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Ultimate Overnight Banana Bread Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Three freshly baked Banana Bread Cinnamon Rolls covered in thick, dripping glaze sitting on a light plate.
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Prepare these soft, moist cinnamon rolls featuring the flavor of banana bread. This recipe uses an overnight method for easy morning baking, perfect for breakfast or dessert.

Ingredients

Scale
  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 2 large)
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened (for filling)
  • 3/4 cup packed light brown sugar (for filling)
  • 2 teaspoons ground cinnamon (for filling)
  • 1/2 cup chopped pecans or walnuts (optional, for filling)
  • 1/2 cup (4 ounces) cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, browned and cooled slightly (for frosting)
  • 2 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1-3 tablespoons milk or cream (for frosting)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk and yeast. Let stand for 5 minutes until foamy.
  2. Mix wet ingredients: Add the granulated sugar, melted butter, egg, vanilla extract, and mashed bananas to the yeast mixture. Stir well.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg.
  4. Form the dough: Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  5. First Rise (Optional Short Rise): Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or skip this step for a longer overnight cold proof.
  6. Overnight Cold Proof: Punch down the dough gently. Place it back in the oiled bowl, cover tightly with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours.
  7. Prepare the filling: While the dough proofs or before rolling, mix the softened butter, brown sugar, and 2 teaspoons of cinnamon until smooth. Stir in nuts if using.
  8. Shape the rolls: Remove the dough from the refrigerator 1 hour before baking. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
  9. Spread the filling: Spread the brown sugar filling evenly over the dough, leaving a small border on one long edge.
  10. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
  11. Second Rise (Proofing): Arrange the rolls in a greased 9×13 inch baking pan. Cover loosely and let them rise in a warm spot for 45-60 minutes until puffy.
  12. Bake: Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown and cooked through.
  13. Make the frosting: While the rolls cool slightly, make the brown butter cream cheese frosting. Brown the butter in a small saucepan over medium heat until nutty and fragrant; let it cool slightly. In a bowl, beat the cream cheese and browned butter until smooth. Gradually beat in the powdered sugar and vanilla. Add milk one tablespoon at a time until you reach a spreadable consistency.
  14. Frost and serve: Spread the frosting generously over the warm rolls. Serve immediately.

Notes

  • To brown butter, melt butter over medium heat, stirring occasionally. It will foam, then the milk solids will sink and turn brown. Remove from heat immediately when brown specks appear at the bottom.
  • For a richer banana flavor, use bananas that are heavily spotted or black.
  • If you prefer a less sweet roll, reduce the powdered sugar in the frosting by 1/4 cup.

Nutrition

Find it online: https://afripaket.com/banana-bread-cinnamon-rolls-overnight-baking/