Description
This Cinnamon Roll Banana Bread is a spectacular hybrid treat that takes the gooey, spiraled goodness of a classic cinnamon roll and infuses it with the sweet, comforting flavor of banana bread. Instead of a loaf, this recipe uses yeasted banana dough to create fluffy, pull-apart rolls that are perfect for breakfast or brunch. Smothered in a rich cinnamon cream cheese frosting, these rolls are a decadent way to use up overripe bananas and impress your family at the same time.
Ingredients
The Banana Dough
- 4 cups all-purpose flour (divided use)
- 2/3 cup mashed overripe banana (approx. 2 bananas)
- 1/3 cup light brown sugar, packed
- 1 cup milk, warm (approx. 110°F)
- 6 tablespoons unsalted butter, softened
- 1 packet (2 1/4 tsp) Rapid Rise yeast
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
The Cinnamon Filling
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter, room temperature
- 1 tablespoon ground cinnamon
- Pinch of salt
The Cinnamon Cream Cheese Frosting
- 2 cups powdered sugar
- 1/3 cup unsalted butter, room temperature
- 2 oz cream cheese, room temperature
- 1 tablespoon milk
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Mix Dough Base
In a large bowl (or stand mixer), combine 2 cups of the flour, brown sugar, yeast, cinnamon, and salt.
Add Wet Ingredients
In a microwave-safe bowl, heat the milk and 6 tbsp butter until warm (105°F–115°F) and butter is mostly melted.
Combine
Add the warm milk mixture and the mashed banana to the dry ingredients. Beat on low speed, increasing to high for 2 minutes.
Knead
Add the remaining flour, 1 cup at a time, until the dough pulls away from the sides and forms a ball.
Work
Turn onto a floured surface and knead for 10 minutes until smooth and elastic. (If the dough is too sticky due to the banana moisture, add 1 tbsp of flour at a time).
First Rise
Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour (or until doubled in size).
Shape & Fill
Punch down the risen dough. Roll it out into an 18×12-inch rectangle on a floured surface.
Spread
Spread the 1/4 cup room-temperature butter over the dough, leaving a small border.
Sprinkle
Mix the filling ingredients (brown sugar, cinnamon, salt) and sprinkle evenly over the butter.
Roll & Cut
Roll the dough tightly into a log starting from the long edge. Pinch the seam to seal. Cut: Cut into 12 even rolls. (Tip: Use unflavored dental floss to slice cleanly without squishing the spiral).
Second Rise
Place rolls in a parchment-lined 9×13-inch pan. Cover loosely and let rise for another 1 hour until puffy.
Bake
Preheat oven to 350°F (175°C). Bake for 30 minutes until golden brown.
Frost
While rolls cool slightly, whisk together the frosting ingredients (powdered sugar, butter, cream cheese, cinnamon, milk, vanilla, salt) until fluffy. Spread over warm rolls.
Notes
The Floss Trick: Using unflavored dental floss is the secret to perfectly round rolls. Slide the floss under the log, cross it over the top, and pull quickly to slice through the dough without compressing the layers.
Banana Moisture: Bananas vary in hydration. If your dough is unmanageable or extremely sticky during the kneading process, don’t be afraid to add a little extra flour, one tablespoon at a time.
Temperature Check: Ensure your milk mixture is warm but not hot (under 120°F). If it is too hot, it will kill the yeast and your rolls will be dense flat pucks.
Make Ahead: You can let the rolls do their second rise (Step 7) in the fridge overnight. In the morning, let them come to room temperature on the counter for about 45 minutes before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast / Dessert
- Method: Baking / Yeast Dough
- Cuisine: American
Nutrition
- Serving Size: 1 Roll
- Calories: 390
- Sugar: 32g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: banana bread cinnamon rolls, yeast banana bread, cream cheese frosting, brunch recipes, overripe banana recipes, homemade cinnamon rolls, fall baking