Banana Salted Caramel Cinnamon Rolls
Ingredients
Banana Dough
- 1 cup warm milk 110–115°F
- 2 ½ teaspoons instant dry yeast
- 2 large eggs room temperature
- ½ cup salted butter softened
- ½ cup granulated sugar
- 1 teaspoon salt
- 3 tablespoons banana pudding mix
- 4 1/2 cups all-purpose flour
Banana Cinnamon Filling
- ½ cup salted butter softened
- 1 cup packed brown sugar
- 1 tablespoons cinnamon
- 1/2 banana mashed
- 1 teaspoon vanilla extract
- ¼ cup warm heavy cream
Salted Caramel
- 1 cup white granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon salt
Vanilla Glaze
- 2 cups powdered sugar
- 1/3 cup milk
Toppings
- 1/2 banana sliced thin
Instructions
Activate the Yeast
- Warm the milk to 110–115°F (about as warm as a hot bath — not steaming).
- Sprinkle the yeast over the milk and whisk gently.
- Let it sit for 5 minutes, or until the top looks foamy and bubbly.
- If it doesn’t foam, your milk may have been too hot or too cold — start over for best results.
Mix the Dough
- Add the eggs, softened butter, granulated sugar, and salt into the bowl with the yeast mixture.
- Mix until mostly combined — it’s okay if the butter stays a little lumpy at this stage.
- Add 3 1/2 cups of the flour and banana pudding mix to the bowl.
- Fold the dry ingredients into the wet until just combined.
- Let the dough rest for 5 minutes (this helps the flour hydrate and makes kneading easier).
Knead the Dough
- Knead by hand or with a mixer and the hook attachment for 5–7 minutes, adding the last 1/2 cup of flour.
- The dough should become soft, smooth, and slightly tacky but not overly sticky.
- If it sticks heavily to your hands, sprinkle in 1 tablespoon of flour at a time until it’s manageable.
- Shape into a ball and place it back in the bowl.
First Rise
- Cover the bowl with a clean towel or plastic wrap.
- Let the dough rise for 30 minutes, or until noticeably puffier (it may not double yet — that’s okay).
- Place the bowl somewhere warm, like on top of the oven while it preheats or near a sunny window.
Make the Banana Cinnamon Filling
- In a small bowl, mix the softened butter, brown sugar, cinnamon, and vanilla. Stir until thick and smooth.
- Smash the banana until mostly smooth with small bits remaining, then fold it into the cinnamon mixture until fully combined.
- Set aside.
Roll Out the Dough
- Lightly flour your counter.
- Roll the dough into a large rectangle (about 12×18 inches).
- Spread the banana cinnamon filling evenly all over the dough, reaching all the way to the edges for even flavor.
Shape the Rolls
- Starting from the long side, roll the dough tightly into a log.
- Use a sharp knife or unflavored dental floss to slice into 12 large rolls.
- Alternatively, slice the unrolled dough with a pastry cutter or pizza cutter into 2 1/2 inch wide slices. Then roll each slice individually for the perfect swirl.
- Transfer the rolls into a greased 9×13-inch baking dish.
Salted Caramel
- Add the white sugar to a medium saucepan over medium heat. Let it melt undisturbed until the edges liquefy, then gently swirl the pan until fully melted and deep amber in color.
- Carefully add the butter, cubed and whisk continuously until melted and fully incorporated.
- Remove from the heat and slowly pour in the heavy cream while whisking (the mixture will bubble vigorously), then continue stirring until smooth.
- Stir in the salt. Let cool slightly before using so it thickens.
Second Rise
- Cover the rolls and let them rise for 20 minutes.
- They should look puffier and fill more of the pan.
Cream Pour + Bake
- Pour about 1/2 cup of the caramel sauce around the edges of the rolls, so the bottoms come out coated in caramel.
- Gently pour the heavy cream over and around the rolls — this helps them bake extra soft and gooey.
- Bake at 375°F for 25–30 minutes, or until the tops are lightly golden but still soft.
- Don’t overbake or they’ll lose their gooey texture.
Make the Vanilla Glaze
- In a mixing bowl add the powdered sugar and milk. Whisk until smooth.
- While the rolls are still baking, add thin slices of 1/2 a banana to the rest of the caramel sauce, and reheat on medium low to slightly cook the bananas into the caramel for about 3-5 minutes.
Glaze the Rolls.
- As soon as the rolls come out the oven, spread the vanilla glaze all over them.
- Finish by pouring the bananas and caramel all over the rolls.
Tried this recipe?Let us know how it was!
