Description
If you’re a fan of banana bread and cinnamon rolls, get ready for the ultimate fusion of flavor. These banana bread cinnamon rolls are a warm, fluffy, and sweet indulgence that combine the comforting taste of ripe bananas with the classic cinnamon swirl and creamy icing. Perfect for weekend brunch, special holidays, or whenever your sweet tooth calls, this easy recipe is a delicious way to use overripe bananas in a creative and crowd-pleasing treat.
Ingredients
1 cup warm milk
2 1/4 teaspoons active dry yeast (1 packet)
1/2 cup granulated sugar
1/2 cup melted unsalted butter
2 large eggs
1 teaspoon salt
4 cups all-purpose flour
1 cup mashed banana (about 2–3 medium bananas)
for the filling
1/2 cup softened butter
1 cup brown sugar
2 tablespoons ground cinnamon
for the cream cheese frosting
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk, to thin if needed
Instructions
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In a large mixing bowl, combine the warm milk and yeast. Let sit for 5 minutes until foamy.
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Add granulated sugar, melted butter, eggs, salt, mashed banana, and flour. Mix until a soft dough forms.
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Knead the dough for 8–10 minutes, by hand or with a dough hook, until smooth and elastic.
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Transfer dough to a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
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Punch down the dough and roll it out into a large rectangle on a floured surface, about 1/4 inch thick.
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Spread softened butter over the dough. In a small bowl, mix brown sugar and cinnamon, then sprinkle it evenly over the buttered dough.
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Roll the dough tightly from the long edge to form a log. Slice into 12 equal pieces.
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Place the rolls into a greased 9×13-inch baking dish. Cover and let rise for another 30 to 45 minutes until puffy.
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Preheat oven to 350°F (175°C).
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Bake for 25 to 30 minutes or until golden brown and baked through.
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While rolls cool slightly, beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth to make the frosting.
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Spread frosting over warm rolls and serve.
Notes
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Serve warm: These banana bread cinnamon rolls are best enjoyed warm, fresh out of the oven, with the cream cheese frosting melting into every swirl.
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Make ahead: You can prepare the rolls the night before. After placing them in the baking dish, cover and refrigerate overnight. Let them come to room temperature and rise slightly before baking the next morning.
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Store leftovers: Keep any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.
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Reheat: Warm individual rolls in the microwave for 15–20 seconds or reheat the entire dish in a 300°F oven for about 10 minutes.
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Freeze for later: Freeze baked and cooled cinnamon rolls (without frosting) in a freezer-safe container for up to 2 months. Thaw overnight and warm before frosting and serving.
