Banana Bread Cinnamon Rolls

These Banana Bread Cinnamon Rolls combine two beloved comfort foods into one irresistible breakfast treat. The soft, banana-infused dough wrapped around warm cinnamon sugar filling and topped with creamy frosting creates the perfect balance of flavors. It’s like enjoying a slice of homemade banana bread and a gooey cinnamon roll in every bite!

Why You’ll Love This Recipe:

• Best of Both Worlds: Combines the classic flavors of banana bread with the swirly goodness of cinnamon rolls
• Perfect for Ripe Bananas: A creative way to use up those overripe bananas on your counter
• Make-Ahead Friendly: Prepare the night before and bake fresh in the morning
• Crowd-Pleaser: Everyone from kids to adults will love these unique rolls
• Versatile: Great for breakfast, brunch, or dessert
• Heavenly Aroma: Your kitchen will smell amazing while these bake

Ingredients You’ll Need:

For the Dough:

• 1 cup mashed ripe bananas (about 2 large)
• 1/2 cup warm milk (110°F)
• 1/4 cup melted butter
• 1/4 cup granulated sugar
• 1 large egg
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 tsp salt
• 3 1/4 cups all-purpose flour (plus more for kneading)

For the Filling:

• 1/2 cup brown sugar
• 1 tbsp ground cinnamon
• 1/4 cup softened butter

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• 3/4 cup powdered sugar
• 1/2 tsp vanilla extract

How to Make Banana Bread Cinnamon Rolls:

Step-by-Step Instructions:

Prepare the Dough:

1. Activate the yeast: In a small bowl, combine warm milk and 1 tsp of the granulated sugar. Sprinkle the yeast over the top and let sit for about 5-10 minutes until foamy.
2. Mix wet ingredients: In a large mixing bowl, combine mashed bananas, melted butter, remaining sugar, and egg. Mix until well combined.
3. Add yeast mixture: Pour the activated yeast mixture into the banana mixture and stir to combine.
4. Add dry ingredients: Add salt and 3 cups of flour, one cup at a time, mixing after each addition. The dough will be slightly sticky.
5. Knead the dough: Turn the dough out onto a floured surface. Knead for 5-8 minutes, adding the remaining 1/4 cup flour as needed, until the dough is smooth and elastic.
6. First rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.

Make the Filling:

1. In a small bowl, mix together brown sugar and cinnamon until well combined.
2. Have your softened butter ready for spreading.

Assemble the Rolls:

1. Roll out the dough: After the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 16×12 inches.
2. Add the filling: Spread the softened butter evenly over the dough, leaving a 1/2-inch border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the butter.
3. Roll and cut: Starting from the long edge, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, about 1 1/2 inches thick.
4. Second rise: Place the rolls in a greased 9×13 inch baking dish. Cover and let rise for another 30-45 minutes, until puffy.

Bake and Frost:

1. Preheat and bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until golden brown.
2. Make the frosting: While the rolls are baking, beat together cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until creamy.
3. Apply frosting: Let the rolls cool slightly (about 10 minutes) before spreading the cream cheese frosting over the warm rolls.

Helpful Tips:

• Banana ripeness: The spottier and darker your bananas, the more banana flavor your rolls will have
• Warm environment: For the best rise, place your dough in a warm, draft-free area
• Room temperature ingredients: Bring your egg and milk to room temperature for better incorporation
• Don’t overheat milk: Milk that’s too hot will kill the yeast, aim for 110°F (slightly warm to the touch)
• Measure flour correctly: Use the spoon and level method for accurate flour measurement
• Make ahead option: Prepare the rolls the night before, refrigerate after the second rise, and bake in the morning

Details:

• Prep Time: 30 minutes
• Rise Time: 1 hour 45 minutes
• Cook Time: 25-30 minutes
• Total Time: About 3 hours
• Servings: 12 rolls
• Calories: Approximately 320 per roll

Notes:

• Add-ins: For extra texture and flavor, consider adding 1/2 cup chopped walnuts or pecans to the filling
• Banana intensity: For more pronounced banana flavor, add 1/4 tsp banana extract to the dough
• Gluten-free option: This recipe can be adapted using a 1:1 gluten-free flour blend, though the texture will be slightly different
• Dairy-free alternative: Use plant-based milk, vegan butter, and dairy-free cream cheese for a dairy-free version

Frequently Asked Questions:

Can I make these rolls without a stand mixer?

Yes! While a stand mixer makes the process easier, you can mix the dough by hand with a wooden spoon and then knead on a floured surface.

How do I know when the dough has risen enough?

The dough should roughly double in size. Press a finger gently into the dough—if the indentation remains, it’s ready.

Can I freeze Banana Bread Cinnamon Rolls?

Absolutely! You can freeze them either before or after baking:

• Before baking: After cutting the rolls, place them in a freezer-safe container. Thaw overnight in the refrigerator before proceeding with the second rise and baking.
• After baking: Cool completely, wrap individually, and freeze for up to 3 months. Thaw and warm before adding frosting.

My dough isn’t rising. What went wrong?

The most common culprits are inactive yeast (check the expiration date) or milk that was too hot or too cold. The environment might also be too cool—try creating a warm spot by preheating your oven to the lowest setting, turning it off, and then placing the covered dough inside.

Can I use instant yeast instead of active dry yeast?

Yes! Use the same amount but skip the activation step. Simply add the instant yeast directly to your dry ingredients.

Storage Instructions:

• Room Temperature: Store leftover rolls in an airtight container for up to 2 days.
• Refrigerator: Keep for up to 5 days in an airtight container.
• Freezer: Wrap individual rolls tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
• Reheating: Microwave refrigerated rolls for 20-30 seconds or warm in a 350°F oven for 5-7 minutes until heated through.

Related Recipes:

• Classic Banana Bread
• Overnight Cinnamon Rolls
• Banana Nut Muffins
• Cinnamon Roll Pancakes
• Banana Foster French Toast

Conclusion:

These Banana Bread Cinnamon Rolls bring together the comforting flavors of ripe bananas and warm cinnamon in a soft, pillowy package. They’re perfect for weekend brunches, holiday mornings, or whenever you want to transform those browning bananas into something extraordinary. The aroma alone will bring everyone to the kitchen, but it’s the first bite—with that perfect balance of banana bread flavor, cinnamon swirl, and cream cheese frosting—that will have them coming back for seconds.

Whether you’re a seasoned baker or trying your hand at homemade cinnamon rolls for the first time, this recipe is sure to become a favorite in your household. So the next time you spot those overripe bananas on your counter, skip the traditional banana bread and treat yourself to these indulgent Banana Bread Cinnamon Rolls instead!

Print