Description
Soft, gooey, and flavorful banana cinnamon rolls made from scratch! A perfect combination of ripe bananas, cinnamon, and creamy frosting, these rolls are a delicious breakfast or dessert option. Whether you’re baking for a special occasion or just craving something sweet, these banana cinnamon rolls are sure to impress.
Ingredients
Scale
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm milk (about 110°F)
- ¼ cup sugar
- 1 teaspoon salt
- ¼ cup unsalted butter, softened
- 1 large egg
For the Filling:
- 2 ripe bananas, mashed
- ½ cup brown sugar (packed)
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter, softened
For the Frosting:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or as needed to adjust consistency)
Instructions
- Activate the yeast:
In a small bowl, combine warm milk, yeast, and sugar. Stir and let sit for 5-10 minutes until bubbly and frothy. - Make the dough:
In a large mixing bowl, combine flour and salt. Create a well in the center, then add the activated yeast mixture, egg, and softened butter. Stir together until a dough forms. - Knead the dough:
Turn the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for about 5 minutes. - First rise:
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 to 1.5 hours or until it doubles in size. - Prepare the filling:
In a small bowl, mash the ripe bananas. In another bowl, combine brown sugar, cinnamon, and softened butter to create the filling mixture. - Roll out the dough:
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a rectangle (about 18×12 inches). Spread the banana mixture evenly over the dough, then roll it tightly from the long edge. - Cut the rolls:
Slice the dough into 12 equal pieces. Place the rolls in a greased 9×13-inch baking dish, making sure they’re close together. - Second rise:
Cover the rolls with a clean towel and let rise for another 30-45 minutes, until they’ve expanded. - Bake:
Preheat your oven to 350°F (175°C). Bake for 20-25 minutes or until the tops are golden brown and the rolls have cooked through. - Make the frosting:
While the rolls bake, beat together cream cheese, powdered sugar, vanilla, and milk until smooth. Adjust the milk to reach your desired consistency. - Frost the rolls:
Once the rolls are out of the oven, let them cool for 5 minutes. Spread the cream cheese frosting generously over the warm rolls. - Serve:
Serve immediately, and enjoy the gooey, sweet banana cinnamon rolls!
Notes
- Storage: Leftover banana cinnamon rolls can be stored in an airtight container at room temperature for up to 2-3 days or refrigerated for up to a week.
- Freezing: You can freeze the rolls before baking. Once the rolls are shaped, cover them with plastic wrap and freeze. When ready to bake, let them thaw and rise before baking as directed.
- Make-ahead: You can prepare the dough and shape the rolls the night before. Let them rise in the fridge overnight, then bake them fresh in the morning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310