Banana Bread Cinnamon Rolls

This banana bread cinnamon roll recipe transforms two beloved classics into one irresistible breakfast treat. The soft, fluffy dough infused with real banana creates the perfect canvas for that classic cinnamon sugar filling, all topped with cream cheese frosting that slowly melts into every crevice.

My family requests these rolls every Sunday morning now. I first created them when trying to use up some spotty bananas, and the combination with classic cinnamon rolls was so magical that it's become our special tradition.

Ingredients

• Warm milk: activates the yeast and creates a tender dough best at around 110°F not hotter or the yeast will die
• Active dry yeast: provides lift and that distinctive yeasty flavor make sure yours is fresh
• Granulated sugar: feeds the yeast and balances the tanginess in the dough
• Unsalted butter: adds richness to both dough and filling use European style for extra richness
• Large eggs: provide structure and richness use room temperature for best incorporation
• Salt: enhances all flavors and controls yeast activity
• All purpose flour: creates the perfect texture use unbleached for best flavor
• Mashed bananas: choose very ripe ones with lots of brown spots for maximum sweetness
• Brown sugar: in the filling creates a caramel like flavor with moisture dark brown has more molasses flavor
• Ground cinnamon: is the star spice look for Ceylon cinnamon for more complex flavor
• Walnuts: add wonderful texture and nutty flavor toast them first for extra flavor
• Cream cheese: creates a tangy frosting that complements the sweet rolls use full fat for best results
• Powdered sugar: smooths and sweetens the frosting sift first to avoid lumps
• Vanilla extract: enhances all the flavors use pure not imitation

Step-by-Step Instructions

Activate the Yeast:

Combine warm milk with yeast and sugar in a large bowl and let it sit until foamy about 5 minutes. This step ensures your yeast is alive and well. The mixture should look bubbly and smell slightly bready when ready.

Create the Banana Dough Base:

Add the melted butter eggs salt and mashed bananas to your activated yeast mixture. Make sure your bananas are well mashed with no large chunks for even distribution throughout the dough. Mix these wet ingredients thoroughly until completely combined.

Develop the Dough Structure:

Gradually add flour to the wet ingredients working about a cup at a time. Once it forms a shaggy mass turn it onto a floured surface and knead for a full 10 minutes. The dough should feel soft and slightly tacky but not sticky when properly kneaded. You know its ready when it springs back when lightly pressed.

First Rise:

Place your kneaded dough in a greased bowl turning once to coat and cover with plastic wrap or a damp towel. Let it rise in a warm draft free spot until doubled in size about 1 hour. The ideal temperature is around 75°F. You can test if its ready by poking it with your finger if the indentation remains its ready.

Prepare the Filling:

While the dough rises mix softened butter brown sugar and cinnamon until it forms a spreadable paste. Having this ready makes the assembly process much smoother. The butter should be soft enough to spread easily but not melted.

Shape the Rolls:

Roll the risen dough into a large 20x14 inch rectangle on a lightly floured surface. The dough should be about 1/4 inch thick. Spread the filling evenly leaving a 1/2 inch border along one long edge. Sprinkle with walnuts if using then roll the dough tightly from the long side toward the border you left.

Cut and Arrange:

Use a sharp knife or unflavored dental floss to cut the log into 12 even pieces. Place the rolls in a greased 9x13 baking dish with a small space between each roll to allow for expansion. They will grow together during baking creating those classic pull apart edges.

Second Rise and Baking:

Cover the rolls and let them rise again for 30 minutes in a warm spot. Meanwhile preheat your oven to 350°F. Bake the risen rolls for 25 to 30 minutes until they turn golden brown across the top. You may need to tent with foil halfway through if they brown too quickly.

Frost While Warm:

Beat cream cheese butter powdered sugar and vanilla until smooth and luxurious. Spread this frosting over the rolls while theyre still warm not hot from the oven. This allows some of the frosting to melt into the rolls creating pockets of creamy goodness throughout.

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I absolutely love using very overripe bananas in this recipe. The blacker the peel the sweeter and more pronounced the banana flavor becomes. My daughter always helps mash them with a fork claiming its the most important job in the kitchen.

Make Ahead Options

These cinnamon rolls work beautifully as an overnight recipe. After placing the cut rolls in your baking dish cover tightly with plastic wrap and refrigerate overnight. The next morning remove them from the refrigerator and let them sit at room temperature for about 45 minutes before baking. This slow rise actually develops even more flavor in the dough.

Perfect Frosting Techniques

The key to perfect cream cheese frosting is temperature. For spreading over warm rolls use room temperature frosting so it melts slightly into the nooks and crannies. For a more dramatic presentation wait until the rolls have cooled completely then pipe thick frosting in decorative patterns. You can also add a tablespoon of mashed banana to the frosting for an extra banana flavor boost.

Variations to Try

The basic banana cinnamon roll recipe is incredibly versatile. Try adding 1/2 cup of chocolate chips to the filling for a chocolate banana version. Replace the walnuts with pecans for a southern twist or add 1/2 cup of dried cherries for a fruity variation. For a tropical take add 1/2 teaspoon of coconut extract to the dough and sprinkle 1/3 cup toasted coconut over the filling before rolling.

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Serving Suggestions

These rolls are magnificent served warm from the oven but can also be gently reheated. For an extra special brunch pair them with fresh fruit a savory egg dish and French press coffee. For dessert warm a roll slightly and top with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Recipe FAQs

→ Can I make these cinnamon rolls ahead of time?

Yes! You can prepare the rolls up to the second rise, then cover and refrigerate overnight. In the morning, let them come to room temperature for about 30 minutes before baking.

→ How ripe should the bananas be?

Very ripe bananas with brown spots work best as they're sweeter and have more concentrated banana flavor. They also mash more easily into the dough.

→ Can I freeze these rolls?

Absolutely! You can freeze them either before or after baking. For unbaked rolls, freeze after cutting and before the second rise. For baked rolls, freeze without icing. Thaw completely before reheating or continuing with the recipe.

→ What if I don't have active dry yeast?

You can substitute instant yeast, using the same amount, but you can skip the proofing step and add it directly to your dry ingredients.

→ Are walnuts necessary for the filling?

No, walnuts are listed as optional. You can omit them entirely or substitute with pecans or another nut of your choice for a different flavor profile.

→ How do I know when the cinnamon rolls are fully baked?

The rolls should be golden brown on top and a thermometer inserted into the center should read around 190°F (88°C). The center rolls should no longer appear doughy.