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Banana Bread Cinnamon Rolls with Cream Cheese Frosting

Banana Bread Cinnamon Rolls with Cream Cheese Frosting

Soft banana-enriched cinnamon rolls filled with buttery brown sugar and cinnamon, then topped with smooth cream cheese frosting. Ripe banana keeps the dough tender and adds a warm banana bread flavor.

Prep Time35-40 minutes
Cook Time22-27 minutes
Total TimeAbout 2 hours 45 minutes
Servings12 rolls
Course: Breakfast, Brunch, Dessert Cuisine: American Calories: 360 Difficulty: BeginnerDiet: Vegetarian

Ingredients

Banana Dough

¾ cup whole milk
2¼ teaspoons active dry yeast
¼ cup granulated sugar, divided
1 large very ripe banana, about ½ cup mashed
1 large egg
¼ cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
3¼-3¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon ground cinnamon

Cinnamon Filling

⅓ cup unsalted butter, softened
¾ cup packed brown sugar
1½ tablespoons ground cinnamon
Pinch of salt

Cream Cheese Frosting

4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk, as needed

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Measuring cups and spoons
  • Fork or potato masher
  • Wooden spoon or stand mixer with dough hook
  • Rolling pin
  • Sharp knife or unflavored dental floss
  • 9 × 13-inch baking dish
  • Clean kitchen towel or plastic wrap

Method

  1. Warm the milk to 105-110°F (40-43°C).
  2. Pour the warm milk into a large bowl. Add the yeast and 1 tablespoon of the sugar, then let it stand for 5-10 minutes until foamy.
  3. Mash the banana until smooth and measure about ½ cup.
  4. Add the mashed banana, remaining sugar, egg, melted butter, vanilla, salt, cinnamon, and 3¼ cups flour to the yeast mixture. Stir until a shaggy dough forms.
  5. Knead the dough on a lightly floured surface for 7-9 minutes, adding extra flour 1 tablespoon at a time only if needed. The dough should remain soft and slightly tacky.
  6. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 60-75 minutes, or until roughly doubled.
  7. Mix the brown sugar, cinnamon, and pinch of salt in a small bowl.
  8. Roll the risen dough into a rectangle about 14 × 18 inches.
  9. Spread the softened butter evenly over the dough, leaving about ½ inch bare along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter.
  10. Starting from the long edge, roll the dough into a snug log and gently seal the bare edge.
  11. Cut the log into 12 rolls, each about 1½ inches thick.
  12. Arrange the rolls in a lightly greased 9 × 13-inch baking dish. Cover and let rise for 30-45 minutes, until puffy.
  13. Preheat the oven to 350°F (175°C) and bake the rolls for 22-27 minutes, until lightly golden and set in the centers.
  14. Beat the cream cheese and softened butter until creamy. Add the powdered sugar and vanilla, then mix until smooth, adding milk 1 teaspoon at a time until the frosting reaches the desired consistency.
  15. Let the rolls cool for about 10 minutes, then spread the cream cheese frosting over the warm rolls.

Chef’s Notes

  • * Use a banana with plenty of brown spots for the strongest banana flavor and smoothest texture.
  • * Avoid adding too much flour; a soft, slightly tacky dough produces softer rolls.
  • * If the tops brown too quickly, loosely cover the pan with foil during the final 5-8 minutes of baking.
  • * For overnight rolls, shape and refrigerate them before the second rise, then let them sit at room temperature for 45-60 minutes before baking.
  • * Store frosted leftovers covered in the refrigerator for up to 4 days.
  • * Freeze baked, unfrosted rolls for up to 2 months for the best texture.