Print

Banana Bread Cinnamon Rolls

Banana Bread Cinnamon Rolls - featured image
Print Recipe

These Banana Bread Cinnamon Rolls combine the cozy flavors of classic banana bread with gooey, cinnamon-swirled rolls for an easy, homemade sweet breakfast treat. Perfect for using up ripe bananas, they’re soft, fluffy, and topped with a dreamy cream cheese glaze.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour (plus more for dusting)
  • 1 packet (2 1/4 tsp or 7g) instant yeast
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp salt
  • 1/3 cup (80ml) whole milk, warmed (about 110°F/43°C)
  • 1/4 cup (60g) unsalted butter, melted (plus extra for brushing)
  • 1 large egg, room temperature
  • 2 medium ripe bananas, mashed (about 3/4 cup or 180g)
  • 1/2 tsp vanilla extract (optional)
  • 1/4 cup (60g) unsalted butter, softened (for filling)
  • 1/2 cup (100g) light brown sugar, packed (for filling)
  • 1 1/2 tbsp ground cinnamon (for filling)
  • 1/4 tsp ground nutmeg (optional, for filling)
  • 3 oz (85g) cream cheese, softened (for glaze)
  • 2 tbsp (28g) unsalted butter, softened (for glaze)
  • 2/3 cup (80g) powdered sugar (for glaze)
  • 1/2 tsp vanilla extract (for glaze)
  • 1–2 tbsp (15-30ml) milk (to thin glaze, as needed)

Instructions

  1. In a small bowl, combine the warm milk with 1 tablespoon of sugar and the instant yeast. Stir gently and let sit for 5 minutes until frothy.
  2. In a large mixing bowl, whisk together the flour, remaining sugar, and salt. In another bowl, mash the bananas until mostly smooth. Add the melted butter, egg, vanilla extract, and the activated yeast mixture to the bananas and whisk until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix with a spatula until a shaggy dough forms. Knead with a stand mixer (5 minutes) or by hand (8 minutes) until smooth and elastic, adding flour if needed.
  4. Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled (45-60 minutes).
  5. While the dough rises, mix the softened butter, brown sugar, cinnamon, and nutmeg in a small bowl to form a spreadable paste.
  6. Punch down the risen dough and turn it out onto a floured surface. Roll into a rectangle about 14×10 inches.
  7. Spread the cinnamon sugar mixture over the dough, leaving a 1/2-inch border on one long edge.
  8. Starting from the long edge, roll up the dough tightly. Pinch the seam to seal. Slice into 12 even rolls using a sharp knife or dental floss.
  9. Arrange the rolls, cut side up, in a greased 9×13-inch pan. Cover and let them rise again until puffy and nearly doubled (30-40 minutes).
  10. Preheat oven to 350°F (175°C). Bake for 22-25 minutes, or until golden and centers are just set. Cover with foil if browning too quickly.
  11. While rolls cool slightly, beat together cream cheese, butter, powdered sugar, vanilla, and 1 tablespoon milk. Add more milk if needed for a pourable glaze.
  12. Drizzle glaze over warm rolls and serve immediately.

Notes

Use overripe bananas for best flavor. For extra gooey rolls, slightly underbake. Dental floss makes clean cuts. Rolls can be made ahead and refrigerated overnight before baking. For gluten-free or vegan adaptations, see blog variations.

Nutrition

Keywords: banana bread cinnamon rolls, sweet breakfast, homemade cinnamon rolls, banana recipes, brunch, easy cinnamon rolls, cream cheese glaze, overripe bananas, comfort food, vegetarian breakfast

Find it online: https://norasfoods.com/banana-bread-cinnamon-rolls-recipe-easy-homemade-sweet-breakfast/