Banana Cinnamon Rolls



  • 3 1/2 cups (455 g) all-purpose flour
  • 1/2 teaspoon (2 g) sea salt
  • heaping 1/2 teaspoon ground cinnamon
  • 1/2 cup half and half, lukewarm
  • 3 tablespoons (40 g) unsalted butter, melted
  • 2 tablespoons (17 g) dry active yeast
  • 1/4 cup (50 g) + 2 tablespoons (30 g) white granulated sugar, divided
  • 1 large egg + 1 egg yolk, room temperature
  • 2 large bananas, very ripe and mashed

Cinnamon sugar filling:

  • 3 tablespoons(45 g) dark brown sugar
  • 1/2 teaspoon (2 g) ground cinnamon
  • 3 tablespoons (40 g) unsalted butter, melted and kept warm

White icing:

  • 1/3 cup (42 g) icing (powdered or confectioner’s) sugar
  • 2 1/2 to 3 tablespoons half and half
  • 1/4 teaspoon pure vanilla extract


Whisk together butter, half and half, and 2 tablespoons (30 g) sugar and yeast until thoroughly combined. Let stand for 5-10 minutes at room temperature or until mixture is mostly frothy and foamed.
In a separate bowl of an electric mixer with the dough hook attachment, or a large bowl with a wooden spoon, mix together flour, salt, 1/4 cup (50 g) sugar and cinnamon. Once yeast mixture is activated, stir into flour mixture along with eggs and bananas. Knead until the dough is no longer sticky and is elastic. It should spring back when lightly pressed. Place into a large bowl lightly greased with canola oil, gently cover the top, and place in a warm spot to rise until doubled in size, about 1-1/2 hours. In the meantime, prepare filling, icing and baking pan.

In a small bowl, stir together sugar and cinnamon for the filling. Use some of the melted butter to thoroughly grease a 9 inch (23 cm) cake pan. Set aside.

For the icing, whisk together sugar, 2-1/2 tablespoons of half and half, and vanilla. If the mixture is too thick and not of pouring consistency, add a little more liquid gradually. Set aside.

Once dough has risen, place onto a clean surface and roll/stretch into a 10 inch (25 cm) x 6 inch (15 cm) rectangle. Brush with remaining melted butter also used to grease the pan. Sprinkle evenly with cinnamon sugar and roll from the short end to create a 10 inch (25 cm) log. Slice in half then into thirds for a total of 6 cinnamon rolls. Space evenly into the prepared cake pan with a little room in between each roll to allow to rise properly. Place covered in a warm spot to allow to double in size, about 1 hour.

When ready to bake, preheat oven to 350F (180C). Gently brush the top of the rolls with half and half/milk/cream. Bake for 30-35 minutes (you may need to cover the top with foil at the 20 minute mark if it’s getting too browned) or until firm when gently pressed, golden brown, and a toothpick inserted in the center of each roll comes out clean. Cool for 10 minutes then drizzle with icing. Enjoy fresh & warm!


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