Banana Bread Cinnamon Rolls

This banana bread cinnamon roll recipe transforms two beloved classics into one irresistible treat. The dough incorporates fresh banana for natural sweetness and moisture, while the filling features sliced bananas layered with brown sugar and cinnamon. Topped with cream cheese frosting, these rolls deliver all the comfort of banana bread in spiraled, pull-apart form.

I first made these for a holiday brunch gathering, and they disappeared faster than any other dish on the table. My nephew now requests them for his birthday breakfast every year rather than cake!

Ingredients

• All purpose flour: Creates the perfect tender yet structured dough. Look for unbleached flour for the best flavor
• Instant yeast: Provides reliable rising with less wait time. Red Star brand consistently performs best
• Ripe bananas: Both in the dough and filling. Choose spotty yellow bananas with brown flecks for maximum sweetness and flavor
• Brown sugar: Adds rich caramel notes to the filling. The light variety works best as dark can overwhelm the banana flavor
• Heavy cream: Poured over rolls before baking creates an incredibly tender interior. Warm it slightly for best absorption
• Cream cheese: At room temperature ensures a perfectly smooth frosting. Full fat provides the richest flavor

Step-by-Step Instructions

Prepare the milk mixture:

Combine milk, butter and sugar in a saucepan and heat until butter melts and temperature reaches 120–130°F. This temperature activates instant yeast perfectly while the sugar feeds it for optimal rising.

Mix the dough:

Combine flour, yeast, salt, warm milk mixture and mashed banana in your stand mixer bowl. The banana adds moisture and flavor to the dough while keeping it tender. Mix until just combined into a shaggy mass.

Knead thoroughly:

With a dough hook, knead for 6–8 minutes until smooth and elastic. The dough should clear the sides of the bowl but still stick slightly to the bottom. Add extra flour sparingly only if absolutely necessary. Overkneading will make your rolls tough and dense.

First rise:

Place dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise until doubled. This develops flavor and creates a light texture. Find a warm spot in your kitchen for optimal rising.

Roll and fill:

On a lightly floured surface, roll dough to an 18×12 inch rectangle. Spread with soft butter all the way to the edges except for a small strip along one long side. The butter helps the filling adhere and adds richness.

Add filling:

Sprinkle the cinnamon sugar mixture evenly across the buttered surface, pressing gently to adhere. Arrange banana slices in even rows. The bananas add moisture and intense flavor pockets throughout each roll.

Shape the rolls:

Starting at the filled long edge, roll the dough into a tight log. Use gentle pressure to maintain an even thickness. Pinch the seam firmly to seal completely or your rolls may unravel during baking.

Cut and arrange:

Use a serrated knife or dental floss to slice into 12 equal portions. Place cut side up in your greased baking dish with slight spacing between each roll to allow for expansion during the second rise.

Second rise:

Cover the pan and let rolls rise until puffy and nearly doubled. This creates the signature light, airy texture. The rolls should be touching each other lightly when fully risen.

Bake to perfection:

Pour warm cream over the rolls just before baking. This creates an incredible soft interior texture and helps the rolls stay moist. Bake until golden brown and a center roll reaches 190°F internally.

Save

My family has a tradition of making these for Christmas morning. I prep everything the night before and just pop them in the oven while we open presents. The scent of banana and cinnamon filling the house has become just as much a part of our holiday as the tree and decorations.

Overnight Preparation

For the ultimate convenience, these cinnamon rolls can be prepared the night before serving. After cutting the rolls and arranging them in your baking pan, cover tightly with plastic wrap and refrigerate overnight. The slow, cold rise actually improves the flavor profile by allowing the yeast to develop more complex notes. The next morning, simply remove from the refrigerator about an hour before baking to allow the dough to come to room temperature and complete the final rise. This approach makes fresh homemade rolls possible even for early morning gatherings.

Perfect Banana Selection

The bananas in this recipe serve two distinct purposes and require different ripeness levels. For the mashed banana in the dough, choose very ripe bananas with significant brown spotting for maximum sweetness and easy incorporation. For the sliced bananas in the filling, select fruit that is ripe but still somewhat firm with just a few brown spots. This prevents the filling from becoming too wet during baking. Always avoid green or underripe bananas as they lack the necessary sweetness and can taste starchy in the finished rolls.

Serving Suggestions

These banana bread cinnamon rolls are versatile enough to shine in various settings. For brunch gatherings, serve them alongside savory options like a vegetable frittata or bacon to balance the sweetness. When enjoying as dessert, a scoop of vanilla ice cream transforms them into an elevated treat. For a special breakfast, pair with cold brew coffee or a glass of milk. During holiday mornings, arrange them on a platter with fresh berries for a festive presentation that will impress guests while being wonderfully uncomplicated to serve.

Frequently Asked Questions About Recipes

→ How can I make the dough soft and fluffy?

Ensure the yeast is properly activated by warming the milk to the right temperature (120-130°F). Knead the dough until it’s smooth and elastic, and allow enough time for it to rise fully.

→ Can I prepare these rolls in advance?

Yes, after rolling and cutting the dough, you can refrigerate the rolls overnight. Allow them to rise at room temperature for 45 minutes to an hour before baking.

→ What type of yeast is best to use?

Instant yeast is recommended for its ease of use and shorter rising time, but active dry yeast works as well with slightly adjusted rising times.

→ Can I substitute non-dairy milk for the regular milk?

Yes, you can use non-dairy milk, but ensure it is warmed to the proper temperature to activate the yeast effectively.

→ How should I store leftover cinnamon rolls?

Store them in the refrigerator for up to five days because of the cream cheese frosting. Reheat in the microwave or oven before serving.

→ Can I freeze the rolls for later use?

Yes, freeze either before or after baking. Before baking, let them thaw and rise before baking, and after baking, freeze once cooled and reheat as needed.