Last Tuesday morning, I was staring at three overripe bananas on my counter – you know the ones, spotted like a leopard and soft enough to mash with a fork. My neighbor knocked, asking if I had any cinnamon rolls for her book club. Boom! That’s when these Banana Bread Cinnamon Rolls were born, combining two comfort-food classics into one irresistible treat.
Contents
Ingredients
For the Dough:
- 3 large overripe bananas, mashed (about 1 cup / 240ml)
- 3 cups all-purpose flour (360g)
- 1 packet active dry yeast (2¼ tsp / 7g)
- ¼ cup warm milk (60ml)
- ¼ cup melted butter (60ml)
- 2 tablespoons sugar (25g)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract (5ml)
- ½ teaspoon salt (3g)
For the Cinnamon Filling:
- ⅓ cup softened butter (80ml)
- ½ cup brown sugar, packed (100g)
- 2 tablespoons ground cinnamon (15g)
- 1 tablespoon flour (8g)
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened (115g)
- ¼ cup powdered sugar (30g)
- 2-3 tablespoons milk (30-45ml)
- ½ teaspoon vanilla extract (2.5ml)
Step-by-Step Instructions for Perfect Banana Bread Cinnamon Rolls
- Activate the yeast by whisking it with warm milk and 1 teaspoon sugar; let foam for 5 minutes.
- Mash bananas until mostly smooth – a few small chunks add texture.
- Combine mashed bananas, melted butter, egg, vanilla, and remaining sugar in a large bowl.
- Add the foamy yeast mixture and whisk until combined.
- Mix in flour and salt gradually until a soft dough forms.
- Knead on floured surface for 8-10 minutes until smooth and elastic.
- Rise dough in greased bowl, covered, for 1 hour until doubled.
- Prepare filling by mixing softened butter, brown sugar, cinnamon, and flour.
- Roll dough into 12×16 inch rectangle on floured surface.
- Spread filling evenly, leaving ½-inch border on one long side.
- Roll tightly from filled edge toward clean border, sealing seam.
- Slice into 12 equal pieces using dental floss or sharp knife.
- Arrange rolls in greased 9×13 pan, cover, and rise 30 minutes.
- Bake at 375°F for 22-25 minutes until golden brown.
- Cool for 10 minutes while preparing glaze.
- Whisk cream cheese glaze ingredients until smooth and drizzle over warm rolls.
Pro Tips & Delicious Variations
Texture Trick: Y’all’re gonna love this – add ½ cup chopped walnuts or pecans to the filling for extra crunch. The sound of nuts toasting in your oven is pure magic.
Make-Ahead Magic: Assemble rolls the night before, cover tightly, and refrigerate. Let come to room temperature for 30 minutes before baking – perfect for lazy Sunday mornings with Tim Hortons coffee.
Flavor Boost: Replace vanilla extract with maple extract in both dough and glaze for a Canadian twist that’ll have your neighbors asking what you’re up to over there.
Storage & Food Safety Guidelines
Store leftover Banana Bread Cinnamon Rolls covered in the refrigerator for up to 4 days. Always reheat to 165°F before serving – I use 20 seconds in the microwave per roll, but the oven works too.
Fresh rolls keep at room temperature for 2 days max. The cream cheese glaze contains dairy, so don’t leave these sitting out all day during summer barbecues.
Nutrition & Serving Suggestions
Per Serving (1 roll):
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Carbs | 45g |
| Protein | 6g |
| Fat | 9g |
| Fiber | 2g |
| Sugar | 18g |
These Banana Bread Cinnamon Rolls pair beautifully with crispy bacon for brunch or a dollop of Greek yogurt. My dad served them alongside scrambled eggs last St. Patrick’s Day morning – nearly set the smoke alarm off at 6:43 a.m. trying to flip those eggs while distracted by the cinnamon-banana aroma wafting from the oven.
Perfect.
Frequently Asked Questions
Can I use frozen bananas for these Banana Bread Cinnamon Rolls? Absolutely! Thaw completely and drain excess liquid first. Frozen bananas actually mash easier and often taste sweeter than fresh overripe ones.
What if my dough seems too sticky? Banana content varies, so add flour 1 tablespoon at a time until manageable. The dough should be soft and slightly tacky, not dry or stiff.
Can I make mini versions? Cut the log into 24 pieces instead of 12 and use a muffin tin. Reduce baking time to 15-18 minutes and watch for golden tops.
Sarah McKenzie has been baking comfort food favorites in her Halifax kitchen for over 15 years, sharing family recipes and Maritime hospitality one dish at a time.
