Banana Bread Cinnamon Rolls Recipe

Introduction

These Banana Bread Cinnamon Rolls combine the comforting flavors of banana bread and classic cinnamon rolls into one delicious treat. Soft, fluffy, and swirled with cinnamon sugar, they are perfect for breakfast or any time you crave a sweet, homey snack.

Ingredients

• 1 cup mashed ripe bananas (about 2 large bananas)
• 2 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 1/4 cup unsalted butter, melted
• 1/2 cup warm milk
• 1/2 tsp salt
• 1 large egg
• 1/2 cup brown sugar, packed
• 2 tsp ground cinnamon
• 2 tbsp unsalted butter, softened (for filling)
• 1 cup powdered sugar (for icing)
• 2-3 tbsp milk (for icing)

Instructions

1. Step 1: In a bowl, whisk together warm milk, yeast, and a pinch of sugar. Let sit until foamy, about 5 minutes.
2. Step 2: Add mashed bananas, melted butter, egg, granulated sugar, and salt to the yeast mixture. Stir to combine.
3. Step 3: Gradually mix in the flour until a smooth dough forms. Knead the dough for 5 minutes until elastic, then cover and let rise in a warm place until doubled in size, about 1 hour.
4. Step 4: Roll the dough out into a rectangle on a lightly floured surface. Spread the softened butter evenly over the dough, then sprinkle with brown sugar and cinnamon.
5. Step 5: Roll the dough tightly into a log and slice into 9 equal rolls. Place the rolls in a greased baking dish, cover, and let rise for 20 minutes.
6. Step 6: Preheat your oven to 350°F (175°C). Bake the rolls for 25 minutes or until golden brown.
7. Step 7: While the rolls bake, whisk together powdered sugar and milk to make the icing. Drizzle over warm rolls before serving.

Tips & Variations

• For extra flavor, add chopped walnuts or pecans to the cinnamon sugar filling.
• Use ripe bananas for the best natural sweetness and moisture.
• Try a cream cheese icing instead of powdered sugar glaze for a tangy twist.
• If you prefer, bake the rolls in a muffin tin for individual portions with crispier edges.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 2 months. To reheat, warm gently in the microwave or oven until soft and gooey.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since it does not require proofing, mix it directly into the flour and adjust rising times as needed.

Can I make these rolls ahead of time?

Absolutely. You can prepare the rolls and refrigerate them after the second rise, then bake fresh in the morning. Just allow extra baking time if baking straight from the fridge.

Banana Bread Cinnamon Rolls Recipe

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4.5 from 89 reviews

These Banana Bread Cinnamon Rolls combine the rich flavors of ripe bananas and warm cinnamon in soft, fluffy rolls. Perfect for breakfast or a sweet snack, these rolls feature a tender dough with a cinnamon-sugar filling, topped with a simple powdered sugar glaze for a delightful finish.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours
• Yield: 9 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1 cup mashed ripe bananas (about 2 large bananas)
• 2 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 1/4 cup unsalted butter, melted
• 1/2 cup warm milk
• 1/2 tsp salt
• 1 large egg

Filling

• 1/2 cup brown sugar, packed
• 2 tsp ground cinnamon
• 2 tbsp unsalted butter, softened

Icing

• 1 cup powdered sugar
• 2–3 tbsp milk

Instructions

1. Activate yeast: In a medium bowl, whisk together the warm milk, active dry yeast, and a pinch of sugar. Let the mixture sit until it becomes foamy, about 5 minutes, indicating the yeast is active.
2. Prepare dough mixture: Add the mashed bananas, melted butter, large egg, granulated sugar, and salt to the yeast mixture. Stir thoroughly to combine all ingredients.
3. Form dough: Gradually incorporate the all-purpose flour into the wet mixture until a smooth dough forms. Knead the dough on a lightly floured surface for about 5 minutes until it’s elastic and smooth. Place the dough in a greased bowl, cover it, and let it rise until doubled in size, about 1 hour.
4. Prepare filling and shape rolls: Roll the risen dough into a large rectangle. Spread the softened butter evenly over the surface, then sprinkle with the packed brown sugar and ground cinnamon. Roll the dough tightly into a log, then slice it into 9 even cinnamon rolls.
5. Second rise and bake: Place the cinnamon rolls in a greased baking dish, cover, and let them rise for an additional 20 minutes. Preheat the oven to 350°F (175°C) and bake the rolls for 25 minutes or until they turn a golden brown.
6. Make icing and serve: While the rolls are still warm, whisk together the powdered sugar and milk to make the icing. Drizzle the glaze over the cinnamon rolls before serving for a sweet finishing touch.

Notes

• For best results, ensure the milk is warm but not hot to effectively activate the yeast.
• You can substitute all-purpose flour with whole wheat flour for a healthier option but expect a denser texture.
• If the dough is too sticky after adding flour, add a little more flour, a tablespoon at a time.
• Feel free to add chopped nuts or raisins in the filling for added texture and flavor.
• Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheat rolls in the microwave for 15-20 seconds before serving to restore softness.

Keywords: banana bread cinnamon rolls, banana cinnamon rolls, breakfast rolls, cinnamon rolls recipe, sweet rolls with banana