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Sticky Brown Butter Banana Bread Cinnamon Rolls with Cream Cheese Icing Recipe

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4.4 from 57 reviews

  • Author: Diane
  • Total Time: 2 hours 25 minutes
  • Yield: 12 servings

Description

These Sticky Brown Butter Banana Bread Cinnamon Rolls combine the rich, nutty flavor of brown butter with ripe banana bread dough, swirling cinnamon sugar filling, and a luscious sticky maple sauce base. Topped with a creamy brown butter cream cheese icing, these cinnamon rolls are a decadent twist on classic breakfast pastries, perfect for brunch or an indulgent treat.

Ingredients

Brown Butter Banana 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: Start by browning the butter in a saucepan over medium-low heat, stirring gently until the butter melts, foams, and develops brown specks with a nutty aroma. Avoid burning it. After browning, transfer the butter with all bits into a bowl and refrigerate for 10-15 minutes until spreadable like room temperature butter.
  2. Prepare wet ingredients: While butter cools, mash the bananas and warm the milk in the microwave for 20-30 seconds until about 100-110°F.
  3. Activate yeast: In a stand mixer bowl or large bowl, whisk together warmed milk, mashed bananas, yeast, and granulated sugar gently. Let rest for 10 minutes until foamy (skip resting if using instant yeast).
  4. Add dry ingredients & egg: Add flour, egg, salt, and cooled brown butter into the same bowl with the wet ingredients.
  5. Knead dough: If kneading by hand, mix ingredients into a shaggy dough with a wooden spoon, then knead on a clean surface for about 15 minutes until soft, smooth, stretchy, and passes the window-pane test, adding 1-2 tbsp flour only if too sticky after 5 minutes. If using a stand mixer, knead with dough hook on medium-high for 8-10 minutes until smooth and elastic.
  6. First rise: Transfer dough to an oiled bowl, cover with cling wrap, and let rise in a warm spot for 60-90 minutes until doubled and springs back gently when poked.
  7. Prepare sticky maple sauce: In a saucepan over medium heat, melt together maple syrup, light brown sugar, butter, milk, and salt. Stir until butter melts and mixture bubbles, then remove from heat.
  8. Set maple sauce: Line a 9x13" baking pan with parchment paper. Pour sticky sauce evenly into the pan and chill in fridge for 20-30 minutes until firm.
  9. Make cinnamon sugar filling: In a bowl, mix softened butter, light brown sugar, cinnamon, and salt until combined.
  10. Shape cinnamon rolls: Punch down risen dough and roll out on lightly floured surface into a 12x18" sheet with hands and rolling pin. Spread cinnamon sugar filling evenly over dough.
  11. Cut and roll dough: Using a ruler and pizza cutter, cut the dough into twelve 1" wide strips along the 12" side. Roll each strip tightly into a cinnamon roll and arrange rolls snugly into the chilled sticky sauce in a 4x3 grid.
  12. Second rise: Let the rolls rise again in a warm spot for 30-45 minutes until puffed and springs back partially when poked. Preheat oven to 350°F (conventional, no fan) during the last 20 minutes of rising.
  13. Bake rolls: Bake rolls in the preheated oven for 22-25 minutes until golden brown and firm to the touch. Test doneness by carefully removing one roll if unsure.
  14. Rest rolls: Remove rolls from oven and let cool for 10 minutes before icing.
  15. Prepare brown butter cream cheese icing: Brown the ¼ cup butter in a saucepan like in step 1 but do not cool. In a bowl, combine hot brown butter, room temperature cream cheese, heavy cream, and icing sugar. Whisk with a hand mixer on medium speed until smooth and lump-free.
  16. Ice and serve: Spread the warm rolls generously with the cream cheese icing. Serve immediately and enjoy the decadent sticky brown butter banana cinnamon rolls.

Notes

  • Do not overcook the brown butter; it should have brown specks and smell nutty, not burnt.
  • If using instant yeast, you can skip the foaming step for yeast activation.
  • Kneading dough properly is crucial for texture; it should become smooth, stretchy, and pass the window-pane test.
  • Keep the sticky maple sauce chilled and firm before adding the rolls to prevent them from sinking.
  • The rolls can be baked until golden but avoid overbaking for a soft, tender crumb.
  • For best flavor, spread the icing while the rolls are still warm.
  • These rolls can be stored covered at room temperature for up to 2 days or refrigerated for longer storage.
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

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