Description
These Banana Bread Cinnamon Rolls combine the comforting flavors of banana bread and the irresistible gooeyness of cinnamon rolls. Soft, fluffy dough with a cinnamon-sugar filling is topped with a creamy, tangy cream cheese icing. These rolls are perfect for breakfast, brunch, or a sweet treat, and they’re sure to become a family favorite.
Ingredients
Scale
For the Dough:
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup milk, warmed to about 110°F
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 large eggs
- 4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
For the Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
For the Cream Cheese Icing:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Activate the Yeast:
In a small bowl, combine the warm milk and a pinch of the granulated sugar. Sprinkle the yeast over the surface and let it sit for about 5-10 minutes, or until foamy. - Prepare the Dough:
In a large mixing bowl, whisk together the mashed bananas, remaining granulated sugar, melted butter, and eggs until well combined. Add the activated yeast mixture to the banana mixture and stir to combine. Gradually add the flour and salt, stirring until a soft dough forms. Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic. - First Rise:
Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size. - Make the Filling:
In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined. Set aside. - Roll Out the Dough:
Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 1/4 inch thick. - Fill and Roll:
Spread the prepared filling evenly over the surface of the dough, leaving a small border around the edges. Starting from one long edge, tightly roll up the dough into a log. - Slice and Arrange:
Using a sharp knife or a piece of dental floss, slice the rolled dough into 12 equal-sized pieces. Place the cinnamon rolls in a greased baking dish, leaving a little space between each roll. - Second Rise:
Cover the baking dish with a clean kitchen towel or plastic wrap and let the cinnamon rolls rise in a warm place for another 30-45 minutes, or until puffed and nearly doubled in size. - Bake:
Preheat your oven to 350°F (175°C). Once preheated, bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through. - Make the Cream Cheese Icing:
While the cinnamon rolls are baking, prepare the cream cheese icing. In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. - Ice and Serve:
Once the cinnamon rolls are done baking, remove them from the oven and let them cool for a few minutes. Spread the cream cheese icing over the warm cinnamon rolls. Serve the Banana Bread Cinnamon Rolls warm and enjoy the irresistible combination of banana, cinnamon, and cream cheese icing!
Notes
- For an extra flavor boost, add a pinch of nutmeg or allspice to the filling.
- You can use whole wheat flour for a healthier version, but the texture may be denser.
- Make sure the milk is warmed to about 110°F for optimal yeast activation.
- If you want gooey rolls, reduce the baking time by a few minutes.
- You can prepare the rolls the night before and refrigerate them for an easy breakfast the next day.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Dessert, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg