Description

Delight in these delicious Banana Bread Cinnamon Rolls that combine the sweet, comforting flavors of banana bread with the classic cinnamon roll spiral. Soft, fluffy dough infused with mashed bananas is rolled with a cinnamon-sugar and banana filling, baked to golden perfection, then topped with a creamy vanilla cream cheese icing. Perfect for breakfast or an indulgent snack, these rolls are a crowd-pleaser and bring a fresh twist to a beloved pastry.

Ingredients

Scale

Dough Ingredients

1 cup (240 ml) lukewarm milk (about 120-130°F)
6 Tablespoons (85 g) unsalted butter
½ cup (100 g) granulated sugar
4 ½–5 cups (540 – 600 g) all-purpose flour (spooned and leveled)
2 ¼ teaspoons instant yeast
1½ teaspoons salt
½ cup mashed banana (about 1 large banana)

Filling Ingredients

4 Tablespoons (57 g) unsalted butter (very soft)
½ cup (107 g) packed light brown sugar
1 tablespoon cinnamon
2 large bananas (thinly sliced)

Baking and Topping Ingredients

¼ cup (60 ml) heavy cream (slightly warmed for pouring on rolls before baking)
4 ounces cream cheese (softened to room temperature)
4 tablespoons (57 g) unsalted butter (softened)
1 ½ cups (170 g) powdered sugar
1 teaspoon vanilla extract

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Instructions

Warm milk mixture: In a medium saucepan, heat the milk, butter, and granulated sugar until the butter melts and the temperature reaches 120°F-130°F. Remove from heat to cool slightly.
Make dough: In the stand mixer bowl fitted with a paddle attachment, combine 4 ½ cups flour, instant yeast, and salt. Add the warm milk mixture and mashed banana, stirring until a shaggy dough forms.
Knead the dough: Switch to the dough hook attachment and knead on medium speed for 6-8 minutes, adding extra flour if dough is too sticky but not exceeding 5 cups total. The dough should feel smooth, elastic, and slightly sticky.
First rise: Lightly grease a large bowl, place the dough inside, turning to coat. Cover and let rise in a warm place until doubled, about 1 to 1½ hours.
Roll out dough: Turn dough onto floured surface and roll into an 18×12-inch rectangle.
Spread filling: Spread softened butter leaving a ½-inch border at the top edge. Mix brown sugar and cinnamon, sprinkle evenly over butter, pressing lightly. Layer sliced bananas over the filling.
Shape rolls: Starting from the long edge with filling, roll dough tightly into a log. Pinch to seal. Cut log into 12 equal rolls using a serrated knife or floss for clean cuts.
Second rise: Grease a 9×13-inch baking dish and place rolls spiral side up. Cover and let rise in a warm, draft-free spot for 45 minutes or until nearly doubled and slightly puffy.
Preheat oven: Place rack in center and heat oven to 350°F (177°C). Pour slightly warmed heavy cream evenly over the rolls just before baking.
Bake rolls: Bake for 30-35 minutes until golden brown. Cool in pan for 20 minutes before icing.
Prepare cream cheese icing: Beat softened cream cheese and butter on medium-high speed for 2 minutes until smooth.
Add sugar: Gradually add powdered sugar in halves, mixing on low speed until combined.
Add vanilla: Beat in vanilla extract. Continue mixing on medium-high for 1-2 minutes until fluffily combined and light.
Ice rolls: Spread the cream cheese icing over the warm cinnamon rolls so it melts slightly into the rolls.

Notes

Use instant yeast for quicker rising; if using active dry yeast, adjust liquid temperature to 105-110°F and extend rising times.
Keep dough slightly sticky to ensure soft and tender rolls; avoid adding too much flour which results in dense rolls.
Cut rolls with floss for cleaner, more intact spirals.
The cream cheese icing is best spread while rolls are warm to melt wonderfully into the pastry.
Store leftovers refrigerated and reheat gently to maintain softness.