Brown Butter Banana Bread Cinnamon Rolls
- Prep Time: 2 hours
- Cook Time: 22 minutes
- Total Time: 2 hours 22 minutes
- Yield: 12 1x
- Category: Breakfast
Ingredients
Scale
Dough:
- 3 tablespoons unsalted butter
- 1 cup 2% milk (warmed to 100-110°F)
- 1 packet of quick-rise yeast
- ½ cup mashed banana (about 1 medium banana)
- ¼ cup maple syrup
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
Filling:
- 3 tablespoons unsalted butter (softened)
- 3 large bananas (sliced)
- ¾ cup light brown sugar
- 1 tablespoon ground cinnamon
Brown Butter Icing:
- 3 tablespoons salted butter (browned)
- 1 ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 3 oz. cream cheese (softened)
Instructions
- Heat butter in a skillet over medium heat until browned. Transfer to a bowl and set aside.
- In a large bowl, combine warm milk and yeast. Let it rest until yeast blooms, about 5 minutes.
- Add mashed banana, maple syrup, egg, brown butter, and vanilla. Whisk until combined.
- Using a stand mixer with a dough hook, gradually stir in flour and salt until a smooth dough forms.
- Transfer dough to an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours.
- Brown the butter for the icing in a skillet over medium heat. Let it cool.
- In a stand mixer, blend cream cheese, vanilla, and browned butter until smooth.
- Gradually add powdered sugar, beating until fluffy. Set aside.
- Roll out the risen dough into a rectangle on a floured surface.
- Spread softened butter over dough, sprinkle with filling, and arrange banana slices.
- Roll dough into a log, then slice into rolls and place in a baking dish.
- Let rolls rise for 30 minutes in a warm place.
- Preheat oven to 350°F and bake rolls for 22 minutes.
- Allow to cool for 10 minutes before frosting with the brown butter icing.
Notes
- Brown butter should be cooled slightly before use.
- When incorporating brown butter, ensure it’s not too hot to avoid cooking the egg.
- Brown butter may solidify when mixed with cold ingredients, which is normal as long as the egg hasn’t curdled.
