Description
Indulge in the delightful fusion of flavors with our Sticky Brown Butter Banana Bread Cinnamon Rolls Recipe. These soft and gooey cinnamon rolls marry the rich nuttiness of brown butter with the natural sweetness of ripe bananas, making them a perfect treat for breakfast or brunch. They are easy to prepare, even for novice bakers, and can be customized with your favorite add-ins like nuts or chocolate chips. Whether it’s a cozy weekend morning or a special occasion, these irresistible rolls will surely impress your family and friends. Enjoy them warm from the oven with a drizzle of creamy icing for an unforgettable experience!
Ingredients
- ½ cup unsalted butter, browned
- 3 medium extra ripe bananas, mashed
- ¾ cup whole milk
- 4 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 5 ½ cups all-purpose flour
- 1 large egg
- 2 teaspoons salt
- ¼ cup maple syrup
- ½ cup light brown sugar
- 6 tablespoons unsalted butter
- 2 tablespoons milk
- ¼ teaspoon salt
- ½ cup unsalted butter, softened or melted
- 1 cup light brown sugar, packed
- 2 tablespoons cinnamon powder
- ¾ teaspoon salt
- ¼ cup unsalted butter, browned and hot
- 4 oz cream cheese
- ¼ cup heavy cream
- 1 cup icing sugar
Instructions
- Start by browning the butter in a saucepan over medium-low heat, stirring gently until it becomes foamy and develops brown specks.
- Once browned, transfer it to a bowl, ensuring you get all the brown bits, and refrigerate for about 10-15 minutes until spreadable.
- While the butter cools, mash the bananas and warm the milk in the microwave for about 20-30 seconds until it's warm to touch (~100-110F).
- In your stand mixer bowl, combine warmed milk, mashed bananas, yeast, and sugar; whisk gently. Let rest for 10 minutes until foamy.
- Add flour, egg, salt, and cooled brown butter to this mixture. Use a wooden spoon to mix into a shaggy dough.
- Transfer the shaggy dough onto a clean work surface; knead with clean hands for about 15 minutes until soft and smooth.
- If sticky after five minutes of kneading, add just 1-2 tablespoons of flour as needed.
- After kneading, place in an oiled bowl; cover with cling wrap and let rise in a warm spot for 60-90 minutes until doubled in size.
- In a saucepan over medium heat, combine maple syrup, light brown sugar, unsalted butter, milk, and salt; stir until melted and bubbly.
- Line a 9×13" baking pan with parchment paper on the bottom; pour in sticky sauce evenly.
- Refrigerate for 20-30 minutes until firm.
- Once dough has risen, punch it down on a lightly floured surface; roll into a 12×18" rectangle using minimal pressure.
- Spread cinnamon filling evenly across rolled-out dough; cut into 12 strips each about 1 inch wide.
- Roll each strip tightly into a roll; place them in the prepared pan over sticky sauce in a 4×3 formation.
- Let rolls rise again in a warm area for about 30-45 minutes while preheating oven to 350F.
- Bake rolls for approximately 22-25 minutes until golden brown; let cool slightly before icing.
- Brown additional butter as you did previously but do not cool it down.
- In a bowl combine hot brown butter with cream cheese, heavy cream, and icing sugar using an electric hand mixer until smooth.
- Generously spread icing over warm rolls; serve immediately and enjoy!
Nutrition
- Serving Size: 1 roll (105g)
- Calories: 310
- Sugar: 16g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Use very ripe bananas for maximum sweetness. You can substitute whole wheat flour for all-purpose flour but adjust liquid as needed. For added texture, mix in nuts or chocolate chips into the filling.