Banana Bread Cinnamon Rolls

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There’s something quietly magical about the scent of cinnamon wafting through a warm kitchen, now imagine that mixed with the sweet, buttery aroma of ripe bananas. These Banana Bread Cinnamon Rolls take two beloved classics and swirl them into one irresistibly soft, gooey, golden-brown treat.

Perfect for slow weekend mornings, cozy holidays, or that one rainy afternoon when you need a little edible comfort, these rolls hit every note: pillowy-soft dough, caramelized cinnamon filling, and a velvety cream cheese frosting that melts right into each swirl.

They’re simple enough for beginner bakers, yet indulgent enough to impress even the pickiest brunch guest. Once you try these, you might never go back to plain cinnamon rolls again.

Ingredients You’ll Need

For the Dough:

• 1 cup mashed ripe bananas (about 2 bananas)
• ½ cup warm milk (110°F)
• 1 packet (2¼ tsp) active dry yeast
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 large egg
• ½ tsp salt
• 3¼–3½ cups all-purpose flour

For the Filling:

• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 2 tbsp ground cinnamon
• ½ tsp nutmeg

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Activate the Yeast:
   In a large bowl, combine warm milk and yeast. Let it sit for about 5 minutes until foamy. This step ensures your rolls rise beautifully.
2. Mix the Wet Ingredients:
   Add mashed bananas, sugar, melted butter, egg, and salt. Stir until well combined — the banana adds natural sweetness and tenderness to the dough.
3. Form the Dough:
   Gradually add the flour, one cup at a time, mixing until a soft dough forms. Knead for 8–10 minutes (by hand or mixer) until smooth and elastic.
4. First Rise:
   Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours or until doubled in size.
5. Prepare the Filling:
   In a small bowl, mix the softened butter, brown sugar, cinnamon, and nutmeg until it forms a paste.
6. Roll It Out:
   Once the dough has risen, punch it down and roll into a 16×12-inch rectangle.
7. Spread & Roll:
   Evenly spread the cinnamon filling over the dough. Starting from the long edge, roll it into a log and slice into 12 equal rolls. (Tip: use unflavored dental floss for perfect cuts!)
8. Second Rise:
   Arrange rolls in a greased 9×13-inch baking dish. Cover and let rise for another 30 minutes until puffy.
9. Bake:
   Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes, until golden brown on top and set in the center.
10. Make the Frosting:
    Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt. Mix until creamy and spreadable.
11. Frost & Serve:
    Spread frosting over warm rolls so it melts into every swirl. Serve immediately and watch them disappear.

Tips & Tricks for Perfect Rolls

• Use ripe bananas: The more speckled, the better — they bring flavor and moisture.
• Room-temperature ingredients: Cold eggs or butter can slow yeast activity.
• Don’t rush the rise: The dough should double in size before shaping.
• Floss, not knives: Keeps your rolls perfectly round and fluffy.
• Frost while warm: It melts beautifully into the spirals for that gooey texture.

Variations & Customizations

• Chocolate Chip Banana Rolls: Add ½ cup mini chocolate chips to the filling for a dessert-like twist.
• Nutty Banana Rolls: Sprinkle chopped pecans or walnuts in the filling. Toast them first for a deeper flavor.
• Vegan Banana Rolls: Use plant-based milk and butter, a flax egg (1 tbsp flaxseed + 3 tbsp water), and dairy-free cream cheese.
• Caramel Banana Rolls: Replace the frosting with warm caramel sauce for an ultra-indulgent dessert.

Make-Ahead, Storage & Reheating

• Overnight Option: Prepare the rolls the night before, place them in the pan, cover tightly, and refrigerate overnight. In the morning, let them rest at room temperature for 30–45 minutes before baking.
• Storage: Keep leftovers in an airtight container at room temperature for 1 day, or refrigerate for up to 4 days.
• Reheating: Microwave individual rolls for 15–20 seconds or warm in a 300°F oven for 10 minutes.

Frequently Asked Questions

Can I make these gluten-free?

Yes! Substitute a 1:1 gluten-free baking blend that includes xanthan gum. Note: dough texture may differ slightly, but the flavor remains wonderful.

How do I keep my rolls soft after baking?

Store them covered in an airtight container once completely cooled. A quick reheat brings back that fresh-from-the-oven softness.

Can I use instant yeast instead of active dry?

Absolutely. Skip the blooming step and mix it directly with dry ingredients — but still ensure the milk is warm (not hot).

Nutrition Information (Per Roll)

• Calories: 330 kcal
• Carbohydrates: 52 g
• Protein: 5 g
• Fat: 12 g
• Sugar: 24 g

From the first swirl of cinnamon-sugar to the last bite of creamy frosting, these Banana Bread Cinnamon Rolls feel like a hug in baked form warm, nostalgic, and endlessly comforting.

They’re the kind of bake that turns an ordinary morning into something worth lingering over. Whether you’re using up those spotty bananas or planning a cozy brunch for friends, this recipe will make your kitchen smell like home.

So go ahead, preheat that oven, roll up your sleeves, and make something unforgettable. Then come back and tell me how fast they disappeared.

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