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Banana Bread Cinnamon Rolls

These warm and gooey Banana Bread Cinnamon Rolls wrap the classic flavors of banana bread in soft, delightful rolls, making them the perfect treat for brunch or a lazy morning.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 ripe bananas, mashed Use overripe bananas for extra sweetness.
  • 1 cup warm milk
  • 1/4 cup sugar
  • 2 teaspoons active dry yeast
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, melted Substitute with coconut oil for a vegan version.
Filling Ingredients
  • 1 tablespoon cinnamon
  • 1/2 cup brown sugar
Frosting Ingredients
  • 1/2 cup cream cheese Try a simple glaze of powdered sugar and milk as an alternative.
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until frothy.
  2. Stir in the mashed bananas, melted butter, salt, and gradually add flour until a dough forms.
  3. Knead the dough for about 5-7 minutes until it's smooth and elastic.
  4. Let the dough rise in a warm place for 1 hour or until it doubles in size.
Rolling and Baking
  1. Roll the dough out into a rectangle and sprinkle generously with brown sugar and cinnamon.
  2. Roll it up tightly, slice into rolls, and place them in a greased baking dish.
  3. Let them rise for another 30 minutes.
  4. Preheat the oven to 350°F (175°C) and bake for 20-25 minutes until golden.
Frosting
  1. For the frosting, mix cream cheese, powdered sugar, and vanilla until smooth.
  2. Drizzle the frosting over the warm rolls before serving.

Notes

These rolls can be assembled and refrigerated overnight for baking fresh in the morning. Keep covered at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat before serving for that fresh-baked feel.