Banana Bread Cinnamon Rolls Recipe
Introduction
These Banana Bread Cinnamon Rolls combine the comforting flavors of banana bread with the classic swirl of cinnamon rolls. Soft, fragrant, and topped with a sweet glaze, they make a perfect treat for breakfast or brunch. You’ll love how the ripe bananas add natural sweetness and moisture to every bite.
Ingredients
- 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
- ½ cup brown sugar
- 2 tsp cinnamon
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tbsp milk (or heavy cream for richness)
- ½ tsp vanilla extract
Instructions
- Step 1: Activate the yeast by mixing warm milk and granulated sugar in a small bowl. Sprinkle the yeast on top and let it sit for 5–10 minutes until it becomes foamy.
- Step 2: In a large bowl, mash the ripe bananas. Add the egg, melted butter, salt, and the yeast mixture. Gradually stir in the flour until a dough forms.
- Step 3: Knead the dough on a floured surface for about 5 minutes until smooth. Place it in a greased bowl, cover, and let it rise for 1 to 1.5 hours until it doubles in size.
- Step 4: Prepare the filling by combining the softened butter, brown sugar, and cinnamon in a small bowl.
- Step 5: Roll out the dough into a 12×18-inch rectangle. Spread the cinnamon-sugar filling evenly over the dough. Roll it tightly into a log and cut it into 12 slices.
- Step 6: Place the rolls in a greased pan, cover, and let them rise again for 30–40 minutes.
- Step 7: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until they turn golden brown.
- Step 8: While the rolls are warm, mix together powdered sugar, milk (or cream), and vanilla extract to make the glaze. Drizzle it over the top before serving.
Tips & Variations
- For extra flavor, add chopped nuts like walnuts or pecans to the filling.
- If bananas are very ripe, reduce sugar slightly to avoid extra sweetness.
- Use heavy cream in the glaze for a richer finish.
- Try adding a pinch of nutmeg or cardamom to the filling for a warm spice twist.
Storage
Store the banana bread cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast, but reduce the amount by about 25% and mix it directly with the flour. Activation with warm milk and sugar is not necessary for instant yeast.
What if I don’t have ripe bananas?
If your bananas aren’t ripe, you can speed up the ripening process by placing them in a paper bag with an apple for a day or two. Alternatively, mash and microwave them briefly to soften before use.
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Banana Bread Cinnamon Rolls Recipe
- Total Time: 2 hours 40 minutes
- Yield: 12 cinnamon rolls 1x
- Diet: Vegetarian
Description
Delight in these soft and sweet Banana Bread Cinnamon Rolls, combining the rich flavors of ripe bananas and warm cinnamon sugar in a tender, fluffy dough. Perfect for breakfast or a cozy dessert, these rolls are baked to golden perfection and topped with a smooth vanilla glaze for an irresistible treat.
Ingredients
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
Filling
- ½ cup brown sugar
- 2 tsp cinnamon
- ¼ cup unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 2 tbsp milk (or heavy cream for richness)
- ½ tsp vanilla extract
Instructions
- Activate the yeast: Mix the warm milk and granulated sugar in a small bowl, then sprinkle the active dry yeast on top. Let it sit undisturbed for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make the dough: In a large bowl, mash the ripe bananas thoroughly. Add the egg, melted butter, salt, and the activated yeast mixture. Gradually incorporate the all-purpose flour, stirring continuously until a cohesive dough forms.
- Knead and rise: Transfer the dough onto a floured surface and knead it for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours until it has doubled in size.
- Make the filling: In a small bowl, combine the softened butter with brown sugar and cinnamon, mixing well to form a spreadable paste.
- Shape the rolls: Roll the risen dough into a 12×18 inch rectangle on a floured surface. Evenly spread the cinnamon sugar filling over the dough. Carefully roll the dough into a tight log starting from the longer side, then cut the log into 12 equal slices.
- Second rise: Place the cinnamon roll slices in a greased baking pan, leaving some space between them. Cover the pan and allow the rolls to rise for another 30–40 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25–30 minutes until they turn golden brown on top and are cooked through.
- Glaze: While the rolls are still warm, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze generously over the warm rolls and serve.
Notes
- You can substitute milk with a dairy-free alternative if desired.
- For extra richness, use heavy cream instead of milk in the glaze.
- Make sure the milk is warm but not hot to avoid killing the yeast.
- Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
- Reheat rolls gently in the microwave or oven before serving to revive softness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Keywords: Banana Bread, Cinnamon Rolls, Breakfast, Sweet Rolls, Homemade, Yeast Dough, Glazed Cinnamon Rolls
