Banana Bread Cinnamon Rolls
These banana bread cinnamon rolls have all the cozy flavor of classic banana bread, baked into ultra-soft, gooey cinnamon rolls. Swirled with brown sugar, cinnamon, and mashed banana, then topped with creamy cinnamon frosting and caramelized bananas, they’re perfect for brunch or a special weekend bake.
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.
- 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.
- 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.
- 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.
- In a large bowl, combine the butter, brown sugar, the remaining cooked mashed banana, cinnamon, nutmeg, vanilla, and cornstarch until smooth.
- Line a metal 9x13 baking pan with parchment paper.
- Roll out the dough on a lightly floured surface into a 21x15 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.
- 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!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep leftover rolls in an airtight container for up to 5 days.
