Ingredients

For the Dough

• 3 cups (375 g) all-purpose flour
• 2¼ teaspoons (7 g) active dry yeast
• ¼ cup (50 g) granulated sugar
• ½ teaspoon salt
• ¾ cup (180 ml) warm milk
• 1 large egg, room temperature
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 ripe banana, mashed

For the Banana Cinnamon Filling

• 2 ripe bananas, mashed
• ½ cup (100 g) packed light brown sugar
• 3 tablespoons (42 g) unsalted butter, softened
• 1½ tablespoons ground cinnamon
• ½ cup (60 g) chopped pecans or walnuts

For the Vanilla Glaze

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons milk
• 1 tablespoon (14 g) unsalted butter, melted
• 1 teaspoon vanilla extract

For the Topping

• 1–2 ripe bananas, sliced
• A pinch of ground cinnamon
• Extra chopped pecans or walnuts, optional

Instructions

1. Make the Dough

1. In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let it sit for 5–10 minutes, until slightly foamy.
2. Add the remaining sugar, mashed banana, egg, vegetable oil, and vanilla extract. Whisk until well combined.
3. Gradually add the flour and salt, mixing until a soft dough forms.
4. Transfer the dough to a lightly floured surface and knead for about 7–10 minutes, until smooth and elastic. Add a little flour if the dough is extremely sticky, but avoid adding too much.
5. Place the dough in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel.
6. Let it rise in a warm place for approximately 1–1½ hours, or until doubled in size.

2. Prepare the Filling

1. In a bowl, mix the softened butter, brown sugar, mashed bananas, and cinnamon until combined.
2. Stir in the chopped pecans or walnuts.

3. Roll and Fill

1. Once the dough has doubled, gently punch it down.
2. Roll it into a rectangle approximately 16 × 12 inches (40 × 30 cm).
3. Spread the banana-cinnamon filling evenly over the dough, leaving a small border around the edges.
4. Starting from the long side, tightly roll the dough into a log.
5. Using a sharp knife or unflavored dental floss, cut the log into 10–12 equal rolls.

4. Second Rise

1. Grease a 9 × 13-inch (23 × 33 cm) baking dish.
2. Arrange the rolls in the dish, leaving a little space between them.
3. Cover and let them rise for another 30–45 minutes, until noticeably puffy.

5. Bake

1. Preheat the oven to 350°F (175°C).
2. Bake the cinnamon rolls for 22–28 minutes, or until golden brown and cooked through.
3. Remove from the oven and let them cool for about 10 minutes.

6. Make the Vanilla Glaze

1. Whisk together the powdered sugar, melted butter, vanilla extract, and 2 tablespoons of milk.
2. Add a little more milk if necessary until you reach a smooth, creamy, pourable consistency.

7. Finish the Rolls

1. Pour the vanilla glaze generously over the warm cinnamon rolls.
2. Top with fresh banana slices.
3. Sprinkle lightly with ground cinnamon and chopped pecans or walnuts, if desired.
4. Serve warm and enjoy!

💡 Helpful Notes

• Use ripe bananas for the best flavor and natural sweetness.
• The milk should be warm, not hot; very hot milk can interfere with the yeast.
• Don’t add too much flour—the dough should remain soft and slightly tacky.
• For extra-soft rolls, don’t overbake them.
• These rolls are best served warm, while the glaze is still slightly melted.