Banana Bread Cinnamon Rolls

Why You’ll Love Banana Bread Cinnamon Rolls Recipe

These rolls are incredibly soft thanks to a special technique that keeps the dough tender and pillowy. The banana flavor is deep and rich, not subtle, giving every bite the nostalgic warmth of homemade banana bread. The brown sugar cinnamon filling melts into the dough as it bakes, creating gooey layers, while the cream cheese frosting adds the perfect creamy finish. They are impressive enough for guests but comforting enough for a relaxed morning at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the banana reduction
1 3/4 cups mashed ripe bananas

For the tangzhong
3/4 cup water
1/4 cup bread flour

For the dough
3 2/3 cups bread flour
1/3 cup granulated sugar
2 teaspoons instant yeast
1 teaspoon fine sea salt
1/3 cup heavy cream
1/3 cup plus 1 tablespoon cooked mashed banana
1 tablespoon whole milk
1 large egg
Prepared tangzhong
8 tablespoons unsalted butter, softened

For the filling
8 tablespoons unsalted butter, softened
2/3 cup mashed banana
3/4 cup brown sugar
2 tablespoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 teaspoons cornstarch

For the cinnamon cream cheese frosting
6 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon heavy cream
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Directions

1. Place the mashed bananas in a saucepan over medium heat. Cook, stirring frequently, until thickened and reduced, about 20–25 minutes. Let cool completely.

2. To make the tangzhong, whisk together water and flour in a small saucepan. Cook over medium heat, whisking constantly, until it forms a thick paste. Remove from heat and let cool.

3. In the bowl of a stand mixer, combine bread flour, sugar, yeast, and salt. Add heavy cream, cooked banana, milk, egg, and the cooled tangzhong. Mix until a shaggy dough forms.

4. Add softened butter one tablespoon at a time, kneading well after each addition. Continue kneading for 8–10 minutes until the dough is smooth and elastic.

5. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

6. In a bowl, mix the softened butter, mashed banana, brown sugar, cinnamon, nutmeg, vanilla, and cornstarch until smooth.

7. Roll the risen dough into a large rectangle about 1/4 inch thick. Spread the filling evenly over the surface.

8. Roll the dough tightly into a log and cut into 12 equal rolls. Place them in a lined or greased 9×13-inch baking pan.

9. Cover and let rise again for 45 minutes to 1 hour, until puffy and nearly doubled.

10. Preheat the oven to 325°F (163°C). Bake for 30–40 minutes, or until golden brown and cooked through.

11. While the rolls bake, beat together butter and cream cheese until smooth. Add powdered sugar, heavy cream, vanilla, and cinnamon. Mix until creamy.

12. Allow the rolls to cool for 15 minutes before spreading the frosting generously over the top. Serve warm.

Servings and timing

Servings: 12 rolls
Prep time: Approximately 2 hours 30 minutes (including rising time)
Cook time: 30–40 minutes
Total time: About 3 hours

Variations

Chocolate Banana Rolls: Sprinkle mini chocolate chips over the filling before rolling.
Nutty Banana Rolls: Add chopped walnuts or pecans to the filling for extra crunch.
Caramel Banana Rolls: Drizzle caramel sauce over the frosting before serving.
Maple Frosting: Replace the cream cheese frosting with a maple glaze for a different flavor profile.
Extra Spiced: Add a pinch of cloves or allspice to enhance the warm spice notes.

Storage/Reheating

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze baked and cooled rolls for up to 3 months.
To reheat, warm individual rolls in the microwave for 20–30 seconds or heat in a 300°F oven for about 10 minutes until warmed through.

FAQs

Can I use overripe bananas?

Yes, very ripe bananas with brown spots provide the best sweetness and flavor.

What is tangzhong and why is it used?

Tangzhong is a cooked flour paste that helps retain moisture, resulting in softer, fluffier rolls.

Can I make these rolls ahead of time?

Yes, assemble the rolls and refrigerate overnight. Let them come to room temperature before baking.

Can I freeze the unbaked rolls?

Yes, freeze them after shaping. Thaw and allow them to rise before baking.

Why reduce the bananas first?

Reducing removes excess moisture and intensifies the banana flavor without making the dough too wet.

Can I knead the dough by hand?

Yes, knead for about 12–15 minutes until smooth and elastic.

How do I know when the rolls are done baking?

They should be golden brown on top and fully set in the center.

Can I substitute all-purpose flour for bread flour?

Yes, but the texture may be slightly less chewy and structured.

How do I prevent dry cinnamon rolls?

Avoid overbaking and ensure the dough is properly kneaded and proofed.

Can I make them without cream cheese frosting?

Absolutely, a simple powdered sugar glaze or vanilla icing works well too.

Conclusion

Banana Bread Cinnamon Rolls bring together two beloved classics into one unforgettable treat. With their tender banana-infused dough, gooey cinnamon filling, and rich cream cheese frosting, they are perfect for sharing with family and friends. Whether served fresh from the oven for brunch or enjoyed as a comforting dessert, these rolls are guaranteed to become a favorite in your baking collection.