Banana Bread Cinnamon Rolls
Banana Bread Cinnamon Rolls use mashed overripe banana in a soft yeasted dough with brown sugar cinnamon filling and creamy cinnamon frosting. They are a cozy breakfast bake for weekend mornings, brunch trays, and family baking days when ripe bananas need a sweeter plan.
Equipment
- Large mixing bowl
- Small saucepan
- Rolling Pin
- 9x13-inch baking dish
- Electric mixer
Ingredients
- 4 cups all-purpose flour
- 1/3 cup packed light brown sugar for the dough
- 2 1/4 teaspoons Rapid Rise yeast
- 1 1/2 teaspoons ground cinnamon for the dough
- 1 teaspoon salt
- 1 cup milk warmed
- 6 tablespoons unsalted butter for the dough
- 2/3 cup mashed overripe banana
- 1/4 cup unsalted butter at room temperature for filling
- 1/2 cup packed light brown sugar for filling
- 1 tablespoon ground cinnamon for filling
- 1 pinch salt for filling
- 1/3 cup unsalted butter at room temperature for frosting
- 2 ounces cream cheese at room temperature
- 2 cups powdered sugar
- 2 teaspoons ground cinnamon for frosting
- 1 tablespoon milk for frosting
- 1 teaspoon vanilla extract
- 1 pinch salt for frosting
Instructions
- Whisk the flour, brown sugar, Rapid Rise yeast, cinnamon, and salt in a large mixing bowl.
- Warm the milk with the butter until the butter is mostly melted, then let the mixture cool until warm.
- Add the warm milk mixture and mashed banana to the dry ingredients and mix until a soft dough forms.
- Knead the dough for 5 to 7 minutes, adding only small sprinkles of flour if the dough is difficult to handle.
- Place the dough in a greased bowl, cover, and let it rise until puffy and nearly doubled.
- Roll the dough into a rectangle on a lightly floured surface and spread the softened filling butter across the top.
- Mix the brown sugar, cinnamon, and salt for the filling, then sprinkle it evenly over the buttered dough.
- Roll the dough tightly from the long side, slice into 12 rolls, and place them in a greased 9x13-inch baking dish.
- Cover the pan and let the rolls rise until puffy and touching in spots.
- Bake at 350°F for 23 to 28 minutes, or until the tops are lightly golden and the centers are set.
- Beat the frosting butter and cream cheese until smooth, then add powdered sugar, cinnamon, milk, vanilla, and salt.
- Spread the cinnamon cream cheese frosting over the warm rolls and serve.
Notes
Storage: Store frosted leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze baked unfrosted rolls for up to 2 months, then thaw overnight and warm before frosting.
Baking Tips: Use very ripe bananas and add extra flour slowly so the dough stays soft instead of dry.
Make Ahead: Shape the rolls, cover the pan, refrigerate overnight, and let them rise at room temperature before baking.
Frosting Tips: Spread the frosting over warm rolls after a short rest so it softens without fully melting away.
Variations: Add chopped walnuts, pecans, mini chocolate chips, or a brown butter filling for a banana bread inspired twist.