Description
These Banana Bread Cinnamon Rolls combine the best of two classics—moist, tender banana bread and buttery, gooey cinnamon rolls. Ripe bananas keep the dough soft and fluffy, while a sweet cinnamon-sugar filling adds irresistible flavor. Topped with a creamy glaze.
Ingredients
For the 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
For the Filling:
- ½ cup brown sugar
- 2 tsp cinnamon
- ¼ cup unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or cream for richness)
- ½ tsp vanilla extract
Instructions
- Activate the yeast: Mix warm milk and sugar in a small bowl. Sprinkle yeast on top, let sit 5–10 minutes until foamy.
- Make the dough: In a large bowl, mash bananas. Add egg, melted butter, salt, and yeast mixture. Slowly add flour until dough forms.
- Knead & rise: Knead dough for 5 minutes until smooth. Place in a greased bowl, cover, and let rise 1–1.5 hours, or until doubled.
- Make the filling: Mix softened butter, brown sugar, and cinnamon.
- Shape the rolls: Roll dough into a rectangle (12×18 inches). Spread filling evenly. Roll into a log and slice into 12 rolls.
- Second rise: Place rolls in a greased pan. Cover and let rise 30–40 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden.
- Glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over warm rolls.
Notes
- Use very ripe bananas for the best flavor and soft texture.
- For a richer glaze, use cream instead of milk.
- Add chopped walnuts, pecans, or mini chocolate chips to the filling for variety.
- Make overnight rolls by assembling them, refrigerating, and baking fresh in the morning.
- Reheat rolls in the microwave with a damp paper towel to keep them soft.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes