Banana Bread Cinnamon Rolls and More Pressure Cooker Treats
These banana bread cinnamon rolls are made with fresh bananas for moisture and warmth from cinnamon and brown sugar, topped with smooth cream cheese frosting. Perfectly soft and tender with a delightful flavor, they’re ideal for breakfast or dessert and can be made ahead.
Equipment
- 1 Pressure cooker Used for softening rolls and cooking
Ingredients
Ingredients
- 1 cup milk lukewarm (about 120-130 F8F)
- 6 Tablespoons unsalted butter melted
- 0.5 cup granulated sugar
- 4.5-5 cups all-purpose flour spooned and leveled
- 2.25 teaspoons instant yeast
- 1.5 teaspoons salt
- 0.5 cup mashed banana about 1 large banana
- 4 Tablespoons unsalted butter very soft, for filling
- 0.5 cup packed light brown sugar
- 1 tablespoon cinnamon
- 2 large bananas thinly sliced for rolling
- 0.25 cup heavy cream slightly warmed, for pouring on rolls before baking
- 4 ounces cream cheese softened to room temperature
- 4 tablespoons unsalted butter softened, for frosting
- 1.5 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Instructions
- Heat milk, butter, and sugar in a medium saucepan until butter melts and temperature reaches 120-130°F. Remove from heat.6 Tablespoons unsalted butter, 0.5 cup granulated sugar
- In a large bowl, combine flour, instant yeast, and salt. Add warm milk mixture and mashed banana; stir until a shaggy dough forms.4.5-5 cups all-purpose flour, 2.25 teaspoons instant yeast, 1.5 teaspoons salt, 0.5 cup mashed banana
- Knead dough with a stand mixer dough hook at medium speed for 6-8 minutes, adding flour if sticky, until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise until doubled in size, about 60 to 90 minutes.
- Roll dough out on floured surface to 16x12 inch rectangle. Spread softened butter evenly over dough.4 Tablespoons unsalted butter
- Mix brown sugar and cinnamon, then sprinkle over buttered dough. Place sliced bananas on top.0.5 cup packed light brown sugar, 1 tablespoon cinnamon, 2 large bananas
- Roll dough tightly from long edge into a log and cut into 12 equal slices.
- Place rolls in greased baking dish, cover, and let rise for 30 to 45 minutes until nearly doubled.
- Preheat oven to 350°F. Pour warmed heavy cream over rolls just before baking.0.25 cup heavy cream
- Bake rolls 30-35 minutes until golden brown. Let cool about 20 minutes.
- Make frosting by beating cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract; beat until fluffy. Spread frosting on rolls while slightly warm.4 ounces cream cheese, 4 tablespoons unsalted butter, 1.5 cups powdered sugar, 1 teaspoon vanilla extract
Notes
Store frosted rolls in the fridge for up to 5 days. You can make ahead by assembling and refrigerating overnight before the final rise. Freeze before or after baking for up to 3 months.