Banana Bread Cinnamon Rolls

These banana bread cinnamon rolls combine all the flavors of classic cinnamon rolls and the sweet comfort of banana bread. Fluffy yeast dough gets a dose of ripe banana and is rolled up with brown sugar cinnamon and more sliced bananas for gooey layers in every bite. Cream cheese frosting adds the perfect tangy finish. You can even assemble them ahead for an easy brunch.

I first made these when I had overripe bananas but wanted something more special than bread and now they are my family’s most requested holiday breakfast.

Ingredients

• All purpose flour: gives the dough its structure and softness I always reach for unbleached flour for best results
• Ripe banana: brings moisture and gentle sweetness Look for bananas with lots of brown spots for best flavor
• Instant yeast: ensures a quick and reliable rise Check your packet is fresh for the best lift
• Whole milk: makes the dough rich and tender Use lukewarm milk so the yeast activates properly
• Unsalted butter: adds flavor plus a soft crumb Use European style butter for richness if you can find it
• Brown sugar: keeps the filling gooey and caramel-like Choose light brown for a milder taste or dark for a deeper molasses note
• Ground cinnamon: delivers fragrant warmth and signature roll flavor I love using Vietnamese cinnamon for extra punch
• Cream cheese: blends into a tangy frosting Choose full fat blocks not whipped spreads for the creamiest texture
• Vanilla extract: rounds out the flavors Pure extract always tastes better than imitation
• Banana slices: scattered in the filling give pockets of fruitiness Use firm but ripe bananas so they keep their shape
• Heavy cream: poured before baking keeps the rolls extra soft Pick high fat cream for best results

Step-by-Step Instructions

Warm the Milk and Melt Butter:

In a medium saucepan gently heat the milk butter and sugar over low until the butter melts fully and the milk feels lukewarm to the touch This mixture should reach between 120 and 130 degrees so yeast activates but does not die off

Mix and Knead the Dough:

In a large mixer bowl combine flour instant yeast and salt Use a paddle attachment to blend in the warm milk mixture and mashed banana Mix just until a rough dough forms Switch to the dough hook and knead for at least 6 minutes until smooth stretchy and only slightly sticky If the dough clings too much to the sides add small spoons of flour until manageable

First Rise:

Transfer dough to a lightly greased bowl and cover with a damp towel Let sit in a warm spot until it doubles in size This can take one to one and a half hours depending on your kitchen temperature

Prepare Filling:

While dough rises gently mash two ripe bananas for the filling Slice an additional two bananas thinly for layering In a small bowl mix together brown sugar and cinnamon for an even sprinkle

Roll Out and Fill:

Roll dough out on a floured countertop into a large rectangle about eighteen inches by twelve inches Spread very soft butter from edge to edge leaving a small border at the far edge Sprinkle the cinnamon sugar evenly over the butter then arrange the banana slices in a single layer

Roll and Slice:

Roll the dough up tightly from the edge closest to you pinching the seam closed at the end Use a serrated knife or a piece of clean thread under the log to slice the log into twelve even rolls

Second Rise:

Place rolls into a greased nine by thirteen inch baking dish with the spiral facing up Cover loosely and let rise for at least forty five minutes until noticeably puffy

Bake the Rolls:

Pour just warmed heavy cream evenly over the rolls for extra softness Bake at 350 degrees for thirty to thirty five minutes until golden brown and the centers no longer look doughy Let cool in the pan for about twenty minutes before frosting

Make the Cream Cheese Frosting:

Mix softened cream cheese and butter together on medium high speed until fluffy Add powdered sugar slowly until absorbed then beat in vanilla and mix until silky and light

Frost and Serve:

Spread cream cheese frosting on the still warm rolls so it melts slightly and makes a luscious glaze Serve immediately for gooey best texture

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My favorite part is adding the warm cream before the bake It creates the softest middle that everyone is always fighting over As a kid my mom always made me the center roll and now I do the same for my daughter

Storage Tips

Store leftover cinnamon rolls tightly covered in the refrigerator due to the cream cheese frosting They stay soft for up to five days Rewarm gently in the microwave or for a few minutes in a low oven on busy mornings

Ingredient Substitutions

If you do not have instant yeast active dry yeast works with a longer rise To make dairy free use a plant milk and vegan butter but expect a slightly different texture For the filling you can swap out bananas for diced pears or apples for a twist

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Serving Suggestions

These rolls shine on a brunch spread with fresh berries and scrambled eggs or as a cozy holiday breakfast Try making minis by cutting the roll smaller or turning them into showy pull apart bread with a round pan

Banana Bread Cinnamon Roll Origins

Banana bread rose to popularity in the United States in the twentieth century as cooks looked for ways to use up ripe fruit Cinnamon rolls have older European roots but blending them with banana turns two favorites into something completely new

Recipe FAQs

→ How ripe should the bananas be for the dough?

Choose ripe, spotty bananas for the best flavor and natural sweetness in the dough.

→ Can these cinnamon rolls be prepared ahead of time?

Yes, assemble them the night before, let them rise in the fridge overnight, and bake fresh in the morning.

→ What's the best way to get a soft texture?

Be careful not to add excess flour and pour warmed heavy cream over the rolls just before baking for extra softness.

→ Can I use active dry yeast instead of instant?

Yes, substitute in equal measure, but expect longer rise times and ensure liquids are heated to the right temperature.

→ Is it possible to freeze the rolls?

They freeze well before or after baking; thaw overnight in the fridge before baking or reheating.

→ What frosting works best for topping?

A classic combination of cream cheese, butter, powdered sugar, and vanilla creates a rich topping for the rolls.