Banana Bread Cinnamon Rolls with Cream Cheese Frosting
These banana bread cinnamon rolls take your favorite quick bread and turn it into soft, yeasted swirls filled with brown sugar cinnamon and topped with tangy cream cheese frosting.
They’re a weekend baking project that fills the house with the warm scent of ripe bananas and caramelizing sugar, and the payoff is a tray of gooey, irresistible rolls.
What Makes These Rolls So Good
The mashed banana replaces some of the butter and sugar you’d use in a classic roll, so the dough bakes up tender and stays that way for days.
The brown sugar filling gets sticky and slightly crisp at the edges, while the cream cheese frosting melts down into every swirl, balancing the sweetness.
Ingredients
- ½ cup whole milk: warmed to 105–110°F
- ¼ cup unsalted butter: cut into pieces, plus more for the pan
- ⅓ cup granulated sugar
- 2 ¼ tsp instant yeast: or 1 packet
- 1 large egg: at room temperature
- 1 cup mashed ripe banana: from about 2 large bananas, the spottier the better for sweetness
- 3 ½ cups all-purpose flour: plus more for dusting
- ¾ tsp fine sea salt
- ½ cup unsalted butter, very soft: for the filling
- ¾ cup packed light brown sugar
- 1 ½ tbsp ground cinnamon
- 4 oz cream cheese, softened: for the frosting
- ¼ cup unsalted butter, softened: for the frosting
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
- 1 to 2 tbsp milk: to thin the frosting
Variations and Swaps
- Add nuts: Sprinkle up to ½ cup chopped pecans or walnuts over the cinnamon sugar before rolling for extra crunch.
- Chocolate chips: A handful of mini chocolate chips in the filling turns these into a banana-chocolate swirl.
- Lighter glaze: Skip the cream cheese and whisk together powdered sugar, milk, and vanilla for a simple pourable frosting.
For a classic cinnamon roll without the banana, try our Soft Cinnamon Rolls recipe.
How to Make Banana Bread Cinnamon Rolls
Step 1: Mix the Dough
Warm the milk and ¼ cup butter in a small saucepan just until the butter melts. Remove from the heat and let it cool until it feels warm, not hot, about 105–110°F. In a large bowl, combine the warm milk mixture with the sugar and yeast, then stir in the egg and mashed banana. Add the flour and salt, mix until a shaggy dough forms, then turn it out onto a floured surface and knead until smooth and elastic, about 8 minutes.
The dough will smell like ripe bananas and feel slightly tacky but not sticky. If it clings too much, dust in a little more flour a tablespoon at a time. Cover the bowl with a clean towel and let it rise in a warm spot until doubled, about 1 to 1½ hours.
Step 2: Roll Out and Fill
Punch the dough down and turn it onto a lightly floured surface. Roll it into a 12×16-inch rectangle. Spread the very soft ½ cup butter all over, leaving a ½-inch border along one long edge. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it evenly over the buttered dough. Press it down gently.
Starting from the long edge with filling, roll the dough up tightly into a log. If the dough resists stretching, let it rest for a minute to relax before continuing. A snug roll gives you clean, distinct swirls later.
Step 3: Slice and Arrange
Use a serrated knife or bench scraper to trim the uneven ends, then cut the log into 12 even rounds. Place them cut side up in a buttered 9×13-inch baking pan. Cover the pan loosely and let the rolls rise until they are puffy and touching, about 30–45 minutes.
They should fill the pan and press gently against each other after the second rise – that’s what guarantees soft, pull-apart sides once baked.
Step 4: Bake the Rolls
Preheat the oven to 350°F. Uncover the pan and bake the rolls on the middle rack for 22–25 minutes. They are done when the tops turn deep golden and a thermometer inserted into the center of a roll reads about 190°F.
If the tops brown too quickly, tent the pan loosely with foil. The kitchen will fill with an incredible banana caramel aroma, and a little filling might ooze into the bottom of the pan, forming a sticky glaze.
Step 5: Frost and Serve
While the rolls bake, beat the cream cheese, ¼ cup softened butter, powdered sugar, and vanilla together until smooth. Add milk a tablespoon at a time until the frosting is spreadable but still thick. As soon as the rolls come out of the oven, spread the frosting generously over the top.
The frosting will melt into every crevice, making the rolls gooey and creamy. Serve them while they’re still warm for the best texture.
A Few Quick Tips
- For make-ahead rolls, after slicing and placing them in the pan, cover tightly and refrigerate overnight. Let them sit at room temperature for about 45 minutes to puff up before baking.
- A bench scraper or a piece of unflavored dental floss both cut the dough log neatly without squashing the rolls.
- If some brown sugar filling seeps onto the pan while baking, don’t worry – it creates a caramelized, sticky bottom that’s one of the best parts.
- For the deepest banana flavor, use bananas that are almost black. They mash easily and bring more natural sweetness.
Keeping Leftovers Fresh
- Refrigerate: Store leftover rolls in an airtight container for up to 3 days.
- Reheating: A quick 15–20 seconds in the microwave brings back the soft, just-baked texture.
- Freezing: Freeze unfrosted baked rolls for up to 1 month. Thaw at room temperature, then warm and frost.
Frequently Asked Questions
Can I use active dry yeast instead of instant?
Yes, dissolve it in the warm milk mixture first and let it bloom for 5–10 minutes before adding the other ingredients.
My dough didn’t rise, what went wrong?
The liquid was likely too hot and killed the yeast. Aim for 105–110°F and use a thermometer to be sure.
Can I add nuts or chocolate chips?
Absolutely. Sprinkle up to ½ cup of chopped nuts or mini chocolate chips over the cinnamon sugar before rolling up the dough.
Can I skip the cream cheese frosting?
Yes. A simple vanilla glaze made from powdered sugar, milk, and a splash of vanilla is a lighter alternative.
Banana Bread Cinnamon Rolls Recipe
Ingredients
Method
- Warm milk and ¼ cup butter until melted and 105–110°F. Stir in sugar, yeast, egg, and banana. Add flour and salt, knead 8 minutes until smooth. Cover and let rise until doubled, about 1–1½ hours.
- Punch down dough. Roll into a 12×16-inch rectangle, spread with ½ cup soft butter, and cover with brown sugar and cinnamon. Roll up tightly from a long side.
- Cut into 12 rolls and place in a buttered 9×13-inch pan. Cover and let rise until puffy and touching, 30–45 minutes.
- Preheat oven to 350°F. Bake rolls 22–25 minutes until deep golden and 190°F inside.
- Beat cream cheese, ¼ cup butter, powdered sugar, vanilla, and milk until spreadable. Frost the hot rolls and serve warm.
Notes
