Description
These Banana Bread Sweet Rolls combine the comforting flavors of classic banana bread with the soft, pillowy texture of yeast rolls, all topped with a luscious cream cheese glaze. Perfect for breakfast or dessert, they are sure to become a new favorite!
Ingredients
- Very Ripe Bananas
- Active Dry Yeast
- Warm Milk
- All-Purpose Flour
- Unsalted Butter
- Brown Sugar
- Ground Cinnamon
- Salt
- Large Egg
- Granulated Sugar
- Cream Cheese
- Powdered Sugar
- Vanilla Extract
- Milk or Cream
Instructions
- In the bowl of your stand mixer (or a large mixing bowl if kneading by hand), gently warm your milk to 105-115°F (40-46°C). Sprinkle the active dry yeast and a teaspoon of granulated sugar over the warm milk. Stir gently, then let it sit for 5-10 minutes until it becomes foamy.
- To the foamy yeast mixture, add the remaining granulated sugar, softened unsalted butter (cut into pieces), large egg, and salt. Mix briefly with the dough hook attachment (or a spoon). Gradually add 3 cups of the all-purpose flour, mixing on low speed until a shaggy dough forms.
- Continue adding the remaining 1/2 cup of flour, a little at a time, until the dough comes together and pulls away from the sides of the bowl. Increase the mixer speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and passes the windowpane test.
- Lightly grease a large bowl with a little oil. Transfer the kneaded dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1-1.5 hours, or until it has doubled in size.
- While the dough is rising, prepare your filling. In a medium bowl, thoroughly mash your very ripe bananas until mostly smooth. Stir in the melted unsalted butter, light brown sugar, ground cinnamon, and a pinch of salt until well combined. Set aside.
- Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
- Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches (30×45 cm) and about 1/4 inch thick.
- Evenly spread the banana filling over the entire surface of the rolled-out dough, leaving a small 1/2-inch border along one of the long edges.
- Starting from the long edge opposite the bare border, carefully and tightly roll the dough into a log. Pinch the seam closed to seal.
- Using a sharp, un-serrated knife or unflavored dental floss, gently slice the log into 12 equal rolls, each about 1.5 inches thick.
- Lightly grease a 9×13 inch (23×33 cm) baking dish. Arrange the sliced rolls cut-side up in the prepared dish, leaving a little space between each roll for them to expand.
- Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Let the rolls rise again in a warm, draft-free place for another 30-45 minutes.
- While the rolls are proofing, preheat your oven to 375°F (190°C).
- Bake the Banana Bread Sweet Rolls for 20-25 minutes, or until they are golden brown on top and cooked through.
- Remove the rolls from the oven and let them cool in the baking dish for about 5-10 minutes while you prepare the glaze.
- In a medium bowl, beat the softened cream cheese with softened unsalted butter until smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Add the vanilla extract and 1 tablespoon of milk (or cream). Beat until the glaze reaches a smooth, spreadable consistency.
- Once the rolls have cooled slightly, generously spread or drizzle the cream cheese glaze over the warm rolls. Serve immediately.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Use very ripe bananas for the best flavor and moisture. Ensure your yeast is fresh and active for optimal rise.