These banana bread cinnamon rolls combine the best of two worlds—fluffy cinnamon rolls with moist banana bread flavor! Made with an easy yeast dough using fresh mashed banana instead of eggs, they’re naturally eggless and full of flavor. Sliced bananas, brown sugar, and cinnamon swirl inside, and a rich cream cheese frosting tops these perfect brunch treats. Plus, you can prepare them the day before baking!
Why You’ll Love Them:
- Made with fresh ripe bananas for natural sweetness and moisture
- Soft, fluffy yeast dough that’s eggless
- Filled with cinnamon, brown sugar, and extra banana slices
- Topped with classic cream cheese frosting
- Make-ahead friendly — assemble and refrigerate overnight
Ingredients
Dough:
- 1 cup lukewarm whole milk (120–130°F)
- 6 tbsp unsalted butter
- ½ cup granulated sugar
- 4½ to 5 cups all-purpose flour
- 2¼ tsp instant yeast (or active dry yeast, see notes)
- 1½ tsp salt
- ½ cup mashed ripe banana (about 1 large banana)
Filling:
- 4 tbsp softened unsalted butter
- ½ cup packed light brown sugar
- 1 tbsp ground cinnamon
- 2 large bananas, thinly sliced
- ¼ cup heavy cream (slightly warmed, for pouring before baking)
Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
1. Warm Milk Mixture:
In a small saucepan, heat milk, butter, and sugar until butter melts and mixture reaches 120–130°F (105–110°F for active dry yeast). Remove from heat.
2. Make Dough:
In a stand mixer bowl with paddle attachment, combine 4½ cups flour, yeast, and salt. Add milk mixture and mashed banana. Mix until shaggy dough forms.
3. Knead Dough:
Switch to dough hook and knead on medium speed for 6–8 minutes. Dough should be slightly sticky but smooth and elastic. Add flour a tablespoon at a time if too sticky (max 5 cups). Alternatively, knead by hand 8–10 minutes.
4. First Rise:
Grease a large bowl. Place dough inside, turning to coat. Cover and let rise in a warm place until doubled, about 1 to 1½ hours (longer if using active dry yeast).
5. Roll Out Dough:
Turn dough onto a lightly floured surface. Roll into an 18×12-inch rectangle.
6. Add Filling:
Spread softened butter over dough, leaving a ½-inch border at the top edge. Mix brown sugar and cinnamon; sprinkle over butter. Layer banana slices evenly on top.
7. Shape Rolls:
Starting at the long edge with filling, roll dough tightly into a log. Pinch to seal. Using a serrated knife or dental floss, cut into 12 equal rolls.
8. Second Rise:
Grease a 9×13-inch baking dish. Place rolls spiral side up. Cover and let rise in a warm spot until puffy and nearly doubled, about 45 minutes (up to 75 minutes for active dry yeast).
9. Prepare to Bake:
Preheat oven to 350°F (177°C). Just before baking, pour slightly warmed heavy cream over rolls.
10. Bake:
Bake rolls for 30–35 minutes until golden brown. Cool for 20 minutes.
11. Make Frosting:
Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla. Beat until fluffy. Spread frosting on warm rolls so it melts slightly.
Tips & Variations:
- Store frosted rolls in the fridge for up to 5 days. Reheat before serving.
- Make ahead: Assemble rolls after first rise, refrigerate overnight, then bake next day after rising at room temp.
- Freeze before or after baking for up to 3 months.
- Add nuts or chocolate chips to filling for variety.
- Use active dry yeast if preferred, adjusting rising times and milk temperature.
Nutrition (per roll approx.):
511 calories | 78g carbs | 8g protein | 20g fat
Enjoy these soft, flavorful banana bread cinnamon rolls topped with luscious cream cheese frosting — perfect for brunch or a cozy breakfast treat!