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Banana Cinnamon Rolls with Cream Cheese Icing Recipe

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5 from 288 reviews

These Banana Cinnamon Rolls combine the sweet flavor of ripe bananas with the warm spice of cinnamon in a soft, fluffy dough. Made with a rich banana-infused yeast dough, a luscious cinnamon banana filling, and topped with creamy vanilla-flavored cream cheese icing, these rolls are perfect for breakfast or dessert. The recipe features a slow rise for optimal texture and a delicious balance between fruity sweetness and spiced warmth.

Ingredients

Scale

Banana Dough

  • 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 (about 2 ripe bananas mashed)
  • 5 1/4 cup All-purpose flour
  • 1 tsp Salt
  • 1/4 cup White granulated sugar
  • 10 TBSP Unsalted butter, room temperature and cubed

Cinnamon Banana Filling

  • 1/2 cup Unsalted butter, room temperature
  • 3/4 cup Brown sugar, packed (light or dark)
  • 1 TBSP Ground cinnamon
  • 2 Bananas, sliced thinly

Cream Cheese Icing

  • 4 oz Cream cheese, room temperature
  • 4 TBSP Unsalted butter, room temperature
  • 1 cup Powdered sugar, sifted
  • 1 tsp Pure vanilla extract

Instructions

  1. Prepare the Banana Dough: Heat the milk in a microwave-safe bowl until it reaches 110℉. Sprinkle the yeast over the warm milk and allow it to rest for 10 minutes until the yeast activates and becomes foamy.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, white granulated sugar, and salt. Add the cubed unsalted butter and use a pastry kneader or your fingers to work the butter into the flour mixture until the butter pieces are about the size of peas.
  3. Incorporate Wet Ingredients: Add the activated milk and yeast mixture, lightly beaten egg, and mashed bananas to the dry ingredients. Using a mixer fitted with a dough hook, mix on low speed until a dough starts to form, then increase to medium speed and knead for 5 minutes until smooth and elastic. (For hand kneading, see notes.)
  4. First Rise: Preheat your oven to 200℉. Spray a large bowl with nonstick spray and place the sticky dough inside. Cover the bowl with a kitchen towel. Place the bowl in the turned-off oven with the door slightly ajar and allow the dough to rise for 1 hour. This warm environment helps the yeast activate properly given the moisture in the dough.
  5. Make Cinnamon Banana Filling: In a small bowl, use a hand mixer to beat the unsalted butter on high speed until smooth and creamy. Add the brown sugar and ground cinnamon, mixing on medium speed for 1 minute to combine thoroughly.
  6. Roll Out Dough: Lightly flour your work surface and sprinkle a little extra flour on top of the dough. Roll the dough out into a large rectangle about 1/4 inch thick using a rolling pin.
  7. Assemble the Rolls: Spread the cinnamon banana filling evenly over the dough with an offset spatula. Arrange the thinly sliced bananas evenly over the filling. Starting on the short side, roll the dough tightly into a log shape. Trim off uneven ends and cut the log with a serrated knife into 12 equal rolls.
  8. Second Rise: Spray a 9×13-inch baking pan with nonstick spray and arrange the rolls evenly in the pan. Cover with a kitchen towel and allow them to rise for 20 minutes while you preheat the oven to 375℉.
  9. Bake: Bake the rolls for 28 to 33 minutes until the tops are lightly golden brown and cooked through.
  10. Prepare Cream Cheese Icing: In a small bowl, beat the cream cheese and unsalted butter on high speed with a hand mixer for 1 minute until smooth. Add the sifted powdered sugar and vanilla extract. Mix on low speed until combined, then increase to high speed and beat until the icing is creamy and spreadable.
  11. Ice the Rolls: Use a spoon to dollop the cream cheese icing evenly over each warm cinnamon roll and spread gently to cover.

Notes

  • Hand Kneading: To knead by hand, mix the ingredients until combined and then knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic.
  • Overnight Rise: After assembling the rolls, you can cover and refrigerate them overnight for a slower rise. Remove from fridge and allow to come to room temperature and rise for 30-40 minutes before baking.
  • Banana Ripeness: For best flavor, use bananas that are very ripe and spotty to ensure maximum sweetness and softness in the dough and filling.
  • Temperature Tips: Make sure milk is warmed to around 110℉ to properly activate yeast but not kill it.
  • Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheating: Warm rolls in the microwave for 15-20 seconds before serving to restore softness.

Keywords: banana cinnamon rolls, banana rolls, cinnamon rolls, breakfast pastries, cream cheese icing, banana dessert, homemade rolls

Find it online: https://topreci.com/banana-cinnamon-rolls-with-cream-cheese-icing-recipe/