Banana Bread Cinnamon Rolls

My gooey, perfectly spiced banana bread cinnamon rolls are rich with banana and cinnamon flavors. Super soft, tender, and totally beginner friendly, this recipe makes enough to share!

Recipe includes a step-by-step video tutorial!

Course Bread, Breakfast

Cuisine American

Prep Time 50

Cook Time 30

Rising Time 2 30

Total Time 3 50

Servings rolls

Calories 401kcal

Author Sam Merritt

Equipment

Ingredients

For activating the yeast

⅓ cup (79 ml) whole milk
2 ½ teaspoons active dry yeast
1 teaspoon granulated sugar

For the rolls

1 ½ cups (385 g) well-mashed over-ripe bananas
1 large egg + 1 large egg yolk
2 Tablespoons (25 g) granulated sugar
4 ½ cups (565 g) bread flour may need more or less depending on your kitchen
1 ½ teaspoons table salt
4 Tablespoons (57 g) unsalted butter softened and cut into 4 pieces

For the filling

½ cup (100 g) light brown sugar firmly packed
1 Tablespoon ground cinnamon
¼ teaspoon cardamom optional
⅛ teaspoon table salt
4 Tablespoons (57 g) salted butter softened (see note)
1 banana diced into small pieces optional

For the icing

2 oz (56 g) cream cheese softened
2 Tablespoons (28 g) salted butter softened (see note)
1 cup (125 g) powdered sugar
1 teaspoon vanilla bean paste (or ½ teaspoon vanilla extract)
1 Tablespoon milk

Instructions

Activate the yeast: Warm milk to 115F (46C) and pour into a large mixing bowl or the bowl of a stand mixer. Add yeast and 1 teaspoon of sugar and stir until combined. Allow mixture to sit for 5-10 minutes, until yeast is foamy.
⅓ cup (79 ml) whole milk, 2 ½ teaspoons active dry yeast, 1 teaspoon granulated sugar
Make the dough: Add the mashed banana, egg and egg yolk, sugar, 3 cups (375g) of flour, and salt. Stir until well combined.
1 ½ cups (385 g) well-mashed over-ripe bananas, 1 large egg + 1 large egg yolk, 2 Tablespoons (25 g) granulated sugar, 1 ½ teaspoons table salt
Add the butter. Either mixing with a wooden spoon or using the paddle attachment of your stand mixer, stir in butter, 1 Tablespoon at a time, stirring until completely incorporated after each addition.
4 Tablespoons (57 g) unsalted butter
Add additional flour as needed. If using a stand mixer, switch to the dough hook attachment. Continue to stir, adding flour, until dough clings to itself and pulls away from the sides of the mixing bowl and is soft and slightly tacky, but not sticky (if you tap the dough with the pad of your finger it should come away clean without dough stuck to it).
Knead: Knead with the dough hook attachment or turn out onto a lightly floured surface and knead by hand. Knead until dough is smooth and elastic, adding additional flour if necessary (typically about 5-7 minutes with the mixer or about 10-12 minutes if kneading by hand).
First rise: Lightly grease a large bowl with oil and transfer the dough to the bowl. Cover with plastic wrap and place in a warm place to rise until doubled in size (typically 1-2 hours).
Prepare the filling. Whisk together brown sugar, cinnamon, cardamom (if using) and salt. Ensure your butter is soft enough to easily spread (you can pop it in the microwave for a few seconds if needed). Lightly grease the sides and bottom of a 13x9 glass or ceramic baking dish, set aside (if using a metal baking dish, you will need to bake for a bit less time).
½ cup (100 g) light brown sugar, 1 Tablespoon ground cinnamon, ¼ teaspoon cardamom, ⅛ teaspoon table salt
Assemble: Gently punch down your dough to deflate it and transfer to a clean, lightly floured surface. Roll out into a 20x8” (50x20cm) rectangle. Spread the softened butter evenly over the surface, leaving a ½” (1.5cm) perimeter un-buttered. Sprinkle the filling evenly over the surface, gently pressing into the softened butter. If using banana, scatter this evenly over the cinnamon mixture.
4 Tablespoons (57 g) salted butter, 1 banana
Roll into a log and slice: Starting with a longer end of the dough, roll tightly into a log and pinch the dough together at the end to form a seam and prevent unraveling. Use a sharp knife to slice into 12 even rolls then transfer to prepared baking dish in 4 rows of 3, spacing evenly.
Second rise: Cover dish with plastic wrap and allow to rise in a warm place until puffed, about 30 minutes. While rolls rise, preheat oven to 350F (175C).
Bake. Once rolls have puffed, transfer to center rack of 350F (175C) preheated oven and bake for 27-30 minutes, until the tops turn a light golden brown and the internal temperature of a center, second-row cinnamon roll reaches 180F.
Make the icing. Stir together cream cheese and butter until smooth and creamy. Gradually stir in powdered sugar until completely combined, then stir in vanilla and milk until smooth and silky.
2 oz (56 g) cream cheese, 2 Tablespoons (28 g) salted butter, 1 cup (125 g) powdered sugar, 1 teaspoon vanilla bean paste, 1 Tablespoon milk
Decorate and serve. Allow the cinnamon rolls to cool for at least 10-15 minutes in their pan before spreading icing evenly over each roll. Serve and enjoy!

Video

Notes

Flour

Bread flour is best for a chewy, more gooey texture. You can substitute all-purpose flour instead (an equal amount) but rolls will be fluffier.

Butter

I opt for unsalted butter in the rolls and unsalted in the filling. If you only have unsalted butter, increase the salt in the filling to a heaping ¼ teaspoon and you can add a tiny pinch of salt to the frosting.

Storing

Cover tightly and store at room temperature for up t o 24 hours or in the refrigerator for up to 3-4 days. These are best served warm, so reheat before enjoying! Note the banana flavor intensifies as the rolls sit.

Nutrition