These Banana Bread Cinnamon Rolls combine the moist, comforting flavors of classic banana bread with the gooey, swirled magic of homemade cinnamon rolls—soft, fluffy, warmly spiced, and topped with a luscious cream cheese glaze.
- Total Time: 2 hours 15 minutes
- Yield: 12 rolls 1x
Ingredients
- 3 ½ cups all-purpose flour (plus more for dusting)
- 1 packet (2 ¼ tsp) active dry yeast
- 1/4 cup warm milk (110°F)
- 2 ripe bananas, mashed (about 1 cup)
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened
- Optional: 1–2 tablespoons mashed banana (for extra gooey swirls!)
- Optional: Chopped walnuts or pecans for crunch
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened (for glaze)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (to thin glaze, if needed)
Instructions
- In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl, mix mashed bananas, sugar, egg, melted butter, salt, and cinnamon. Add yeast mixture.
- Slowly stir in flour, 1 cup at a time, until a soft dough forms.
- Knead dough on floured surface for 6–8 minutes (or use mixer with dough hook) until smooth.
- Place in greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled.
- Punch down dough and roll into a 16×10 inch rectangle.
- Spread softened butter, sprinkle brown sugar and cinnamon, and add optional banana mash or nuts.
- Roll dough tightly from long side and slice into 12 even pieces. Place in greased 9×13 pan.
- Cover and let rise 30–45 minutes, until puffy.
- Bake at 350°F (175°C) for 22–25 minutes or until golden and cooked through.
- Mix all glaze ingredients until smooth. Spread over warm rolls and serve.
