Banana Bread Cinnamon Rolls: A Detailed Recipe & Guide
Introduction
What happens when you marry the tender, moist goodness of banana bread with the gooey, cinnamon-spiced swirl of cinnamon rolls? You get Banana Bread Cinnamon Rolls, a delicious hybrid that offers the best of both worlds.
These rolls have a soft, banana-flavored dough enriched with ripe bananas and warm spices. Rolled up with cinnamon and brown sugar, they bake into soft, fluffy rolls that are perfect for breakfast, brunch, or a comforting dessert. Topped with a luscious cream cheese glaze, these rolls will quickly become a favorite in your household.
This guide will walk you through the recipe in-depth—from ingredient selection to kneading and baking, to icing and serving—along with helpful tips to ensure perfect results every time.
Table of Contents
Understanding the Ingredients
Equipment Needed
Preparing the Dough
Making the Filling
Rolling, Cutting, and Proofing the Rolls
Baking and Icing
Troubleshooting and Tips
Variations and Add-Ons
Serving Suggestions and Storage
Printable Recipe Summary
1. Understanding the Ingredients
For the Banana Dough
Ripe Bananas (2 medium or 1 cup mashed): The star ingredient, bananas provide moisture, natural sweetness, and a tender crumb. Ripe bananas with brown spots are best as they’re sweeter and mash easily.
Active Dry or Instant Yeast (2 ¼ tsp / 1 packet): Yeast is essential for leavening, helping the dough rise and become soft and fluffy.
Whole Milk (¾ cup, warm): Milk adds tenderness and richness, activating the yeast when warm (about 110°F / 43°C).
Granulated Sugar (½ cup): Sweetens the dough and feeds the yeast.
Unsalted Butter (4 tbsp, melted and cooled): Adds richness and moisture to the dough.
Egg (1 large): Acts as a binder, adds richness and structure.
Salt (1 tsp): Enhances flavor and balances sweetness.
All-Purpose Flour (about 3 to 3 ½ cups): Provides the structure by developing gluten, which traps the air from yeast fermentation.
Ground Cinnamon (1 tsp): Adds a subtle warm spice that complements the banana flavor.
For the Cinnamon Filling
Unsalted Butter (6 tbsp, softened): Helps the filling spread easily and melts during baking.
Brown Sugar (¾ cup, packed): Adds deep sweetness and moisture.
Ground Cinnamon (2 tbsp): The classic spice that flavors the filling.
Optional Add-Ins: Chopped nuts (walnuts, pecans), raisins, or chocolate chips can be added for texture and extra flavor.
For the Cream Cheese Glaze
Cream Cheese (4 oz, softened): Provides tangy richness.
Powdered Sugar (1 cup): Sweetens and thickens the glaze.
Vanilla Extract (1 tsp): Adds flavor depth.
Milk or Heavy Cream (1–2 tbsp): Adjusts glaze consistency.
2. Equipment Needed
Large mixing bowls
Stand mixer with dough hook (optional, but helpful) or wooden spoon for hand mixing
Measuring cups and spoons
Whisk
Rubber spatula
Rolling pin
Sharp knife or dental floss (for cutting rolls)
9x13-inch baking dish or similar size
Kitchen towel or plastic wrap for proofing
Cooling rack
3. Preparing the Banana Dough
Step 1: Activate the Yeast
Warm the milk until it reaches about 110°F (43°C) — warm to the touch but not hot (too hot will kill the yeast).
In a large mixing bowl, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let sit for 5–10 minutes until foamy. This “proof” confirms the yeast is active.
Step 2: Mix Wet Ingredients
Mash the ripe bananas in a separate bowl until smooth (a few small lumps are okay).
Add the mashed bananas, melted butter, remaining sugar, egg, and salt to the yeast mixture. Whisk or stir until combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour and ground cinnamon.
Step 4: Make the Dough
Gradually add the flour mixture to the wet banana mixture, mixing with a wooden spoon or mixer on low speed until a dough forms.
If the dough is too sticky, add flour 1 tablespoon at a time until it’s soft but no longer sticking excessively to your hands or bowl. The dough should be soft and elastic but manageable.
Step 5: Knead the Dough
Knead the dough on a lightly floured surface for about 8–10 minutes by hand or 5 minutes with a stand mixer using the dough hook until smooth and elastic.
Form the dough into a ball.
Step 6: First Rise (Proofing)
Lightly grease a large bowl with oil or butter. Place the dough ball in the bowl, turning it to coat all sides.
Cover the bowl with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place for about 1 to 1½ hours, or until the dough has doubled in size.
4. Making the Cinnamon Filling
Step 1: Mix Filling Ingredients
In a small bowl, combine the softened butter, brown sugar, and cinnamon.
Mix thoroughly until a spreadable paste forms.
Step 2: Optional Add-ins
For texture and added flavor, fold in ½ cup chopped nuts, raisins, or mini chocolate chips if desired.
5. Rolling, Cutting, and Proofing the Rolls
Step 1: Prepare Dough for Rolling
Once the dough has doubled in size, punch it down to release excess air.
Turn it out onto a floured surface and roll it into a roughly 12 x 18-inch rectangle using a rolling pin.
Step 2: Spread the Filling
Evenly spread the cinnamon filling over the dough, leaving a small border (~½ inch) around the edges.
Step 3: Roll the Dough
Starting with the long edge closest to you, carefully roll the dough tightly into a log, pinching the seam to seal it.
Step 4: Cut the Rolls
Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls (approximately 1½ inches thick).
To cut with dental floss, slide floss under the roll, cross the ends over the top, and pull gently to slice without squashing.
Step 5: Arrange and Second Rise
Lightly grease a 9x13-inch baking dish.
Place the rolls cut-side up in the pan, spaced slightly apart to allow room for rising.
Cover loosely with a kitchen towel or plastic wrap and let rise for another 30–45 minutes until puffy.
6. Baking and Icing
Step 1: Bake the Rolls
Preheat the oven to 350°F (175°C).
Bake the rolls for 25–30 minutes or until golden brown and cooked through. The centers should be soft but fully baked.
Step 2: Prepare the Cream Cheese Glaze
While the rolls bake, beat together the softened cream cheese and powdered sugar until smooth.
Add vanilla extract and 1 tablespoon milk or cream, and mix to combine.
Adjust consistency by adding more milk one teaspoon at a time if glaze is too thick.
Step 3: Ice the Rolls
Remove rolls from oven and allow them to cool slightly (about 5–10 minutes).
Drizzle or spread the cream cheese glaze generously over warm rolls, allowing it to melt into the swirls.
7. Troubleshooting and Tips
Problem Cause Solution
Dough doesn’t rise Yeast inactive or water too hot/cold Use fresh yeast; ensure milk is 110°F
Rolls are dense Under-kneaded dough or insufficient rising Knead longer; allow enough rise time
Rolls spread and flatten Dough too warm or over-proofed Keep proofing in a cooler place; shorten proof time
Rolls undercooked in center Oven temperature too low or thick slices Use oven thermometer; slice rolls evenly
Glaze too thick or runny Too much or too little liquid Adjust milk gradually to desired thickness
8. Variations and Add-Ons
Chocolate Banana Cinnamon Rolls: Add chocolate chips to filling or sprinkle on dough before rolling.
Nutty Delight: Add walnuts or pecans into the filling or sprinkle on top before baking.
Caramel Glaze: Replace cream cheese glaze with caramel sauce drizzle.
Vegan Version: Substitute dairy with plant-based milk and vegan cream cheese, and use flax eggs or commercial egg replacer.
9. Serving Suggestions and Storage
Serving
Serve warm for gooey, soft cinnamon rolls.
Pair with coffee, tea, or a glass of cold milk.
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