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Banana Salted Caramel Cinnamon Rolls

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Prep Time 30 minutes
Cook Time 30 minutes
Proof Time 1 hour
Course Breakfast, Dessert
Servings 10 rolls

Equipment

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.
Keyword banana rolls, bananas, cinnamon rolls, salted caramel
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