Go Back

Banana Bread Cinnamon Rolls

Soft, fluffy yeast rolls infused with mashed banana, swirled with cinnamon sugar, and smothered in rich cream cheese frosting.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 2 minutes
Total Time 2 hours 55 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 0.75 cup warm whole milk 110°F
  • 2.25 tsp active dry yeast 1 packet
  • 0.25 cup granulated sugar
  • 1 cup mashed overripe bananas
  • 0.25 cup unsalted butter melted
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 4.5 cups all-purpose flour divided
  • 1 tsp salt
  • 0.5 tsp ground cinnamon
Filling
  • 0.5 cup unsalted butter very soft
  • 1 cup dark brown sugar packed
  • 2 tbsp ground cinnamon
  • 0.5 tsp ground nutmeg
Frosting
  • 4 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • Stand mixer or large bowl
  • 9x13 inch baking dish
  • Rolling Pin
  • Unflavored dental floss

Method
 

  1. Combine warm milk, yeast, and 1 tbsp sugar. Let sit for 5-10 minutes until frothy.
  2. Mix in remaining sugar, mashed bananas, melted butter, egg, and vanilla.
  3. Add 4 cups flour, salt, and cinnamon. Knead until smooth, adding more flour if too sticky.
  4. Place dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled.
  5. Mix brown sugar, cinnamon, and nutmeg. Roll dough into a 12x18 inch rectangle.
  6. Spread very soft butter over dough. Sprinkle evenly with cinnamon sugar mixture.
  7. Roll tightly into a log. Cut into 12 slices using dental floss.
  8. Place in a greased 9x13 pan. Cover and let rise for 30-45 minutes.
  9. Bake at 350°F (175°C) for 22-28 minutes until golden.
  10. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla.
  11. Spread frosting over warm rolls and garnish with fresh banana slices.

Notes

To make overnight rolls, complete up to step 7, cover pan tightly, and refrigerate overnight. Let sit at room temperature for 1-2 hours before baking.