There’s something truly special about combining the comforting flavors of banana bread with the sweet, spiced allure of cinnamon rolls. If you love banana bread cinnamon rolls as much as I do, you’re in for a treat with this recipe. These soft, fluffy rolls are infused with ripe banana flavor and wrapped around a cinnamon-sugar filling before being topped with a luscious cream cheese frosting.
Perfect for weekend breakfasts or a cozy brunch, these banana bread cinnamon rolls with cream cheese frosting will quickly become your new go-to recipe. Let me walk you through how you can make this delicious hybrid treat right in your own kitchen.
Why You'll Love This Recipe
- Soft, moist rolls infused with natural banana flavor
- Classic cinnamon-sugar filling for a warm, comforting taste
- Rich cream cheese frosting adds tangy sweetness
- Perfect for breakfast, brunch, or dessert
- Made from scratch with easy-to-find ingredients
Ingredients
Gather these ingredients for the dough, filling, and cream cheese frosting to make the best banana bread cinnamon rolls.
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup whole milk, warmed to about 110°F
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 3 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
For the Filling
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk, as needed for consistency
Recipe Details
- Prep Time: 30 minutes (plus 1 hour rising)
- Cook Time: 25-30 minutes
- Total Time: 1 hour 55 minutes
- Servings: 9 rolls
- Calories: Approximately 320 per serving
How to Make The Best Banana Bread Cinnamon Rolls with Cream Cheese Frosting
- In a small bowl, stir warm milk with yeast and 1 tablespoon sugar; let sit 5-10 minutes until foamy.
- In a large mixing bowl, combine mashed bananas, melted butter, remaining sugar, egg, and salt; mix well.
- Add the yeast mixture to the banana mixture, then gradually stir in the flour until a soft dough forms.
- Turn dough out onto a floured surface and knead for 6-8 minutes until smooth and elastic; place in a greased bowl, cover, and let rise in a warm spot for about 1 hour until doubled in size.
- While dough rises, mix brown sugar and cinnamon for the filling; set aside.
- Once risen, roll dough out into a 12x16-inch rectangle on a floured surface. Spread softened butter evenly over dough, then sprinkle the cinnamon sugar mixture on top.
- Starting from the long edge, tightly roll the dough into a log; pinch seam to seal and cut into 9 equal rolls.
- Place rolls in a greased 9-inch round or square baking dish, cover, and let rise 30 minutes until puffy.
- Preheat oven to 350°F; bake rolls for 25-30 minutes until golden brown and cooked through. Allow to cool slightly before frosting.
- For frosting, beat cream cheese and butter until smooth, then add powdered sugar and vanilla, mixing until creamy. Add milk 1 tablespoon at a time to reach your desired consistency.
- Spread cream cheese frosting generously over warm rolls and serve.
Tips for the Best Results
- Use ripe bananas with brown spots for maximum sweetness and flavor.
- Make sure milk is warm but not hot to activate yeast properly.
- Don’t skip the second rise; it ensures tender, fluffy rolls.
- Brush softened butter evenly to help cinnamon sugar stick and create gooey layers.
- Frost rolls while still warm for frosting to slightly melt and sink in beautifully.
Storage and Reheating
Store leftover banana bread cinnamon rolls in an airtight container in the refrigerator for up to 4 days. Before serving, warm them in the microwave for 15-20 seconds or until soft and fragrant.
For longer storage, freeze the rolls without frosting for up to 2 months. Thaw overnight in the refrigerator, then warm and frost fresh before serving for the best taste and texture.
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work great once thawed and mashed. They may be a bit more watery, so drain excess liquid if needed to avoid a soggy dough.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, shape the rolls, then cover and refrigerate overnight. Let them come to room temperature and rise before baking.
What if I don’t have cream cheese for the frosting?
You can substitute with a simple powdered sugar glaze made from powdered sugar, milk, and vanilla extract, though it won’t have the same tangy richness as cream cheese frosting.
Can these rolls be made gluten-free?
With the right gluten-free flour blend that includes xanthan gum, you can try this recipe gluten-free, but texture and rise may vary slightly.