Sinfully delicious cinnamon rolls filled with bananas, chocolate chips, and drizzled with thick vanilla glaze.
- 2 and 3/4 cups (344g) all-purpose flour (spoon & leveled)
- 3 Tablespoons (45g) granulated sugar
- 1 teaspoon salt
- 1 package Red Star Platinum yeast* (1 packet = 2 and 1/4 teaspoons)
- 1/2 cup (120ml) water
- 1/4 cup (60ml) milk (cow’s milk – I use skim)
- 2 and 1/2 Tablespoons (38g) unsalted butter
- 1 large egg
- 2 Tablespoons (30g) unsalted butter, softened to room temperature
- 1/2 cup mashed banana (2 small bananas)
- 1 and 1/2 Tablespoons ground cinnamon
- 1/4 cup (50g) granulated sugar
- 1/3 cup (60g) mini chocolate chips
- 1 cup (120g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 Tablespoon (15ml) heavy cream*
- Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
- Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115°F (46°C)-120°F (49°C). Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
- Make the filling: After 10 minutes, roll the dough out in a 14×8 inch rectangle. In a small bowl, mix the mashed banana with the softened butter. Spread over the dough. Mix together the cinnamon and sugar and sprinkle it all over the banana/butter. Top with 1/3 cup chocolate chips. Roll up the dough tightly. Cut into 10-11 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray.
- Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200°F (93°C). Turn oven off. Place rolls inside oven and allow to rise.
- After the rolls have doubled in size, preheat the oven to 375°F (191°C). Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning on top.
- Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar, vanilla, and cream together until smooth and drizzle over rolls. *If you don’t have cream, you may use milk instead. This will create a thinner glaze. Add more powdered sugar to thicken and then add salt to cut the extra sweetness, if desired.
- Rolls are best enjoyed the same day, but stay fresh and soft in a covered container for 5 days. Glaze the rolls immediately before serving.
- Overnight Instructions: The dough may be made the night before through step 4. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour.
- Yeast: If you replace Red Star Platinum with regular active dry yeast, you rise time may be 50% longer.
- Cream: If you don’t have cream, you may use milk instead. This will create a thinner glaze.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
Keywords: banana chocolate chip cinnamon rolls, banana chocolate cinnamon rolls