Banana Bread Cinnamon Rolls

This banana bread-inspired cinnamon roll recipe transforms two beloved classics into one irresistible breakfast treat. The mashed bananas infuse the dough with moisture and subtle sweetness while complementing the warm cinnamon filling perfectly. These rolls bring together the comfort of homemade banana bread with the indulgence of freshly baked cinnamon rolls.

I first made these rolls when looking for creative ways to use overripe bananas beyond the usual banana bread. The experiment was such a hit that my family now deliberately lets bananas overripen just so we can make this recipe on weekend mornings.

Ingredients

• Mashed bananas: Provide natural moisture and sweetness to the dough making these rolls incredibly tender
• Active dry yeast: Ensures proper rise and fluffy texture; look for fresh packets within expiration date
• Brown sugar: Creates a caramelized filling that gets deliciously gooey when baked
• Ground cinnamon: Adds that classic warm spice flavor; use Saigon cinnamon for the most robust taste
• Cream cheese: Gives the frosting a slight tanginess that balances the sweetness perfectly
• Walnuts: Add delightful texture and nutty flavor to complement the bananas

Step-by-Step Instructions

Activate The Yeast:

Pour warm milk approximately 110°F into a large bowl then sprinkle yeast and sugar over the surface. Let this mixture rest undisturbed for 5 minutes until it becomes foamy and fragrant which indicates your yeast is alive and ready to work. The milk should feel warm to touch but not hot enough to burn your finger.

Create The Banana Dough:

Add your melted butter, eggs, salt, and mashed bananas to the yeast mixture stirring until well combined. The bananas should be very ripe with brown spots for maximum sweetness and flavor. Gradually incorporate the flour one cup at a time mixing until the dough pulls away from the sides of the bowl. The dough will be slightly sticky from the bananas.

Knead To Perfection:

Turn the dough onto a lightly floured surface and knead for a full 10 minutes. This develops the gluten structure essential for soft fluffy rolls. The dough should become smooth, elastic and slightly tacky but not excessively sticky. If needed, add small amounts of flour but avoid adding too much as it will make the rolls dense.

First Rise:

Place your kneaded dough in a greased bowl turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap and let rise in a warm draft-free location for about an hour. The dough should double in size which indicates the yeast has produced enough carbon dioxide to create a light texture in the finished rolls.

Prepare The Filling:

While the dough rises create your filling by mixing softened butter, brown sugar and cinnamon until it forms a spreadable paste. The butter should be soft enough to blend easily but not melted. This mixture will create those delicious caramelized swirls in your finished rolls.

Roll And Fill:

After the first rise punch down the dough to release air bubbles then roll it out on a floured surface into a large rectangle approximately 20 by 14 inches. Spread the cinnamon filling evenly across the entire surface leaving a small border along one long edge. Sprinkle with chopped walnuts if using, distributing them evenly across the filling.

Shape The Rolls:

Starting from the long edge without the border roll the dough tightly into a log shape using even pressure to maintain a uniform thickness. Pinch the seam to seal then use a sharp knife or unflavored dental floss to cut into 12 even pieces about 1.5 inches thick each.

Second Rise:

Arrange the cut rolls in a greased 9x13 baking dish allowing some space between each for expansion. Cover again and let rise for 30 minutes until noticeably puffy. During this time preheat your oven to ensure it reaches the proper temperature before baking.

Bake To Golden Perfection:

Bake in a preheated 350°F oven for 25 to 30 minutes until the tops are golden brown and the centers are fully cooked. The internal temperature should reach about 190°F if using a thermometer. The rolls will rise further and join together during baking.

Frost While Warm:

Beat cream cheese, butter, powdered sugar and vanilla until smooth and creamy. Spread this luscious frosting over the rolls while they are still warm allowing it to melt slightly into all the nooks and crannies. The contrast between the warm rolls and cool frosting creates an irresistible texture.

I particularly love using the ripest bananas with dark speckled peels for this recipe as they provide the most intense banana flavor. My family tradition now includes making these rolls for holiday mornings when everyone can gather around the kitchen enjoying their heavenly aroma while they bake.

Storing Your Banana Cinnamon Rolls

These delightful rolls maintain their freshness remarkably well compared to traditional cinnamon rolls. Store completely cooled leftovers in an airtight container at room temperature for up to 2 days. The banana in the dough helps preserve moisture keeping them soft longer than regular cinnamon rolls. For extended storage refrigerate for up to 5 days though they rarely last that long in most households. To reheat simply microwave individual rolls for 15-20 seconds or place several in a 300°F oven for 10 minutes covered with foil.

Easy Substitutions

This versatile recipe welcomes several modifications to suit dietary needs or pantry availability. For a dairy free version substitute plant-based milk butter and cream cheese alternatives. Gluten free bakers can use a 1:1 gluten free flour blend though the texture will be slightly different. Brown sugar can be replaced with coconut sugar for a more caramel-like flavor. For those avoiding nuts simply omit the walnuts or substitute with chocolate chips or dried fruit like raisins or cranberries for added texture and flavor variety.

Perfect Pairings

These indulgent banana cinnamon rolls deserve thoughtful accompaniments to create a complete breakfast or brunch experience. Serve alongside a fresh fruit salad featuring berries or citrus to balance the sweetness. A hot beverage is essential; fresh brewed coffee particularly dark roasts complements the banana and cinnamon flavors beautifully. For special occasions consider offering a side of crispy bacon which provides a savory salty contrast to the sweet rolls. When serving as dessert a scoop of vanilla ice cream transforms these rolls into a decadent treat.

The Overnight Option

For fresh baked rolls without morning effort prepare this recipe as an overnight rise. Follow all steps through placing cut rolls in the baking dish then cover tightly and refrigerate overnight instead of doing the second rise. The next morning remove from refrigerator and allow rolls to come to room temperature and complete their rise for about 45-60 minutes before baking. This method actually develops more complex flavors as the dough ferments slowly overnight resulting in an even more delicious finished product.

Frequently Asked Questions

→ Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Simply mix it directly with the dry ingredients, but be mindful to adjust the rising times as instant yeast works faster.

→ Can I make these rolls dairy-free?

Yes, you can substitute the milk, butter, and cream cheese with your favorite dairy-free alternatives to make these cinnamon rolls suitable for a dairy-free diet.

→ How ripe should the bananas be?

Use overripe bananas with brown spots for the best flavor and natural sweetness. Avoid using green bananas as they lack the desired sweetness and soft texture.

→ Can I prepare the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it back to room temperature before continuing with the recipe.

→ What’s the best way to store leftover rolls?

Store leftover rolls in an airtight container at room temperature for up to 2 days. Reheat in the microwave for a few seconds to restore softness before serving.