Banana Bread Cinnamon Rolls

Two of the very yummiest baked goods are cinnamon rolls and banana bread. When you combine them into Banana Bread Cinnamon Rolls, they become total awesomeness! Finish them off with cream cheese frosting and you've got some pretty amazing buns!

These rolls have pureed bananas mixed right into the dough. A great recipe to keep on hand for those overripe bananas, especially now that the weather is getting warmer and bananas are ripening faster. A smattering of chopped walnuts adds a great crunch and contrast to the gooey cinnamon-y filling.



Banana Bread Cinnamon Rolls
Makes 12 | adapted from Cooking Classy

3 very ripe bananas
1 tsp lemon juice
2/3 cup milk
3 Tbsp butter, diced
2 Tbsp vegetable oil
2 1/4 tsp active dry yeast
1/4 cup granulated sugar
1/2 tsp salt
1 large egg yolk
3 3/4 cups bread flour, divided
1 Tbsp cornstarch
3/4 tsp baking powder

6 Tbsp butter, melted
3/4 cup packed light-brown sugar
1 1/2 tsp cinnamon
1/8 tsp nutmeg
1 cup chopped walnuts (optional)

Cream Cheese Frosting
6 oz. cream cheese, softened
6 Tbsp butter, softened
2 1/4 cups powdered sugar
2 - 3 tsp milk

Rolls
1. Puree bananas in a food processor with 1 tsp lemon juice until mixture is smooth and no chunks remain, set aside (you should have just over 1 1/3 cups pureed bananas).

2. Heat milk and 3 Tbsp butter in a small saucepan over medium low heat. Cook stirring occasionally until butter has melted. Remove from heat and pour mixture into the bowl of an electric stand mixer. Whisk in vegetable oil and allow mixture to cool to 110 degrees F. Whisk in yeast, stirring until dissolved and allow to rest 5 minutes. With the paddle attachment, mix in granulated sugar, salt, egg yolk, 2 cups bread flour and pureed bananas. Switch mixer to a hook attachment, add 1 1/2 cups bread flour and sprinkle in cornstarch, then knead mixture on medium low speed until a smooth and elastic dough forms (dough will be sticky). Cover bowl with plastic wrap and let rise until doubled in size, about 1 1/2 hours.

3. In a small bowl whisk together light-brown sugar, cinnamon, nutmeg and nuts (if using). Set aside. In a separate small bowl, whisk together remaining 1/4 cup bread flour and baking powder. Return bowl with dough to electric stand mixer, pour in flour/baking powder mixture and knead dough with hook attachment until mixture is well blended and smooth. Roll dough out on a floured surface (dough should be slightly sticky so I floured the surface fairly generously) to a 16 x 20 inch rectangle. Using the back of a spoon, spread 6 Tbsp melted butter evenly over the top of the dough. Sprinkle top evenly with brown sugar mixture and spread into an even layer, coming within a 1/2 inch of all edges.

4. Starting on the 16" side, snugly roll dough to opposite end. Cut rolled dough into 12 equal pieces. Arrange rolls in a buttered 13 x 9 inch baking dish. Cover baking dish and allow to rise until doubled in size, about 45 minutes. Preheat oven to 350 degrees F (I do this during the last 10 minutes of rising) and bake rolls in preheated oven for 22 - 26 minutes until golden. Cool slightly then frost with Cream Cheese Frosting.

Cream Cheese Frosting
1. In a large mixing bowl, using an electric and mixer, whip together cream cheese and butter until light and fluffy, about 2 minutes. Add powdered sugar and mix until smooth. Pour in milk and mix until well blended.