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Banana Bread Cinnamon Rolls with Banana Caramel Glaze Recipe

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Delight in these Banana Bread Cinnamon Rolls, a sweet, soft, and flavorful twist on classic cinnamon rolls featuring ripe bananas both in the dough and filling. Enhanced with a unique tangzhong starter and finished with a luscious banana caramel glaze, these rolls bake to a golden perfection, offering a comforting breakfast or dessert treat that combines the best of banana bread and cinnamon roll textures and flavors.

Ingredients

Tangzhong

  • 1 small very ripe banana (110 grams)
  • 2 1/2 tablespoons bread flour (23 grams)
  • 1/2 cup water (120 grams)

Dough

  • 2 1/2 teaspoons active dry yeast (8 grams)
  • 3 tablespoons granulated sugar (45 grams)
  • 1/2 cup whole milk, warmed to 100-110°F (120 grams)
  • 2 tablespoons salted butter, melted (28 grams)
  • 1 large very ripe banana, mashed (125 grams)
  • 1 teaspoon vanilla bean paste
  • 3 cups and 1 tablespoon bread flour (430 grams)
  • 1 heaping teaspoon Diamond Crystal kosher salt (5 grams)

Filling

  • 1 cup densely packed dark brown sugar (200 grams)
  • 2 tablespoons ground cinnamon (16 grams)
  • 2 tablespoons all-purpose flour (18 grams)
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1 large very ripe banana, quartered lengthwise and cut into pea-sized pieces (125 grams)
  • 1/4 cup salted butter, softened (57 grams)

Banana Caramel Glaze

  • 1 large very ripe banana, mashed (125 grams)
  • 1/2 cup maple syrup (120 grams)
  • 1 tablespoon salted butter (14 grams)
  • 1/2 teaspoon Diamond Crystal kosher salt

Instructions

  1. Prepare the Tangzhong: In a small pot, mash the small banana with bread flour, then add water. Cook over medium heat, stirring constantly for 6-7 minutes until the mixture thickens to a gluey paste, around 170-190°F, then cool to room temperature.
  2. Mix Wet Ingredients: In a stand mixer bowl, whisk together active dry yeast, sugar, warm milk, and melted butter. Add the mashed large banana, vanilla bean paste, and cooled tangzhong, mixing to combine.
  3. Make the Dough: Add bread flour and salt to the wet ingredients. Using the dough hook, mix on medium speed for 15-18 minutes until the dough is stretchy, pulling from the sides of the bowl and can stretch up to 18 inches without breaking.
  4. Proof the Dough: Shape dough into a smooth ball with a damp hand, cover, and let it rise in a warm place for 60-90 minutes until doubled in size.
  5. Prepare the Filling: In a medium bowl, mix brown sugar, cinnamon, flour, and salt. Toss pea-sized banana pieces in this mixture until fully coated.
  6. Roll Out Dough: Turn the risen dough onto a floured surface. Roll it into a 20 by 15-inch rectangle.
  7. Assemble Rolls: Spread softened butter evenly over the dough. Scatter the banana sugar filling evenly. Roll dough tightly along the 20-inch side into a 15-inch log.
  8. Cut Rolls: Using dental floss or a rubber band, cut the log into 15 1-inch cinnamon rolls, trimming ends for cleanliness.
  9. Arrange and Proof Again: Transfer rolls with a bench scraper into a parchment-lined 9×13 inch pan in five rows of three. Cover and let proof for another hour until puffy and increased by about one-third.
  10. Preheat Oven: Position rack in the center and preheat oven to 375°F convection or 400°F standard.
  11. Bake Rolls: Bake for 25-28 minutes or until golden brown on top.
  12. Prepare Banana Caramel: Mash banana and mix with maple syrup or blend. Pour into a small pot and boil for 60 seconds. Stir in butter and salt, bring to rolling boil for another 60 seconds until fragrant and between 200-220°F, then remove from heat.
  13. Glaze Rolls: Allow rolls to cool for a few minutes out of the oven, then brush banana caramel generously over the tops.
  14. Serve: Slice and enjoy the warm, flavorful banana bread cinnamon rolls with their rich banana caramel glaze.

Notes

  • Use bread flour for better gluten development and structure in the dough.
  • The tangzhong technique helps create a soft, pillowy texture in the rolls.
  • Keep the milk warmed to 100-110°F to activate the yeast properly without killing it.
  • Using floss to cut the cinnamon rolls helps keep the soft dough intact and prevents squishing.
  • Banana caramel can be prepared in advance and reheated gently before glazing.
  • Proofing times may vary depending on room temperature; look for doubled size and puffiness.
  • If you don’t have vanilla bean paste, substitute with pure vanilla extract.

Find it online: https://yumntasty.com/banana-bread-cinnamon-rolls-with-banana-caramel-glaze-recipe/