Description
These Banana Cinnamon Rolls are a dream come true for fans of both banana bread and classic cinnamon rolls. This recipe infuses a soft, pillowy yeast dough with real mashed bananas and wraps a gooey cinnamon-sugar filling around fresh banana slices. Topped with a velvety cream cheese frosting and finished with a bakery-secret splash of heavy cream for extra fluffiness, they are the ultimate weekend breakfast indulgence.
Ingredients
Dough
- 1 cup milk, lukewarm (120-130°F)
- 6 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 4 1/2–5 cups 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 unsalted butter, very soft
- 1/2 cup packed light brown sugar
- 1 tablespoon cinnamon
- 2 large bananas, thinly sliced
- 1/4 cup heavy cream, slightly warmed
Cream Cheese Frosting
- 4 ounces cream cheese, softened to room temperature
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Base
Warm the milk, butter, and sugar in a saucepan until the butter is melted and the temperature is between 120-130°F.
Step 2: Mix the Dough
In a stand mixer, combine 4 1/2 cups of flour, yeast, and salt. Add the warm milk mixture and mashed bananas. Stir until a shaggy dough forms.
Step 3: Knead to Perfection
Switch to the dough hook and knead for 6 to 8 minutes. The dough should be slightly sticky but smooth and elastic. Avoid adding more than 5 cups of flour total.
Step 4: First Rise
Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
Step 5: Assemble the Rolls
Roll the dough into an 18×12 inch rectangle. Spread with soft butter, sprinkle with cinnamon-sugar, and layer the banana slices on top. Roll tightly and cut into 12 even pieces using dental floss.
Step 6: Second Rise
Place the rolls in a greased 9×13 pan and let rise for 45 minutes.
Step 7: Bake
Pour the slightly warmed heavy cream over the rolls. Bake at 350°F for 30 to 35 minutes until golden brown.
Step 8: Frost and Serve
While the rolls cool for 20 minutes, whip together the cream cheese, butter, powdered sugar, and vanilla. Spread the frosting over the warm rolls.
Notes
Storage Instructions: Store baked rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat for 15-20 seconds in the microwave to restore the pillowy texture.
Overnight Option: Assemble the rolls the night before, cover tightly, and refrigerate. In the morning, let them sit at room temperature for 1 hour to finish the second rise before pouring the cream and baking.
Texture Tip: For the softest ‘Cinnabon’ style rolls, do not skip the heavy cream pour! The cream creates steam in the oven and helps create a gooey, caramelized bottom.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 415
- Sugar: 32g
- Sodium: 345mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: banana cinnamon rolls, banana bread cinnamon rolls, yeast rolls breakfast, cream cheese frosting, homemade cinnamon rolls, brunch recipes