Brown Butter Banana Bread Cinnamon Rolls
Brown butter banana cinnamon rolls are a decadent twist on a classic, bringing a whole new level of flavor and richness to a beloved treat. The secret to their incredible taste starts with brown butter, which is used in both the dough and the filling. Browning the butter adds a deep, nutty, and toasty flavor that pairs beautifully with the sweet bananas and warm cinnamon. This simple step elevates the cinnamon rolls from a simple pastry to a truly special experience.
The addition of ripe, mashed bananas directly into the dough is another game-changer. The bananas not only infuse the rolls with a subtle sweetness but also make the dough incredibly tender and moist. The result is a soft, pillowy texture that almost melts in your mouth. When combined with the signature cinnamon-sugar swirl and the nutty notes from the brown butter, these cinnamon rolls become a perfect blend of rich, comforting flavors that you'll want to enjoy one after another.
Browning butter is an easy way to add a deep, nutty, and sophisticated flavor to your baking and cooking. The process, known as beurre noisette in French, is all about gently toasting the milk solids in the butter.
To make this is simple. You'll need a light-colored pan so you can easily see the color change. Start by melting the butter over medium heat. It will quickly melt and begin to sizzle and foam as the water evaporates. Keep a close eye on it and stir frequently. As the butter simmers, the foam will begin to subside, and you'll see tiny, golden-brown specks forming at the bottom of the pan. This is your cue! As those specks turn a rich amber color, and the butter releases a toasty, hazelnut-like aroma, it's ready. Immediately remove the pan from the heat and pour the butter, including all the delightful brown bits, into a heatproof bowl to stop the cooking process. The whole transformation only takes a few minutes, but the rich, nutty flavor is absolutely worth it.
After your dough has risen, it's time for the fun part: rolling and shaping your brown butter cinnamon rolls. On a lightly floured surface, roll your dough out into a large 12x16-inch rectangle. This specific size is key for getting those perfect, uniform rolls. Once the dough is rolled out, brush it evenly with your cooled brown butter, making sure to spread it all the way to the edges. Next, sprinkle your cinnamon-sugar filling evenly over the butter, covering the entire surface.
Now, it's time to cut the rolls. Using a pizza cutter or a sharp knife, cut the dough lengthwise into 9 long strips, each about 1.5 inches wide and 16 inches long. This is a bit different from the traditional method, and it creates a beautiful, spiral-filled roll. Take one strip and roll it up tightly, starting from one end and working your way to the other. Place the finished roll into your prepared baking pan and repeat with the remaining strips, nestling them close to each other. This method ensures every single roll has a beautiful spiral and a perfect filling-to-dough ratio.
Brown Butter Banana Bread Cinnamon Rolls
Makes 9 rolls in a 8x8 inch square pan
INGREDIENTS
For the Browned Butter:
230g unsalted butter
For the Banana Bread Dough
169g whole milk
8g active dry yeast
38g granulated sugar
460g all-purpose flour plus more for kneading
1/2-1 tsp ground cinnamon
1 egg
75g mashed ripe banana a ohh bout 1 medium banana
3/4 teaspoon tsp salt
42g butter, browned and cooled
For the Cinnamon Sugar Filling:
100g browned butter, cooled after browning
150g light brown sugar, packed
1 tbsp cinnamon powder
1/2 tsp salt
For the Brown Cutter Cream Cheese Icing:
56g unsalted butter, browned and hot
4 oz cream cheese, room temperature
2-3 tbsp heavy cream or milk
100g icing sugar
Method
To brown the butter, first, place your butter in a saucepan over medium-low heat. Stir it gently as it melts, foams, and begins to sizzle. Continue to cook until you see small brown specks and the butter smells nutty. Immediately transfer the butter and all the brown bits to a bowl to stop the cooking process, then place it in the freezer for 10-15 minutes until it becomes cooled to the touch.
While the butter cools, warm your milk in the microwave for 20-30 seconds until it's warm to the touch (100-110°F). In a stand mixer bowl or a large bowl, combine the warm milk, yeast, and sugar. Let the mixture sit for about 5 minutes until the yeast becomes foamy. If you are using instant yeast, you can skip this step and add it directly to your dough mixture.
Add the mashed bananas and remaining sugar to the milk and yeast mixture, egg, and whisk gently. Next, add the flour, ground cinnamon, salt, and the cooled brown butter.
Knead the dough by hand, use a wooden spoon to mix everything into a shaggy dough. Turn the dough out onto a clean surface and knead for about 15 minutes, using a push-pull motion. The dough will be sticky at first, but resist adding more flour. It will become smooth and stretchy. If it is still too sticky after 5 minutes, you can add 1-2 tablespoons of flour.
Or knead the dough with a Stand Mixer: Attach the dough hook and knead on medium-high speed for 8-10 minutes. The dough is ready when it is smooth and pulls away from the sides of the bowl.
Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.
Assembly & baking:
Once the dough has risen, punch it down and transfer it to a clean surface dusted lightly with flour. Using your hands and a rolling pin, roll it into a 12x16" sheet, trying to keep the edges as straight as possible. The dough will be really soft so won't need much pressure
Use a spatula to spread the cinnamon sugar filling evenly across the sheet
Cut into 9 long strips. The strips should be 16 inches long and about 1.5 inch wide.
Roll each strip tightly into a cinnamon roll, and transfer to an 8x8 inch square baking pan.
Once all the rolls are shaped, rest the pan in a warm spot for another ~30-45 minutes until they look puffed up and spring back partly when gently poked. In the last 20 minutes of the second rise, preheat your oven to 350F (conventional / no fan)
Transfer the pan to the oven and bake for 22-25 minutes until the rolls develop a golden color and feel firm to touch. If in doubt, remove the pan from the oven and use a spatula to pull out one roll, and check it for doneness
Remove the rolls from the oven and let them rest for 10 minutes
Brown butter cream cheese icing:
Brown the 1/4 cup butter just like you did in step 1 of the dough.
Add the room temperature cream cheese, heavy cream, icing sugar and brown butter to a bowl. Use an electric hand mixer to whisk on medium speed until the ingredients combine into a smooth icing and no lumps remain
Spread the icing generously on the warm rolls. Serve & enjoy!
