Banana Cinnamon Rolls

This hearty banana bread cinnamon rolls recipe transforms the beloved classic banana bread into an irresistible spiraled treat that combines two breakfast favorites. The soft, fluffy yeast dough infused with fresh banana gets rolled with cinnamon, brown sugar, and more banana slices before being topped with tangy cream cheese frosting.

I first created these rolls when looking for a creative way to use overripe bananas beyond standard banana bread. What started as an experiment quickly became my most requested brunch item when family visits. The combination of banana bread flavors with the gooey satisfaction of cinnamon rolls simply can't be beat.

Ingredients

• 1 cup lukewarm milk: Gives the dough perfect moisture and tenderness. Choose whole milk for best results.
• 6 tablespoons unsalted butter: Adds richness to the dough base without overwhelming the banana flavor.
• 1/2 cup granulated sugar: Provides just enough sweetness to balance the tang of the yeast.
• 4 1/2 to 5 cups all purpose flour: Creates the perfect structure. Use the spoon and level method for accuracy.
• 2 1/4 teaspoons instant yeast: Ensures reliable rising. I recommend Red Star brand for consistent results.
• 1 1/2 teaspoons salt: Enhances all flavors without making the rolls taste salty.
• 1/2 cup mashed banana: Approximately one large very ripe banana with brown spots for maximum flavor.
• 4 tablespoons very soft butter: For the filling helps the cinnamon sugar mixture adhere properly.
• 1/2 cup packed light brown sugar: Adds caramel notes that pair perfectly with banana.
• 1 tablespoon cinnamon: Provides that classic warm spice flavor we all expect in cinnamon rolls.
• 2 large bananas: Thinly sliced create pockets of pure banana goodness throughout each roll.
• 1/4 cup slightly warmed heavy cream: Poured over before baking ensures ultra moist tender rolls.
• 8 ounces cream cheese and butter: For the frosting creates that classic tangy cream cheese topping.
• 1 1/2 cups powdered sugar: Sweetens the frosting without grittiness.
• 1 teaspoon vanilla extract: Adds depth to the frosting flavor profile.

Step-by-Step Instructions

Warm the Milk Mixture:

Heat milk, butter and sugar in a medium saucepan until the butter melts and the mixture reaches 120°F-130°F for instant yeast (or 105°F-110°F for active dry). This precise temperature activates the yeast properly without killing it. Use an instant-read thermometer for accuracy.

Create the Dough Base:

Combine 4 1/2 cups flour, yeast and salt in your stand mixer bowl with the paddle attachment. Pour in the warm milk mixture and add mashed banana. Mix until a shaggy dough forms. The banana should be completely incorporated with no large lumps remaining.

Knead to Perfection:

Switch to the dough hook and knead at medium speed for 6-8 minutes. The dough will start sticky but become smooth and elastic. Add additional flour only a tablespoon at a time if absolutely necessary. The dough should still have a slight tackiness but not be so sticky it coats your fingers. Stop kneading when the dough passes the windowpane test.

First Rise:

Place the dough in a lightly greased bowl, turning once to coat all surfaces. Cover with plastic wrap or a clean kitchen towel and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size. Look for a puffy, airy texture that slowly springs back when gently poked.

Roll and Fill:

Roll the dough on a lightly floured surface into an 18x12 inch rectangle, keeping the thickness even throughout. Spread the softened butter over the surface, leaving a half-inch border at one long edge. Mix brown sugar and cinnamon in a small bowl, then sprinkle evenly over the butter, pressing gently to adhere. Arrange the banana slices in an even layer across the surface.

Shape the Rolls:

Starting at the long edge with filling, roll the dough into a tight log, pinching the seam to seal. Use a serrated knife or dental floss to cut into 12 even pieces. The dental floss method produces the cleanest cut by sliding it under the log, crossing it over the top, and pulling to slice through without compressing the dough.

Second Rise:

Arrange rolls in a greased 9x13 inch baking dish, spiral side up with slight spacing between each roll. Cover with plastic wrap or a towel and let rise for 45 minutes until puffy and nearly doubled. The rolls should be touching or almost touching each other.

Bake to Golden Perfection:

Preheat your oven to 350°F. Pour slightly warmed heavy cream over the rolls just before baking. This creates incredibly tender, gooey centers. Bake for 30-35 minutes until golden brown on top. The internal temperature should reach about 190°F when fully baked.

Create Luxurious Frosting:

Beat cream cheese and butter until completely smooth and fluffy, about 2 minutes. Gradually add powdered sugar, mixing on low speed between additions. Add vanilla and beat on medium-high for 1-2 minutes until light and fluffy with no lumps remaining.

Frost and Serve:

Spread the cream cheese frosting over the rolls while they are still slightly warm. This allows some frosting to melt slightly into the crevices for the perfect finish. Let cool for about 20 minutes before serving for the ideal texture and flavor.

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My absolute favorite part of this recipe is watching the transformation when you pour that warm heavy cream over the rolls just before baking. I discovered this technique by accident when trying to fix a batch of dry rolls years ago. The cream creates this magical gooey layer between the spirals that makes these absolutely irresistible. My daughter now stands by the oven waiting for this step every time we make them.

Make-Ahead Magic

These banana bread cinnamon rolls are perfect for stress-free entertaining because you can prepare them entirely the night before. After cutting the rolls and placing them in your baking dish, cover tightly with plastic wrap and refrigerate overnight. The cold temperature slows the yeast activity without stopping it completely. The next morning, simply remove from the refrigerator and allow to sit at room temperature for about an hour until puffy, then bake as directed. The slow overnight rise actually develops more complex flavors in the dough.

Perfect Banana Selection

For the best flavor in these rolls, banana selection and preparation matters significantly. For the mashed banana in the dough, choose very ripe bananas with significant brown spotting or even mostly black peels. These contain more sugar and stronger banana flavor. For the sliced bananas in the filling, use bananas that are ripe but still slightly firm so they hold their shape when sliced. If your bananas ripen before you have time to make the rolls, peel and freeze them. Thawed frozen bananas work perfectly for the mashed portion of this recipe and release natural juices that add even more flavor.

Troubleshooting Tips

If your dough seems excessively sticky after kneading for the recommended time, the most likely culprit is banana ripeness. Very ripe bananas contain more moisture. Rather than adding too much additional flour which can make your rolls dense, try kneading for 2 more minutes to develop more gluten structure. If still too sticky, add flour one tablespoon at a time until the dough feels tacky but not wet. For the opposite problem if your dough seems too dry, add a teaspoon of milk at a time until it reaches the proper consistency. This can happen with smaller or less ripe bananas that contain less moisture.

Recipe FAQs

→ Can I make these cinnamon rolls ahead of time?

Yes! After the first rise, roll out the dough, add the filling, roll up and cut. Place in your baking pan, cover with plastic wrap and refrigerate overnight. The next morning, let them sit at room temperature for about 45-60 minutes until puffy, then bake as directed.

→ Can I freeze these banana cinnamon rolls?

Absolutely! You can freeze them either before or after baking. Before baking: After the first rise, roll, fill and cut the rolls, place in a freezer-safe pan, cover well and freeze for up to 3 months. Thaw overnight in the fridge, then let rise at room temperature for about an hour before baking. After baking: Cool completely, then freeze in an airtight container for up to 3 months.

→ What's the best way to reheat leftover rolls?

For the best texture, reheat individual rolls in the microwave for 10-15 seconds, or warm them in a 350°F oven for 10-15 minutes until heated through. If refrigerated, let them come to room temperature before reheating for the best results.

→ Can I use active dry yeast instead of instant?

Yes, you can substitute active dry yeast for instant yeast in a 1:1 ratio. However, you'll need to adjust the milk temperature to 105-110°F (instead of 120-130°F), and the rising times will be longer (about 1.5-2 hours for the first rise and 75 minutes for the second rise).

→ Why do you pour cream over the rolls before baking?

Pouring slightly warmed heavy cream over the rolls right before baking adds moisture and richness to the dough. This creates an incredibly soft, tender texture in the finished rolls, especially around the bottom and edges where the cream pools.

→ Can I use overripe bananas for this recipe?

Yes! Overripe bananas work excellently for the mashed banana in the dough as they're sweeter and more flavorful. For the banana slices in the filling, slightly firm bananas are better as they'll hold their shape better during baking.