banana bread cinnamon rolls

Yum freakin o

Yes…. they’re as good as they sound.

These banana bread cinnamon rolls start with my tried-and-true pillowy dough, then layered with a banana-brown sugar walnut filling and finished with a rich vanilla bean cream cheese frosting. They’re tender, plush, and undeniably delicious!!!

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Ingredients

Tangzhong

2 tbsp (18 g) all-purpose flour (I prefer King Arthur’s)

1/4 cup + 2 tbsp (90 g) whole milk

Dough

1 cup (250 g) whole milk, heated to about 100 degrees Fahrenheit

2 1/4 tsp (7 g) instant dry yeast

5 cups (600 g) all-purpose flour (I prefer King Arthur’s)

1/2 cup (100 g) granulated sugar

1 1/2 tsp (9 g) fine sea salt

2 large eggs room temperature

1 large egg yolk room temperature

6 tbsp (86 g) unsalted butter at room temperature

Heavy cream (for topping before baking)

Filling

3 tbsp (42 g) melted butter