Description

Delight in these irresistible Banana Bread Cinnamon Rolls, combining the moist sweetness of banana bread with the classic cinnamon swirl. Soft, fluffy dough enriched with mashed bananas is rolled with cinnamon sugar and sliced bananas, then topped with a luscious cream cheese frosting. Perfect for breakfast or brunch, these rolls bake to golden perfection and melt in your mouth.

Ingredients

Units Scale

Dough:

1 cup (240 ml) milk lukewarm (about 120-130°F)
6 Tablespoons (85 g) unsalted butter
1/2 cup (100 g) granulated sugar
4 1/2-5 cups (540 - 600 g) all-purpose flour spooned and leveled
2 1/4 teaspoons instant yeast
1 1/2 teaspoons salt
1/2 cup mashed banana (about 1 large banana)

Filling and Assembly:

4 Tablespoons (57 g) unsalted butter very soft
1/2 cup (107 g) packed light brown sugar
1 tablespoon cinnamon
2 large bananas thinly sliced
1/4 cup (60 ml) heavy cream slightly warmed (for pouring on rolls before baking)

Cream Cheese Frosting:

4 ounces cream cheese softened to room temperature
4 tablespoons (57 g) unsalted butter softened
1 1/2 cups (170 g) powdered sugar
1 teaspoon vanilla extract

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Instructions

Warm milk: In a medium saucepan, heat milk, butter, and sugar until the butter is melted and the mixture reaches 120°F-130°F for instant yeast. Remove from heat.
Make dough: In a stand mixer bowl with a paddle attachment, combine 4 ½ cups flour, yeast, and salt. Add melted butter mixture and mashed banana, stir until a shaggy dough forms.
Knead the dough: Attach a dough hook and knead on medium speed for 6-8 minutes. Add flour gradually if dough is too sticky, but do not exceed 5 cups. Dough should be slightly sticky, smooth, and elastic.
Let the dough rise: Lightly grease a large bowl, place dough inside turning once to coat. Cover and let rise in a warm place for 1 to 1 ½ hours until doubled in size.
Roll out the dough: Turn dough onto a lightly floured surface and roll into an 18×12 inch rectangle.
Spread filling: Spread softened butter over dough leaving a ½-inch border on the top edge. Mix brown sugar and cinnamon in a bowl and sprinkle over butter, pressing lightly. Arrange banana slices on top.
Cut rolls: Starting from the long edge with filling, roll dough tightly into a log. Pinch to seal. Cut into 12 equal rolls using a serrated knife or floss.
Let rolls rise: Grease a 9×13 inch baking dish and place rolls spiral side up inside. Cover and let rise in a warm draft-free spot for 45 minutes until slightly puffy and nearly doubled in size.
Bake rolls: Preheat oven to 350°F (177°C). Pour slightly warmed heavy cream over rolls before baking. Bake for 30-35 minutes until golden brown. Let cool in pan for 20 minutes.
Make cream cheese frosting: Beat cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Gradually add powdered sugar mixing on low until combined, then beat in vanilla extract. Beat on medium-high for 1-2 minutes until fluffy.
Ice rolls: Spread cream cheese frosting over rolls while still slightly warm so icing melts into the roll.

Notes

Use instant yeast for faster rising; active dry yeast requires longer rise times and lower milk heating temperature.
If dough is sticky, add flour gradually but avoid over-kneading to keep rolls soft and fluffy.
Warm heavy cream slightly before pouring on rolls to enhance moisture and browning.
Cut rolls with dental floss for clean, intact spirals.
Frost rolls while warm to allow frosting to melt slightly into the bread for extra richness.

Nutrition

Serving Size: 1 roll
Calories: 320 kcal
Sugar: 18 g
Sodium: 220 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 50 mg