Homemade Banana Cinnamon Rolls

There is something special about waking up to the scent of freshly baked banana cinnamon rolls drifting through the house. These rolls take the classic cinnamon bun and give it an even cozier feel with mashed banana right in the dough and a tangy cream cheese icing on top. Whether you make them for a lazy weekend breakfast or to share with friends, these rolls disappear fast from the pan.

I first made these after a camping trip when I brought home a bunch of nearly-black bananas. That first batch never made it past brunch. Now my family begs for them every time there is a hint of extra bananas on the counter.

Ingredients

• Warm milk: Using milk adds richness and moisture to the dough. Check for milk that is just warm to the touch not hot for best yeast activity.
• Active dry yeast: Look for fresh yeast within the use by date. Store leftovers in the freezer for longest life.
• Granulated sugar: This helps activate the yeast as well as sweeten the dough. White sugar dissolves easily in warm milk.
• Unsalted butter: Adds richness to both the dough and filling. Use real butter for flavor not margarine.
• Eggs: Choose large fresh eggs for the best rise and texture in your rolls.
• Salt: Brings out the flavors and balances the sweetness. Use fine salt for even mixing.
• All-purpose flour: The backbone of the dough. Use a brand with mid level protein for a tender crumb.
• Mashed banana: Overripe bananas give a sweet flavor and moist crumb. Look for bananas with lots of brown spots.
• Brown sugar: Deep flavor for the filling. It caramelizes while baking for that classic swirl.
• Ground cinnamon: The star spice in these rolls. Fresh cinnamon is key for maximum aroma.
• Chopped walnuts: Add crunch and nutty flavor in the center. Use lightly toasted walnuts if you have them.
• Cream cheese: Pivotal for the icing. Softened cream cheese gives the silky drizzle.
• Powdered sugar: This melts smoothly into the icing. Sift to avoid lumps.
• Vanilla extract: Real vanilla gives a rich backbone to the icing flavor.

Instructions

Activate the Yeast:

Combine warm milk yeast and granulated sugar in a large mixing bowl. Let this stand for about five minutes. The mixture should turn foamy which guarantees the yeast is alive and ready to work.

Mix the Wet Ingredients and Mash:

Add the melted butter eggs salt and mashed banana to the yeast mixture. Stir until combined to make sure the banana is evenly spread throughout for sweetness.

Form the Dough:

Mix in the all-purpose flour gradually until you get a soft sticky dough. Turn the dough out onto a lightly floured surface and knead steadily for about ten minutes. The dough should become smooth elastic and not stick to your hands.

First Dough Rise:

Shape the kneaded dough into a ball. Place it in a greased bowl and cover tightly. Find a warm spot and let the dough rise for around one hour or until it has doubled in size. This makes sure the rolls will be light and fluffy.

Make the Filling:

Combine softened butter brown sugar and ground cinnamon in a separate bowl. Use a spatula until you get a paste that spreads smoothly.

Shape the Rolls:

Lightly dust a surface and roll out the risen dough into a rectangle about fifty by thirty five centimeters. Spread the filling evenly all the way to the edges. Sprinkle chopped walnuts on top for added texture.

Roll and Slice:

Roll the dough up tightly along the long edge so you get a pinwheel shape. Slice into twelve even pieces. Each slice becomes one roll.

Final Proof:

Arrange the rolls cut side up in a greased baking pan. Cover and leave to rise for another thirty minutes while the oven heats to one hundred seventy five degrees Celsius. This second proof makes the rolls extra tall and fluffy.

Bake to Golden:

Bake the rolls for twenty five to thirty minutes. The rolls should puff up and turn golden brown on top.

Make the Icing and Finish:

Beat together softened cream cheese butter powdered sugar and vanilla extract until the mixture is smooth. Lather the icing generously over warm rolls right out of the oven.

Save it

The mashed banana is my favorite thing here. It keeps each bite moist and gives this warm banana bread vibe. Every time I make these with my kids we fight over the bowl of icing at the end. There is something about licking the beaters that turns us all into little kids again.

Storage Tips

If you have leftovers store the rolls in an airtight container at room temperature for up to two days. For longer storage wrap and freeze individual rolls. They reheat best in the oven wrapped in foil from frozen.

Ingredient Substitutions

You can easily swap out the walnuts for pecans or even chocolate chips if you want a different texture. Non dairy butter and plant based milk work fine for a vegan twist. Just check your yeast is vegan friendly.

Serving Suggestions

Serve these rolls warm and fresh from the oven for the best flavor. For special mornings pair with bacon a fruit salad and your favorite coffee. They also taste amazing with extra toasted walnuts sprinkled over the icing.

Cultural Context

Cinnamon rolls have roots in Swedish baking where they are called kanelbullar but adding ripe mashed banana is a modern twist born from classic American banana bread traditions. It is a beautiful crossover of comfort foods.

Save it

Enjoy these banana cinnamon rolls fresh and warm. They make every morning feel cozy and special.

FAQ sur la recette

→ How ripe should the bananas be?

Very ripe bananas with brown spots are best, as they add natural sweetness and a tender texture to the dough.

→ Can I make the dough ahead of time?

Yes, you can let the dough rise overnight in the refrigerator. Bring to room temperature before rolling out.

→ Do I need walnuts in the filling?

Walnuts are optional for added crunch and flavor, but you can omit them or substitute with pecans or leave out entirely.

→ How do I get the dough to rise properly?

Let the dough rise in a warm, draft-free place until doubled in size for the best, fluffiest texture.

→ What's the best way to serve these rolls?

Enjoy them warm from the oven, topped generously with cream cheese icing for maximum softness and flavor.

→ Can I freeze baked rolls?

Yes, baked and cooled rolls freeze well. Freeze without icing and thaw before reheating and frosting.