Delicious Banana Bread Cinnamon Rolls with Cream Cheese Frosting

by
Jump to Recipe - Print Recipe

Introduction

Hey friend! Have you ever found yourself stuck between a warm, comforting slice of banana bread and a gooey, indulgent cinnamon roll? Well, get ready, because I’ve got a recipe that brings the very best of both worlds right into your kitchen. These Banana Bread Cinnamon Rolls with Cream Cheese Frosting are pure magic. Imagine the familiar, moist sweetness of ripe bananas mingling with that classic cinnamon swirl, all wrapped up in a tender, fluffy roll and topped with luscious cream cheese frosting. It’s basically a hug in baking form! This recipe is surprisingly straightforward, even if you’re new to working with yeast, and the result is so incredibly memorable, you’ll want to bake them again and again. Let’s dive in and make some sweet memories!

Why You’ll Love This Recipe

  • Fast-ish! While they need a little rise time, the active work isn’t too bad, and the payoff is huge.
  • Easy to Follow: Even yeast dough newbies can totally nail this with my simple steps.
  • Perfectly Giftable: Box these beauties up and you’ve got the best neighbor or hostess gift ever.
  • Serious Crowd-Pleaser: Seriously, who can say no to a mashup this delicious? They disappear fast!

Ingredients

Here’s what you’ll need to whip up a batch of these dreamy rolls. Most of these are probably staples in your pantry and fridge!

  • Milk: Just plain old milk, warmed up a little. It helps wake up that yeast!
  • Unsalted Butter: We use it in the dough AND the filling. Make sure it’s softened for the filling so it spreads easily.
  • Granulated Sugar: For sweetness in the dough.
  • All-Purpose Flour: The backbone of our soft rolls. Make sure to spoon it into your measuring cup and level it off for best results!
  • Instant Yeast: This is the speedy kind! No need to proof it separately, just mix it right in.
  • Salt: Balances out the sweetness and brings out all the flavors.
  • Mashed Banana: About one medium-to-large ripe banana for the dough itself – adds moisture and that lovely banana flavor right into the roll.
  • Packed Light Brown Sugar: The classic cinnamon roll filling base, giving us that gorgeous caramel-y sweetness.
  • Cinnamon: Can’t have cinnamon rolls without it! Use good quality cinnamon for the best flavor.
  • Sliced Bananas: Two more bananas, thinly sliced, layered into the filling for extra banana goodness.
  • Heavy Cream: A little secret weapon! Pouring warm cream over the rolls before baking makes them incredibly moist and gooey. Trust me on this one!
  • Cream Cheese: The star of the frosting! Make sure it’s fully softened so you don’t end up with lumps.
  • Powdered Sugar: For the frosting’s structure and sweetness. Sift it if yours is lumpy.
  • Vanilla Extract: A splash of vanilla rounds out that perfect cream cheese frosting flavor.

How to Make It

Okay, let’s get baking! Don’t be intimidated; just follow these steps and you’ll be sinking your teeth into warm rolls before you know it.

  1. Warm the Milk & Butter: In a microwave-safe bowl or small saucepan, gently warm the milk and melt the 6 tablespoons of butter together until the butter is melted and the milk is lukewarm (about 120-130°F). It should feel warm, but not hot, to the touch.
  2. Combine Dry Ingredients: In a large mixing bowl (or the bowl of your stand mixer), whisk together 4 ½ cups of the flour, the granulated sugar, instant yeast, and salt.
  3. Mix Wet & Dry: Pour the warm milk mixture into the dry ingredients. Add the ½ cup mashed banana. If using a stand mixer, attach the dough hook. Mix on low speed until everything just comes together.
  4. Knead the Dough: Continue mixing on medium speed for 5-7 minutes, or turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes. Add the remaining ½ cup of flour a little bit at a time only if the dough is excessively sticky and won’t come together. You want a soft, slightly sticky dough that is smooth and elastic.
  5. First Rise: Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size. I like to put mine in a slightly warm (but turned off!) oven.
  6. Prepare the Filling: While the dough is rising, in a small bowl, cream together the very soft 4 tablespoons of butter, brown sugar, and cinnamon until you have a paste.
  7. Roll Out the Dough: Once doubled, punch down the dough gently. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
  8. Assemble the Rolls: Spread the cinnamon-sugar butter mixture evenly over the dough rectangle, leaving about a ½-inch border on one of the long sides. Arrange the thinly sliced banana evenly over the filling.
  9. Roll and Slice: Starting with the long side opposite the clean border, tightly roll up the dough into a log. Pinch the seam closed. Use a sharp knife or dental floss to slice the log into 12 equally sized rolls (about 1.5 inches thick).
  10. Second Rise: Arrange the rolls in a greased 9×13 inch baking pan. They should be touching slightly. Cover the pan loosely with plastic wrap or a towel and let them rise again for 30-45 minutes, or until visibly puffy.
  11. Preheat and Prepare for Baking: Preheat your oven to 375°F (190°C). Warm the ¼ cup heavy cream slightly (just a few seconds in the microwave).
  12. Bake: Once the rolls are puffy, uncover them and pour the warm heavy cream evenly over the top of the rolls. Bake for 20-25 minutes, or until golden brown and baked through.
  13. Make the Frosting: While the rolls are baking, beat together the softened cream cheese and 4 tablespoons softened butter in a medium bowl until smooth. Gradually add the powdered sugar, mixing until combined and smooth. Stir in the vanilla extract.
  14. Frost! As soon as the rolls come out of the oven, spread that glorious cream cheese frosting generously over the warm rolls. This helps it melt just slightly into all those nooks and crannies.

Substitutions & Additions

Feeling creative? Here are a few ways to switch things up:

  • Add Nuts: Sprinkle chopped walnuts or pecans over the banana slices before rolling for a little crunch.
  • Chocolate Swirl: Add a few tablespoons of mini chocolate chips or a swirl of melted chocolate over the filling layer.
  • Different Frosting: Not a cream cheese fan? A simple powdered sugar glaze (powdered sugar + milk/vanilla) works too!
  • Make it Vegan: You can adapt this recipe using plant-based milk, vegan butter, and a vegan cream cheese alternative for the frosting. Make sure your yeast is vegan-friendly.

Tips for Success

  • Ripe Bananas are Key: For both the mashed banana in the dough and the slices, use ripe or even slightly overripe bananas. They have more flavor and sweetness!
  • Don’t Skimp on Rise Time: Let the dough rise fully. This is where you get that light, fluffy texture. Warm spots help!
  • Soft Butter for Filling: Make sure the butter for the filling is very soft, almost spreadable. It makes spreading so much easier and ensures the filling doesn’t tear the dough.
  • Cutting the Rolls: Dental floss is your best friend here! Slide a piece under the log, cross the ends over the top, and pull to slice clean rolls without squishing them.
  • Prep Ahead: You can make the dough the night before. After the first rise, shape the rolls, place them in the pan, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 1-1.5 hours to puff up before baking as usual.

How to Store It

These are best enjoyed warm, fresh out of the oven, but leftovers are still pretty fantastic!

Store cooled rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days (especially if it’s warm where you live).

To reheat, pop a roll in the microwave for 15-30 seconds or warm in a low oven (300°F) for about 10-15 minutes until heated through.

FAQs

Can I use frozen mashed banana?

Yes, absolutely! Thaw it completely and drain off any excess liquid before measuring and adding to the dough.

Why pour cream on the rolls before baking?

This is a fantastic trick! The warm cream seeps into the bottoms and sides of the rolls as they bake, creating an incredibly soft, moist, and gooey texture.

My dough isn’t rising. What went wrong?

Dough not rising is usually because the yeast is old or the milk/liquid was too hot (killing the yeast) or too cold (yeast is dormant). Make sure your yeast is fresh and your liquid is just lukewarm!

Can I add chocolate chips?

Oh yes! A sprinkle of mini chocolate chips in the filling is a delicious addition.

Cozy Banana Bread Cinnamon Rolls with Cream Cheese Frosting

A delicious mashup of banana bread and cinnamon rolls, featuring tender, fluffy rolls with a banana-cinnamon swirl, topped with luscious cream cheese frosting. Surprisingly straightforward even for yeast dough beginners.
Print Recipe Pin Recipe
Cook Time 25 minutes
Servings 12 rolls

Equipment

  • Microwave-safe bowl or small saucepan
  • Small saucepan or microwave-safe bowl
  • Large mixing bowl or stand mixer bowl
  • Stand Mixer optional, if kneading by hand
  • Dough hook if using stand mixer
  • Lightly floured surface for kneading and rolling
  • Sharp knife or dental floss, for slicing rolls
  • Dental floss or sharp knife, for slicing rolls
  • 9x13 inch baking pan greased
  • Medium bowl for frosting

Ingredients
  

Dough

  • Milk warmed, lukewarm (about 120-130°F)
  • 6 tablespoons Unsalted Butter melted
  • Granulated Sugar
  • 5 cups All-Purpose Flour spooned and leveled
  • Instant Yeast
  • Salt
  • 0.5 cup Mashed Banana from about 1 medium-to-large ripe banana

Filling

  • 4 tablespoons Unsalted Butter very soft
  • Packed Light Brown Sugar
  • Cinnamon
  • 2 bananas Sliced Bananas thinly sliced, ripe

Soak

  • 0.25 cup Heavy Cream warmed slightly

Cream Cheese Frosting

  • Cream Cheese fully softened
  • 4 tablespoons Unsalted Butter softened
  • Powdered Sugar sifted if lumpy
  • Vanilla Extract

Instructions
 

  • Warm the Milk & Butter: In a microwave-safe bowl or small saucepan, gently warm the milk and melt the 6 tablespoons of butter together until the butter is melted and the milk is lukewarm (about 120-130°F). It should feel warm, but not hot, to the touch.
  • Combine Dry Ingredients: In a large mixing bowl (or the bowl of your stand mixer), whisk together 4 ½ cups of the flour, the granulated sugar, instant yeast, and salt.
  • Mix Wet & Dry: Pour the warm milk mixture into the dry ingredients. Add the ½ cup mashed banana. If using a stand mixer, attach the dough hook. Mix on low speed until everything just comes together.
  • Knead the Dough: Continue mixing on medium speed for 5-7 minutes, or turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes. Add the remaining ½ cup of flour a little bit at a time only if the dough is excessively sticky and won't come together. You want a soft, slightly sticky dough that is smooth and elastic.
  • First Rise: Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size. I like to put mine in a slightly warm (but turned off!) oven.
  • Prepare the Filling: While the dough is rising, in a small bowl, cream together the very soft 4 tablespoons of butter, brown sugar, and cinnamon until you have a paste.
  • Roll Out the Dough: Once doubled, punch down the dough gently. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12x18 inches.
  • Assemble the Rolls: Spread the cinnamon-sugar butter mixture evenly over the dough rectangle, leaving about a ½-inch border on one of the long sides. Arrange the thinly sliced banana evenly over the filling.
  • Roll and Slice: Starting with the long side opposite the clean border, tightly roll up the dough into a log. Pinch the seam closed. Use a sharp knife or dental floss to slice the log into 12 equally sized rolls (about 1.5 inches thick).
  • Second Rise: Arrange the rolls in a greased 9x13 inch baking pan. They should be touching slightly. Cover the pan loosely with plastic wrap or a towel and let them rise again for 30-45 minutes, or until visibly puffy.
  • Preheat and Prepare for Baking: Preheat your oven to 375°F (190°C). Warm the ¼ cup heavy cream slightly (just a few seconds in the microwave).
  • Bake: Once the rolls are puffy, uncover them and pour the warm heavy cream evenly over the top of the rolls. Bake for 20-25 minutes, or until golden brown and baked through.
  • Make the Frosting: While the rolls are baking, beat together the softened cream cheese and 4 tablespoons softened butter in a medium bowl until smooth. Gradually add the powdered sugar, mixing until combined and smooth. Stir in the vanilla extract.
  • Frost! As soon as the rolls come out of the oven, spread that glorious cream cheese frosting generously over the warm rolls. This helps it melt just slightly into all those nooks and crannies.

Notes

Ripe bananas are key for both the mashed banana in the dough and the slices for maximum flavor. Let the dough rise fully in warm spots for a light, fluffy texture. Ensure butter for the filling is very soft for easy spreading. Dental floss can be used to slice clean rolls without squishing. To prep ahead, make the dough the night before, shape the rolls after the first rise, place in the pan, cover, and refrigerate overnight. In the morning, let them sit at room temperature for 1-1.5 hours to puff before baking. Leftovers can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4-5 days. Reheat in the microwave for 15-30 seconds or in a 300°F oven for 10-15 minutes. Frozen mashed banana can be used if thawed and drained. Pouring warm heavy cream over the rolls before baking creates a soft, moist, and gooey texture.

Sharing is caring!