Banana Bread Cinnamon Rolls: The Best of Both Worlds!

Okay, so have you ever had that moment where you’ve got some sad, overripe bananas staring at you and you’re like, “Ugh, I can’t even…” But then, like a lightbulb moment, you remember you can make something that’ll make your kitchen smell like pure heaven? That’s how I ended up making these banana bread cinnamon rolls, and honestly, it was a game changer.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, here’s the deal—let’s grab our grocery list! You’ll need:

– 1 cup of milk (make it lukewarm, like a cozy hug, about 120-130°F)
– 6 tablespoons of unsalted butter (gotta have that buttery goodness)
– ½ cup granulated sugar (sweeten the deal!)
– 4 ½ to 5 cups of all-purpose flour (we’ll see how sticky it gets)
– 2 ¼ teaspoons instant yeast (we need this to rise, duh)
– 1½ teaspoons salt (just a pinch!)
– ½ cup mashed banana (that’s one large banana, no need to be exact!)
– 4 tablespoons of soft butter (for spreading, so luscious)
– ½ cup packed light brown sugar (oh yes, give me that caramel vibe)
– 1 tablespoon cinnamon (spice it up, baby)
– 2 large bananas, thinly sliced (more banana, more fun!)
– ¼ cup heavy cream (to pour on those rolls before baking)
– 4 ounces cream cheese (softened, because we’re fancy)
– 4 tablespoons unsalted butter (again, soft—are you sensing a theme?)
– 1 ½ cups powdered sugar (sweet, fluffy clouds)
– 1 teaspoon vanilla extract (because we can)

So Here’s Why I Make This Constantly

So, here’s the scoop—every time I make these rolls, it’s like an event, y’know? My friends come over, and it’s like a mini-party in the kitchen. I remember the first time I made them, I was just trying to impress my friend Jess. She walked in, and the smell just hit her like a warm wave. I mean, who doesn’t love baked goods? We ate them fresh outta the oven, frosting melting, and that moment? Pure bliss. It’s now a tradition—whenever someone’s feeling low, I whip up a batch, and just like that, the mood lifts!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, listen up! The one trick that makes these rolls next-level? It’s all about that second rise. Don’t rush it! Let those babies puff up nicely in the warm spot (I usually put mine near the oven while preheating). If they’re not slightly puffy before baking, you’re missing out on soft and fluffy goodness!

Don’t Mess This Up (My Top Tips)

– First off, don’t over-knead the dough! Got that? A little stickiness is good, but too much flour will make your rolls dense. Trust me, I learned the hard way.
– Use a serrated knife or—get this—dental floss to cut the rolls! Seriously, it’s a game changer for getting those perfect spiral shapes without squishing them.
– And for the love of all things good, don’t skip that cream pour before baking. It gives a dreamy richness that’s just *chef’s kiss*.

How to Keep Them From Disappearing (Or, How to Store Them)

So, here’s the deal: you can totally make these the night before! Just roll ‘em up, pop ‘em in the fridge, and bake in the morning. If you have leftovers (which is a big if, honestly), just keep them in an airtight container for 1-2 days. You can warm them up in the microwave for a few seconds, but don’t overdo it, or you’ll have a rubbery situation.

If You Liked This, You’ll Probably Like These Too

Okay, if you’re digging the vibe of these rolls, you’ve gotta try my gooey chocolate chip banana bread or those epic blueberry muffins. They’re equally life-changing, promise!

So, I’m curious—what’s your go-to recipe for using up ripe bananas? Hit me up with your faves! 🍌💛

Banana Bread Cinnamon Rolls

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Indulge in the delightful fusion of flavors with these Banana Bread Cinnamon Rolls! Made from a soft, homemade yeast dough infused with fresh bananas, these rolls are generously filled with brown sugar, cinnamon, and sliced bananas. Topped with a luscious cream cheese frosting, they make a perfect brunch treat that you can prepare the day before baking. Enjoy them warm for an irresistible and comforting experience.

Author: XXXXX
Prep Time: 60 minutes
Cook Time: 35 minutes
Total Time: 1 hour 35 minutes
Yield: Serves 12 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 cup lukewarm milk (120-130°F)
6 tablespoons unsalted butter
½ cup granulated sugar
4 ½ cups all-purpose flour (spooned and leveled)
2 ¼ teaspoons instant yeast
1½ teaspoons salt
½ cup mashed banana (about 1 large banana)
4 tablespoons softened unsalted butter
½ cup packed light brown sugar
1 tablespoon cinnamon
2 large bananas (thinly sliced)
¼ cup heavy cream (warmed)
4 ounces cream cheese (softened)
4 tablespoons softened unsalted butter
1½ cups powdered sugar
1 teaspoon vanilla extract

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Instructions

In a medium saucepan, warm milk, butter, and sugar until melted. Remove from heat.
In a stand mixer bowl, combine flour, yeast, and salt. Add the milk mixture and mashed bananas; stir until a shaggy dough forms.
Knead the dough using a dough hook for about 6-8 minutes until smooth and elastic.
Let the dough rise in a greased bowl covered until doubled in size (about 1 to 1½ hours).
Roll out the dough into an 18×12 inch rectangle on a floured surface.
Spread softened butter over the dough; sprinkle with brown sugar, cinnamon, and banana slices.
Roll tightly into a log and cut into 12 equal rolls. Place in a greased baking dish spiral side up; let rise for another 45 minutes.
Preheat oven to 350°F/177°C. Pour warmed cream over rolls before baking; bake for 30-35 minutes until golden brown.
For frosting, beat cream cheese and butter until smooth; gradually add powdered sugar and vanilla until fluffy.
Ice warm rolls with cream cheese frosting.