Banana Cinnamon Rolls

These banana cinnamon rolls combine the comforting flavors of banana bread with the irresistible swirl of classic cinnamon rolls. The banana-infused dough creates a perfectly soft and tender texture, while sliced bananas in the cinnamon filling add bursts of natural sweetness throughout. Topped with tangy cream cheese icing, these rolls make an extraordinary breakfast treat or dessert that vanishes within minutes at any gathering.

I first made these for my Sunday brunch club, and they've requested them every month since. My daughter says they're better than the mall cinnamon rolls we used to get as a special treat. The way the bananas caramelize inside the rolls creates these pockets of gooey sweetness that make each bite slightly different from the last.

Perfect Ingredients

• Ripe bananas - Look for bananas with plenty of brown spots for the sweetest flavor and easiest mashing. The more fragrant they are, the more banana flavor your rolls will have.
• Active dry yeast - Fresh yeast is crucial for proper rising. Store unopened packets in a cool, dark place and check the expiration date before using.
• Unsalted butter - Using unsalted butter lets you control the salt level in the recipe. Make sure it's properly softened for easy incorporation into both dough and filling.
• Brown sugar - The molasses content in brown sugar creates a caramel-like flavor when combined with cinnamon and butter. Dark brown sugar will give a deeper flavor if you prefer a more robust taste.
• All-purpose flour - Measuring correctly is essential - either spoon and level or weigh your flour to prevent dry, tough rolls. Too much flour makes dense rolls that lack that soft, pillowy texture.

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Baking Instructions

Wake up the yeast

Warm your milk to exactly 110°F - too hot will kill the yeast, too cool won't activate it properly. Sprinkle yeast over the surface and let it rest until foamy and fragrant. This tells you your yeast is alive and ready to work its magic on your dough.

Create the base

Mix flour, sugar and salt in a large bowl, then work in the softened butter with your fingers until the mixture resembles coarse crumbs. This method creates pockets of butter throughout the dough, which melt during baking to create incredible tenderness.

Form the dough

Add your foamy yeast mixture, beaten egg, and mashed bananas to the flour mixture. If using a stand mixer, attach the dough hook and mix on low speed until everything comes together, then increase to medium for proper kneading. The dough will be tacky due to the bananas, but should pull away from the sides of the bowl while still sticking slightly to the bottom.

First rise with help

This banana dough needs extra warmth to rise properly due to its moisture content. Placing it in a warmed oven (turned off) with the door cracked creates the perfect environment. Be patient - the dough should nearly double in size during this hour.

Create the filling

Beat room temperature butter until smooth before adding brown sugar and cinnamon. This creates a spreadable paste that won't slide off your dough. The filling should be soft enough to spread but not melted or runny.

Roll and fill

On a lightly floured surface, roll your dough into a large rectangle about ¼ inch thick. Spread the cinnamon filling evenly across the surface, leaving a half-inch border at one long edge. Arrange thin banana slices over the filling, distributing them evenly for consistent flavor in every roll.

Shape the rolls

Starting with the long edge that has filling all the way to the edge, roll the dough into a tight log. A tight roll prevents gaps between layers. Use a serrated knife with a gentle sawing motion to cut twelve even rolls, trimming the uneven ends first if necessary.

Second rise

Arrange your cut rolls in a prepared baking pan, allowing a little space between each for expansion. Cover with a kitchen towel and let rise for 20 minutes in a warm spot. They won't double in size but should puff up noticeably.

Bake to perfection

Bake in a preheated 375°F oven until the tops are lightly golden brown. The internal temperature should reach about 190°F if you're using a thermometer. Don't overbake or they'll dry out - they should be golden, not dark brown.

My grandmother taught me to bake with bananas, and she always said the secret was patience. When I'm making these rolls, I think of her kitchen and how she'd always save the ripest bananas for special treats. The first time I created this recipe, I was trying to combine her banana bread with my mother's cinnamon rolls. The family went silent when they took their first bites - that's when I knew I had something special. Now it's one of our most requested recipes for holiday mornings.

Breakfast Suggestions

Serve these warm banana cinnamon rolls alongside a protein-rich dish like a vegetable frittata or scrambled eggs to create a balanced breakfast. For brunch gatherings, pair with a fresh fruit salad drizzled with honey and mint. Coffee with warm frothed milk perfectly complements the sweet banana and cinnamon flavors, creating a coffeehouse experience at home.

Recipe Adaptations

Transform these rolls into a tropical treat by adding 1/2 cup of toasted coconut flakes to the filling mixture and a tablespoon of rum extract to the icing. For a chocolate lover's version, sprinkle 1/2 cup of mini chocolate chips over the filling before rolling - the melted chocolate creates divine pockets of richness throughout. During autumn, try adding 1/4 teaspoon of nutmeg and a pinch of cloves to the cinnamon filling for a warm spice profile.

Freshness Tips

Store completely cooled rolls in an airtight container at room temperature for up to two days, maintaining their soft texture. For longer storage, refrigerate for up to five days and microwave individual rolls for 15-20 seconds before serving to restore their fresh-baked softness. To freeze baked rolls, wrap individually in plastic wrap then aluminum foil and freeze for up to three months - thaw overnight in the refrigerator and warm in a 300°F oven for 10 minutes.

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Baker's Wisdom

• Testing your yeast before adding it to your other ingredients saves time and ingredients - if it doesn't foam, start over with fresh yeast
• Rolling the dough on parchment paper makes cleanup easier and provides a guide for sizing your rectangle consistently
• Dental floss makes cleaner cuts than a knife - slide unflavored floss under the log, cross the ends over the top, and pull tight to slice through cleanly

I've been baking cinnamon rolls for over twenty years, but adding bananas transformed them into something truly special. The dough has this incredible tenderness that regular cinnamon rolls just don't achieve. My neighbor's daughter requested these for her birthday instead of cake last year, which I consider the ultimate compliment. There's something almost magical about the way the banana flavor deepens as the rolls bake, creating this perfect harmony with the cinnamon. If you're looking for a recipe that will become a family tradition, this is the one.

Frequently Asked Questions

→ Can I make these ahead?

Yes, prepare through shaping, refrigerate overnight, and bake in the morning.

→ Why so much flour?

The banana adds moisture requiring extra flour to maintain proper dough consistency.

→ Can I make these without a stand mixer?

Yes, mix with a spatula then knead by hand 5-8 minutes until stretchy.

→ How ripe should the bananas be?

Use very ripe bananas with brown spots for best flavor.

→ Can I freeze these?

Yes, freeze baked rolls unfrosted, then thaw and warm before adding icing.