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Banana Bread Cinnamon Rolls

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These Banana Bread Cinnamon Rolls are a tender, flavorful twist on two classic favorites. Ripe bananas add moisture and natural sweetness to a soft yeast dough, while a warm cinnamon-sugar filling delivers a gooey center in every bite. Perfect for breakfast, brunch, or a cozy dessert, these rolls are easy to customize and always crowd-pleasing.

  • Total Time: 50 minutes
  • Yield: 12 1x

Ingredients

Scale

For the dough:

  • 2 ripe bananas, mashed
  • 1/4 cup unsalted butter, melted
  • 1/2 cup milk, warm (not hot)
  • 1/4 cup brown sugar
  • 1 large egg
  • 2 1/4 teaspoons active dry yeast
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt

For the filling:

  • 1/3 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon

Optional cream cheese frosting:

  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk (adjust for texture)

Instructions

  1. Activate the Yeast:
    In a small bowl, combine warm milk and brown sugar. Stir well. Sprinkle active dry yeast over the top and let it sit for 5–10 minutes until foamy.
  2. Make the Dough:
    In a large mixing bowl, mash the bananas thoroughly. Add the melted butter, egg, and yeast mixture. Stir until blended. Gradually add flour and salt, mixing with a spoon or dough hook until a sticky dough forms. Knead for 7–10 minutes, adding small amounts of flour if needed, until smooth and elastic.
  3. First Rise:
    Transfer the dough to a greased bowl. Cover with a clean towel or plastic wrap and let it rise in a warm place for 60–90 minutes, or until doubled in size.
  4. Make the Filling:
    While the dough rises, prepare the filling by combining the softened butter, brown sugar, and cinnamon in a small bowl. Mix until smooth.
  5. Roll and Fill:
    Punch down the risen dough. On a lightly floured surface, roll it into a rectangle approximately 12×16 inches. Spread the cinnamon filling evenly across the surface, leaving a 1/2-inch border.
  6. Form the Rolls:
    Starting from the long edge, roll the dough tightly into a log. Seal the edge. Slice into 12 equal pieces using a sharp knife or unflavored dental floss.
  7. Second Rise:
    Place the rolls cut-side-up in a greased 9×13 inch baking dish. Cover and let rise for 30–45 minutes, or until puffy and touching.
  8. Bake:
    Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden on top and cooked through. Remove from the oven and let cool slightly.
  9. Prepare Frosting (Optional):
    In a mixing bowl, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla extract. Mix, adding milk a little at a time until the frosting is creamy and spreadable.
  10. Frost and Serve:
    Spread frosting over warm rolls before serving, or serve plain if preferred.

Notes

For extra texture, chopped walnuts or pecans can be added to the filling.

If refrigerating dough overnight, allow it to rest at room temperature before shaping.

Rolls can be stored in an airtight container at room temperature for up to 2 days.

  • Author: Emily
  • Prep Time: 25
  • Cook Time: 25

Find it online: https://recipesmars.com/2025/06/banana-bread-cinnamon-rolls/