Banana Bread Cinnamon Rolls Recipe
Introduction
These Banana Bread Cinnamon Rolls bring the best of two beloved treats into one delicious breakfast or dessert. Soft, fragrant, and filled with cinnamon sugar, they’re topped with a smooth cream cheese icing that perfectly complements the banana-infused dough.
Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup milk, warmed to about 110°F
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 large eggs
- 4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened (for filling)
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened (for icing)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Step 1: In a small bowl, combine warm milk with a pinch of granulated sugar. Sprinkle the active dry yeast over the surface and let it sit until foamy, about 5-10 minutes.
- Step 2: In a large mixing bowl, whisk together the mashed bananas, remaining granulated sugar, melted butter, and eggs until well combined.
- Step 3: Add the activated yeast mixture to the banana mixture and stir. Gradually add the flour and salt, stirring until a soft dough forms.
- Step 4: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1-2 hours.
- Step 5: Prepare the filling by mixing the softened butter, brown sugar, and cinnamon together in a small bowl until smooth. Set aside.
- Step 6: Punch down the risen dough and roll it out on a floured surface into a large rectangle about 1/4 inch thick.
- Step 7: Spread the cinnamon sugar filling evenly over the dough, leaving a small border around the edges. Starting from one long side, tightly roll the dough into a log.
- Step 8: Slice the rolled dough into 12 even pieces. Place the rolls cut-side up in a greased baking dish, leaving a little space between each one.
- Step 9: Cover the rolls and let them rise again in a warm spot for 30-45 minutes, until puffed and nearly doubled in size.
- Step 10: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until they turn golden brown and are cooked through.
- Step 11: While the rolls bake, make the cream cheese icing by beating together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Step 12: Remove the rolls from the oven and let them cool slightly. Spread the cream cheese icing generously over the warm rolls and serve.
Tips & Variations
- Use ripe bananas with brown spots for the sweetest flavor and best texture in your dough.
- For extra flavor, add chopped nuts or chocolate chips to the filling before rolling up the dough.
- To make these vegan, substitute dairy ingredients with plant-based alternatives and use a flax egg in place of the eggs.
- If you prefer a thicker icing, chill it briefly before spreading, or add more powdered sugar to desired consistency.
Storage
Store leftover banana bread cinnamon rolls covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, or freeze the un-iced rolls for up to 2 months. Reheat individual rolls in the microwave for about 20 seconds, then spread the cream cheese icing before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen bananas for this recipe?
Yes, thaw frozen bananas completely and drain any excess liquid before mashing to avoid soggy dough.
How do I know if the yeast is still active?
If the yeast mixture doesn’t become foamy within 10 minutes when mixed with warm milk and sugar, it may be expired or the water was too hot or cold. Always use fresh yeast and proper temperature for best results.
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Banana Bread Cinnamon Rolls Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12 rolls 1x
Description
These Banana Bread Cinnamon Rolls combine the moist, sweet flavors of ripe bananas with the warm, spicy touch of cinnamon in a soft, fluffy roll. Topped with a creamy, tangy cream cheese icing, this recipe offers a delightful twist on classic cinnamon rolls, perfect for breakfast or dessert.
Ingredients
Scale
Dough Ingredients
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup milk, warmed to about 110°F
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 large eggs
- 4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
Filling Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
Cream Cheese Icing Ingredients
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Activate the Yeast: In a small bowl, combine warm milk with a pinch of sugar. Sprinkle yeast over the surface and let sit until foamy, about 5-10 minutes, to ensure the yeast is active and will help the dough rise.
- Prepare the Dough: In a large mixing bowl, whisk together mashed bananas, the remaining granulated sugar, melted butter, and eggs until well combined to create the flavorful base of the dough.
- Combine Ingredients: Add the activated yeast mixture to the banana mixture and stir. Gradually add the flour and salt, stirring until a soft dough forms, ensuring all ingredients are well incorporated.
- Knead the Dough: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic, which develops the gluten necessary for good texture. Place the dough in a greased bowl, cover with a cloth or plastic wrap, and let rise in a warm place until doubled in size, about 1-2 hours.
- Make the Filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth. This will provide the sweet, spiced center for the rolls.
- Roll Out the Dough: Punch down the risen dough to release air. On a floured surface, roll the dough into a large rectangle about 1/4 inch thick, preparing it for filling.
- Fill and Roll: Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges. Starting from one long edge, roll the dough tightly into a log to form the rolls.
- Slice and Arrange: Cut the rolled dough into 12 even pieces. Place the rolls in a greased baking dish, leaving space between each to allow for rising.
- Second Rise: Cover the rolls and let them rise in a warm place for 30-45 minutes until they are puffed and nearly doubled, which results in light and fluffy rolls after baking.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until they are golden brown and fully cooked through.
- Make the Cream Cheese Icing: While the rolls bake, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy to create a delicious, tangy topping.
- Ice and Serve: Remove the rolls from the oven and allow them to cool slightly so the icing does not melt completely. Spread the cream cheese icing generously over the warm rolls and serve to enjoy the full flavor experience.
Notes
- Ensure the milk is at the right temperature (around 110°F) when activating yeast; too hot can kill the yeast, too cold will not activate it properly.
- The second rise is important for fluffy rolls; do not skip or shorten it significantly.
- You can substitute brown sugar in the filling with coconut sugar for a healthier option.
- Store leftover rolls in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
- Reheat rolls lightly in the microwave to warm before serving if stored.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: banana bread cinnamon rolls, banana cinnamon rolls, cinnamon rolls recipe, banana dessert, cream cheese icing cinnamon rolls
