Banana Bread Cinnamon Rolls
Soft, fluffy cinnamon rolls made with mashed banana in the dough and a rich, gooey cinnamon-sugar filling. Baked with (optional) heavy cream for extra softness and finished with a smooth cream cheese glaze and cinnamon swirl. The perfect cozy twist on a breakfast classic.
Servings: 12 rolls
Ingredients
For the dough:
- ¾ cup whole milk warm
- 2 ¼ tsp instant yeast
- 2 tbsp granulated sugar
- ¾ cup mashed overripe bananas about 1 1/2 cups
- 1 tsp vanilla extract
- 1 egg room temperature
- 4 tbsp salted butter melted
- ½ tsp kosher salt
- 3 ¼ cups all-purpose flour
For the filling:
- ½ cup salted butter softened
- 1 tsp vanilla extract
- 1 cup light brown sugar
- 3 tbsp ground cinnamon
- 1 tsp corn starch
- ½ cup heavy cream drizzle on before baking
Icing:
- 4 oz cream cheese room temperature
- 4 tbsp salted butter room temperature
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk or heavy cream
- 1 tsp ground cinnamon
Instructions
For the dough:
- In a stand mixer bowl, whisk together warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy. Add mashed banana, vanilla, egg, melted butter, and salt. Mix to combine.
- Add 3 cups flour and mix on low speed for 4–5 minutes using the dough hook. Add extra flour only if dough is too sticky. Transfer to a greased bowl, cover, and let rise for 1 hour until doubled. If you don't have a stand mixer, mix ingredients as above in a large bowl, then knead by hand on a floured surface for 6–8 minutes. Continue with the rise as above.
For the filling:
- Mix softened butter, brown sugar, cinnamon, cornstarch, and vanilla until smooth.
For assembly:
- Roll dough into a 12x16" rectangle. Spread filling all the way to the edges. Roll tightly from the long side, then slice into 12 even rolls. Place rolls in a greased 9x13" baking dish. Cover and rise for another 30–45 minutes.
- Pour ½ cup of heavy cream over the risen rolls just before baking for extra gooey texture. Bake at 350°F for 22–26 minutes, or until golden brown and set in the center.
For the icing:
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and milk. Adjust consistency as needed. Spread over warm rolls. Sprinkle or swirl cinnamon on top and swirl for a beautiful finish. Store leftovers in an airtight container at room temp for 2 days, or in the fridge for up to 5.