Banana Bread Cinnamon Rolls 
Ingredients
For the Dough:
4 cups all-purpose flour, divided
⅓ cup light brown sugar, packed
2¼ tsp rapid-rise instant yeast
1½ tsp ground cinnamon
1 tsp salt
1 cup whole milk
6 tbsp unsalted butter
⅔ cup mashed overripe banana (about 2 medium bananas)
For the Cinnamon Sugar Filling:
¼ cup unsalted butter, at room temperature
½ cup light brown sugar, packed
1 tbsp ground cinnamon
Pinch of salt
For the Cinnamon Cream Cheese Frosting:
⅓ cup unsalted butter, at room temperature
2 oz cream cheese, at room temperature
2 cups confectioners’ sugar
2 tsp ground cinnamon
1 tbsp whole milk
1 tsp vanilla extract
Pinch of salt
Instructions
1. Combine the initial dry ingredients.
In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of the all-purpose flour, brown sugar, instant yeast, cinnamon, and salt. Mix briefly to distribute the ingredients evenly.
2. Warm the liquid ingredients.
In a microwave-safe bowl or small saucepan, combine the milk and butter. Heat until the mixture is warm (approximately 110°F to 115°F) and the butter is mostly melted. The mixture should feel warm to the touch but not hot—excessive heat can kill the yeast. If the mixture becomes too hot, allow it to cool before proceeding.
3. Form the initial dough.
Add the warm milk mixture and the mashed banana to the dry ingredients. Mix on low speed until incorporated, then increase to medium-high speed and beat for 2 minutes until the batter is smooth and combined.
4. Incorporate the remaining flour.
Scrape down the sides of the bowl. Add another cup of flour and mix until incorporated. Gradually add the remaining cup of flour, about ¼ cup at a time, mixing until the dough begins to pull away from the sides of the bowl and forms a cohesive ball.
5. Knead the dough.
Turn the dough out onto a lightly floured surface. Knead for approximately 10 minutes until the dough becomes smooth, elastic, and passes the windowpane test—stretch a small piece gently between your fingers; it should thin without tearing. Alternatively, knead with the dough hook attachment on medium-low speed for 6 to 8 minutes.
6. First rise.
Lightly oil a large bowl. Place the dough in the bowl, turning to coat all sides. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free area for 1 hour, or until doubled in size.
7. Prepare the filling.
While the dough rises, combine the brown sugar, cinnamon, and salt for the filling in a small bowl. Stir to blend thoroughly. Set aside.
8. Shape the rolls.
Punch down the risen dough. On a well-floured surface, roll the dough into an 18×12-inch rectangle. Spread the room-temperature butter evenly over the entire surface, reaching the edges. Sprinkle the cinnamon-sugar mixture over the butter, pressing gently to help it adhere. Starting from a long edge, roll the dough tightly into a log, sealing the bottom seam by pinching the dough together.
9. Cut and arrange.
Using unflavored dental floss or a very sharp serrated knife, cut the log into 12 even slices (approximately 1½ inches each). Arrange the rolls cut-side up in a 9×13-inch baking pan lined with parchment paper, spacing them evenly.
10. Second rise.
Cover the pan loosely with a clean kitchen towel. Allow the rolls to rise in a warm place for 1 hour, or until doubled in size and puffed.
11. Bake.
Preheat the oven to 350°F. Bake the rolls for 25 to 30 minutes, until the tops are golden brown and the centers are cooked through but still soft. If the tops brown too quickly, tent loosely with foil during the final 10 minutes of baking.
12. Prepare the frosting.
While the rolls cool, prepare the frosting. In a stand mixer fitted with the whisk attachment, beat the room-temperature butter and cream cheese on medium speed until smooth and creamy. Reduce speed to low and gradually add the confectioners’ sugar, cinnamon, milk, vanilla extract, and salt. Once combined, increase speed to medium-high and beat until light and fluffy, about 2 minutes.
13. Frost and serve.
Allow the rolls to cool in the pan for 10 to 15 minutes. Spread the cinnamon cream cheese frosting evenly over the warm rolls. Serve immediately for the softest, gooiest texture.
Banana Bread Cinnamon Rolls
