Imagine combining the comforting sweetness of banana bread with the cozy, spiced swirl of a classic cinnamon roll, all crowned with a luscious cream cheese frosting. That's exactly what you get with these irresistible Banana Bread Cinnamon Rolls! They are a delightful hybrid, perfect for turning an ordinary morning into a special occasion or elevating your weekend brunch spread.
This recipe takes everything you love about moist, tender banana bread and infuses it into a soft, pillowy yeast dough. Each bite delivers a harmonious blend of sweet banana, warm cinnamon, and rich butter, making them truly unforgettable. Whether you're a seasoned baker or new to working with yeast, our step-by-step guide will ensure you achieve bakery-worthy results right in your own kitchen.
Crafting the Perfect Banana-Infused Dough
The foundation of these incredible rolls is a tender, flavorful dough. Using ripe bananas not only adds a natural sweetness but also contributes to the dough's incredible moisture. Patience during the proofing stages is key to achieving that light, airy texture everyone craves.
Dough Ingredients:
- ½ cup warm milk (110°F/43°C)
- 2¼ teaspoons active dry yeast (one packet)
- 1 cup ripe bananas, mashed (about 2–3 medium bananas)
- ¼ cup granulated sugar
- ¼ cup melted butter
- 1 large beaten egg
- ½ teaspoon salt
- 3 – 3½ cups all-purpose flour
Dough Preparation Instructions:
- Step 1: Activate the yeast. In a small bowl, pour ½ cup of warm milk (110°F/43°C) and sprinkle 2¼ teaspoons (one packet) of active dry yeast over the surface. Let this mixture sit undisturbed for 5 to 10 minutes. When the yeast is fully activated, the milk will be foamy on top, signaling that it’s ready to leaven your dough.
- Step 2: Combine mashed bananas and wet ingredients. In a large mixing bowl, mash 1 cup of ripe bananas (about 2–3 medium bananas) until smooth. Add ¼ cup of granulated sugar, ¼ cup of melted butter, 1 large beaten egg, and ½ teaspoon of salt. Stir until the ingredients are well incorporated, then pour in the foamy yeast mixture. Mix gently until the liquid is absorbed and the bowl holds a loose, sticky batter.
- Step 3: Incorporate the flour. Gradually stir in 3 cups of all-purpose flour, one cup at a time. After each addition, mix until the dough begins to pull away from the sides of the bowl. If the dough remains overly wet, add up to an additional ½ cup of flour—no more—to achieve a slightly tacky but manageable dough.
- Step 4: Knead until smooth and elastic. Turn the dough onto a lightly floured surface. Knead by hand for 6 to 8 minutes, adding just enough flour to prevent sticking. You’re aiming for a smooth, elastic ball that springs back when pressed. If you prefer using a stand mixer, knead on medium speed with the dough hook attachment for the same amount of time.
Assembling and Baking Your Golden Rolls
Once your dough has risen beautifully, it's time to transform it into those iconic swirls and bake them to golden perfection. The rich cinnamon-sugar filling and tangy cream cheese icing are what make these rolls truly irresistible.
The Filling:
- 3 tablespoons softened butter
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
The Icing:
- 4 ounces softened cream cheese
- 2 tablespoons softened butter
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk
Filling, Shaping & Baking Instructions:
- Step 5: Roll out the dough. Turn the risen dough onto a lightly floured surface. Using a rolling pin, press and roll the dough into a rectangle roughly 12×16 inches and about ¼-inch thick. Aim for straight edges so that when you slice, each roll is uniform in size and shape.
- Step 6: Spread the cinnamon filling. Evenly spread 3 tablespoons of softened butter over the dough, leaving a ½-inch border along the top edge. In a small bowl, mix ½ cup of brown sugar with 1 tablespoon of ground cinnamon. Sprinkle this cinnamon–sugar mixture over the butter, pressing lightly with your fingers or the back of a spoon so it adheres.
- Step 7: Shape and cut into rolls. Starting at the long edge nearest you, roll the dough up tightly into a log. Pinch the seam closed to prevent it opening. Measure its length and use a sharp knife or unflavored dental floss to cut twelve equal 1½-inch slices. Transfer each slice, cut side up, into a greased 9×13-inch baking dish, leaving a small gap between them to allow for expansion.
- Step 8: Second rise and preheat. Cover the pan loosely with greased plastic wrap or a clean kitchen towel. Let the rolls rise in a warm, draft-free spot for 30–45 minutes, until puffy and nearly doubled. While they rise, preheat your oven to 350°F (175°C). This second proof ensures a light, tender interior. For more on yeast, consider reading about how yeast works in baking to better understand the process.
- Step 9: Bake until golden brown. Remove the cover and place the pan on the center rack. Bake for 20–25 minutes, until the rolls are a deep golden color and the centers spring back gently when pressed. If the edges brown too quickly, tent the pan lightly with foil for the last 5 minutes.
- Step 10: Prepare the cream-cheese icing. While the rolls cool slightly (5–10 minutes), beat together 4 ounces of softened cream cheese, 2 tablespoons of softened butter, 1 cup of powdered sugar, and ½ teaspoon of vanilla extract. Add 1–2 tablespoons of milk, a teaspoon at a time, until the icing reaches a spreadable yet still thick consistency.
- Step 11: Ice and serve. Spread or drizzle the cream-cheese icing over the warm rolls, letting it melt into the swirls. Serve immediately for the best combination of gooey center and tender dough.
Tips for Banana Bread Cinnamon Roll Success
Here are a few expert tips to ensure your banana bread cinnamon rolls turn out perfectly every time:
- Use Ripe Bananas: The spottier the bananas, the better! Overripe bananas are sweeter and mash more easily, imparting maximum flavor and moisture to your dough.
- Don't Rush the Rise: Patience is paramount in yeast baking. Give your dough plenty of time to rise in a warm, draft-free place for the lightest texture.
- Even Slicing: For uniform rolls, use unflavored dental floss to slice the dough log. Simply slide it under, cross the ends over, and pull to cut cleanly. This ensures each roll bakes evenly.
- Make Ahead Magic: Prepare the rolls up to Step 7, then cover and refrigerate overnight. Let them rise at room temperature for 30-45 minutes in the morning before baking for a fresh-baked treat without the morning rush.
- Add a Nutty Crunch: For an extra layer of texture and flavor, sprinkle a handful of chopped walnuts or pecans over the cinnamon-sugar filling before rolling.
If you love unique banana desserts, you might also enjoy our No-Bake Banana Split Cheesecake: Creamy Tropical Dessert for Any Occasion. Or, if you're in the mood for another delightful baked good, check out our recipe for Divine Swedish Apple Cake with Warm Caramel Drizzle.
These Banana Bread Cinnamon Rolls are more than just a recipe; they’re an experience. They combine the best of two beloved treats into one unforgettable breakfast or dessert. The soft, banana-scented dough, gooey cinnamon swirl, and rich cream cheese frosting create a symphony of flavors that will have everyone asking for seconds. Enjoy the baking process, and savor every delicious bite!
FAQs
Why isn't my banana bread cinnamon roll dough rising?
For proper dough rise, ensure your milk is warm (110u00b0F/43u00b0C) to activate the yeast without killing it. Also, provide a warm, draft-free spot for the dough to proof, which is crucial for a successful rise.
Can I prepare these banana bread cinnamon rolls in advance?
Yes, you can! After shaping and placing the rolls in your baking dish, cover them tightly with greased plastic wrap and refrigerate overnight. In the morning, allow them to come to room temperature and complete their second rise (about 30-45 minutes) before baking.
What are the best tips for super moist and flavorful cinnamon rolls?
Always use very ripe, spotty bananas for maximum sweetness and moisture. Don't skip the kneading time as it develops the gluten for a tender texture. A generous amount of cinnamon-sugar filling and creamy frosting also ensures peak flavor and moisture.
How should I store and reheat leftover banana bread cinnamon rolls?
Store cooled rolls in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week. To reheat, warm them in a 350u00b0F (175u00b0C) oven for 5-7 minutes, or briefly microwave until they are warm and soft.
Irresistible Banana Bread Cinnamon Rolls
- Total Time: 3 hours 10 minutes
- Yield: 12 rolls 1x
- Diet: Standard
Description
These Banana Bread Cinnamon Rolls combine the comforting sweetness of ripe bananas with a classic cinnamon swirl and a decadent cream cheese frosting, creating the ultimate brunch treat.
Ingredients
½ cup warm milk (110°F/43°C)
2¼ teaspoons active dry yeast (one packet)
1 cup ripe bananas, mashed (about 2–3 medium bananas)
¼ cup granulated sugar
¼ cup melted butter
1 large beaten egg
½ teaspoon salt
3 – 3½ cups all-purpose flour
3 tablespoons softened butter (for filling)
½ cup brown sugar (for filling)
1 tablespoon ground cinnamon (for filling)
4 ounces softened cream cheese (for icing)
2 tablespoons softened butter (for icing)
1 cup powdered sugar (for icing)
½ teaspoon vanilla extract (for icing)
1–2 tablespoons milk (for icing)
Instructions
Step 1: Activate the yeast. In a small bowl, pour ½ cup of warm milk (110°F/43°C) and sprinkle 2¼ teaspoons (one packet) of active dry yeast over the surface. Let this mixture sit undisturbed for 5 to 10 minutes. When the yeast is fully activated, the milk will be foamy on top, signaling that it’s ready to leaven your dough.
Step 2: Combine mashed bananas and wet ingredients. In a large mixing bowl, mash 1 cup of ripe bananas (about 2–3 medium bananas) until smooth. Add ¼ cup of granulated sugar, ¼ cup of melted butter, 1 large beaten egg, and ½ teaspoon of salt. Stir until the ingredients are well incorporated, then pour in the foamy yeast mixture. Mix gently until the liquid is absorbed and the bowl holds a loose, sticky batter.
Step 3: Incorporate the flour. Gradually stir in 3 cups of all-purpose flour, one cup at a time. After each addition, mix until the dough begins to pull away from the sides of the bowl. If the dough remains overly wet, add up to an additional ½ cup of flour—no more—to achieve a slightly tacky but manageable dough.
Step 4: Knead until smooth and elastic. Turn the dough onto a lightly floured surface. Knead by hand for 6 to 8 minutes, adding just enough flour to prevent sticking. You’re aiming for a smooth, elastic ball that springs back when pressed. If you prefer using a stand mixer, knead on medium speed with the dough hook attachment for the same amount of time.
Step 5: Roll out the dough. Turn the risen dough onto a lightly floured surface. Using a rolling pin, press and roll the dough into a rectangle roughly 12×16 inches and about ¼-inch thick. Aim for straight edges so that when you slice, each roll is uniform in size and shape.
Step 6: Spread the cinnamon filling. Evenly spread 3 tablespoons of softened butter over the dough, leaving a ½-inch border along the top edge. In a small bowl, mix ½ cup of brown sugar with 1 tablespoon of ground cinnamon. Sprinkle this cinnamon–sugar mixture over the butter, pressing lightly with your fingers or the back of a spoon so it adheres.
Step 7: Shape and cut into rolls. Starting at the long edge nearest you, roll the dough up tightly into a log. Pinch the seam closed to prevent it opening. Measure its length and use a sharp knife or unflavored dental floss to cut twelve equal 1½-inch slices. Transfer each slice, cut side up, into a greased 9×13-inch baking dish, leaving a small gap between them to allow for expansion.
Step 8: Second rise and preheat. Cover the pan loosely with greased plastic wrap or a clean kitchen towel. Let the rolls rise in a warm, draft-free spot for 30–45 minutes, until puffy and nearly doubled. While they rise, preheat your oven to 350°F (175°C). This second proof ensures a light, tender interior.
Step 9: Bake until golden brown. Remove the cover and place the pan on the center rack. Bake for 20–25 minutes, until the rolls are a deep golden color and the centers spring back gently when pressed. If the edges brown too quickly, tent the pan lightly with foil for the last 5 minutes.
Step 10: Prepare the cream-cheese icing. While the rolls cool slightly (5–10 minutes), beat together 4 ounces of softened cream cheese, 2 tablespoons of softened butter, 1 cup of powdered sugar, and ½ teaspoon of vanilla extract. Add 1–2 tablespoons of milk, a teaspoon at a time, until the icing reaches a spreadable yet still thick consistency.
Step 11: Ice and serve. Spread or drizzle the cream-cheese icing over the warm rolls, letting it melt into the swirls. Serve immediately for the best combination of gooey center and tender dough.
Notes
For the best flavor and moisture, always use very ripe, spotty bananas. Don't rush the dough rising process, as patience ensures a light and airy texture. To achieve perfectly uniform rolls, use unflavored dental floss for clean cuts. You can prepare these rolls ahead of time by refrigerating them overnight after shaping, then allowing them to rise at room temperature before baking in the morning. For an added crunch, sprinkle chopped walnuts or pecans over the cinnamon-sugar filling before rolling.
- Prep Time: 35 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 35g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
