Pin it
Think about the softest cinnamon rolls mixed with rich banana bread for a treat that’s next level. You get super fluffy rolls with mashed banana right in the mix a sweet cinnamon swirl and a tangy layer of cream cheese icing on top. They’re perfect when you want something extra on a lazy morning or when everyone’s hanging out together.
I’ll never forget serving these at brunch. Everyone wanted more—honestly I had to hide one just so I could have it with my coffee later.
Delicious Ingredients
- Milk (warmed): Any kind is fine just avoid super hot or you’ll mess with your yeast
- Active yeast: Check the date or your rolls may not puff up
- Sugar: Sweetens things and helps feed the yeast
- Butter (unsalted): For a rich flavor in both the dough and filling grab the best you can get
- Banana (ripe): Mash really well use super brown ones for sweet ultra-moist rolls
- Egg (large): Binds everything together—room temp is best if you can swing it
- Flour (all-purpose): Reliable brands like King Arthur or Gold Medal give great results
- Salt: Keeps things from being too sweet
- Brown sugar: The filling gets deep caramel vibes from this
- Cinnamon (ground): Classic for that cozy flavor—use it fresh for the best smell
- Cream cheese: Full-fat block style is best—makes amazing frosting
- Powdered sugar: Sift it for smooth creamy frosting
- Vanilla extract: Real vanilla adds awesome flavor to your icing
- Milk: Adjusts how thick your frosting is
The more freckles or brown on your bananas the deeper the flavor will be for your rolls.
Easy Steps
- Spread Frosting:
- Slather the finished icing right onto the warm rolls You’ll want to dive in while they’re still gooey
- Make the Frosting:
- Beat room temp cream cheese and butter Toss in powdered sugar a dash of milk and vanilla Whip until fluffy and smooth
- Bake:
- Heat your oven Pop in the rolls Bake till the tops are perfectly golden and everything smells incredible
- Final Rise:
- Set your sliced rolls into a greased pan Loosely cover and let them rise again until they’re big and puffy
- Slice and Roll Up:
- Roll your filled dough up tight Slice into twelve chubby pieces
- Add Filling Shape:
- Gently deflate the risen dough Roll it into a big rectangle Spread filling everywhere leaving a thin edge clear
- Mix Filling:
- Mix up softened butter cinnamon and brown sugar in a small bowl Scrape down the sides so it’s totally mixed
- First Dough Rise:
- Pop the dough ball in a greased bowl Cover with a towel Let it chill in a warm spot till it doubles—about an hour
- Knead Smooth:
- Knead your dough on a floured counter or in your mixer at least eight minutes You’re aiming for a smooth stretchy dough
- Keep Adding Flour:
- Dump in more flour just a bit at a time You want to stop once your dough isn’t sticking and pulls away from the bowl
- Work the Dough:
- Add the mashed banana melted butter room temp egg leftover sugar salt and two cups flour to your foamy milk mix Stir everything together
- Get Yeast Going:
- Combine warm milk yeast and a pinch of sugar Wait till you see foam—this gets dough started right
Pin it
The cinnamon inside always takes me back to family holidays. My grandma loved adding tons of cinnamon to her banana bread—that cozy smell is my favorite thing ever.
Storing Leftovers
Stash any extras in a tight container on your counter for two days. Want to keep them longer? Pop in the fridge and they’ll be good for five more days. Warm them in your microwave or wrap in foil and heat in the oven if you want that just-baked vibe.
Swaps and Switches
Use whole wheat flour for some of the white if you want a hearty roll. Dairy-free cream cheese and butter work too. If bananas are in short supply, try mashed cooked sweet potato instead for a fun twist.
Ways to Serve
These are perfect with a bowl of fresh fruit or next to scrambled eggs for a yummy brunch. Try drizzling with a bit of maple syrup or throwing on some toasted pecans for parties. And they’re unbeatable with hot strong coffee.
Pin it
History and Tradition
Banana bread came about during the Great Depression—a smart way to stop food waste. Over time it became a classic American bake. These cinnamon rolls give that comfort food a fun upgrade for holidays and those chill mornings when company’s over.
Frequently Asked Questions
- → How ripe should my bananas be?
Use bananas that are very ripe with brown spots. They’re the easiest to mash and are naturally sweet.
- → Can I prep these ahead?
Definitely! You can assemble the rolls, refrigerate them unbaked overnight, and bake after they warm to room temperature.
- → Do I need a stand mixer for this?
Nope! You can mix and knead the dough by hand on a floured counter until it’s smooth and stretchy.
- → What can I use instead of cream cheese?
You can substitute mascarpone or whip up a basic vanilla glaze if cream cheese isn’t your thing.
- → How do I store extra rolls?
Store them in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Reheat gently for the best texture.