Banana Cinnamon Rolls Recipe

Introduction

These Banana Cinnamon Rolls combine the classic comfort of cinnamon rolls with the natural sweetness of bananas for a moist, flavorful treat. Perfect for breakfast or brunch, they offer a delightful twist on a beloved favorite that’s sure to impress your family and friends.

Ingredients

• Banana Dough:
• 3/4 cup Milk, warmed to 110℉
• 2 1/4 tsp Active dry yeast (1 packet, 11 grams)
• 1 Large egg, room temperature and lightly beaten
• 2/3 cup Mashed bananas (about 2 bananas, mashed then measured)
• 5 1/4 cups All-purpose flour
• 1 tsp Salt
• 1/4 cup White granulated sugar
• 10 tbsp Unsalted butter, room temperature and 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

1. Step 1: Heat the milk in the microwave until warmed to 110℉. Sprinkle the yeast over the milk and let it rest for 10 minutes until foamy.
2. Step 2: In a large bowl, mix together flour, sugar, and salt. Add the cubed butter and knead with a pastry cutter or your hands until butter pieces are pea-sized.
3. Step 3: Add the milk and yeast mixture, beaten egg, and mashed bananas to the dry ingredients. Using a mixer with a dough hook, mix on low until dough forms. Increase to medium speed and knead for 5 minutes. (See notes for hand mixing.)
4. Step 4: Preheat the oven to 200℉. Spray a large bowl with nonstick spray, place the dough inside, cover with a kitchen towel, and put in the oven. Turn the oven off and crack the door open. Let the dough rise for 1 hour.
5. Step 5: While the dough rises, prepare the filling. Beat butter in a small bowl on high until smooth. Add brown sugar and cinnamon; mix on medium speed for 1 minute.
6. Step 6: On a lightly floured surface, roll dough into a large 1/4-inch thick rectangle. Spread the cinnamon filling evenly over the dough. Top with thinly sliced bananas.
7. Step 7: Roll the dough into a log starting from the short side. Trim uneven ends and cut into 12 even rolls with a serrated knife.
8. Step 8: Spray a 9×13-inch pan with nonstick spray. Place rolls evenly in the pan. Cover with a kitchen towel and let rise for 20 minutes. Preheat the oven to 375℉.
9. Step 9: Bake rolls for 28-33 minutes, until tops are lightly golden brown.
10. Step 10: For the icing, beat cream cheese and butter on high in a small bowl for 1 minute. Add powdered sugar and vanilla; mix on low until combined, then high until creamy.
11. Step 11: Dollop and spread the cream cheese icing evenly over warm rolls before serving.

Tips & Variations

• Spoon and level your flour or weigh it to avoid dry rolls caused by too much flour.
• If mixing by hand, combine wet and dry ingredients with a spatula, then knead for 5-8 minutes until dough is stretchable and translucent.
• For a make-ahead option, cut and place rolls in the pan, cover with foil, and refrigerate overnight. Bake the next day after bringing to room temperature.
• Use ripe bananas for maximum sweetness and moisture in the dough and filling.
• Try adding chopped nuts like walnuts or pecans to the filling for extra crunch.

Storage

Store leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving. The bananas inside hold up well without browning even after a few days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Will the bananas inside the rolls turn brown or spoil after baking?

No, the bananas remain stable and flavorful even a few days after baking. They do not turn brown or spoil quickly when stored properly.

Can I make these rolls without a stand mixer?

Yes, you can mix the dough by hand. Combine the wet and dry ingredients with a spatula, then knead on a floured surface for 5-8 minutes until the dough is smooth and stretchy.

Banana Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

Delightfully soft and fluffy banana cinnamon rolls featuring a unique banana-infused dough, a rich cinnamon-sugar banana filling, and creamy vanilla cream cheese icing. Perfect for breakfast or dessert, these rolls combine the sweetness of ripe bananas with classic warm spices for an irresistible treat.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 33 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Banana Dough

• 3/4 cup Milk, warmed to 110℉
• 2 1/4 tsp Active dry yeast (1 whole packet, 11 grams)
• 1 Large egg, room temperature and lightly beaten
• 2/3 cup Mashed bananas (from 2 ripe bananas, mashed)
• 5 1/4 cup All-purpose flour
• 1 tsp Salt
• 1/4 cup White granulated sugar
• 10 TBSP Unsalted butter, room temperature and 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

1. Activate Yeast: Heat the milk in a bowl to 110℉. Sprinkle the active dry yeast over the milk and let it rest for 10 minutes until foamy to activate the yeast.
2. Prepare Dough Base: In a large bowl, combine the all-purpose flour, white granulated sugar, and salt. Add the cubed unsalted butter and use a pastry kneader or your hands to incorporate the butter until it’s pea-sized in texture.
3. Mix Wet Ingredients: Add the warmed milk with yeast, beaten egg, and mashed bananas into the flour mixture. Using a stand mixer fitted with a dough hook, mix initially on low speed until dough forms, then knead on medium speed for 5 minutes until smooth and elastic. (Alternatively, hand knead for 5-8 minutes as described in notes.)
4. First Rise: Preheat oven to 200℉. Lightly spray a large bowl with nonstick spray and place the sticky dough inside. Cover with a kitchen towel. Turn off the oven, place the bowl inside with the door cracked open, and let the dough rise for 1 hour to achieve proper fermentation and rise.
5. Make Cinnamon Banana Filling: In a small bowl, beat the softened butter on high speed until smooth using a hand mixer. Add brown sugar and ground cinnamon, and mix on medium speed for 1 minute until fully combined and creamy.
6. Roll Out Dough: Turn the dough out onto a lightly floured surface and dust the top with a little flour. Roll the dough into a large rectangle about 1/4 inch thick using a rolling pin.
7. Assemble Rolls: Evenly spread the cinnamon banana filling over the dough with an offset spatula. Arrange the thin banana slices evenly over the filling.
8. Form Cinnamon Rolls: Starting from the short side, tightly roll the dough into a log. Trim off uneven ends with a serrated knife. Slice the log gently to create 12 even rolls.
9. Second Rise: Spray a 9×13-inch baking pan with nonstick spray. Place the cinnamon rolls evenly spaced in the pan, cover with a kitchen towel, and let rise for 20 minutes while preheating the oven to 375℉.
10. Bake Rolls: Bake the rolls for 28-33 minutes, or until the tops are lightly golden brown and cooked through.
11. Prepare Cream Cheese Icing: In a small bowl, beat the softened cream cheese and butter on high speed for 1 minute until smooth. Add powdered sugar and vanilla extract, mix on low speed until combined, then increase to high speed and beat until creamy and fluffy.
12. Ice Cinnamon Rolls: Spoon the cream cheese icing evenly over each warm roll and spread gently. Serve immediately or store as desired.

Notes

• Use spooned and leveled flour or a kitchen scale to ensure accurate measurement. Compacted flour can dry out the rolls.
• 5 1/4 cups flour is necessary due to the moisture of the mashed bananas to achieve the right dough consistency.
• Bring dairy ingredients to room temperature about 2 hours before baking for best results.
• Making by Hand: Mix wet ingredients into dry with a rubber spatula, then switch to your hands to combine and knead on a floured surface for 5–8 minutes until the dough stretches thin enough to see light through it.
• Overnight Instructions: After cutting the rolls and placing them in the baking pan, cover with foil and refrigerate overnight. Remove from fridge while oven preheats the next day and bake as usual.

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