These Banana Cinnamon Rolls are a delicious combination of banana bread and cinnamon rolls! With a soft banana dough, a cinnamon-brown sugar filling, and a creamy cream cheese icing, these rolls are perfect for breakfast or as a sweet treat.
Why You’ll Love This Recipe
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Moist & Fluffy: The banana dough keeps the rolls soft and tender.
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Cinnamon & Banana Fusion: A delightful twist on traditional cinnamon rolls, thanks to the added banana flavor.
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Creamy Icing: The cream cheese icing adds a smooth, tangy sweetness that complements the warm rolls perfectly.
Ingredients
For the Banana Dough:
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3/4 cup Milk, warmed to 110℉
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2 1/4 tsp Active dry yeast (11 grams, 1 whole packet)
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1 Large egg, room temperature and lightly beaten
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2/3 cup Mashed bananas (about 2 bananas, mashed)
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5 1/4 cups All-purpose flour
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1 tsp Salt
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1/4 cup White granulated sugar
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10 TBSP Unsalted butter, room temperature and cubed
For the Cinnamon Banana Filling:
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1/2 cup Unsalted butter, room temperature
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3/4 cup Brown sugar, packed (light or dark)
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1 TBSP Ground cinnamon
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2 Bananas, sliced thinly
For the Cream Cheese Icing:
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4 oz Cream cheese, room temperature
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4 TBSP Unsalted butter, room temperature
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1 cup Powdered sugar, sifted
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1 tsp Pure vanilla extract
Directions
1. Banana Dough Preparation:
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Heat the milk in a bowl until it’s warmed to about 110℉. Sprinkle the yeast on top and let it rest for about 10 minutes until it becomes foamy.
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In a large bowl, mix the flour, sugar, and salt together. Add the cubed butter and use a pastry cutter or your hands to knead the butter into the dry ingredients. Keep kneading until the butter is the size of a pea.
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Add the yeast mixture, beaten egg, and mashed bananas to the dry ingredients. Use a mixer with a dough hook on low speed to mix until a dough forms. Increase the speed to medium and knead for 5 minutes.
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Preheat your oven to 200℉ and spray a large mixing bowl with nonstick spray. Place the dough into the bowl (it will be a bit sticky) and cover it with a kitchen towel. Let the dough rise for 1 hour in the oven with the door cracked open.
2. Cinnamon Banana Filling:
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In a small bowl, beat the butter with a hand mixer until smooth. Add the brown sugar and cinnamon, mixing for 1 minute until well combined.
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After the dough has risen, roll it out on a lightly floured surface into a large rectangle, about 1/4 inch thick.
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Spread the cinnamon-brown sugar mixture evenly over the dough using an offset spatula. Top with sliced bananas, spreading them evenly across the surface.
3. Shaping the Rolls:
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Starting from the short side of the rectangle, roll the dough into a log. Use a serrated knife to trim the uneven ends.
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Slice the log into 12 even rolls. Place the rolls in a greased 9×13-inch baking pan.
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Cover the pan with a kitchen towel and let the rolls rise for 20 minutes.
4. Baking:
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Preheat the oven to 375℉ and bake the rolls for 28-33 minutes, or until they are lightly golden brown on top.
5. Cream Cheese Icing:
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In a small bowl, beat the cream cheese and butter with a hand mixer on high speed for 1 minute.
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Add the powdered sugar and vanilla extract, mixing on low speed until combined, then increase to high speed and mix until smooth and creamy.
6. Serve:
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Once the rolls are baked, remove them from the oven and let them cool for a few minutes.
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Spoon the cream cheese icing evenly over each roll, spreading it out.
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Serve and enjoy the gooey, cinnamon-banana goodness!
Notes
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Flour: Ensure to spoon and level the flour or use a kitchen scale. Too much flour can dry out the rolls.
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Rising Tips: If your dough is very sticky, add a bit more flour. Don’t overmix after adding the dry ingredients as it could lead to a dense dough.
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Making by Hand: If you prefer to mix by hand, simply use a rubber spatula to combine the wet ingredients with the dry, then knead the dough by hand for about 5-8 minutes until smooth.
Overnight Instructions:
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After you cut the rolls and place them in the pan, cover them with foil and refrigerate overnight. The next morning, pull them out while the oven preheats, then bake as usual.
Servings and Timing:
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Prep Time: 1 hour
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Cook Time: 30 minutes
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Resting Time: 1 hour 20 minutes
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Total Time: 2 hours 50 minutes
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Servings: 12 rolls
Variations:
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Banana Nut Rolls: Add chopped walnuts or pecans to the filling for extra crunch.
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Chocolate Lovers: Add chocolate chips to the filling or sprinkle them on top before baking.
Conclusion
These Banana Cinnamon Rolls combine the warmth and sweetness of banana bread with the comfort of cinnamon rolls, all topped with creamy icing. Perfect for breakfast or dessert, they’ll surely be a crowd favorite!
Print
Banana Cinnamon Rolls
- Total Time: 2hours 50minutes
- Yield: 12 rolls
Description
These Banana Cinnamon Rolls are a sweet, fluffy treat combining the best of banana bread and cinnamon rolls! With a banana dough, cinnamon filling, and cream cheese icing, these rolls will be the star of your breakfast or dessert spread.
Ingredients
Banana Dough:
3/4 cup milk, warmed to 110℉
2 1/4 tsp active dry yeast (11 grams, 1 packet)
1 large egg, room temperature, lightly beaten
2/3 cup mashed bananas (about 2 ripe bananas)
5 1/4 cups all-purpose flour
1 tsp salt
1/4 cup white granulated sugar
10 tbsp unsalted butter, room temperature, cubed
Cinnamon Banana Filling:
1/2 cup unsalted butter, room temperature
3/4 cup brown sugar, packed (light or dark)
1 tbsp ground cinnamon
2 bananas, sliced thinly
Cream Cheese Icing:
4 oz cream cheese, room temperature
4 tbsp unsalted butter, room temperature
1 cup powdered sugar, sifted
1 tsp pure vanilla extract
Instructions
Banana Dough:
Activate the Yeast:
In a bowl, warm the milk to 110℉ in the microwave. Sprinkle yeast over the milk and let it sit for 10 minutes to activate. It should become foamy.
Prepare Dry Ingredients:
In a large bowl, mix flour, sugar, and salt together. Add the cubed butter and use a pastry cutter or your hands to work the butter into the flour until it’s the size of peas.
Mix the Dough:
Add the activated milk and yeast mixture, beaten egg, and mashed bananas to the dry ingredients. Mix using a dough hook on low speed (or a spatula) until a dough forms. Increase speed to medium and knead for about 5 minutes.
Let the Dough Rise:
Preheat your oven to 200℉. Spray a large bowl with nonstick spray. Place the dough in the bowl, cover with a kitchen towel, and place it in the warm oven (with the oven turned off). Let the dough rise for 1 hour or until it doubles in size.
Cinnamon Banana Filling:
Make the Filling:
In a small bowl, use a hand mixer to beat the butter on high speed until smooth. Add brown sugar and cinnamon, and beat on medium speed for about 1 minute.
Prepare the Dough:
Once the dough has risen, punch it down and place it on a lightly floured surface. Roll it into a large rectangle about 1/4 inch thick.
Add Filling and Bananas:
Spread the cinnamon filling evenly over the dough with an offset spatula. Add sliced bananas on top of the filling.
Roll the Dough:
Starting from the short side, tightly roll the dough into a log. Use a serrated knife to cut off the uneven ends. Slice the roll into 12 even rolls.
Rise Again:
Spray a 9×13-inch baking pan with nonstick spray and place the rolls inside. Cover with a kitchen towel and let rise for 20 minutes.
Bake the Rolls:
Preheat and Bake:
Preheat your oven to 375℉. Bake the rolls for 28-33 minutes, until golden brown on top. If you prefer them softer, bake a little longer.
Cream Cheese Icing:
Make the Icing:
In a small bowl, beat the cream cheese and butter on high speed for about 1 minute until smooth. Add the powdered sugar and vanilla extract, and beat on low speed until combined. Increase speed to high and mix until smooth.
Ice the Rolls:
Once the rolls are done baking, spoon the icing onto each roll and spread it evenly.
Notes
Flour: Spoon and level your flour when measuring, or use a kitchen scale to avoid compacting the flour.
Make Ahead: Prepare the rolls and refrigerate overnight. In the morning, let them sit at room temperature while the oven preheats, then bake as directed.
Making by Hand: Mix the wet ingredients into the dry using a rubber spatula, then switch to your hands to form the dough. Knead for 5-8 minutes until smooth.
- Prep Time: 1 hour
- Resting Time:: 1hour 20minutes
- Cook Time: 30 minutes
