Introduction

These Banana Bread Cinnamon Rolls combine the comforting flavors of banana bread with the classic indulgence of cinnamon rolls. Soft, tender, and topped with a rich cream cheese icing, they make a perfect treat for breakfast or dessert.

A close-up of two cinnamon rolls with three visible layers: a light golden-brown dough base, a dark brown cinnamon-sugar swirl filling in the middle, and a shiny white glaze drizzled thickly on top, covering most of the rolls with some small cinnamon granules sprinkled over the glaze. The rolls are placed on a white plate with a slightly blurred yellow banana in the background, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup mashed ripe bananas (about 2-3 bananas)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/2 cup milk, warmed to about 110°F
2 1/4 teaspoons (1 packet) active dry yeast
2 large eggs
4 cups all-purpose flour, plus extra for dusting
1 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract

Instructions

Step 1: Activate the yeast by combining warm milk with a pinch of sugar in a small bowl. Sprinkle the yeast over the surface and let it sit until foamy, about 5-10 minutes.
Step 2: In a large mixing bowl, whisk together mashed bananas, remaining granulated sugar, melted butter, and eggs until well combined.
Step 3: Add the activated yeast mixture to the banana mixture and stir. Gradually add flour and salt, stirring until a soft dough forms.
Step 4: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1-2 hours.
Step 5: Make the filling by mixing softened butter, brown sugar, and cinnamon until smooth. Set aside.
Step 6: Punch down the risen dough and roll it into a large rectangle on a floured surface, about 1/4 inch thick.
Step 7: Spread the filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly into a log starting from one long edge.
Step 8: Cut the rolled dough into 12 equal pieces. Place the rolls in a greased baking dish, leaving space between each for expansion.
Step 9: Cover the rolls and let them rise in a warm place for 30-45 minutes, until puffed and nearly doubled in size.
Step 10: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown and cooked through.
Step 11: While the rolls bake, prepare the cream cheese icing by beating together cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.
Step 12: Remove the rolls from the oven and let them cool slightly. Spread the cream cheese icing over the warm rolls and serve.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moisture in the dough.
For extra flavor, add a handful of chopped walnuts or pecans to the filling.
If you prefer a sweeter roll, sprinkle some additional brown sugar over the filling before rolling up the dough.
Substitute whole milk with almond or oat milk if you want a dairy-free option, but ensure it is warmed for activating yeast.

Storage

Store leftover banana bread cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven, and add a bit more cream cheese icing if desired.

How to Serve

A close-up view of soft, golden-brown cinnamon rolls, each roll showing about three visible spiral layers with a thick swirl of dark cinnamon filling between the light yellow dough layers. The rolls are covered in a creamy white glaze that drips slightly over the edges, giving a shiny texture with small specks of cinnamon scattered on top. In the background, a part of a yellow banana is visible, resting on a white marbled surface, enhancing the warm and cozy feel of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to the first rise, then refrigerate it overnight. Allow the dough to come to room temperature before shaping and proceeding with the recipe.

Can I use quick-rise yeast instead of active dry yeast?

Yes, you can use quick-rise yeast, but reduce the rising time accordingly as it will ferment faster. Keep an eye on the dough to avoid over-proofing.