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Sticky Brown Butter Banana Cinnamon Rolls with Cream Cheese Icing Recipe

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4.1 from 13 reviews

These Sticky Brown Butter Banana Bread Cinnamon Rolls combine the rich, nutty flavor of brown butter with sweet ripe bananas, cinnamon sugar filling, and a luscious cream cheese icing. Perfect for a decadent breakfast or dessert, they offer a soft, fluffy texture with a sticky maple sauce base that adds extra sweetness and chewiness.

Ingredients

Dough

  • ½ cup unsalted butter, browned & cooled to room temperature (113g, 90g after browning)
  • 3 medium extra ripe bananas, mashed (320g)
  • 3/4 cup whole milk (180g)
  • 4 teaspoons active dry yeast (or substitute instant yeast)
  • 1/3 cup granulated sugar (70g)
  • 5 1/2 cups all-purpose flour (715g)
  • 1 large egg, room temperature
  • 2 teaspoons salt

Sticky Maple Sauce

  • 1/4 cup maple syrup (60g)
  • 1/2 cup firmly packed light brown sugar (100g)
  • 6 tbsp unsalted butter (85g)
  • 2 tbsp milk (30g)
  • 1/4 tsp salt

Cinnamon Sugar Filling

  • ½ cup unsalted butter, softened or melted (113g)
  • 1 cup light brown sugar, packed (200g)
  • 2 tbsp cinnamon powder
  • ¾ tsp salt

Brown Butter Cream Cheese Icing

  • ¼ cup unsalted butter (56g), browned and hot
  • 4 oz cream cheese, room temperature (113g)
  • ¼ cup heavy cream (60g)
  • 1 cup icing sugar (100g)

Instructions

  1. Brown Butter Banana Dough: Begin by browning the butter in a saucepan over medium-low heat. Stir gently as the butter melts, foams, and sizzles. Continue until brown specks appear and the butter smells nutty; about a few minutes. Avoid burning. After browning, the butter weight should be around 90g. Transfer all the butter and brown bits to a bowl and refrigerate for 10-15 minutes until spreadable like room temperature butter.
  2. Prepare Bananas and Milk: While the butter cools, mash the ripe bananas. Warm whole milk in the microwave for 20-30 seconds until about 100-110°F (warm to touch).
  3. Activate Yeast: In a large bowl or stand mixer bowl, combine the warmed milk, mashed bananas, yeast, and granulated sugar. Whisk gently, then rest for 10 minutes until the mixture becomes foamy. If using instant yeast, skip the resting.
  4. Add Remaining Dough Ingredients: Add flour, egg, salt, and cooled brown butter into the bowl with the yeast mixture.
  5. Kneading the Dough: By Hand: Combine all ingredients into a shaggy dough using a wooden spoon, then knead on a floured surface for about 15 minutes using push-pull motions. The dough starts sticky—resist adding flour except 1-2 tbsp if very sticky. Keep kneading until smooth, stretchy, and passes the windowpane test. Clean hands every 5 minutes to remove sticky dough. With Stand Mixer: Use the dough hook on medium-high speed for 8-10 minutes until smooth, stretchy and passing the windowpane test.
  6. First Rise: Transfer the dough to a clean oil-coated bowl, cover with cling wrap, and let rise in a warm place for 60-90 minutes until doubled in size and slightly springy when poked.
  7. Make Sticky Maple Sauce: In a saucepan over medium heat, combine maple syrup, light brown sugar, unsalted butter, milk, and salt. Stir until butter melts and mixture bubbles, then remove from heat.
  8. Prepare Baking Pan: Line a 9x13" pan (at least 2.25" deep) with parchment paper. Pour sticky maple sauce evenly into the pan and refrigerate for 20-30 minutes until sauce firms.
  9. Make Cinnamon Sugar Filling: Mix softened unsalted butter, light brown sugar, cinnamon powder, and salt in a bowl until fully combined.
  10. Roll Out Dough and Assemble Rolls: Punch down the risen dough and place on a lightly floured surface. Roll into a 12x18" rectangle with straight edges. Spread cinnamon sugar filling evenly over the dough.
  11. Cut and Roll: With the 12" side towards you, cut dough into 12 strips (about 1" wide by 18" long) using a ruler and pizza cutter. Roll each strip tightly into cinnamon rolls.
  12. Arrange Rolls: Place rolls tightly in the prepared pan with sticky sauce in a 4x3 formation.
  13. Second Rise: Let rolls rest in a warm spot for 30-45 minutes until puffed and springy when poked. Preheat oven to 350°F (conventional, no fan) during the last 20 minutes of rise.
  14. Bake Rolls: Bake rolls for 22-25 minutes until golden brown and firm to the touch. Check doneness by pulling one roll out gently with a spatula if unsure.
  15. Rest Rolls: Remove from oven and let rest for 10 minutes.
  16. Prepare Brown Butter Cream Cheese Icing: Brown ¼ cup unsalted butter as before, but do not cool. In a bowl, combine hot brown butter, room temperature cream cheese, heavy cream, and icing sugar. Whisk with an electric mixer on medium speed until smooth and lump-free.
  17. Ice and Serve: Spread the warm cream cheese icing generously over the warm rolls. Serve immediately and enjoy the sticky, flavorful banana bread cinnamon rolls.

Notes

  • Use very ripe bananas for best flavor and natural sweetness.
  • Do not overcook brown butter as it burns quickly and becomes bitter.
  • The dough should be slightly sticky but manageable; avoid adding too much extra flour to keep rolls soft.
  • Ensure yeast is fresh and active for proper rising.
  • Apartment oven temperatures can vary; check rolls a few minutes before end of baking time.
  • The sticky maple sauce base adds a wonderful texture and caramel-like flavor to the bottom of the rolls.
  • Store leftover cinnamon rolls covered in the refrigerator for up to 3 days and reheat gently before serving.

Find it online: https://cookedbygrace.com/sticky-brown-butter-banana-cinnamon-rolls-with-cream-cheese-icing-recipe/