Introduction

These Banana Cinnamon Rolls offer a delicious twist on the classic sweet treat, combining the natural sweetness of ripe bananas with warm cinnamon and a rich cream cheese icing. Soft, fluffy, and bursting with flavor, they’re perfect for breakfast or a cozy dessert.

The image shows soft cinnamon rolls in a white baking dish, each roll having a golden-brown spiral with dark cinnamon swirls inside. The rolls are generously covered with thick, creamy white icing that drips and pools in the swirled spaces and over the edges. Fresh banana slices, light yellow with a soft texture, are scattered on top, adding a fresh, fruity look. The baking dish is on a white marbled surface, and the close-up view highlights the gooey, rich textures of both the rolls and the icing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup Milk, warmed to 110℉
2 1/4 tsp Active dry yeast (1 packet, 11 grams)
1 Large egg, room temperature and lightly beaten
2/3 cup Mashed bananas (from about 2 bananas)
5 1/4 cup All-purpose flour
1 tsp Salt
1/4 cup White granulated sugar
10 TBSP Unsalted butter, room temperature and cubed
1/2 cup Unsalted butter, room temperature (for filling)
3/4 cup Brown sugar, packed (light or dark)
1 TBSP Ground cinnamon
2 Bananas, sliced thinly (for filling)
4 oz Cream cheese, room temperature (for icing)
4 TBSP Unsalted butter, room temperature (for icing)
1 cup Powdered sugar, sifted
1 tsp Pure vanilla extract

Instructions

Step 1: Heat the milk in a bowl in the microwave until warmed to 110℉. Sprinkle the yeast on top and let it rest for 10 minutes until foamy.
Step 2: In a large bowl, mix the flour, sugar, and salt together. Add the cubed butter and knead it into the flour with your hands or a pastry blender until the butter pieces are about pea-sized.
Step 3: Add the milk-yeast mixture, beaten egg, and mashed bananas to the dry ingredients. Using a mixer with a dough hook, mix on low speed until dough begins to form, then increase to medium speed and knead for 5 minutes until smooth and elastic.
Step 4: Preheat the oven to 200℉. Spray a large bowl with nonstick spray and place the dough inside. Cover with a kitchen towel, place the bowl in the oven with the oven turned off, and crack the door open. Let the dough rise for 1 hour until puffed and nearly doubled.
Step 5: Prepare the cinnamon banana filling by beating the butter in a small bowl on high speed until smooth. Add the brown sugar and cinnamon, mixing on medium speed for 1 minute until combined.
Step 6: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick. Spread the cinnamon filling evenly over the dough, then scatter the thinly sliced bananas on top.
Step 7: Roll the dough tightly from the short side into a log. Trim the uneven ends with a serrated knife, then cut the log into 12 even rolls. Spray a 9×13-inch pan with baking spray and place the rolls evenly inside. Cover with a kitchen towel and let rise for 20 minutes.
Step 8: Preheat the oven to 375℉. Bake the rolls for 28–33 minutes, until the tops are lightly golden brown.
Step 9: For the cream cheese icing, beat the butter and cream cheese together in a small bowl on high speed for 1 minute. Add the powdered sugar and vanilla extract. Mix on low speed until combined, then increase to high speed and beat until creamy.
Step 10: Dollop the icing on each warm roll and spread evenly before serving.

Tips & Variations

Use very ripe bananas for the sweetest and most flavorful rolls.
For a vegan variation, substitute dairy with plant-based milk, use a flax egg, and vegan butter.
Try adding chopped nuts like walnuts or pecans into the filling for extra texture.
To make the rolls ahead, assemble them in the pan, cover tightly, and refrigerate overnight before baking.

Storage

Store leftover banana cinnamon rolls in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before serving for a fresh, soft texture. You can also freeze the baked rolls without icing for up to 3 months; thaw overnight and warm before icing.

How to Serve

A close-up of a flaky cinnamon roll on a white speckled plate with a white marbled texture background; the roll has three visible layers showing light brown dough swirled with dark cinnamon filling; creamy, slightly melted white icing drips over the top, pooling around the base; a slice of fresh banana with a pale yellow color sits on top of the icing; in the background, a blurred bowl with several banana slices adds depth and context to the food photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a mixer?

Yes, you can knead the dough by hand. After mixing the ingredients, knead the dough on a lightly floured surface for about 8–10 minutes until it becomes smooth and elastic.

Can I use regular sugar instead of brown sugar in the filling?

While brown sugar adds a rich, molasses flavor that complements the cinnamon and bananas, you can substitute it with an equal amount of white sugar if needed, but the flavor will be less complex.