Banana Cinnamon Rolls

These banana cinnamon rolls transform the classic breakfast treat with sweet banana flavor woven right into the dough. The result is an irresistibly soft, fragrant roll that pairs perfectly with the traditional cinnamon-sugar filling and tangy cream cheese frosting.

I created this recipe one weekend when I had both overripe bananas and a craving for cinnamon rolls. My family was so impressed they now request these for every holiday breakfast and special occasion.

• Warm milk provides the perfect environment to activate the yeast and create a tender dough
• Active dry yeast serves as the leavening agent giving the rolls their fluffy texture
• Mashed ripe bananas add natural sweetness moisture and distinctive flavor to the dough
• Brown sugar in the filling creates a caramel like depth that white sugar cannot match
• Ground cinnamon brings warmth and that classic cinnamon roll aroma
• Cream cheese creates a tangy frosting that balances the sweetness of the rolls
• Walnuts add a pleasant crunch and nutty flavor that complements the banana perfectly

How To Make Homemade Banana Cinnamon Rolls

Activate the Yeast

Combine warm milk about 110°F with active dry yeast and granulated sugar in a large mixing bowl. Let this mixture sit undisturbed for 5 minutes until it becomes foamy on top. This foaming confirms your yeast is alive and will help your dough rise properly.

Create the Dough Base

Add the melted butter eggs salt and mashed banana to the yeast mixture. Stir until well combined. The banana should be thoroughly mashed with no large chunks remaining to ensure even distribution throughout the dough.

Develop the Dough

Gradually add flour to the wet ingredients mixing until a soft cohesive dough forms. Turn the dough onto a floured surface and knead for a full 10 minutes. This develops the gluten which gives the rolls their perfect texture. The dough should become smooth elastic and slightly tacky but not sticky.

First Rise

Place the kneaded dough in a greased bowl turning once to coat both sides. Cover with a clean kitchen towel or plastic wrap and place in a warm draft free location. Allow the dough to rise for 1 hour or until doubled in size.

Prepare the Filling

While the dough rises mix softened butter with brown sugar and ground cinnamon until completely combined. The mixture should be spreadable but not melted. Having this ready before rolling out the dough ensures a smooth assembly process.

Shape the Rolls

Punch down the risen dough and roll it out on a floured surface to a large 50 x 35 cm rectangle. Spread the cinnamon sugar mixture evenly across the entire surface leaving a small border along one long edge. Sprinkle with chopped walnuts if using. Starting from the opposite long edge roll the dough tightly into a log shape. Use a sharp knife or unflavored dental floss to cut into 12 equal portions.

Second Rise and Baking

Arrange the cut rolls in a greased 9x13 inch baking dish. Cover and let rise in a warm place for 30 minutes until puffy. Preheat your oven to 175°C during this time. Bake for 25 to 30 minutes until the tops are golden brown and the centers are cooked through.

Frost and Serve

Beat together cream cheese butter powdered sugar and vanilla until smooth and fluffy. Spread this frosting over the rolls while they are still warm from the oven allowing it to melt slightly into the crevices.

Banana cinnamon rolls have become our Sunday morning tradition. My daughter now helps mash the bananas and spread the filling. I find these moments in the kitchen create memories just as special as enjoying the warm rolls together at the breakfast table.

Make Ahead Options

These banana cinnamon rolls can be prepared in advance in several ways. After shaping and placing in the baking dish you can cover them tightly with plastic wrap and refrigerate overnight. In the morning simply remove from the refrigerator and allow to come to room temperature for about 30 minutes before baking. Alternatively you can freeze the unbaked rolls for up to one month. Thaw overnight in the refrigerator then allow to rise at room temperature before baking. This makes them perfect for holiday mornings when you want a special breakfast without all the early morning work.

Banana Selection Tips

The ripeness of your bananas makes a significant difference in this recipe. Look for bananas with plenty of brown spots or even mostly brown peels. These overripe bananas have developed more sugar and a stronger banana flavor that will shine through in your rolls. If your bananas arent quite ripe enough you can speed up the process by placing them in a paper bag with an apple overnight. The ethylene gas released will hasten ripening. For the best texture mash the bananas completely with a fork or potato masher until no large chunks remain before adding to your dough.

Serving Suggestions

These banana cinnamon rolls are delicious on their own but can be elevated further with thoughtful accompaniments. Serve alongside fresh fruit such as sliced strawberries or berries to balance the richness. A side of crispy bacon provides a savory contrast that many find irresistible with sweet breakfast treats. For a special occasion brunch consider serving with a banana foster sauce drizzled over the top simply melt butter with brown sugar cinnamon and sliced bananas then add a splash of rum if desired. Coffee tea or cold milk are all excellent beverage pairings helping to cut through the sweetness of the rolls.

Recipe FAQs

→ Can I prepare these banana cinnamon rolls the night before?

Yes! After slicing the rolls and placing them in your baking dish, cover tightly with plastic wrap and refrigerate overnight. In the morning, remove from the refrigerator and allow to come to room temperature for about 30-45 minutes before baking. This makes them perfect for stress-free holiday or weekend breakfasts.

→ How ripe should the bananas be for this roll dough?

Use very ripe bananas with plenty of brown spots for the best flavor and sweetness. Overripe bananas are ideal as they're easier to mash and incorporate into the dough while providing more intense banana flavor.

→ Can I freeze these banana cinnamon rolls?

Absolutely! You can freeze them either before or after baking. To freeze unbaked rolls, place them in the baking dish after cutting, cover tightly, and freeze. Thaw overnight in the refrigerator, then let rise at room temperature before baking. For baked rolls, freeze them unfrosted, then thaw and warm before adding the cream cheese icing.

→ Are walnuts necessary in the filling?

The walnuts are optional but add a pleasant textural contrast and nutty flavor. You can omit them entirely for nut-free rolls or substitute with pecans or even chocolate chips for a different variation.

→ How do I know when my dough has risen enough?

Your dough should approximately double in size during the first rise, which typically takes about an hour in a warm environment. A simple test is to gently press two fingers about half an inch into the dough - if the indentation remains, the dough is ready. For the second rise after shaping, the rolls should look puffy and begin to touch each other.

→ Can I make these without a stand mixer?

Yes! While a stand mixer makes the process easier, you can mix the dough by hand with a wooden spoon until combined, then knead by hand on a floured surface. It requires more physical effort but produces equally delicious results.