Next, I add in my sugars, vanilla extract, and salt to the banana mixture, followed by the frothy yeast mixture once it’s ready. Now, I gradually add the flour, one cup at a time, until I have a soft dough that doesn’t stick too much to my fingers. It’s so satisfying to knead the dough—it’s warm and buttery, and as I work it, I can feel it becoming smooth and elastic. Once it’s ready, I place it in a greased bowl, cover it with a damp cloth, and let it rise for about an hour or until it doubles in size.
While my dough is rising, I prepare the cinnamon filling. In a small bowl, I combine the sugar with the cinnamon, allowing the warm spices to awaken my senses as they blend together. Once my dough has risen, I roll it out onto a floured surface into a rectangle, about 1/4 to 1/2 inch thick. I spread a thin layer of softened butter over the surface of the dough before sprinkling my cinnamon-sugar mixture evenly on top.
After rolling the dough tightly into a log, I slice it into rolls and place them on a baking sheet lined with parchment paper. The final step before baking is letting them rise for another 30 minutes, and that’s when I can hardly contain my excitement! Once they’re golden brown in the oven, I whip up the cream cheese glaze by mixing together softened cream cheese, powdered sugar, and a splash of milk until smooth and creamy. The cinnamon rolls look glorious, and the smell is just heavenly. My kitchen feels like a delightful bakery!
Pro Tips for Best Results
In my experience, the key to getting those rolls super fluffy is to ensure your yeast is active. I’ve tested this recipe a few times, and I always make sure my milk isn’t too hot or too cold—this can make a big difference! If you have an instant-read thermometer, I highly recommend using it to get that perfect temperature.
Another tip I’ve learned is to not rush the rising time. Patience is your friend in this process! I’ve tried speeding things up, and while the rolls were still delicious, the texture wasn’t as light and airy as I wanted. The longer they rise, the better they turn out!
Finally, if you like a bit more sweetness, don’t hesitate to adjust the glaze to your liking by adding more powdered sugar or even a splash of vanilla extract. I enjoy customizing my glaze depending on my mood—sometimes I go heavy on the glaze for that sweet finish, and it always feels like a treat!
Common Mistakes to Avoid
One mistake I see often is not checking the freshness of yeast. If you think your yeast might be old, go ahead and do a quick test by mixing it with warm water and a bit of sugar. If it doesn’t foam, it’s time to get a fresh batch! (See the next page below to continue…)