Banana Bread Cinnamon Rolls

Fluffy, soft, and packed with banana flavor, these Banana Bread Cinnamon Rolls are the perfect treat for brunch or breakfast. Made with a banana-infused yeast dough, rolled with brown sugar, cinnamon, and extra banana slices, then topped with a creamy cream cheese frosting, they’re indulgent yet simple to make. Bonus: you can assemble them the day before baking!

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Why You’ll Love These Rolls

• Made with fresh, ripe bananas
• Tastes like moist banana bread in cinnamon roll form
• Easy yeast dough made in a stand mixer
• Can be prepared ahead of time and stored in the fridge
• Topped with creamy, quick-to-make cream cheese frosting

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Ingredients

For the Dough:

• 1 cup (240 ml) lukewarm milk (120–130°F)
• 6 tbsp (85 g) unsalted butter
• ½ cup (100 g) granulated sugar
• 4 ½–5 cups (540–600 g) all-purpose flour
• 2 ¼ tsp instant yeast
• 1 ½ tsp salt
• ½ cup mashed banana (about 1 large banana)

For the Filling:

• 4 tbsp (57 g) unsalted butter, softened
• ½ cup (107 g) light brown sugar, packed
• 1 tbsp ground cinnamon
• 2 large bananas, thinly sliced
• ¼ cup (60 ml) heavy cream, slightly warmed

Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 4 tbsp (57 g) unsalted butter, softened
• 1 ½ cups (170 g) powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Prepare the Dough

1. Heat milk, butter, and sugar in a saucepan until butter melts. Remove from heat.
2. In a stand mixer, combine 4 ½ cups flour, yeast, and salt. Add milk mixture and mashed banana, mixing until a shaggy dough forms.

2. Knead the Dough

• Knead using a dough hook for 6–8 minutes (or 8–10 minutes by hand). Dough should be slightly sticky but smooth and elastic. Add flour sparingly if needed, up to 5 cups total.

3. First Rise

• Place dough in a greased bowl, turn to coat, cover, and let rise in a warm place until doubled, 1–1½ hours (longer for active dry yeast).

4. Roll and Fill

• Roll dough into an 18×12-inch rectangle. Spread softened butter, leaving a ½-inch border. Sprinkle with brown sugar and cinnamon, then layer banana slices.

5. Shape the Rolls

• Roll dough tightly into a log, pinch to seal, and cut into 12 rolls (thread or dental floss works well).

6. Second Rise

• Grease a 9×13-inch baking dish, place rolls spiral-side up, cover, and let rise 45 minutes (75 minutes for active dry yeast).

7. Bake

• Preheat oven to 350°F (177°C). Pour slightly warmed heavy cream over rolls and bake 30–35 minutes until golden. Let cool 20 minutes.

8. Frosting

1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, mix on low, then beat in vanilla until fluffy.
3. Spread over slightly warm rolls so frosting melts slightly.

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Tips & Variations

• Warm Milk: 120–130°F for instant yeast, 105–110°F for active dry.
• Butter: Unsalted is best; adjust salt if using salted.
• Make Ahead: Assemble rolls, refrigerate overnight, then bring to room temperature before baking.
• Freezing: Freeze before or after baking up to 3 months. Thaw overnight in fridge.
• Add-ins: Nuts, chocolate chips, or a drizzle of maple syrup can enhance the flavor.

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Storage

• Refrigerate: Airtight container, up to 5 days.
• Freeze: Up to 3 months, whole pan or individually wrapped rolls.

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These Banana Bread Cinnamon Rolls combine the comfort of banana bread with the indulgence of cinnamon rolls for a treat everyone will love!