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Banana Bread Batter Cinnamon Buns (no knead recipe)

Fluffy and soft, these cinnamon buns are so rich and delicious. Stuffed with a banana bread batter and cinnamon butter, topped with more sliced bananas and brown butter cream cheese glaze they are indulgent but so worth it!
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Prep Time 15 minutes
Cook Time 30 minutes
Proofing Time 1 hour 30 minutes
Course Bread, Brunch, Dessert, How to make, Sweet tooth, tea time
Cuisine American, Scandinavia
Servings 12 large buns

Equipment

  • Mixing bowls
  • Rubber spatula
  • Sauté pan (for browning the butter)
  • Fork
  • 9x13 Baking tray

Ingredients
  

For the dough -

  • 360 ml whole milk warm
  • 2 tsp instant yeast
  • 50 g castor sugar
  • 120 ml vegetable oil
  • 250 g bananas mashed
  • 600 g flour divided, plus more for rolling dough
  • 1 tsp baking powder
  • 1 tsp salt

For the cinnamon butter -

  • 115 g browned butter
  • 213 g brown sugar
  • 2 tsp cinnamon powder
  • 2 bananas sliced

For the banana bread batter -

  • 1 large overripe banana mashed
  • 30 g butter melted
  • 30 g oil
  • 75 g brown sugar
  • 1 egg
  • 30 g yogurt
  • 1 tsp vanilla
  • 100 g flour
  • 1/2 tsp baking powder
  • Pinch of salt

For the cream cheese glaze -

  • 120 g cream cheese
  • 50 g icing sugar
  • 120 ml heavy cream
  • 2 tbsp browned butter
  • Pinch of salt

For the top -

  • 1 banana sliced

Instructions
 

For the dough -

  • In a large bowl combine the warm milk granulated sugar and yeast. Allow to sit until foamy, about 5 minutes. Stir in the vegetable oil, mashed banana until combined.
  • Add 4 cups of flour and stir until combined. The dough will be sticky and that is okay.
  • Cover with a dish towel and set in a warm place for 1 hour.
  • After 1 hour, the mixture should be very puffy and at least doubled in size.
  • Stir in the remaining 1 cup of flour, baking powder and salt until totally combined. It should form a dough.

For the filling -

  • Brown the butter and allow to cool. Once cooled, add the brown sugar, cinnamon powder and stir. Slice the bananas and set aide.

For the banana bread batter -

  • In a blender add the bananas, eggs, yogurt, butter, oil, sugar, vanilla and blend until smooth. Alternatively you can mash the bananas with a fork until smooth as well.
  • Pour into a large mixing bowl, add the flour, baking powder, salt. Whisk together until combined and smooth.

Make the rolls -

  • Preheat the oven to 180℃. Grease a 9×13 baking tray. Turn out dough onto a well floured surface and press it into a rectangular shape.
  • If it is overly sticky, sprinkle generously with additional flour until it’s easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 12 inches by 24 inches.
  • Spread the cinnamon filling over the dough leaving an edge on the longer edge. Slather on the banana bread batter and spread it evenly. Add the slices bananas on top.
  • Using a pizza cutter cut the dough into 12 even strips. Roll up each strip into a little cinnamon roll and place in the baking tray, repeat until done. Cover with plastic wrap and allow them to rise for 30 minutes.
  • Bake for 25 minutes or until nice and golden brown on top and around the edges.

For the glaze -

  • While the rolls are baking, making the glaze by combining all the ingredients together until smooth.
  • Ice rolls the second they come out of the oven. Add more bananas on top and allow them to sit for 15 minutes before serving. Delicious!

Notes

  • Allow the dough to rise before adding more flour, this time will vary depending on the temperature in your kitchen, the cooler the kitchen the longer the rising time.
  • For the glaze, you can place it in the fridge and it will firm up and become a frosting however I prefer it as a glaze.