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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.

Ingredients

Scale

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

Find it online: https://cheframi.com/banana-bread-cinnamon-rolls-recipe-2/