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Banana Bread Cinnamon Rolls with Brown Butter Glaze

Close-up of soft, fluffy banana bread cinnamon rolls generously topped with a sticky, gooey caramel-like glaze.
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Make moist, flavorful banana bread swirl buns by incorporating mashed banana directly into a soft cinnamon roll dough. Top these sweet breakfast rolls with a rich brown butter cream cheese icing for a perfect weekend brunch centerpiece.

Ingredients

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  • For the Dough: 1 cup whole milk, warmed
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup very ripe mashed banana (about 2 large bananas)
  • 2 large eggs, room temperature
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • For the Filling: 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • For the Brown Butter Glaze: 1/2 cup (1 stick) unsalted butter
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or cream

Instructions

  1. Activate the Yeast: In a large bowl, combine the warm milk and yeast. Let stand for 5 minutes until foamy.
  2. Make the Dough: Whisk the granulated sugar, melted butter, mashed banana, and eggs into the yeast mixture. Gradually add the flour and salt. Mix until a shaggy dough forms.
  3. Knead: Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the Filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, and nutmeg in a small bowl until smooth.
  5. Shape the Rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches. Spread the filling mixture evenly over the dough, leaving a 1-inch border on one long edge.
  6. Roll and Cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal pieces.
  7. Second Rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover and let rise again for 30 to 45 minutes until puffy. Preheat your oven to 375 degrees Fahrenheit.
  8. Bake: Bake for 20 to 25 minutes, or until the tops are golden brown.
  9. Make the Glaze: While the rolls bake, make the brown butter. Melt the 1/2 cup butter in a small saucepan over medium heat. Cook, swirling often, until the milk solids turn brown and smell nutty (about 5 minutes). Immediately pour the brown butter into a heatproof bowl to stop cooking. Let cool slightly.
  10. Finish the Glaze: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla, and milk. Beat until combined. Slowly whisk in the cooled brown butter until the glaze is smooth and pourable.
  11. Glaze and Serve: Remove the rolls from the oven and let cool for 10 minutes before generously drizzling the brown butter glaze over the warm banana bread cinnamon rolls.

Notes

  • For extra moisture, add 1/2 cup chopped walnuts or chocolate chips to the filling mixture before rolling.
  • If your bananas are not very ripe, add 1 extra tablespoon of brown sugar to the filling to compensate for lost sweetness.
  • To achieve a softer, more ‘banana bread’ texture, cover the pan tightly with foil for the first 15 minutes of baking.

Nutrition

Find it online: https://miameal.com/banana-bread-cinnamon-rolls-recipe/