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Banana Bread Cinnamon Rolls with Brown Butter Glaze

A close-up of a moist slice of banana bread cinnamon rolls topped with thick, dripping caramel sauce.
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Make these Banana Bread Cinnamon Rolls for a unique breakfast or dessert. This recipe uses a quick bread batter adapted for a swirl roll format, filled with cinnamon and mashed banana, and topped with a simple brown butter icing.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened, plus 2 tablespoons for glaze
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3 medium bananas)
  • 1/4 cup milk
  • 1/2 cup granulated sugar for filling
  • 1/4 cup packed light brown sugar for filling
  • 2 teaspoons ground cinnamon for filling

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of cinnamon. Set this dry mixture aside.
  3. In a large bowl, cream together the 1/2 cup softened butter and 3/4 cup brown sugar until light and fluffy. Beat in the egg and vanilla extract.
  4. Mix in the mashed bananas and milk until just combined. Do not overmix.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick batter forms. This batter will be thicker than standard quick bread.
  6. In a small bowl, mix the 1/2 cup granulated sugar, 1/4 cup brown sugar, and 2 teaspoons cinnamon for the filling.
  7. Spread the batter evenly into the prepared baking pan. Sprinkle the cinnamon-sugar filling mixture evenly over the batter surface.
  8. Using a butter knife, gently swirl the filling into the batter. Do not mix completely; you want distinct swirls.
  9. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean.
  10. While the rolls bake, prepare the glaze. Melt 2 tablespoons of butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter foams and brown bits form at the bottom, giving off a nutty aroma (about 3 to 5 minutes). Remove from heat and let cool slightly.
  11. Whisk the browned butter into 1 cup of powdered sugar and 2 tablespoons of milk until smooth. Add more milk, a teaspoon at a time, if the glaze is too thick.
  12. Let the rolls cool in the pan for 10 minutes before drizzling the brown butter glaze over the top. Cut into squares and serve warm.

Notes

  • Use bananas that are heavily spotted or almost black for the best flavor and moisture in your rolls.
  • For a cream cheese glaze instead of brown butter, mix 4 ounces softened cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla, and 1 tablespoon milk.
  • You can prepare the batter the night before and keep it covered in the refrigerator. Add 5 minutes to the bake time if baking cold.

Nutrition

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