Banana Cinnamon Rolls with Cream Cheese Frosting Recipe

ByRafael Mansero
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Introduction

These Banana Cinnamon Rolls offer a delightful twist on the classic treat, combining the natural sweetness of bananas with warm cinnamon spice. Soft, fluffy, and topped with creamy icing, they’re perfect for a special breakfast or cozy snack.

A close-up of cinnamon rolls in a white dish, showing three layers: the bottom layer is soft, golden-brown rolled dough; the middle layer is dark cinnamon swirl inside the roll; the top layer is smooth, creamy white icing spread thickly over the rolls. Slices of light yellow banana are placed on top, adding a fresh touch. The dish sits on a white marbled texture surface. 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 (11 grams / 1 whole packet)
  • 1 Large egg (room temperature and lightly beaten)
  • 2/3 cup Mashed bananas (about 2 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)
  • 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)
  • 4 TBSP Unsalted butter (room temperature for icing)
  • 1 cup Powdered sugar (sifted)
  • 1 tsp Pure vanilla extract

Instructions

  1. Step 1: Heat the milk in the microwave until warmed to 110℉. Sprinkle the yeast over the milk and let it rest for 10 minutes until foamy.
  2. Step 2: In a large bowl, combine the flour, sugar, and salt. Add the cubed butter and knead it into the flour using a pastry cutter or your hands until butter pieces are pea-sized.
  3. Step 3: Add the yeast mixture, beaten egg, and mashed bananas to the dry ingredients. Using a mixer with a dough hook, mix on low speed until dough forms, then increase to medium speed and knead for 5 minutes. (If mixing by hand, knead for about 8-10 minutes.)
  4. Step 4: Preheat the oven to 200℉. Lightly spray a large bowl with nonstick spray, place the dough inside, cover with a kitchen towel, then put in the warm oven with the door cracked open. Let it rise for 1 hour until doubled.
  5. Step 5: In a small bowl, beat 1/2 cup butter on high until smooth. Add the brown sugar and cinnamon, mixing on medium speed for 1 minute to make the cinnamon filling.
  6. Step 6: Turn the dough onto a lightly floured surface. Sprinkle a little flour on top, then roll it out into a large rectangle about 1/4 inch thick.
  7. Step 7: Spread the cinnamon filling evenly over the dough using an offset spatula. Arrange the thin banana slices evenly on top.
  8. Step 8: Roll the dough tightly from the short side into a log. Trim off uneven ends with a serrated knife, then cut into 12 even rolls.
  9. Step 9: Spray a 9×13-inch baking pan with nonstick spray and place the rolls evenly inside. Cover with a kitchen towel and let rise for 20 minutes. Meanwhile, preheat the oven to 375℉.
  10. Step 10: Bake the rolls for 28-33 minutes until the tops are lightly golden brown.
  11. Step 11: For the cream cheese icing, beat the butter and cream cheese together on high speed for 1 minute until smooth.
  12. Step 12: Add powdered sugar and vanilla extract, mixing on low speed until combined, then increase to high speed until creamy.
  13. Step 13: Dollop the icing onto each warm cinnamon roll and spread evenly before serving.

Tips & Variations

  • For a hand-kneaded dough, knead the mixture for 8-10 minutes until smooth and elastic.
  • You can prepare the rolls the night before by placing the cut rolls in the pan, covering, and refrigerating overnight. Let them come to room temperature and rise before baking the next day.
  • Swap out bananas for mashed pumpkin or sweet potato for a seasonal twist.
  • If you prefer, add chopped nuts to the filling for extra texture and flavor.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 20-30 seconds or warm in a low oven before serving. For longer storage, freeze un-iced rolls wrapped in foil and place in a freezer bag; thaw overnight and reheat with icing added fresh.

How to Serve

A close-up view of multiple cinnamon rolls layered tightly together, each roll showing a golden-brown baked dough with dark cinnamon swirls inside; the rolls are thickly covered with smooth, creamy, off-white icing that drapes over the dough and fills the gaps between them; scattered on top are round, pale yellow banana slices adding a fresh contrast to the warm baked rolls and rich icing; the whole arrangement rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas in this recipe?

Yes, frozen bananas work well. Thaw and mash them before measuring and adding to the dough.

What if my dough is too sticky to handle?

A slightly sticky dough is normal due to the wet ingredients, but if it’s too sticky to manage, add a little flour, a tablespoon at a time, until it’s easy to work with but still soft.

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Banana Cinnamon Rolls with Cream Cheese Frosting Recipe

★★★★★

4.7 from 105 reviews
  • Author: Rafael
  • Total Time: 2 hours 30 minutes
  • Yield: 12 cinnamon rolls 1x
  • Diet: Vegetarian
Print Recipe

Description

These Banana Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring mashed bananas in the dough and sliced bananas in the filling for extra moisture and flavor. The rolls are soft, fluffy, and generously topped with a creamy cream cheese icing, perfect for a special breakfast or brunch treat.

Ingredients

Scale

Dough Ingredients

  • 3/4 cup Milk (warmed to 110℉)
  • 2 1/4 tsp Active dry yeast (11 grams, 1 whole packet)
  • 1 Large egg (room temperature, lightly beaten)
  • 2/3 cup Mashed bananas (about 2 bananas mashed and measured)
  • 5 1/4 cup All-purpose flour
  • 1 tsp Salt
  • 1/4 cup White granulated sugar
  • 10 TBSP Unsalted butter (room temperature, cubed)

Filling Ingredients

  • 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. Activate Yeast: Heat the milk to 110℉ and sprinkle the active dry yeast over the top. Let it rest for 10 minutes to activate and become foamy.
  2. Mix Dry Ingredients and Butter: In a large bowl, combine the flour, sugar, and salt. Add the cubed butter and use a pastry blender or your hands to work the butter into the flour until pieces are about the size of peas.
  3. Knead Dough: Add the yeast-milk mixture, beaten egg, and mashed bananas to the dry ingredients. Using a dough hook on a mixer, mix on low speed until dough forms, then increase to medium speed and knead for 5 minutes. (See notes for hand kneading process.)
  4. First Rise: Preheat oven to 200℉. Lightly spray a large bowl with nonstick spray, place the sticky dough inside, and cover with a kitchen towel. Turn off the oven and crack the door open, then place the bowl inside to let the dough rise for 1 hour until doubled.
  5. Prepare Filling: In a small bowl, beat the softened butter on high speed until smooth. Add brown sugar and cinnamon, mixing on medium speed for 1 minute until combined and creamy.
  6. Roll Out Dough: Turn the risen dough onto a lightly floured surface and sprinkle some flour on top. Roll into a large rectangle, about 1/4 inch thick.
  7. Fill Dough: Evenly spread the cinnamon-sugar butter mixture over the dough using an offset spatula, then layer the thinly sliced bananas evenly over the filling.
  8. Shape Rolls: Starting from the short side, carefully roll the dough into a log. Trim the uneven ends, then cut the log into 12 even rolls using a serrated knife, using a gentle sawing motion.
  9. Second Rise: Spray a 9×13-inch baking pan with nonstick spray, arrange the rolls evenly inside, cover with a kitchen towel, and let rise for 20 minutes. Meanwhile, preheat the oven to 375℉.
  10. Bake: Bake the rolls in the preheated oven for 28 to 33 minutes until the tops are lightly golden brown.
  11. Make Cream Cheese Icing: Beat the cream cheese and butter together on high speed for 1 minute until smooth. Add powdered sugar and vanilla extract, mix on low until combined, then beat on high until creamy.
  12. Ice Rolls: Spoon the cream cheese icing evenly over the warm rolls and spread to coat.

Notes

  • Hand Kneading: To knead by hand, after mixing the dry and wet ingredients, knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
  • Overnight Rise: For a deeper flavor, after rolling the dough into the log, wrap tightly with plastic wrap and refrigerate overnight. The next day, slice and allow to come to room temperature and rise as directed before baking.
  • Ensure milk temperature is not hotter than 110℉ to avoid killing the yeast.
  • Slicing bananas thinly ensures even distribution and baking inside the rolls.
  • Use room temperature ingredients for best mixing and dough consistency.
  • Prep Time: 30 minutes
  • Cook Time: 33 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: banana cinnamon rolls, homemade cinnamon rolls, banana bread cinnamon rolls, breakfast rolls, cream cheese icing cinnamon rolls

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