Banana Bread Cinnamon Rolls

Banana bread cinnamon rolls blend two favorite breakfast treats into one tender gooey delight. This recipe features a soft banana-infused yeast dough rolled with cinnamon brown sugar and extra banana slices and finished with melting cream cheese frosting. You can prep them ahead for a breezy brunch or satisfying dessert and the smell alone will make any morning special.

I first tried these when I had extra bananas sitting on the counter and now I find myself purposefully setting a few aside just so I have an excuse to make them again. My family devours them while they are still a little warm and the icing gets perfectly gooey.

Ingredients

• Whole milk: lends a creamy tender crumb so choose whole milk for best richness
• Unsalted butter: adds depth and helps create soft fluffy rolls use the best quality you can find
• Granulated sugar: for balanced sweetness and to feed the yeast
• All-purpose flour: gives perfect structure to the dough make sure to measure by weight or spoon and level for accuracy
• Instant yeast: ensures a reliable rise choose a fresh packet for best results
• Salt: brings all the flavors together without making the rolls taste salty
• Ripe mashed banana: infuses banana bread flavor into every bite go for deeply speckled bananas
• Softened butter (for the filling): helps bind the cinnamon sugar mixture to the dough
• Light brown sugar: creates that signature gooey swirl always pack it firmly into your measuring cup
• Cinnamon: adds warmth and classic cinnamon roll aroma use ground cinnamon from a fresh jar for the most impact
• Thinly sliced bananas: add extra banana flavor and moisture in the spiral
• Heavy cream: poured on before baking gives extra softness and rich texture warmed to take the chill off
• Cream cheese (for the frosting): choose full-fat for best flavor and texture let it soften completely
• Powdered sugar: makes the frosting cloudlike sift if lumpy
• Vanilla extract: brings a bakery frosting flavor choose real vanilla if possible

Step-by-Step Instructions

Warm the Milk and Melt the Butter:

In a medium saucepan combine the milk butter and sugar and gently heat over low until the butter is fully melted and the mixture registers about 120 to 130 degrees Fahrenheit on an instant-read thermometer. This is key for activating the yeast without killing it.

Mix and Bring Together the Dough:

In the bowl of a stand mixer combine measured flour instant yeast and salt. Pour in the warm milk mixture plus the mashed banana. Mix with the paddle attachment until you see a shaggy ball forming. Starting with the smaller amount of flour keeps the dough tender.

Knead to Develop Texture:

Switch to the dough hook and knead on medium speed for around 6 to 8 minutes. The dough will start out sticky but resist the urge to add too much extra flour. Sprinkle a spoonful at a time if desperately needed. You want a dough that is slightly tacky but smooth and elastic when poked.

Let the Dough Rise:

Transfer the dough to a greased bowl turning to coat. Cover and set in a draft-free spot until doubled in size which usually takes 1 to 1 and a half hours. If your kitchen is cold place the bowl inside an off oven with just the light on for gentle warmth.

Roll Out the Dough:

Lightly flour your counter and roll the risen dough to a rectangle about 18 by 12 inches. Try to keep it an even thickness and use your hands to square off the edges.

Spread the Filling:

Gently spread the softened butter over the dough leaving a little border on one long side. In a bowl combine the light brown sugar and cinnamon then sprinkle it generously over the buttered dough and press it lightly in place. Evenly scatter the banana slices over top.

Roll Up and Slice:

Tightly roll the dough from the filled long edge into a log tucking as you go. Seal the seam by pinching. Using a serrated knife or a long thread cut the dough into twelve equal rounds. If you use thread slide it underneath cross over the top and pull—the rolls will cut cleanly.

Arrange in the Pan and Second Rise:

Grease a large baking dish and lay the rolls inside spiral side up. Cover and let rise in a cozy spot for about 45 minutes until puffy and nearly doubled. If you use active dry yeast this rise can take longer.

Add Cream and Bake:

Just before baking preheat your oven to 350 degrees Fahrenheit. Pour slightly warmed heavy cream evenly over the risen rolls—the cream soaks in and keeps them extra tender. Bake for about 30 to 35 minutes until golden and cooked through. Let cool in the pan for at least twenty minutes.

Make the Cream Cheese Frosting:

Using a hand mixer or stand mixer beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar half a cup at a time until fluffy and light scraping down the sides. Beat in vanilla and mix until spreadable and creamy.

Frost the Rolls:

Spread the frosting over the rolls while they are still slightly warm so that it melts into the swirls. Serve immediately or let them cool completely before covering and storing.

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One of my favorite memories is letting my daughter help arrange the banana slices before rolling up the dough. She always sneaks a few banana coins but her excitement and sticky fingers make the mess worthwhile. I always look forward to how the kitchen smells as these bake.

Storage Tips

Keep cinnamon rolls with frosting in the refrigerator for up to five days tightly covered. Rewarm individual rolls in the microwave for about fifteen seconds or in a low oven to revive that just-baked softness. For best texture frost only after reheating if possible.

Ingredient Substitutions

You can swap active dry yeast in place of instant—just proof it in warm milk first and allow extra rise time. Bread flour can replace all purpose for a slightly chewier texture. If you are dairy free try plant-based butter and milk though the crumb may be a little less rich. For the frosting dairy-free cream cheese works too though the flavor will be different.

Serving Suggestions

These cinnamon rolls are best served slightly warm with a mug of coffee or a tall glass of milk. For parties I often add a platter of fresh fruit or crispy bacon on the side. If you want a dessert twist spoon caramel sauce over the rolls before serving or top with chopped toasted pecans.

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A Little Cultural Context

Cinnamon rolls date back centuries in Scandinavia where spiced yeasted buns are a daily treat. Banana bread became an American staple during the Great Depression as a way to use older fruit. This modern mashup captures the comfort of both and always draws a happy crowd in my home.

Frequently Asked Questions About the Recipe

→ How does banana affect the dough?

Mashed banana adds moisture and natural sweetness to the dough, making the rolls extra soft and flavorful.

→ Can I prepare these in advance?

Yes, you can assemble the rolls the day before and let them rise overnight in the fridge for easy baking the next day.

→ What type of yeast is best?

Both instant and active dry yeast work well, but rising times will differ. Instant yeast rises faster.

→ Do I have to use cream cheese frosting?

Cream cheese icing adds richness, but you can use a simple glaze or enjoy the rolls plain if preferred.

→ Can these be frozen?

Yes, freeze unbaked or baked rolls for up to 3 months. Thaw and reheat before serving for fresh taste.

→ Can I use non-dairy milk?

Whole milk yields a richer texture, but low-fat milk can be substituted. Plant-based milk may work, though texture varies.