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Banana Cinnamon Rolls

Banana cinnamon rolls with a soft, pillowy dough and a sweet banana-cinnamon swirl. Proofed twice for lift, then baked until golden and finished with a cream cheese frosting drizzle.
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Prep Time 45 minutes
Cook Time 25 minutes
rising 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For banana dough
  • 0.75 cup warm milk Warm to about 100–110°F (not hot).
  • 2.25 tsp yeast Instant or active dry yeast.
  • 0.25 cup sugar
  • 2 ripe bananas, mashed Mash until smooth.
  • 0.33 cup melted butter Melted and cooled slightly.
  • 1 egg
  • 3.75 cup flour
  • 1 tsp cinnamon
  • 0.5 tsp salt
For banana cinnamon filling
  • 0.5 cup butter, softened
  • 0.67 cup brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 ripe banana, thinly sliced
For cream cheese frosting
  • 6 oz cream cheese Softened.
  • 3 tbsp butter Softened.
  • 2 cup powdered sugar
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 9x13 inch baking dish

Method
 

Activate yeast and make the dough
  1. In a stand mixer bowl, mix warm milk and yeast, then stir in sugar, mashed bananas, melted butter, and egg until smooth.
  2. Add flour, cinnamon, and salt, then knead for 8 minutes until the dough is elastic and smooth.
  3. Cover and let the dough rise for 1 hour in a warm, draft-free spot until doubled in size.
Shape the rolls
  1. Roll the dough into a 12x18 rectangle.
  2. Spread softened butter over the dough, then sprinkle brown sugar, cinnamon, nutmeg, and arrange thin banana slices over the surface.
  3. Roll the dough tightly into a log, then cut into 12 rolls.
  4. Place rolls in a greased 9x13 inch baking dish and let rise for 30 minutes until puffy.
Bake and frost
  1. Bake at 375°F for 22–25 minutes until the tops are golden and the rolls sound slightly hollow when tapped.
  2. Cool for 10 minutes, then drizzle with cream cheese frosting so it melts lightly over the warm rolls.

Notes

For the best texture, aim for a dough that feels smooth and elastic after kneading—add a light sprinkle of flour only if it’s very sticky. Store baked rolls covered in the refrigerator for up to 4 days; rewarm 10–15 minutes in a 300°F oven. Freezing is yes: freeze frosted or unfrosted rolls (cool completely first) for up to 2 months and thaw overnight in the fridge. If you want a lighter option, use reduced-fat cream cheese and butter in the frosting.