Banana Bread Cinnamon Rolls Recipe

Introduction

These Banana Bread Cinnamon Rolls combine the comforting flavors of ripe bananas and warm cinnamon with a soft, fluffy dough. Topped with a luscious brown butter cream cheese frosting, they’re perfect for breakfast, dessert, or a sweet snack any time of day.

Ingredients

• For the Banana Dough:
• 3/4 cup (180 ml) whole milk, warmed to about 110℉ (43℃)
• 2 1/4 tsp active dry yeast
• 1 tsp granulated white sugar (to bloom the yeast)
• 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp salt
• 1 tbsp (12 g) granulated white sugar
• 1 egg, whisked
• 1 tbsp vanilla extract
• 3/4 cup (180 g) ripe banana, mashed (mash 2 bananas then measure)
• 1/2 cup (112 g) unsalted butter, very softened
• For the Cinnamon Caramel Sauce:
• 1/2 cup (112 g) unsalted butter, very softened
• 1 cup (220 g) light brown sugar, packed
• 2 tsp cinnamon
• 1/3 cup (116 g) honey
• 1/2 tbsp vanilla extract
• 3 tbsp (45 ml) heavy cream
• 1/4 tsp salt
• For the Cinnamon Banana Filling:
• 1/2 cup (112 g) unsalted butter, very softened
• 1 cup (220 g) light brown sugar, packed
• 2 tbsp cinnamon
• 1/4 tsp salt
• Heaping 1/3 cup (65 g) diced banana pieces
• 1/4 cup (60 ml) heavy cream (for pouring in between the rolls)
• For the Brown Butter Cream Cheese Frosting:
• 1/2 cup (112 g) unsalted butter
• 8 oz (226 g) cream cheese, cold
• 1 cup (130 g) powdered sugar

Instructions

1. Step 1: Bloom the yeast by mixing the active dry yeast, 1 tsp sugar, and warm milk in a small bowl. Let it sit for 10 minutes until foamy on top.
2. Step 2: In a large stand mixer bowl, whisk together the flour, salt, and 1 tbsp sugar.
3. Step 3: Add the whisked egg, vanilla, mashed bananas, softened butter, and yeast mixture to the dry ingredients. Mix until combined.
4. Step 4: Switch to the dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the bowl, forms a smooth ball, and springs back when pressed.
5. Step 5: Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
6. Step 6: While the dough rises, prepare the cinnamon caramel sauce by mixing butter, brown sugar, cinnamon, honey, vanilla, heavy cream, and salt in a bowl. Spread evenly in a greased 9×13 inch casserole dish.
7. Step 7: Also prepare the cinnamon banana filling by mixing the softened butter, brown sugar, cinnamon, and salt in a small bowl. Set aside.
8. Step 8: When ready to assemble, dice the banana pieces just before rolling out the dough to prevent browning.
9. Step 9: On a lightly floured surface, punch down the dough and roll it into an 18 x 12 inch rectangle about 1/4 inch thick.
10. Step 10: Spread the cinnamon banana filling evenly over the dough. Sprinkle the diced banana pieces on top.
11. Step 11: Roll the dough tightly from the closest edge into a log. Trim the ends to even out the log. Cut into 12 equal rolls, about 1 1/2 inches wide, using a sharp knife or unflavored floss.
12. Step 12: Place rolls in the casserole dish over the cinnamon caramel sauce. Pour the room temperature heavy cream between the rolls.
13. Step 13: Cover with plastic wrap and proof in a warm place for about 1 hour until doubled in size.
14. Step 14: Preheat the oven to 350℉ (175℃) about 15 minutes before the end of proofing.
15. Step 15: Bake the rolls for 32-35 minutes until golden brown.
16. Step 16: While baking, prepare the frosting by melting the butter in a small pot over medium heat. Simmer, stirring occasionally, until it foams and turns a deep golden brown with a nutty aroma, about 5-8 minutes.
17. Step 17: Transfer browned butter to a large bowl and chill in the fridge until soft but not liquid, stirring every 10 minutes.
18. Step 18: Once cooled, add cold cream cheese and powdered sugar to the brown butter. Beat on low speed to combine, then on medium-high until fluffy.
19. Step 19: Remove rolls from the oven and let cool for 10 minutes. Spread the brown butter cream cheese frosting evenly over the warm rolls. Serve and enjoy!

Tips & Variations

• For a less sweet version, consider halving the caramel sauce or cream cheese frosting.
• If you prefer, maple syrup can be used instead of honey in the caramel sauce.
• Dice bananas just before assembling the rolls to prevent browning.
• You can refrigerate the assembled rolls after proofing overnight and bake in the morning for fresh rolls.

Storage

Store any leftover rolls in an airtight container in the refrigerator for up to 3 days. Warm them gently in the microwave before serving for the best texture. These rolls are best enjoyed fresh due to the sticky caramel bottom, which can become soggy if stored too long.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough ahead of time and bake in the morning?

Yes! You can prepare the dough and let the rolls proof overnight in the refrigerator, then bake them fresh the next morning.

Can I substitute soy milk for whole milk?

This recipe has not been tested with soy milk, so results may vary. Whole milk is recommended for best texture and flavor.

Do the rolls need to be refrigerated because of the cream cheese frosting?

If you’re not eating the rolls immediately, refrigerate them due to the cream cheese frosting. Bring to room temperature or warm slightly before serving for best taste.

Can I use instant yeast instead of active dry yeast?

Instant yeast can be used but may alter the rising times slightly. Adjust proofing as needed.

Banana Bread Cinnamon Rolls Recipe

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★★★★★

4.9 from 61 reviews

These Banana Bread Cinnamon Rolls combine the classic warmth of cinnamon rolls with the sweet, moist flavor of banana bread. Featuring a soft banana-infused yeast dough, a rich cinnamon banana filling, and a luscious brown butter cream cheese frosting, these rolls are topped with a sticky cinnamon caramel sauce for extra indulgence. Perfect for breakfast, dessert, or a special snack, they are a delightful treat that balances sweetness with cozy spice.

• Author: Rami
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours 30 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Banana Dough

• 3/4 cup (180 ml) whole milk, warmed to about 110℉ (43℃)
• 2 1/4 tsp active dry yeast
• 1 tsp granulated white sugar (to bloom the yeast)
• 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp salt
• 1 tbsp (12 g) granulated white sugar
• 1 egg, whisked
• 1 tbsp vanilla extract
• 3/4 cup (180 g) ripe banana, mashed (from about 2 bananas)
• 1/2 cup (112 g) unsalted butter, very softened

For the Cinnamon Caramel Sauce

• 1/2 cup (112 g) unsalted butter, very softened
• 1 cup (220 g) light brown sugar, packed
• 2 tsp cinnamon
• 1/3 cup (116 g) honey
• 1/2 tbsp vanilla extract
• 3 tbsp (45 ml) heavy cream
• 1/4 tsp salt

For the Cinnamon Banana Filling

• 1/2 cup (112 g) unsalted butter, very softened
• 1 cup (220 g) light brown sugar, packed
• 2 tbsp cinnamon
• 1/4 tsp salt
• Heaping 1/3 cup (65 g) diced banana pieces
• 1/4 cup (60 ml) heavy cream (for pouring in between the rolls)

For the Brown Butter Cream Cheese Frosting

• 1/2 cup (112 g) unsalted butter
• 8 oz (226 g) cream cheese, cold
• 1 cup (130 g) powdered sugar

Instructions

1. Bloom the Yeast: Combine active dry yeast, 1 tsp granulated sugar, and warm milk (110℉/43℃) in a bowl. Let it sit for 10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Prepare Dry Ingredients: In a large bowl of a stand mixer fitted with the whisk attachment, mix the all-purpose flour, salt, and 1 tbsp granulated sugar until well combined.
3. Add Wet Ingredients to Dry: Add the whisked egg, vanilla extract, mashed ripe banana, and softened butter to the flour mixture. Stir gently to combine.
4. Incorporate Yeast Mixture and Knead: Pour in the bloomed yeast mixture and blend everything together. Switch to a dough hook and knead the dough on medium speed for 7–10 minutes until it pulls away from the bowl, forms a smooth ball, and springs back when pressed.
5. First Rise: Shape the dough into a ball, place it in a large greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
6. Make Cinnamon Caramel Sauce: While the dough rises, mix softened butter, light brown sugar, cinnamon, honey, vanilla extract, heavy cream, and salt in a medium bowl until smooth. Spread this mixture evenly in a greased 9×13 inch casserole dish.
7. Prepare Cinnamon Banana Filling: In a small bowl, mix softened butter, light brown sugar, cinnamon, and salt until combined. Dice the banana pieces just before assembling to prevent browning.
8. Shape the Rolls: After the dough has doubled, punch it down to release air. Roll the dough out on a lightly floured surface into an 18 x 12 inch rectangle about 1/4 inch thick.
9. Add Filling and Bananas: Spread the cinnamon brown sugar filling evenly over the rolled-out dough using an offset spatula. Sprinkle diced banana pieces over the filling.
10. Roll and Cut: Roll the dough tightly from the end closest to you into a long log. Trim the ends to make even. Cut the log into 12 rolls about 1 ½ inches wide using unflavored floss or a sharp knife.
11. Second Rise: Place rolls into the casserole dish over the cinnamon caramel sauce. Pour room temperature heavy cream between each roll. Cover with plastic wrap and let proof in a warm spot for about 1 hour, until doubled in size.
12. Preheat Oven: Preheat the oven to 350 ℉ (175 ℃) about 15 minutes before baking.
13. Bake Rolls: Bake the rolls for 32–35 minutes until golden brown and cooked through.
14. Make Brown Butter Cream Cheese Frosting: While baking, melt butter in a small pot over medium heat. Simmer until foamy and a deep golden brown with a nutty aroma (5–8 minutes). Transfer brown butter to a bowl and chill in refrigerator until soft but not liquid, stirring every 10 minutes. Then beat in cold cream cheese and powdered sugar on low speed, then medium-high, until light and fluffy.
15. Apply Frosting and Serve: Let rolls cool for 10 minutes after baking, then spread the brown butter cream cheese frosting evenly over the warm rolls. Serve immediately for best taste.

Notes

• You can prepare the dough the night before and bake the rolls next morning for convenience.
• If you prefer, substitute honey with maple syrup in the caramel sauce.
• Soy milk substitution for whole milk has not been tested and may affect dough texture.
• The rolls are quite sweet; consider reducing the caramel sauce amount if you want a less sweet version.
• Because of cream cheese frosting, leftover rolls should be refrigerated and brought back to room temperature before eating.
• Try to dice bananas right before assembling to prevent browning.
• Use unflavored floss or a sharp knife to cut the rolls neatly without squishing the dough.
• The caramel bottom can become hard when cooled; if undesired, you can omit the caramel sauce.

Keywords: banana, banana bread, banana bread cinnamon rolls, brown butter, cinnamon rolls, cream cheese frosting