Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe
Deliciously soft and fragrant Banana Bread Cinnamon Rolls combine the classic cinnamon roll with moist banana bread flavors. This recipe features a buttery, yeasted dough enriched with mashed bananas, layered with a cinnamon-sugar filling and thin banana slices, baked to golden perfection and topped with a creamy vanilla-flavored cream cheese frosting. Perfect for breakfast or brunch, these warm rolls offer a delightful twist on a classic treat.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 3 hours 50 minutes
- Yield: 12 rolls
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
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 (1/2 stick, 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
Instructions
- Warm milk and melt butter: In a medium saucepan, heat milk, butter, and sugar until the butter melts and the mixture reaches 120°F-130°F, ideal for instant yeast activation. Remove from heat and set aside.
- Make dough: In the mixer bowl with paddle attachment, combine flour, instant yeast, and salt. Add the warm butter mixture and mashed bananas, stirring until a shaggy dough forms.
- Knead the dough: Switch to the dough hook and knead at medium speed for 6-8 minutes until the dough is smooth, elastic, and slightly sticky. Add flour sparingly if very sticky, but avoid exceeding 5 cups to prevent dense rolls.
- First rise: Lightly grease a large bowl, place the dough inside, turning to coat. Cover and let it rise in a warm, draft-free place until doubled in size, about 1 to 1½ hours.
- Roll out dough: On a lightly floured surface, roll the dough into an 18×12 inch rectangle.
- Prepare filling and spread: Spread the softened butter evenly over the dough, leaving a ½-inch border at the top edge. Mix brown sugar and cinnamon, sprinkle over butter, pressing lightly. Arrange thin banana slices on top.
- Cut rolls: Starting from the filled long edge, roll the dough tightly into a log. Seal the edge, then cut into 12 equal rolls using a serrated knife or dental floss for clean cuts.
- Second rise: Grease a 9×13 inch baking dish. Place rolls spiral-side up, cover, and let rise in a warm, draft-free area until puffy and nearly doubled in size, about 45 minutes.
- Preheat oven and prepare for baking: Preheat oven to 350°F (177°C). Just before baking, pour the warmed heavy cream evenly over the rolls.
- Bake rolls: Bake rolls for 30-35 minutes until golden brown. Allow to cool in pan for about 20 minutes.
- Make cream cheese frosting: Beat softened cream cheese and butter with a mixer until smooth (about 2 minutes). Gradually add powdered sugar, mixing on low speed until combined. Beat in vanilla extract, then increase speed to medium-high and whip for 1-2 minutes until fluffy.
- Ice rolls: Spread cream cheese frosting over warm rolls so the icing slightly melts and soaks into the rolls. Serve warm for best flavor and texture.
Notes
- For active dry yeast, warm milk to 105-110°F and allow longer rise times for both the dough and rolls.
- Do not overknead the dough to keep rolls soft and fluffy.
- The dough will be slightly sticky; avoid adding too much extra flour to prevent dense texture.
- Cut rolls carefully using floss or a serrated knife for clean, intact spirals.
- Lightly warming the heavy cream before pouring helps keep rolls moist during baking.
- Apply frosting while rolls are warm to allow slight melting and enhanced flavor absorption.
