Banana Bread Cinnamon Rolls

This banana bread cinnamon roll recipe combines two beloved breakfast classics into one irresistible treat. The fluffy dough is infused with mashed bananas for a subtle fruity flavor that pairs perfectly with the warm cinnamon sugar filling. When baked, these rolls emerge golden and fragrant, creating an experience that's part banana bread, part cinnamon roll, and entirely delicious.

I first created these when looking for a creative way to use overripe bananas beyond the usual banana bread. My family was skeptical at first, but these rolls have become our Sunday morning tradition, with everyone eagerly waiting by the oven as they bake.

Ingredients

• For the Dough:

• 1 cup warm milk: Provides the perfect liquid base for activating the yeast; look for milk around 110°F, not too hot or it will kill the yeast
• 2 1/4 teaspoons active dry yeast: One standard packet; brings the rise to your dough
• 1/2 cup granulated sugar: Feeds the yeast and adds sweetness to balance the banana flavor
• 1/2 cup melted unsalted butter: Adds richness to the dough; use unsalted to control the salt level
• 2 large eggs: Provide structure and richness; room temperature works best
• 1 teaspoon salt: Enhances all flavors and balances the sweetness
• 4 cups all-purpose flour: Creates the structure; use unbleached for best flavor
• 1 cup mashed banana: About 2–3 medium bananas; choose very ripe ones with brown spots for maximum flavor

• For the Filling:

• 1/2 cup unsalted butter: Softened to room temperature for easy spreading
• 1 cup brown sugar: Dark brown adds more molasses flavor, but light works too
• 2 tablespoons ground cinnamon: Fresh cinnamon makes a huge difference in flavor
• 1/2 cup chopped walnuts: Adds texture and nutty flavor that complements the banana

• For the Icing:

• 4 oz cream cheese: Softened; creates a tangy base that balances the sweetness
• 1/4 cup unsalted butter: Softened; helps create a silky texture
• 1 1/2 cups powdered sugar: Provides sweetness and structure to the icing
• 1/2 teaspoon vanilla extract: Adds depth of flavor; use pure, not imitation

Step-by-Step Instructions

Activate the Yeast:

In a large bowl, combine warm milk with yeast and sugar, stirring gently. Allow the mixture to sit undisturbed for 5 minutes until it becomes foamy. This indicates your yeast is alive and ready to work its magic.

Create the Banana Base:

Add the melted butter, eggs, salt, and mashed banana to your yeast mixture. Mix thoroughly until well combined. The banana should be completely incorporated with no large chunks remaining. This banana mixture will give your rolls their distinctive flavor.

Form the Dough:

Gradually add flour, one cup at a time, stirring between additions. The dough will start shaggy but become more cohesive as you add flour. Once it pulls away from the sides of the bowl, transfer to a floured surface and knead for about 10 minutes until smooth and elastic. The dough should spring back when poked.

First Rise:

Place your kneaded dough in a large greased bowl, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft-free area. Allow to rise for about 1 hour until doubled in size. The dough should look puffy and expanded.

Prepare the Filling:

While the dough rises, combine softened butter, brown sugar, and cinnamon in a bowl until you have a smooth, spreadable paste. Set aside at room temperature so it remains easy to spread. The butter should be very soft but not melted.

Roll and Fill:

After the first rise, punch down the dough to release air bubbles. On a well-floured surface, roll the dough into a large rectangle approximately 20x14 inches. Spread the filling evenly across the surface, leaving a half-inch border along one long edge. Sprinkle chopped walnuts over the filling if using.

Shape the Rolls:

Starting with the long edge that has filling all the way to the edge, tightly roll the dough into a log shape, pinching the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces about 1.5 inches thick.

Second Rise:

Arrange the rolls in a greased 9x13 inch baking dish, placing them cut side up with a small amount of space between each roll. Cover again and let rise for 30 minutes until puffy. Meanwhile, preheat your oven to 350°F.

Bake to Perfection:

Bake the rolls in the preheated oven for 25–30 minutes until golden brown on top. The internal temperature should reach about 190°F if you have a thermometer. The rolls will rise further and touch each other as they bake.

Frost and Serve:

While the rolls are still warm but not hot, make the icing by beating cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Spread generously over the warm rolls, allowing it to melt slightly into the crevices. Serve immediately for the best experience.

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The mashed banana is truly the star ingredient here. I discovered its magic when I accidentally added too much to a batch and found it created the most tender, flavorful dough I had ever made. Now I always make sure to have extra ripe bananas on hand just for these rolls.

Frequently Asked Questions

→ Can I make these rolls ahead of time?

Yes, you can prepare the rolls the night before. Cover and refrigerate after shaping, then let them come to room temperature and rise before baking.

→ Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. However, skip the step of activating it in warm milk and add it to the dry ingredients directly.

→ How can I make these rolls vegan?

To make vegan banana cinnamon rolls, substitute plant-based milk, vegan butter, and a dairy-free cream cheese for the icing.

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, but whole wheat flour will make the rolls denser. Consider using a mix of half whole wheat and half all-purpose flour for better texture.

→ How should I store leftover cinnamon rolls?

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in the microwave for 15-20 seconds before serving.