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Picture of a hand holding one banana cinnamon roll with banana cinnamon rolls in the background.

Banana Cinnamon Rolls

Audrey
These Banana Cinnamon Rolls are soft, fluffy rolls made with ripe bananas and filled with warm cinnamon sugar. Topped with vanilla cream cheese frosting and buttery cinnamon streusel, they’re perfect for breakfast, brunch, or a cozy sweet treat.
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Prep Time 30 minutes
Resting Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 rolls
Calories 747 kcal

Equipment

  • Kitchen Scale
  • Stand Mixer
  • small bowl for mixing streusel
  • small bowl for mixing filling
  • Icing knife or spatula for spreading the frosting or filling
  • 9x13 baking dish
  • Parchment Paper
  • 5-wheel pastry cutter (or pizza cutter)

Ingredients
  

Banana Bread Rolls

  • 113 g unsalted butter melted, ½ cup. Salted butter would work well too, just use less salt in the dough.
  • 180 g milk ¾ cup
  • 250 g mashed bananas 1 cup, roughly 2 bananas
  • 1 egg + 1 egg yolk
  • 810 g all-purpose flour 6 ¾ cups
  • 6 g salt 1 tsp
  • 7 g yeast 2 ¼ tsp, one packet

Cinnamon Sugar Filling

  • 75 g unsalted butter ⅓ cup, softened. salted would work fine too.
  • 90 g dark brown sugar ¾ cup
  • 10 g ground cinnamon 1 ¼ teaspoon
  • pinch salt if using unsalted butter

Vanilla cream cheese frosting

  • 113 g butter ½ cup
  • 4 oz cream cheese
  • 400 g powdered sugar 4 cups
  • 15-30 g milk 1-2 tablespoons
  • 5 g vanilla extract 1 tsp

Cinnamon streusel

  • 60 g all-purpose flour ½ cup
  • 100 g sugar ½ cup
  • 12 g ground cinnamon 1 ½ tablespoons
  • pinch salt
  • 56 g melted butter 4 tablespoons

Instructions
 

Make the Dough

  • Warm the milk and butter: Melt the butter with the milk in a heat-safe bowl or saucepan. Once melted, pour it into the bowl of a stand mixer (or a large mixing bowl) and let it cool to 110–120°F.
    113 g unsalted butter, 180 g milk
  • Bloom the yeast: Stir in the yeast and a teaspoon of sugar, then let it sit for about 5 minutes until foamy and bloomed.
    7 g yeast
  • Mix in wet ingredients: Add the mashed banana, egg, and egg yolk to the yeast mixture and stir until just combined.
    250 g mashed bananas, 1 egg + 1 egg yolk
  • Add dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add them to the wet mixture, mixing on low speed or with a spoon until the dough comes together.
    810 g all-purpose flour, 6 g salt
  • Knead the dough: Knead on a lightly floured surface or using the dough hook on low speed for 8–10 minutes, until smooth, elastic, and pulling away from the bowl. The dough should pass the windowpane test.
  • First rise: Lightly grease the bowl, return the dough to it, cover, and let rise in a warm spot until doubled in size (about 1–1.5 hours).

Make the Filling

  • Combine ingredients: In a small bowl, stir together the sugar, cinnamon, and a pinch of salt.
  • Set aside: Keep the filling nearby while rolling out the dough.

Roll and Fill the Dough

  • Roll out the dough: Once risen, punch the dough down and roll it out on a lightly floured surface into a large rectangle, about 12x18 inches and ¼ inch thick.
  • Spread the filling: Evenly spread the softened butter over the rolled-out dough, then top with the cinnamon-sugar mixture, going all the way to the edges. Use your hands or a spatula to spread the cinnamon sugar and work it into the butter.
    75 g unsalted butter, 90 g dark brown sugar, 10 g ground cinnamon, pinch salt

Shape the Rolls

  • Cut into strips: Using a sharp knife or pizza cutter, slice the dough into 1-inch-wide strips, starting along the shorter, 12-inch side of the dough.
  • Roll individually: Starting at one end of each strip, roll it up tightly like a pinwheel. Place each rolled strip into a greased or parchment-lined 9x13-inch pan.
  • Second rise: Cover the pan and let the rolls rise again until puffy, about 30–45 minutes.

Make the Streusel

  • Combine the dry ingredients: In a small bowl, whisk together the flour, sugar, cinnamon, and a pinch of salt until evenly mixed.
    60 g all-purpose flour, 100 g sugar, 12 g ground cinnamon, pinch salt
  • Add the butter: Pour in the melted butter and stir with a fork until soft clumps form and the mixture looks crumbly.
    56 g melted butter
  • Bake the streusel: Spread the streusel evenly onto a parchment-lined baking sheet. Bake at 350°F for 8–10 minutes, or until lightly golden and crisp around the edges. Leave the oven on, as you will be baking the rolls at 350°F as well.
  • Cool and crumble: Let it cool completely on the pan, then break into chunks or crumbles for topping the rolls after icing.

Bake the Rolls

  • Bake: Once risen, bake the rolls for 30 minutes at 350°F or until golden brown and baked through.
  • Cool slightly: Let them cool in the pan for 5-10 minutes before frosting.

Make the Frosting

  • Cream the butter and cream cheese: In a mixing bowl, beat the softened butter and cream cheese until smooth and fluffy.
    113 g butter, 4 oz cream cheese
  • Add sugar and vanilla: Gradually mix in the powdered sugar, then add the vanilla and a splash of milk to reach your desired consistency.
    400 g powdered sugar, 15-30 g milk, 5 g vanilla extract

Frost the Rolls

  • Spread while warm: For gooey, melted frosting, spread it over the warm rolls. Wait 5-10 minutes after taking them out of the oven to add the frosting so it doesn't melt entirely.
  • Cool for a thicker layer: Let the rolls cool completely if you prefer a thicker, fluffier frosting on top.

Nutrition

Calories: 747kcalCarbohydrates: 112gProtein: 10gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 106mgSodium: 300mgPotassium: 220mgFiber: 4gSugar: 52gVitamin A: 799IUVitamin C: 2mgCalcium: 72mgIron: 4mg
Keyword cinnamon, rolls
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