Can we use instant yeast instead of active dry yeast?

Yes, instant yeast works perfectly. We use the same amount and can skip the proofing step, mixing it directly with the dry ingredients. However, we still warm the milk to help activate the yeast and create optimal dough temperature.

What if we don't have ripe bananas?

We can accelerate banana ripening by placing them in a paper bag with an apple for 24-48 hours. For immediate use, we bake unpeeled bananas at 300°F for 15-20 minutes until the skins turn black. The flesh becomes soft and sweet, perfect for baking.

Can we make these Banana Bread Cinnamon Rolls dairy-free?

We've successfully made dairy-free versions using plant-based milk, vegan butter, and dairy-free cream cheese alternatives. The texture differs slightly but remains delicious. We ensure all substitutes are at the proper temperature for best results.

Why did our dough not rise?

Several factors affect rising. Expired or inactive yeast is the most common culprit. We always check expiration dates and proof yeast before proceeding. Temperature also matters; too cold and yeast becomes sluggish, too hot and it dies. We ensure a warm, draft-free rising environment.

Can we reduce the sugar content?

We can reduce sugar in the dough by up to ¼ cup without significantly affecting texture. However, some sugar is necessary for yeast activation and browning. Reducing filling sugar impacts sweetness and caramelization. We find the current amounts create the perfect balance.

Banana Bread Cinnamon Rolls Recipe, Sweet & Easy to Make

Name: Banana Bread Cinnamon Rolls
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup (240ml) warm milk (110°F/43°C); 2¼ teaspoons (7g) active dry yeast; ½ cup (100g) granulated sugar; 1 cup (225g) mashed ripe bananas (2-3 bananas); 2 large eggs, lightly beaten; ½ cup (115g) unsalted butter, melted; 1 teaspoon (6g) salt; 4 cups (500g) all-purpose flour; ½ cup (115g) unsalted butter, softened; 1 cup (200g) packed brown sugar; 2 tablespoons (12g) ground cinnamon; ½ cup (60g) chopped walnuts (optional); 4 oz (115g) cream cheese, softened; ¼ cup (55g) unsalted butter, softened; 1½ cups (180g) powdered sugar; ½ teaspoon (2ml) vanilla extract

Banana Bread Cinnamon Rolls

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Fluffy homemade cinnamon rolls with banana bread flavor, cinnamon-sugar swirl, and cream cheese frosting

Author: Emily
Prep Time: 30 minutes
rising time: 90 minutes
Cook Time: 30 minutes
Total Time: 150 minutes
Yield: 12 rolls 1x
Category: Breakfast, Brunch, Dessert
Cuisine: American

Ingredients

Scale

For the Dough:

1 cup (240ml) warm milk (110°F/43°C)
2¼ teaspoons (7g) active dry yeast
½ cup (100g) granulated sugar
1 cup (225g) mashed ripe bananas (2–3 bananas)
2 large eggs, lightly beaten
½ cup (115g) unsalted butter, melted
1 teaspoon (6g) salt
4 cups (500g) all-purpose flour

For the Cinnamon Filling:

½ cup (115g) unsalted butter, softened
1 cup (200g) packed brown sugar
2 tablespoons (12g) ground cinnamon
½ cup (60g) chopped walnuts (optional)

For the Cream Cheese Frosting:

4 oz (115g) cream cheese, softened
¼ cup (55g) unsalted butter, softened
1½ cups (180g) powdered sugar
½ teaspoon (2ml) vanilla extract

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Instructions

Step 1: Activate the Yeast

Combine warm milk, yeast, and 2 tablespoons of sugar in a large bowl
Let stand 5-7 minutes until foamy and fragrant

Step 2: Make the Dough 3. Add mashed bananas, eggs, melted butter, remaining sugar, and salt to yeast mixture 4. Whisk until well combined 5. Gradually add flour, one cup at a time, stirring until dough forms 6. Turn dough onto floured surface and knead for 10 minutes until smooth and elastic

Step 3: First Rise 7. Place dough in greased bowl, turning to coat all sides 8. Cover with towel and let rise in warm place for 60-90 minutes until doubled

Step 4: Prepare Filling and Shape 9. Punch down dough and roll into 20×14 inch rectangle on floured surface 10. Mix softened butter, brown sugar, and cinnamon until spreadable 11. Spread filling evenly over dough, leaving ½-inch border on one long edge 12. Sprinkle with walnuts if using

Step 5: Roll and Cut 13. Tightly roll dough from long edge, pinching seam to seal 14. Cut into 12 equal pieces using sharp knife or dental floss 15. Place cut-side up in greased 9×13 inch pan

Step 6: Second Rise and Bake 16. Cover and let rise 30-45 minutes until puffy 17. Preheat oven to 350°F (175°C) 18. Bake 25-30 minutes until golden brown

Step 7: Make Frosting and Serve 19. Beat cream cheese and butter until fluffy 20. Gradually add powdered sugar, then vanilla 21. Spread frosting over warm rolls

Notes

Banana Tip: Use very ripe bananas with brown spots for best flavor and natural sweetness
Make-Ahead: Prepare through step 15, cover, and refrigerate overnight. Let sit at room temperature 30-45 minutes before baking
Freezing: Freeze unfrosted rolls up to 3 months. Thaw and frost before serving
Nut Substitutions: Replace walnuts with pecans or omit entirely for nut-free version
Dough Texture: Dough should be slightly sticky. Avoid adding too much flour for tender rolls

Nutrition

Serving Size: roll
Calories: 420
Sugar: 28g
Sodium: 280 75mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 2g
Protein: 7g
Cholesterol: 75mg

Find it online: https://www.recipescommunity.com/banana-bread-cinnamon-rolls-recipe/