Banana Bread Cinnamon Rolls Recipe
Introduction
These Banana Bread Cinnamon Rolls combine the comforting flavors of banana bread with the gooey, spiced sweetness of cinnamon rolls. Soft, fluffy, and topped with a smooth vanilla glaze, they make a perfect treat for breakfast or dessert.
Ingredients
- 2 ½ – 3 cups all-purpose flour
- 2 ripe bananas, mashed
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup warm milk
- ¼ cup granulated sugar
- 1 egg
- ¼ cup unsalted butter, melted
- ½ tsp salt
- ½ cup brown sugar
- 2 tsp cinnamon
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tbsp milk (or heavy cream for richness)
- ½ tsp vanilla extract
Instructions
- Step 1: Activate the yeast by mixing the warm milk and granulated sugar in a small bowl. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy.
- Step 2: In a large bowl, mash the ripe bananas. Add the egg, melted butter, salt, and the yeast mixture. Gradually add the flour, mixing until a dough forms.
- Step 3: Knead the dough on a floured surface for about 5 minutes until smooth. Place it in a greased bowl, cover, and let it rise for 1 to 1½ hours until it doubles in size.
- Step 4: Prepare the filling by combining softened butter, brown sugar, and cinnamon in a small bowl.
- Step 5: Roll out the dough into a 12×18 inch rectangle. Spread the cinnamon-sugar filling evenly over the surface. Roll the dough tightly into a log and cut into 12 equal slices.
- Step 6: Place the rolls into a greased pan, cover, and let them rise for another 30–40 minutes until puffy.
- Step 7: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes until golden brown.
- Step 8: While the rolls bake, mix the powdered sugar, milk (or heavy cream), and vanilla extract to make the glaze. Drizzle over the warm rolls before serving.
Tips & Variations
- Use heavy cream instead of milk in the glaze for a richer, creamier finish.
- Add chopped nuts like walnuts or pecans to the filling for extra texture and flavor.
- If you prefer a spicier kick, add a pinch of nutmeg or cloves to the cinnamon filling.
- Make sure the milk is warm, not hot, when activating yeast to avoid killing the yeast.
Storage
Store leftover banana bread cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls wrapped tightly in plastic wrap and foil for up to 2 months. Reheat gently in the microwave or oven until warm before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing to avoid making the dough too wet.
How do I know when the rolls are done baking?
The rolls should be golden brown on top and cooked through. You can also insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
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Banana Bread Cinnamon Rolls Recipe
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
These Banana Bread Cinnamon Rolls combine the rich flavor of ripe bananas with classic cinnamon roll sweetness, creating a soft, tender dough swirled with a cinnamon-sugar filling and topped with a smooth vanilla glaze. Perfect for breakfast or brunch, these rolls bring a unique twist to a beloved pastry.
Ingredients
Dough
- 2 ½ – 3 cups all-purpose flour
- 2 ripe bananas, mashed
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup warm milk
- ¼ cup granulated sugar
- 1 egg
- ¼ cup unsalted butter, melted
- ½ tsp salt
Filling
- ½ cup brown sugar
- 2 tsp cinnamon
- ¼ cup unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 2 tbsp milk (or heavy cream for richness)
- ½ tsp vanilla extract
Instructions
- Activate the yeast: Mix warm milk and granulated sugar in a small bowl. Sprinkle the active dry yeast on top and let it sit for 5–10 minutes until it becomes foamy, indicating the yeast is active and ready.
- Make the dough: In a large mixing bowl, mash the ripe bananas until smooth. Add the egg, melted butter, salt, and the activated yeast mixture. Gradually mix in the all-purpose flour until a dough begins to form.
- Knead and let rise: Turn the dough out onto a floured surface and knead for about 5 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.
- Prepare the filling: In a small bowl, combine the softened butter, brown sugar, and ground cinnamon until fully mixed and spreadable.
- Shape the rolls: Once the dough has risen, roll it out into a 12 by 18-inch rectangle on a floured surface. Evenly spread the cinnamon sugar filling over the dough. Carefully roll the dough into a log shape starting from one of the longer edges, then cut the log into 12 equal slices.
- Second rise: Arrange the cinnamon rolls in a greased baking pan, making sure they have space to expand. Cover them again and let rise for another 30 to 40 minutes until puffed and nearly doubled in size.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they are golden brown on top and cooked through.
- Make the glaze and finish: While the rolls are warm, mix the powdered sugar, milk (or heavy cream), and vanilla extract until smooth. Drizzle this glaze generously over the rolls before serving.
Notes
- Use ripe bananas for the best sweetness and moisture in the dough.
- If the dough is too sticky, add flour gradually but avoid adding too much to keep rolls soft.
- For a richer glaze, substitute milk with heavy cream.
- Ensure yeast is fresh and active to get a good rise.
- Keep the dough covered during rising to prevent it from drying out.
- Serve rolls warm for the best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: banana bread cinnamon rolls, breakfast rolls, cinnamon sugar rolls, banana dessert, homemade cinnamon rolls, sweet rolls
