Homemade Banana Cinnamon Rolls

This banana bread cinnamon roll recipe transforms two beloved classics into one irresistible treat that brings together the comforting flavors of ripe bananas with the indulgent swirl of cinnamon sugar. The banana-enriched dough creates an incredibly soft texture while adding natural sweetness and moisture to these impressive breakfast rolls.

I created this recipe when trying to use up overripe bananas during a rainy weekend, and it's become our family's most requested special breakfast. My children now insist we leave bananas to ripen specifically for these rolls rather than regular banana bread.

Ingredients

• Milk: Makes the dough incredibly tender and soft while activating the yeast properly
• Butter: Creates richness throughout both the dough and filling for that classic bakery taste
• Ripe bananas: Provide natural sweetness and moisture while infusing the dough with their distinctive flavor
• Instant yeast: Speeds up the rising process compared to active dry varieties; look for packets labeled instant or rapid rise
• All-purpose flour: Provides structure without becoming too dense; choose unbleached for the best flavor
• Brown sugar: Adds caramel notes and moisture to the filling that granulated sugar alone cannot achieve
• Cinnamon: Brings warmth and that classic cinnamon roll aroma; choose Ceylon cinnamon for a more complex flavor
• Heavy cream: Poured over rolls before baking ensures a supremely soft bottom layer and prevents drying

Step-by-Step Instructions

Prepare the yeast mixture:

Heat milk with butter and sugar until butter melts and temperature reaches 120-130°F for instant yeast. This temperature activates the yeast quickly while dissolving sugar completely to feed the yeast. The warm liquid also helps incorporate the butter uniformly into the dough.

Create the banana dough:

Mix flour, yeast, and salt in your stand mixer, then add the warm milk mixture and mashed banana. The banana adds moisture and natural sweetness while tinting the dough a slight golden color. This creates a shaggy dough that will smooth out during kneading.

Develop the gluten:

Knead the dough for 6-8 minutes with a dough hook until smooth and elastic. The dough should feel slightly tacky but not sticky enough to coat your fingers. This development of gluten creates the perfect chewy yet tender texture. Resist adding too much flour or your rolls will become dense.

First rise:

Let the dough double in size in a greased bowl, about 60-90 minutes. This slow fermentation develops flavor while allowing the yeast to create carbon dioxide bubbles that give the rolls their light texture. A warm, draft-free environment around 75°F is ideal.

Roll and fill:

Roll dough into an 18×12 inch rectangle on a lightly floured surface. Spread with soft butter, then sprinkle with cinnamon sugar mixture. Layer thinly sliced bananas over the surface for bursts of fresh banana flavor in every bite. The thin slices ensure proper rolling without tearing the dough.

Shape and second rise:

Roll dough tightly from the long edge, pinch to seal, then cut into 12 equal pieces. The tight rolling creates those signature beautiful spirals. Place in a greased baking dish and let rise until puffy, about 45 minutes. This second rise ensures light, airy rolls.

Bake to perfection:

Pour warm heavy cream over rolls just before baking, then bake at 350°F for 30-35 minutes until golden. The cream creates an incredible moisture level and helps caramelize the bottom of the rolls. The rolls should reach an internal temperature of about 190°F when fully baked.

Frost while warm:

Top with cream cheese frosting while rolls are still slightly warm. This allows some frosting to melt into the crevices while leaving a creamy layer on top, giving you the perfect balance of textures in every bite.

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You Must Know

Bananas are truly the secret weapon in this recipe. The first time I made these for my in-laws, my father-in-law who claims to dislike both cinnamon rolls and banana bread ate three in one sitting. The subtle banana flavor enhances rather than overwhelms, creating something truly special that regular cinnamon rolls simply cannot match.

Make Ahead Options

These rolls can be prepared up to the shaping stage, then covered tightly and refrigerated overnight. The next morning, let them sit at room temperature for about 45 minutes before baking. This makes them perfect for holiday mornings when you want something special without early morning work. For longer storage, you can freeze the shaped unbaked rolls for up to a month; just thaw overnight in the refrigerator then proceed with the second rise and baking.

Storage Suggestions

Once baked, these banana bread cinnamon rolls stay fresh at room temperature for 2 days when stored in an airtight container. To extend freshness to 5 days, store them in the refrigerator and reheat individual rolls in the microwave for 15-20 seconds before serving. The banana in the dough helps maintain moisture longer than traditional cinnamon rolls. For the best texture when reheating, place a small cup of water alongside the roll in the microwave to create steam.

Flavor Variations

While this classic version celebrates the banana bread flavor profile, you can easily customize these rolls. Add 1/2 cup chopped walnuts or pecans to the filling for texture. For a tropical twist, sprinkle 1/3 cup toasted coconut flakes over the banana slices before rolling. Chocolate lovers can add 1/2 cup mini chocolate chips to the filling for a banana chocolate experience. For an adult version, try adding 2 tablespoons of rum to the cream cheese frosting for a bananas foster-inspired flavor.

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Frequently Asked Questions

→ How can I tell when my dough has risen enough?

The dough should approximately double in size during both rise periods. A simple test is to gently press your finger about half an inch into the dough—if the indentation remains, the dough has risen sufficiently. If it springs back completely, it needs more time.

→ Can I make these rolls ahead of time?

Yes! You can prepare the rolls through the shaping stage, then cover and refrigerate overnight. The next morning, remove them from the refrigerator and let them come to room temperature (about 1 hour) before baking. Alternatively, you can fully bake the rolls, cool completely, and freeze for up to 2 months.

→ Why do you pour heavy cream over the rolls before baking?

Pouring slightly warmed heavy cream over the rolls before baking creates incredibly soft, moist centers. The cream gets absorbed into the dough during baking, resulting in a tender texture while helping the sugar caramelize for a gooey bottom.

→ What's the difference between instant yeast and active dry yeast?

Instant yeast can be mixed directly with dry ingredients without proofing, while active dry yeast needs to be dissolved in warm liquid first. If substituting active dry yeast, you'll need to activate it in the warm milk mixture and expect longer rise times (about 25% longer).

→ How ripe should my bananas be for this recipe?

For the mashed banana in the dough, use very ripe bananas with plenty of brown spots for the best flavor. For the sliced bananas in the filling, use bananas that are ripe but still firm enough to slice cleanly without becoming mushy.

→ Can I add nuts or other mix-ins to these rolls?

Absolutely! Chopped walnuts or pecans would be delicious sprinkled over the cinnamon-sugar filling before rolling. You could also add a handful of chocolate chips or a sprinkle of shredded coconut for additional flavor variations.