Description
These Banana Bread Cinnamon Rolls combine the rich, moist flavor of banana bread with the classic sweet spiced swirl of cinnamon rolls. Soft dough made with ripe bananas and cinnamon-sugar filling is rolled into individual portions, baked until golden, then topped with a luscious vanilla glaze. Perfect for breakfast, brunch, or a delightful dessert treat that everyone will love.
Ingredients
Scale
Dough
- 2 ½ – 3 cups all-purpose flour
- 2 ripe bananas, mashed
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup warm milk
- ¼ cup granulated sugar
- 1 egg
- ¼ cup unsalted butter, melted
- ½ tsp salt
Filling
- ½ cup brown sugar
- 2 tsp cinnamon
- ¼ cup unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 2 tbsp milk (or heavy cream for richness)
- ½ tsp vanilla extract
Instructions
- Activate the yeast: Mix the warm milk and granulated sugar in a small bowl. Sprinkle the active dry yeast on top and let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active and ready to use.
- Make the dough: In a large mixing bowl, mash the ripe bananas until smooth. Add the egg, melted butter, salt, and the foamy yeast mixture. Gradually add the all-purpose flour and mix until a soft dough forms that is slightly sticky but manageable.
- Knead and rise: Lightly flour a surface and knead the dough for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until it doubles in size.
- Make the filling: In a small bowl, combine the softened butter, brown sugar, and ground cinnamon, mixing until you have a consistent, spreadable filling.
- Shape the rolls: Once the dough has risen, roll it out on a floured surface into a 12 x 18 inches rectangle. Spread the cinnamon-sugar butter filling evenly over the dough. Starting from one long edge, roll the dough tightly into a log shape. Use a sharp knife to cut the log into 12 evenly sized slices.
- Second rise: Place the cinnamon rolls cut side up in a greased baking pan, arranging them so they have a little room to expand but are close enough to touch as they rise. Cover the pan and let the rolls rise again for 30 to 40 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25 to 30 minutes or until they turn golden brown on top and are cooked through.
- Glaze: While the rolls are still warm, mix the powdered sugar, milk or heavy cream, and vanilla extract until smooth. Drizzle this glaze generously over the warm rolls to add sweetness and moisture before serving.
Notes
- Ensure the milk is warm, not hot, to activate yeast properly without killing it.
- You can substitute heavy cream for milk in the glaze for a richer taste and creamier texture.
- Make sure the bananas are very ripe for maximum sweetness and moisture in the dough.
- For best results, serve the cinnamon rolls warm on the day they are baked.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: banana bread cinnamon rolls, cinnamon rolls, banana bread dessert, breakfast rolls, sweet rolls, homemade cinnamon rolls, baked cinnamon rolls
