Soft Banana Cinnamon Rolls

This banana twist on traditional cinnamon rolls creates a perfect harmony of caramelized banana and warm spice. The banana adds incredible moisture to the dough while infusing a subtle tropical sweetness that complements the rich cinnamon filling.

I first created these rolls when looking for creative ways to use overripe bananas beyond banana bread. My family now requests these for every holiday morning and they've become our signature breakfast treat when hosting overnight guests.

Ingredients

• Warm milk provides the perfect environment for yeast activation ensuring fluffy rolls
• Active dry yeast creates that essential rise for pillowy soft texture
• Mashed bananas add natural sweetness and incredible moisture to the dough
• Brown sugar in the filling creates deep caramel notes as it bakes
• Ground cinnamon pairs perfectly with banana choose Ceylon cinnamon for a more complex flavor
• Cream cheese creates the perfect tangy counterpoint to the sweet rolls

How To Make Homemade Banana Cinnamon Rolls

Activate the yeast

Combine warm milk around 110°F not hotter or you'll kill the yeast with sugar and yeast in a large bowl. Let it sit for 5 minutes until foamy and fragrant which confirms your yeast is alive and ready to work its magic.

Create the dough base

Mix in the melted butter eggs salt and mashed banana until well combined. The banana should be very ripe with plenty of brown spots for maximum sweetness and easy incorporation into the dough.

Develop the gluten

Add flour gradually mixing until a soft dough forms. Turn onto a lightly floured surface and knead for a full 10 minutes. This develops the gluten structure giving your rolls that perfect chewy texture. The dough should feel smooth elastic and slightly tacky but not sticky.

First rise

Place the dough in a greased bowl turning once to coat all sides. Cover with a clean kitchen towel and let rise in a warm spot until doubled in size about 1 hour. For the ideal environment place in an oven with just the light on.

Prepare the filling

While the dough rises mix softened butter brown sugar and cinnamon until completely combined into a spreadable paste. Having the butter properly softened is crucial for easy spreading without tearing the dough.

Roll and fill

Roll the dough into a large rectangle approximately 50 x 35 cm. The dough should be about 1/4 inch thick. Spread the filling evenly to all edges and sprinkle with walnuts if using. Starting from the long edge roll the dough into a tight log maintaining even pressure throughout.

Cut and second rise

Using unflavored dental floss or a sharp serrated knife slice the log into 12 even pieces. Place them in a greased 9x13 baking dish with a small gap between each roll. Cover and let rise again for 30 minutes until puffy and touching.

Bake to golden perfection

Bake in a preheated 175°C oven for 25 to 30 minutes. The rolls should be golden brown on top and reach an internal temperature of about 88°C if you're using a thermometer.

Frost while warm

Beat together cream cheese butter powdered sugar and vanilla until smooth and fluffy. Spread over the rolls while still warm allowing some frosting to melt into the crevices for the ultimate gooey experience.

The mashed banana is truly the secret weapon in this recipe. I discovered its magic when I accidentally used less butter than called for in my regular cinnamon roll recipe and substituted with banana on a whim. The results were so incredible that I immediately wrote down the measurements to recreate them. My daughter now insists these are "the only cinnamon rolls worth eating."

Overnight Preparation

For fresh morning rolls without early wake-up prepare everything through the cutting stage the night before. Place the cut rolls in your baking dish cover tightly with plastic wrap and refrigerate. In the morning remove from refrigerator and allow to come to room temperature for about 1 hour before baking. This slow fermentation actually develops even more complex flavors in your dough.

Serving Suggestions

These banana cinnamon rolls are delicious on their own but elevate your brunch spread by serving them with fresh fruit particularly strawberries or blueberries which complement the banana beautifully. A side of crispy bacon creates the perfect sweet-savory balance. For an indulgent dessert version warm slightly and top with a scoop of vanilla ice cream.

Storage and Refreshing

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To refresh microwave an individual roll for 15-20 seconds or place multiple rolls covered with foil in a 300°F oven for about 10 minutes. The rolls can also be frozen unfrosted after baking. Thaw overnight in the refrigerator then warm and frost before serving.

Recipe FAQs

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

Yes! You can prepare the rolls through the cutting and arranging step, then cover tightly and refrigerate overnight. In the morning, allow them to come to room temperature for 30-45 minutes before the final rise and baking.

→ How ripe should the bananas be for this recipe?

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

→ Can I freeze these cinnamon rolls?

Absolutely! Baked rolls can be frozen with or without icing for up to 2 months. Thaw overnight in the refrigerator and warm before serving. You can also freeze unbaked rolls after cutting; thaw in the refrigerator overnight before the final rise and baking.

→ What's the best way to reheat leftover rolls?

For the best texture, reheat individual rolls in the microwave for 15-20 seconds. For multiple rolls, cover with foil and heat in a 150°C oven for about 10 minutes until warmed through.

→ Can I substitute the cream cheese icing with something else?

Yes! A simple glaze of powdered sugar and milk works well. For a banana-enhanced topping, try adding 2 tablespoons of mashed banana and a pinch of cinnamon to the cream cheese icing.

→ What if I don't have active dry yeast?

You can substitute instant yeast, using the same amount but skipping the proofing step—simply mix it directly with the dry ingredients. For fresh yeast, use about 21 grams and dissolve it in the warm milk.