Hey Guys, today I’m gonna show you how to make my signature “Fluffy Banana Cinnamon Rolls”. These gorgeous cinnamon buns are filled with Buttery Brown Sugar Cinnamon and covered in gooey Cream Cheese Frosting.
They’re incredibly  fluffy and soft, the smell of Cinnamon Rolls is heavenly, these fluffy buns are definitely perfect treat for any occasion.

And as an egg-free recipe, we will be use banana puree as an eggs substitute. The result is amazingly moist and fluffy; and the banana slices in the centers, even makes this buns more delightful.

They are tender, warm, gooey, perfectly sweet, and so comforting… They are just gorgeous!

Look at that icing on those rolls. These wonderful icing is not too cream cheesy; it’s really creamy, buttery, a bit tangy but not overly sweet.
If you are the type of person that really loves icing, you could make double of this.

Besides our fluffy Banana Bread, this is another our original recipe that we are really love and have become a family favorite here at Bembum Kitchen.
You even can make this lovely buns in advance and freeze them. So you could still have them fresh whenever you are ready to bake them. Does it make everybody quite happy?

Is there anything better than a fresh Cinnamon Roll, dripping with frosting, hot from the oven? I just wish you Guys can smell this, they are really smell amazing!
I hope you enjoy them as much as we did, stay healthy and safe Guys! Love you all!!

BANANA CINNAMON ROLLS
Yield: One 8×6-inch rectangle pan (6 pieces)
Active time: 1/2 hour
Total time: 2 1/2 hour

INGREDIENTS
Buns Dough:

• 60 grams Milk
• 10 grams Unsalted Butter
• 1 teaspoon Granulated Sugar
• 1/2 + 1/8 teaspoon Instant Yeast
• 40 grams Mashed Bananas
• 125 grams All Purpose Flour
• 1/8 teaspoon Salt
  

Filling:

• 30 grams Unsalted Butter (softened)
• 40 grams Brown Sugar
• 1 tablespoon Cinnamon Powder
• Thinly Banana Slices
• 1/6 cup Chopped Walnuts (optional)
  

Icing:

• 30 grams Cream Cheese (softenend)
• 55 grams Unsalted Butter
• 1 tablespoon Milk
• 1/2 teaspoon Vanilla Extract
• 40 grams Icing Sugar

INSTRUCTIONS

1. Prepare the pan, grease it with butter, set aside.
2. Bloom the yeast; In a small pan, mix the butter and milk. Place over a medium low heat until the butter melted, let it warm.
   Warm means if you put your finger into the milk, It shouldn’t feel like anything. It should feel like your body temperature (could be a little bit warmer than that, but not too hot, coz it will kill the yeast).
   Sprinkle on sugar and yeast, stir well. Let it sit for about 5-10 minutes until the yeast has activated.
3. Once it has bloomed, add mashed bananas to the milk mixture, mix well.
   Pour in the flour and salt, mix until just combined (doesn’t need to be totally smooth at this point, it just needs to be brought together and homogenous).
   It’s gonna make a really wet, messy dough. No worries, that’s exactly what we are looking for.
4. Transfer to a lightly floured surface and start kneading the dough. The dough will be sticky, knead the dough for at least 10 minutes until the dough just loses its stickiness and does not stick to the surface or your hands.
5. Roll the dough into a big ball, grease mixing bowl with a bit of oil and then place the dough inside the bowl. Cover it with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
6. To make the filling; Combine very softened butter, brown sugar and cinnamon. Mix until smooth.
7. To roll; After 1 hour, the dough will be rise (it almost double in size). Place it onto a clean surface (sprinkle a little bit of flour, we don’t want the dough sticking on the mat).
   Roll the dough out into a large rectangle, spread the filling evenly over the dough.
   Add thinly banana slices on top of the filling (remember, not too thick otherwise will be hard to roll later).
   Starting from one short end, roll up the dough into a log and pinch the seam closed.
   Using unflavored dental floss, cut the log into 6 evenly pieces, place them in the prepared pans.
8. Preheat the oven to 180˚C. Cover the rolls with a plastic wrap and let rise in a warm place for about 20 minutes, until expanded by about half of their original volume.
9. Bake the cinnamon rolls for 20 minutes, until golden brown. Let cool for about 10 minutes.
10. To make the frosting; In a medium bowl, whisk together the Cream Cheese, softened butter, milk, and vanilla extract until smooth.
    Gradually add the powdered sugar and mix until smooth. Drizzle the frosting over the cinnamon rolls.

NOTE:

1. After baking, leave them to cool at least 10 minutes, before you put the icing on, coz when it’s too warm the icing is just gonna completely melt and it’s not gonna be that really nice glaze on top.
2. Best serve on the day it’s made or you can store left over baked Cinnamon Rolls (airtight container) in the fridge for 5 days and up to 2-3 months in the freezer.
3. To reheat; remove the roll from the container, preheat the oven or toaster to 180˚C. Put the cinnamon buns on a baking sheet and cover with aluminium foil and let the rolls heat up for about 10-15 minutes.
   Another option is using the microwave for about 30 to 60 seconds. Check on them to ensure they don’t become soggy.
4. How to freeze unbake Cinnamon Rolls; If you have plan to make the cinnamon rolls in advance and bake later, kindly follow instructions until number 7, and then cover the pan with plastic wrap and freeze for up to 3 months.
   And when you are ready for them, you can defrost them in the fridge overnight or you can leave them out for a few hours at room temperature and throw them in the oven. They might take a little bit longer to bake, just keep an eye of them.