 1 inch off both ends to discard. Then score the log into 12 equal pieces and cut along the scores to separate the rolls.
  15. Second rise: Place the rolls into a baking pan spaced so they barely touch. Cover with plastic wrap or foil and allow them to rise in a warm spot for 30 minutes until puffy.
  16. Preheat oven: While rolls rise, preheat your oven to 350℉ (180℃).
  17. Bake rolls: Drizzle heavy cream evenly over the tops of the risen rolls. Bake for 25-35 minutes until golden brown and cooked through.
  18. Prepare frosting: While the rolls bake, beat together softened cream cheese, creamy peanut butter, powdered sugar, and vanilla paste or extract until smooth and fluffy.
  19. Adjust frosting consistency: Add heavy cream one tablespoon at a time until a thick but spreadable frosting forms.
  20. Frost and serve: Let the cinnamon rolls cool about 5 minutes after baking, then spread the peanut butter cream cheese frosting evenly over each roll. Serve warm or hot.

Notes

  • If the dough was refrigerated during rising, the rolls may need a longer baking time; bake until tops are evenly golden.
  • Don’t overcrowd the rolls in the pan; they should barely touch after the second rise. Use two pans if needed.
  • Store leftover rolls covered in the refrigerator for up to 3 days. Reheat individual unfrosted rolls in a 350℉ oven for 10-15 minutes before adding frosting, or microwave frosted rolls for 15-20 seconds to warm.

Keywords: banana cinnamon rolls, cinnamon rolls, peanut butter frosting, sweet breakfast rolls, homemade cinnamon rolls, banana dessert, cream cheese frosting

Find it online: https://busyrecipe.com/banana-cinnamon-rolls-with-peanut-butter-frosting-recipe/