Banana Bread Cinnamon Rolls

These banana bread cinnamon rolls are soft and fluffy, filled with spices, bananas, and topped with cream cheese frosting, they make the most delicious breakfast!

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If there is one recipe that I love to put a twist on, it’s cinnamon rolls. There are so many flavor combinations and variations you can make with a classic cinnamon roll recipe.

So why not combine the flavors of banana bread into a soft and fluffy cinnamon roll, topped with cream cheese frosting for the most delicious breakfast! This recipe is so easy and can even be made ahead of time, this way in the morning they are all ready to go, just proof and bake!

Why you’ll love this recipe

  • You can make the recipe the night before, so all you need to do is proof the rolls in the morning and bake!

  • It’s loaded with bananas, not only is there mashed banana in the dough, but there is also sliced bananas in the filling.

  • You can easily make this recipe gluten or dairy free, by substituting with a gluten free flour blend, or replacing the milk and butter with dairy free versions.

  • Now that the weather is starting to cool down, these rolls make a super cozy breakfast or treat for any day of the week.

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Tips on making this recipe perfectly

  • Give yourself enough time to proof the rolls before they are baked. Under proofing will result in a dense and chewy cinnamon roll. The rolls should rise enough so when you poke it, the dough slowly puffs back up.

  • Use ripe, but not mushy bananas for this recipe. You want the slices to stay in tact when you roll up the dough with the filling.

  • Slice the bananas thin for the filling, if the slices are too thick, the dough will not roll properly.

  • Don’t over bake the cinnamon rolls, they should be a light golden brown on the outside. I think I speak for everyone when I say, no one wants to eat an over baked cinnamon roll.

  • Serve them warm, cinnamon rolls are best eaten shortly after they are baked.

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Other cinnamon roll recipes to try

Blueberry Crumble Cinnamon Rolls

Carrot Cake Cinnamon Rolls

If you tried these Banana Bread Cinnamon Rolls or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to follow along on Pinterest and Instagram for all things sweet!


Yield: 12
Banana Bread Cinnamon Rolls

Banana Bread Cinnamon Rolls

These banana bread cinnamon rolls are soft and fluffy, filled with spices, bananas, and topped with cream cheese frosting, they make the most delicious breakfast!
Prep time: 20 MinCook time: 25 MinInactive time: 3 HourTotal time: 3 H & 45 M

Ingredients

Dough
  • 2 1/2 teaspoon active dry yeast
  • 3/4 cup (185 grams) milk
  • 2 small bananas, mashed
  • 1/4 cup (50 grams) granulated sugar
  • 5 tablespoons unsalted butter, melted
  • 3 1/2 cups (420 grams) all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
Filling
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted
  • 2 bananas, thinly sliced
Cream Cheese Frosting
  • 1/2 cup (113 grams) cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 2 cups (224 grams) powdered sugar

Instructions

Banana Bread Cinnamon Rolls
  1. In a large bowl, with a dough hook attachment, mix all of the ingredients for the dough together.
  2. Knead for 3-5 minutes, until the dough starts to pull away from the sides of the bowl, and becomes slightly elastic.
  3. Place dough in an greased bowl, cover and let rise for 1-2 hours in a warm place until the dough has doubled in. size.
  4. On a lightly floured surface, roll the dough into a rectangle to about 16x12 inches.
  5. Brush the excess flour off of the dough.
  6. Brush the dough with the melted butter, and sprinkle with cinnamon sugar.
  7. Slice the bananas thin, about the thickness of a quarter, and place evenly in a single layer on the dough.
  8. Starting from the longer side of the dough, roll the dough into a log, keeping it as tight as possible.
  9. Slice the log into 12 equal pieces.
  10. Place the dough into a lightly greased 9x13 inch baking pan.
  11. If baking right away, proof the cinnamon rolls for about 1 hour until doubled in size. If they are for the next day, wrap them in plastic and proof in the morning for 1-2 hours before baking. (Because they will be in fridge, they will take longer to rise)
  12. While the rolls are proofing, preheat oven to 350 degrees F.
  13. Bake the cinnamon rolls for 20-25 minutes or until lightly golden brown.
  14. Cool slightly before frosting.
  15. Serve warm.
Cream Cheese Frosting
  1. In a medium size bowl, cream the cream cheese and butter together until light and fluffy.
  2. Beat in the powdered sugar until fully incorporated.
  3. Set aside until ready to use.
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BreakfastLindsay Buzziocinnamon rolls, banana, banana breadComment