Homemade Banana Cinnamon Rolls

These homemade banana cinnamon rolls transform breakfast into a nostalgic treat with fluffy dough, warm banana undertones, and swirls of gooey brown sugar and cinnamon. The tangy cream cheese icing melts into every bite, making this an irresistible recipe to start a special morning or share with someone you love.

The first time I made these for my family, we ended up sitting around the kitchen for nearly an hour afterward, savoring each roll and reminiscing about childhood breakfasts. It is now a weekend tradition whenever bananas go spotty on the counter.

Ingredients

• Warm milk: at body temperature to help bloom the yeast and start your dough off right
• Active dry yeast: for that essential rise; try to use fresh yeast for the fluffiest result
• Granulated sugar: not just for sweetness but also to help feed the yeast
• Unsalted butter: melted into the dough for richness and a tender crumb; use high-quality butter for the best flavor
• Large eggs: add structure and help with that golden color
• Salt: is key to making the dough taste full and not bland
• All-purpose flour: select unbleached for a wholesome bite
• Mashed banana: brings moisture, subtle sweetness, and a beautiful natural aroma; very ripe bananas mash easier and taste sweeter
• Brown sugar: for the filling adds caramel flavor and moisture; choose soft and lump-free sugar
• Ground cinnamon: delivers warmth and pairs perfectly with the banana; choose a fragrant, fresh cinnamon
• Chopped walnuts: optional, but they lend a nutty crunch; add only if you love that texture
• Cream cheese: for the icing; use a block style for the best body and flavor
• Powdered sugar: sifts into the icing for smoothness
• Vanilla extract: in the icing lifts and balances the sweetness

Step-by-Step Instructions

Activate the Yeast:

Combine the warm milk with yeast and granulated sugar in a large bowl. Give the mixture time to sit, about five minutes, until it turns foamy. This step confirms your yeast is alive and ready to help your rolls rise.

Build and Mix the Dough:

Blend in the melted butter, eggs, salt, and mashed bananas. Add the flour slowly, mixing until a shaggy dough forms. The banana should be fully incorporated for even moisture and flavor throughout.

Knead for Texture:

Turn the dough out on a floured surface. Knead steadily for ten minutes. You want the dough to turn smooth, satiny, and elastic. This is the foundation for soft, lofty rolls.

First Rise:

Transfer the dough to a greased bowl and cover tightly. Let it rest somewhere warm, such as inside an oven with just the light on, for about an hour or until doubled in size. This rise gives the rolls their signature fluff.

Prepare the Filling:

Blend together the softened butter, brown sugar, and ground cinnamon until fully mixed for a smooth, spreadable paste. The cinnamon should be evenly distributed to avoid clumps or uneven flavor.

Shape and Fill:

Roll your risen dough into a large rectangle, about fifty by thirty-five centimeters. Spread the cinnamon sugar mixture all over, and sprinkle on walnuts if using for texture and flavor. Start at the long edge and roll the dough up snugly into a log. Slice into twelve equal pieces for uniform rolls.

Second Rise and Bake:

Place the cut rolls into a greased baking dish. Cover and allow them to rise again for thirty minutes. Meanwhile, set your oven to one hundred seventy-five degrees Celsius. Bake until the rolls are golden brown and a little puffy; this usually takes twenty-five to thirty minutes.

Make the Cream Cheese Icing:

While the rolls are baking, combine cream cheese, butter, powdered sugar, and vanilla until you have a luscious, smooth icing. Spread it generously over the rolls while they are still warm, so it melts into the swirls.

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I have always favored a cream cheese icing over a simple glaze because it adds a slight tang that balances the sweetness of the banana and brown sugar. A favorite memory is waking up to the scent of cinnamon and banana and racing to the kitchen before anyone got the center roll.

Frequently Asked Questions

→ How do I make the dough soft and fluffy?

Be sure to knead the dough thoroughly for 10 minutes until it's smooth and elastic. Let the dough rise in a warm environment until it doubles in size for the best soft texture.

→ Can I substitute the mashed banana?

Yes, you can substitute mashed banana with pumpkin puree, applesauce, or even plain yogurt, but this will alter the flavor slightly.

→ Can I make these rolls ahead of time?

Yes, you can prepare the rolls up to the point of baking. Store them in the refrigerator overnight and bake them fresh the next day for the best results.

→ How do I prevent the filling from leaking out?

Make sure to tightly roll the dough and evenly spread the filling. Chilling the rolls slightly before baking can also help prevent leakage.

→ What is the best way to serve these rolls?

Serve these rolls warm with the cream cheese icing generously spread on top. Pair with a cup of coffee or tea for a delightful experience.

→ Can I add other toppings or fillings?

Of course! You can add raisins, chocolate chips, or other nuts to the filling, or drizzle caramel or a fruit glaze on top for variety.