Description
Banana Bread Cinnamon Rolls are a delightful fusion of classic cinnamon rolls and the rich, natural sweetness of ripe bananas. Soft, fluffy, and moist, these rolls are bursting with cinnamon spice and banana flavor, making them an irresistible treat perfect for breakfast, brunch, or dessert. Their comforting aroma and tender crumb will elevate your mornings and impress anyone lucky enough to share them.
Ingredients
Scale
Dough Ingredients
- 3 ripe bananas (mashed)
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm milk (about 110°F / 43°C)
- 1/4 cup sugar
- 1/4 cup melted butter
- 1/2 tsp salt
- 2 eggs
Filling Ingredients
- 1/2 cup softened butter
- 3/4 cup brown sugar
- 2 tbsp ground cinnamon
Optional Variations
- 1/2 cup chopped walnuts or pecans (nutty twist)
- Mini chocolate chips (chocolate banana rolls)
- Maple syrup (for glaze topping)
- Plant-based milk, vegan butter, and flax egg (for vegan adaptation)
- Gluten-free baking blend with xanthan gum (for gluten-free option)
Instructions
- Prepare the dough: Activate the active dry yeast by mixing it with warm milk and a pinch of sugar. Let it sit for 5–10 minutes until bubbly. In a large bowl, combine the mashed ripe bananas, sugar, melted butter, eggs, and salt. Gradually add the flour and the yeast mixture, mixing until a dough forms. Knead the dough on a floured surface until smooth and elastic, about 8–10 minutes. Place it in a greased bowl, cover, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Make the filling: In a small bowl, mix softened butter, brown sugar, and ground cinnamon until you achieve a spreadable paste. This filling will infuse the rolls with warm cinnamon flavor and caramel-like sweetness.
- Roll out and fill: Once the dough has risen, roll it out on a floured surface into a large rectangle, roughly 16×12 inches. Spread the cinnamon filling evenly over the dough, leaving a small border along the edges to prevent overflow.
- Shape the rolls: Starting from the long side, roll the dough tightly into a log. Slice the log into 1 to 1.5 inch-thick even pieces. Place these slices cut-side up into a greased baking pan, ensuring enough space between each for final rising.
- Final rise and bake: Cover the rolls and allow them to proof for another 30 to 45 minutes until puffy. Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until golden brown and cooked through.
- Glaze and serve: While still warm, drizzle your preferred icing or maple glaze over the rolls. Let them cool slightly before serving to enjoy fresh, soft, and fluffy Banana Bread Cinnamon Rolls.
Notes
- Use very ripe bananas for maximum natural sweetness and moisture.
- Do not skip kneading to ensure proper gluten development for fluffy rolls.
- Warm liquids (milk and butter) should be warm, not hot, to preserve yeast activity.
- Roll dough to an even thickness for consistent baking and swirl distribution.
- Allow the dough to fully rise for tender, airy rolls instead of dense texture.
Nutrition
- Serving Size: 1 roll
- Calories: 280 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: banana bread cinnamon rolls, cinnamon rolls, banana bread, breakfast rolls, brunch recipe, cinnamon spice, sweet rolls