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Banana Bread Cinnamon Rolls

Soft banana-infused dough swirled with cinnamon and topped with cream cheese frosting, combining two beloved classics.
Print Recipe
Prep Time 2 hours
Cook Time 28 minutes
Total Time 2 hours 28 minutes
Servings: 9 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American, Comfort Food
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 2.25 tsp active dry yeast 1 packet
  • 0.5 tsp salt
  • 0.75 cup whole milk warmed
  • 3 tbsp unsalted butter melted
  • 1 egg large
  • 3 overripe bananas mashed
  • 1 tsp vanilla extract
Filling
  • 0.5 cup light brown sugar packed
  • 2 tbsp ground cinnamon
  • 0.25 cup unsalted butter softened
  • 1 ripe banana thinly sliced
Cream Cheese Frosting
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 2-3 tbsp milk or cream

Equipment

  • Large mixing bowls
  • 9x13 inch Baking Dish
  • Rolling pin
  • Electric Mixer
  • Sharp knife or dental floss

Method
 

  1. Warm milk to 110°F, stir in yeast, and let sit 5-10 minutes until foamy and activated.
  2. In a large bowl, mash 3 bananas until smooth. Add melted butter, egg, vanilla, sugar, and salt, whisking to combine.
  3. Pour activated yeast mixture into banana mixture and stir thoroughly to incorporate.
  4. Gradually add flour one cup at a time, stirring until a shaggy dough forms that pulls away from bowl sides.
  5. Turn dough onto floured surface and knead 8-10 minutes until smooth, elastic, and slightly tacky.
  6. Place dough in greased bowl, turning to coat. Cover with towel and let rise 1-1.5 hours until doubled.
  7. Mix brown sugar and cinnamon in small bowl. Ensure softened butter is at spreadable consistency.
  8. Punch down risen dough, turn onto floured surface, and roll into 12x18-inch rectangle.
  9. Spread softened butter over dough leaving 1/2-inch border on one long edge. Sprinkle cinnamon-sugar evenly.
  10. Arrange thinly sliced banana pieces evenly across cinnamon-sugar layer.
  11. Roll dough tightly from long edge into log, pinch seam to seal.
  12. Cut log into 9-12 equal pieces with sharp knife or dental floss, wiping blade between cuts.
  13. Arrange rolls in greased 9x13-inch baking dish with slight spacing. Cover and let rise 30-45 minutes until puffy.
  14. Preheat oven to 350°F (175°C) during final rise.
  15. Bake 25-30 minutes until golden brown, rotating pan halfway through for even browning.
  16. While rolls bake, beat softened cream cheese and butter until smooth and creamy.
  17. Add powdered sugar and vanilla to cream cheese mixture, beating until fluffy.
  18. Add milk one tablespoon at a time until frosting reaches desired consistency.
  19. Remove rolls from oven and cool 5 minutes before spreading frosting over warm rolls.
  20. Serve warm while frosting is melty and gooey, pulling apart to reveal cinnamon swirls.

Notes

Use very ripe bananas with brown spots for best flavor. Can prepare rolls the night before and refrigerate overnight for fresh morning baking. Store in airtight container at room temperature 2 days or refrigerate up to 5 days. Reheat individual rolls 15-20 seconds in microwave.