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Cinnamon Banana Rolls

The Fluffiest Cinnamon Banana Rolls

Whiskfully So
These cinnamon banana rolls have a fluffy brioche base and a moist cinnamon banana butter filling topped with a light zesty lemon glaze. Once you’ve tried this recipe you’ll be a cinnamon banana roll convert too!
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Prep Time 2 hours
Total Time 2 hours 30 minutes
Category Breads
Servings 12 rolls

Ingredients  

for the dough

  • 2 tsp active dry yeast*
  • 1/4 cup milk room temperature
  • 1/4 cup granulated sugar
  • 2 eggs room temperature
  • 1/3 cup unsalted butter room temperature, cut into 1 inch cubes
  • 2 cups bread flour

for the filling

  • 4 tbsp unsalted butter softened
  • 1/4 cup light brown sugar
  • 1 medium overrripe banana mashed
  • 1 tbsp cinnamon

for the glaze

  • 1 1/2 cups powdered sugar
  • 1 tbsp milk
  • 1/2 tsp lemon juice
  • 1 tsp vanillla extract

Instructions 

for the dough

  • Proof the Yeast: In a small bowl, pour the warm milk (heated to no higher than 105°F) and sprinkle the yeast on top. Let it sit for 5-10 minutes and, if active, the yeast should foam.
  • In a stand mixer, fitted with a dough hook, add the sugar, eggs, salt, activated milk/yeast mixture and flour. Mix on low until it becomes a shaggy mess (the dough will be sticky and wet) Add the butter in small cubes then turn up to medium and continue mixing until the dough pulls away from the sides of the bowl (about 10 minutes).
  • Once the dough has reached peak gluten development,(try Window Technique) stop mixing and let the dough rest for 1 hour in an oiled bowl covered with cling wrap or a warm towel.

for the filling

  • In a small bowl, cream the butter using a spatuala to press until soften. Add the mashed banana and continue to mix until combined.
  • 1. In another bowl, whisk together the brown sugar

assemble and bake

  • Preheat the oven to 375°F and line a 9" x 12" pan with parchment paper.
  • Once the dough is proofed, punch it down to release excess air. On a lightly flour surface, roll the dough into a rectangle 16"(width) x 19"(length). Trim the edges until the rectangle is 15"(width) x 18"(length).
  • Using a brush or spatula, brush the creamed butter/banana mixture over the dough in an even layer. Sprinkle the brown/cinnamon sugar.
  • Using a ruler, on the long sides of the rectangle mark every 1.5 inch. Using a pastry cutter or knife, cut from one marker on one side of the rectangle to the other.
  • Roll each strip tightly, patting the tail into the roll to adhere. While rolling, some of the filling may spill out, but that's okay! There should be 12 rolls in total.
  • Place the rolls in the prepared pan up to an inch apart. Cover with cling wrap and let them rise for another 30 minutes.
  • Once risen, bake for 20 - 30 minutes or until slightly golden.

for the glaze

  • While the rolls are baking, make the glaze by whisking together powdered sugar, milk, lemon juice, vanilla extract. Heat in the microwave for 10 seconds to melt.
  • Once the rolls are done baking, let them cool for 10 minutes, then pour the glaze liberally over. Delicious, enjoy!

Notes

  • If substituting active yeast use the following conversion: Active Dry > Instant Yeast: 1 1/4 tsp | Active Dry > Fresh Yeast: 1 tsp