These easy banana bread cinnamon rolls are soft, gooey, and filled with banana goodness, making them the perfect treat! Topped with a creamy frosting, they’re sure to make your morning brighter.
Who can resist warm rolls fresh from the oven? I love enjoying them with my coffee, and sometimes I pretend I’m at a fancy bakery! Treat yourself—you deserve it! ☕️🍌
Key Ingredients & Substitutions
Bananas: Ripe bananas are best for this recipe because they’re naturally sweet and easy to mash. If you don’t have ripe ones, you can bake them at 300°F (150°C) for 15-20 minutes until they look black, then cool and mash!
Milk: I use whole or 2% milk to keep the rolls soft. If you want a dairy-free option, almond milk or oat milk are great substitutes.
Butter: Unsalted butter allows you to control the salt level in the recipe. If you’re in a pinch, margarine or coconut oil can work, just note that it may shift the flavor a bit.
Yeast: Active dry yeast is key for a good rise. If you have instant yeast, you can use that instead; just sprinkle it directly into the flour without proofing it.
Cream Cheese: For the frosting, if you’re looking for a lighter version, try using Greek yogurt or a dairy-free cream cheese alternative.
How Do You Get the Dough Just Right?
The texture of your dough is crucial! First, make sure you proof the yeast properly—it should foam up within 10 minutes. When mixing, aim for a soft, smooth dough that isn’t sticky.
- Kneading: Knead the dough for 6-8 minutes to develop gluten, which gives the rolls their structure. If it’s sticky, add just a bit more flour, but don’t overdo it!
- Rising: Let the dough rise in a warm spot. If your kitchen is cold, turn on the oven for a couple of minutes, then turn it off and place the dough inside to rise. It should double in size.
Easy Banana Bread Cinnamon Rolls With Cream Cheese Frosting
Ingredients You’ll Need:
For the Banana Bread Dough:
- 2 ripe bananas, mashed (about 1 cup)
- 1/3 cup milk (whole or 2%)
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 3 cups all-purpose flour, plus more for dusting
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
For the Cinnamon Filling:
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 tsp ground cinnamon
For the Cream Cheese Frosting:
- 4 oz (1/2 cup) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- A pinch of salt
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep time, and then you’ll need around 2 hours for the dough to rise (1 to 1.5 hours initially and another 30-40 minutes after shaping). After baking, let the rolls cool for 10-15 minutes. Overall, expect to spend about 2.5 to 3 hours from start to finish, but most of that is just waiting for the dough to rise!
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a small bowl, warm the milk until it’s lukewarm (about 110°F/43°C). Stir in the yeast and 1 tsp of sugar. Let it sit for 5-10 minutes until it becomes frothy. This means your yeast is active!
2. Make the Dough:
In a large mixing bowl, combine the mashed bananas, melted butter, the remaining sugar, egg, and vanilla extract. Stir in the yeast mixture. Add the flour, salt, and cinnamon to the wet ingredients. Mix until combined, then knead the dough on a floured surface for about 6-8 minutes until it’s smooth and elastic. If the dough feels sticky, sprinkle in a little more flour until it feels just right.
3. Let the Dough Rise:
Place the dough in a greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 to 1.5 hours or until it’s doubled in size. Patience is key here!
4. Prepare the Cinnamon Filling:
In a small bowl, mix the softened butter, brown sugar, and cinnamon together until well combined. This will create a delicious filling for your rolls!
5. Shape the Rolls:
After the dough has risen, gently punch it down to release some air. Roll it out on a floured surface into a rectangle approximately 12 x 16 inches. Spread the cinnamon filling evenly over the dough.
6. Roll and Cut:
Starting from the long edge, tightly roll up the dough into a log. Pinch the edges to seal. Cut the roll into 12 even slices (about 1.5 inches thick) and arrange them in a greased 9×13 inch baking dish.
7. Second Rise:
Cover the rolls and let them rise again for another 30-40 minutes, until they’re puffy and delightful.
8. Preheat and Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through. Your kitchen will smell amazing!
9. Prepare the Cream Cheese Frosting:
While the rolls are baking, mix together the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and a pinch of salt, and beat until creamy and spreadable. You can adjust the powdered sugar for your preferred sweetness.
10. Frost and Serve:
Once the rolls come out of the oven, let them cool for 10-15 minutes before spreading the cream cheese frosting generously on top. Serve warm and enjoy these delicious banana bread cinnamon rolls! They’re perfect for breakfast or a sweet snack!
FAQ for Easy Banana Bread Cinnamon Rolls with Cream Cheese Frosting
Can I Use Frozen Bananas?
Absolutely! If you have frozen bananas, just thaw them completely and mash them up for this recipe. They may be a bit more watery, so drain any excess liquid before adding them to the dough.
Can I Make This Recipe Vegan?
You can easily make these rolls vegan by substituting the butter with a plant-based alternative and using a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water, let it sit for 5 minutes) instead of the egg. Make sure to also use non-dairy milk and cream cheese!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave for about 15-20 seconds or enjoy them cold for a delicious snack!
Can I Freeze the Rolls Before or After Baking?
Yes! You can freeze the rolls before baking. Just cover them tightly in plastic wrap and foil after they have risen in the baking dish, then place them in the freezer. When you’re ready to bake, thaw them in the fridge overnight, then bake as instructed. If you want to freeze them after baking, let them cool completely, frost them, and then freeze in an airtight container for up to 2 months. Just thaw and enjoy!
