Banana Bread Cinnamon Rolls
Everything you love about banana bread, wrapped up in a soft & fluffy simple dough.
Yield: 12 rolls
For the filling:
  • ¾ cup (150 grams) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • ⅛ teaspoon fine salt
  • 4 tablespoons (57 grams) unsalted butter, melted and cooled
  • 1 large banana, thinly sliced
For the maple glaze:
  • 1 cup (125 grams) powdered sugar
  • ¼ cup maple syrup
  1. To assemble:
  2. Generously grease two 9-inch pie pans or one 9 by 13-inch baking pan.
  3. On a lightly floured work surface, roll the dough out into a 9 by 15-inch rectangle.
  4. In a small bowl, combine the sugar, cinnamon, and salt.
  5. Brush the butter all over the dough, leaving a ½-inch border at the far edge. Sprinkle the filling all over the buttered dough. Arrange the banana slices in even rows, spacing each row a couple inches apart, over the dough.
  6. Roll the dough up tightly then press the seam to seal. Use a sharp serrated knife to cut the ends off, and then slice 11 to 12 equal pieces.
  7. Loosely cover and allow to rise for 30 minutes to 1 hour, or until puffy. Bake at 350°F for 25 minutes, or until golden brown.
  8. In a small bowl, combine the powdered sugar and maple syrup until a thick glaze forms. Drizzle over the warm rolls. Serve!
Recipe by Red Star Yeast at