These Banana Bread Cinnamon Rolls are the ultimate fusion of two comfort food favorites: rich, moist banana bread and soft, gooey cinnamon rolls. Made with a banana-infused yeast dough, these rolls are layered with brown sugar, cinnamon, and even more sliced bananas, then topped with a luscious cream cheese frosting. Perfect for brunch, a special breakfast, or dessert!
Why You’ll Love This Recipe
- Banana bread + cinnamon rolls = perfection
- Naturally eggless thanks to mashed banana
- Soft, pillowy texture from enriched yeast dough
- Can be made ahead and refrigerated overnight
- Finished with cream cheese frosting that melts into every bite
Ingredients Overview
Dough:
- Warm milk (whole milk preferred for tenderness)
- Unsalted butter
- Granulated sugar
- All-purpose flour
- Instant or active dry yeast
- Salt
- Mashed banana (about 1 large)
Filling:
- Softened unsalted butter
- Light brown sugar
- Ground cinnamon
- Thinly sliced bananas
- Heavy cream (poured over rolls before baking for moisture)
Cream Cheese Frosting:
- Cream cheese
- Unsalted butter
- Powdered sugar
- Vanilla extract
Step-by-Step Instructions
1. Make the Dough:
Heat milk, butter, and sugar in a saucepan until butter is melted and the mixture reaches 120°F-130°F (or 105°F-110°F for active dry yeast). In a stand mixer, combine flour, yeast, and salt. Add the warm milk mixture and mashed banana. Mix to form a shaggy dough.
Knead the dough with a dough hook (or by hand) until it is smooth, elastic, and slightly sticky. Add extra flour a tablespoon at a time if needed, but don’t exceed 5 cups total.
Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
2. Roll Out and Fill:
Roll the risen dough into an 18×12-inch rectangle. Spread with softened butter, then sprinkle evenly with the brown sugar-cinnamon mixture. Lay banana slices over the top.
Roll the dough tightly into a log, then slice into 12 equal rolls using a serrated knife or dental floss.
Place the rolls in a greased 9×13-inch baking dish, cover, and let rise again for 45-75 minutes until puffy.
3. Bake:
Preheat oven to 350°F (177°C). Pour warm heavy cream over the risen rolls before baking. Bake for 30-35 minutes until golden brown. Let cool for 15-20 minutes.
4. Make the Frosting:
Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy.
Spread the frosting over warm rolls so it melts slightly into the crevices.
Make Ahead and Storage
- Overnight Option: Assemble rolls the night before and refrigerate. Let sit at room temp for 45-60 minutes before baking.
- Freezing Before Baking: Assemble and freeze for up to 3 months. Thaw overnight in the fridge, rise at room temp, and bake.
- Freezing After Baking: Freeze cooled rolls individually or in a pan. Reheat in the microwave or oven before serving.
- Storage: Keep frosted rolls in an airtight container in the fridge for up to 5 days.
Variations
- Add chopped walnuts or pecans for banana nut rolls.
- Mix in chocolate chips for a banana-chocolate twist.
- Drizzle with caramel or maple glaze for added decadence.
Tips for Success
- Use ripe bananas for the best flavor.
- Don’t over-knead or over-flour the dough.
- Make sure milk is warm (not hot) to activate the yeast.
- Frost while rolls are warm for melty, gooey goodness.
These banana bread cinnamon rolls are warm, comforting, and bursting with flavor. With their rich banana-infused dough, sweet cinnamon filling, and creamy frosting, they’re sure to become a new favorite in your baking rotation!