Description
These Banana Bread Cinnamon Rolls are the ultimate fusion of two comfort food classics: banana bread and cinnamon rolls. Made with ripe bananas in the dough, swirled with a rich cinnamon-sugar filling, and drizzled with a creamy glaze, they’re soft, gooey, and absolutely irresistible.
Ingredients
For the Dough:
- 2 ½ – 3 cups all-purpose flour
- 2 ripe bananas, mashed
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup warm milk
- ¼ cup granulated sugar
- 1 egg
- ¼ cup unsalted butter, melted
- ½ tsp salt
For the Filling:
- ½ cup brown sugar
- 2 tsp cinnamon
- ¼ cup unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or heavy cream for richness)
- ½ tsp vanilla extract
Instructions
- Activate the yeast: Mix warm milk and sugar in a small bowl. Sprinkle yeast on top and let sit 5–10 minutes until foamy.
- Make the dough: In a large bowl, mash bananas. Add egg, melted butter, salt, and yeast mixture. Gradually add flour until dough forms.
- Knead & rise: Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1–1.5 hours, until doubled.
- Make the filling: Combine softened butter, brown sugar, and cinnamon.
- Shape the rolls: Roll out dough into a rectangle (12×18 inches). Spread filling evenly. Roll into a log and cut into 12 slices.
- Second rise: Place rolls in a greased pan. Cover and let rise 30–40 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden.
- Glaze: Mix powdered sugar, milk, and vanilla. Drizzle over warm rolls.
Notes
- Use very ripe bananas for maximum flavor and sweetness.
- For a richer flavor, use cream in the glaze instead of milk.
- Add chopped nuts or mini chocolate chips to the filling for variation.
- To make overnight rolls: assemble, refrigerate, then bake the next morning.
- Cover rolls with a damp paper towel when reheating to keep them soft.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes