Description

These banana bread cinnamon rolls combine the cozy flavors of banana bread with gooey cinnamon rolls, all topped with a dreamy cream cheese frosting. Perfect for breakfast, brunch, or a sweet treat, they’re soft, moist, and bursting with banana-cinnamon goodness.

Ingredients

Scale

2 large ripe bananas, mashed (about 1 cup)
1/2 cup whole milk, warmed to 110°F
1/4 cup unsalted butter, melted (plus extra for greasing and brushing)
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast (one standard packet)
1/2 teaspoon salt
1 large egg, room temperature
3 1/2 cups all-purpose flour (plus extra for dusting)
1/2 cup unsalted butter, softened (for filling)
3/4 cup packed brown sugar (light or dark, for filling)
2 tablespoons ground cinnamon (for filling)
1/4 teaspoon ground nutmeg (optional, for filling)
Pinch of salt (for filling)
4 oz cream cheese, softened (for frosting)
1/4 cup unsalted butter, softened (for frosting)
1 1/2 cups powdered sugar, sifted (for frosting)
1 teaspoon pure vanilla extract (for frosting)
1–2 tablespoons milk (for frosting, to thin as needed)
Pinch of salt (for frosting)

Instructions

In a large mixing bowl (or stand mixer), whisk together warm milk and yeast. Let sit for 3-5 minutes if using active dry yeast.
Add mashed bananas, melted butter, sugar, egg, and salt. Mix until combined.
Gradually add flour, 1 cup at a time, mixing on low speed or with a wooden spoon until the dough comes together. It should be slightly sticky but pull away from the bowl.
Knead by hand on a floured surface for 6-8 minutes (or mixer for 5-6 minutes) until smooth and elastic.
Lightly grease a clean bowl, place dough inside, turn to coat, and cover. Let rise in a warm spot until doubled, about 60-90 minutes.
While dough rises, mix softened butter, brown sugar, cinnamon, nutmeg, and salt for the filling until smooth.
Punch down risen dough and transfer to a lightly floured surface. Roll into a 16×12 inch rectangle, about 1/4 inch thick.
Spread cinnamon filling evenly over dough, leaving a 1/2 inch border at the far edge.
Starting at the long edge closest to you, roll up the dough tightly into a log. Pinch seam to seal.
Cut into 12 even rolls using a sharp knife or unflavored dental floss.
Arrange rolls, spiral side up, in a greased 9×13 inch baking dish. Cover and let rise until puffy and nearly doubled, 30-45 minutes.
Preheat oven to 350°F. Bake rolls for 25-30 minutes, or until golden brown and cooked through. Tent with foil if tops brown too quickly.
While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and 1 tablespoon milk. Beat until fluffy, adding more milk if needed.
Spread cream cheese frosting over warm rolls. Serve immediately for maximum gooey-ness.

Notes

For best flavor, use very ripe bananas. Don’t over-flour the dough; it should be tacky, not dry. Frost rolls while warm for a gooey finish. Rolls can be made ahead and refrigerated overnight before baking. For gluten-free or vegan adaptations, see ingredient notes.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Breakfast, Brunch, Dessert
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 310
Sugar: 22
Sodium: 210
Fat: 9
Saturated Fat: 5
Carbohydrates: 52
Fiber: 2
Protein: 5

Keywords: banana bread cinnamon rolls, banana cinnamon rolls, cream cheese frosting, brunch, breakfast, easy cinnamon rolls, homemade cinnamon rolls, ripe bananas, sweet rolls, comfort food