Banana bread cinnamon rolls are exactly what they sound like: ultra-soft, gooey milk-bread cinnamon rolls mixed with ripe bananas, filled with a brown sugar cinnamon banana bread swirl, and finished with drippy cinnamon cream cheese frosting and caramelized bananas on top.
The best part about them is how much banana flavor comes through! Every bite tastes just like a slice of classic banana bread, just in cinnamon roll form.
They’re cozy, comforting, and perfect for using up ripe bananas. I love these for breakfast or brunch over dessert, which is when I’d make banana pudding cinnamon rolls instead.
Full recipe is below!
Making Banana Cinnamon Rolls (Step-by-Step)
1
Cook the mashed bananas until reduced and thickened. This step gets rid of any excess moisture in the bananas that I found steams the dough and mutes the banana flavor.
2
The tangzhong is made by cooking flour and water into a thick paste. This addition will keep the cinnamon roll dough ultra-soft and pillowy for days.
3
Knead all of the wet and dry ingredients together until a soft, tacky dough forms.
4
Roll out the dough, then spread the brown sugar-banana filling over the entire surface.
5
Cut the dough into 12 strips, roll them up, and place them in a lined 9×13 baking pan, leaving some space between each roll.
6
Let them rise until doubled in size. You’ll know they’re ready to bake when you gently touch the sides; the dough should feel light and airy.
7
Bake the banana bread rolls until the tops are barely golden brown, and a thermometer inserted into the center roll reads 185°F. If you prefer your cinnamon rolls more well done, give them a few extra minutes in the oven.
8
Once baked, let the pan cool on a wire rack for 15 minutes, then spoon the cinnamon cream cheese frosting over the tops.
This recipe is one of my favorite ways to use ripe bananas… but it’s not the only one!
For something I can make in under an hour, I usually bake my banana bread chocolate chip cookies. And you know, I loveeee an indulgent treat, which is exactly why I created cookie-dough-stuffed banana bread for when I’m craving something extra.
— Happy baking! Cambrea 🫶🏻
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Banana Bread Cinnamon Rolls
Ingredients
For the Banana Reduction
- 1 3/4 cups mashed ripe banana
For the Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour, *See notes below for measuring*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup + 1 tablespoon cooked mashed banana
- 1 tablespoon whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong from above
- 8 tablespoons unsalted butter, room temperature
For the Banana Bread Filling
- 8 tablespoons unsalted butter
- Remaining mashed banana, ~2/3 cup
- 3/4 cup brown sugar
- 2 tablespoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla paste
- 2 teaspoons cornstarch
For the Cinnamon Cream Cheese Frosting
- 6 tablespoons unsalted butter, room temperature
- 4 ounces cream cheese, cold
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla bean paste or extract
- 1/4 teaspoon ground cinnamon
Instructions
- Cook the mashed bananas over medium heat for roughly 20-25 minutes, until most of the excess liquid has been cooked off. The bananas will start to stick to the bottom of the pan. Once reduced, you should have a heaping cup (278 g). Set aside to cool before using.1 3/4 cups (440 g) mashed ripe banana
- In the same pot, whisk together the water and flour. Cook over medium heat, whisking constantly, for 2-3 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside to cool. Both the banana and tanzghon should be slightly warm, NOT hot, when added to the dough.3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
- In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the cream, cooked mashed banana, milk, egg, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes, until the dough forms a rough ball.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons (6 g) instant yeast, 1 teaspoon (4 g) fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup + 1 tablespoon (100 g) cooked mashed banana, 1 tablespoon (14 g) whole milk, 1 (50 g) large egg, Tangzhong from above
- With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for an additional 12 minutes, until the dough appears smooth and elastic. Set aside while you make the filling.8 tablespoons (113 g) unsalted butter
- In a large bowl, combine the butter, brown sugar, the remaining cooked mashed banana, cinnamon, nutmeg, vanilla, and cornstarch until smooth.8 tablespoons (113 g) unsalted butter, (165 g) Remaining mashed banana, 3/4 cup (150 g) brown sugar, 2 tablespoons (10 g) cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon vanilla paste, 2 teaspoons cornstarch
- Line a metal 9×13 baking pan with parchment paper.
- Roll out the dough on a lightly floured surface into a 21×15 rectangle. Spread the filling across the entire surface of the dough.
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one into the prepared baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours, or until the rolls have doubled in size. Meanwhile, preheat the oven to 325°F (162 °C).
- Bake for 30-40 minutes, or until the center roll's internal temperature reaches 185°F.
- While the rolls are baking, make the cream cheese frosting. In a stand mixer bowl, combine the cream cheese and butter until smooth and combined. Then mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the heavy cream, vanilla, and cinnamon.6 tablespoons (84 g) unsalted butter, 4 ounces cream cheese, 1 cup (120 g) powdered sugar, 1 tablespoon (15 g) heavy cream, 1 teaspoon vanilla bean paste or extract, 1/4 teaspoon ground cinnamon
- Let the pan cool on a wire cooling rack for 15 minutes, then spread the cream cheese frosting on top. Dust the tops with cinnamon or garnish with caramelized banana slices and enjoy!
