Banana Cinnamon Rolls, WHAT?! Whenever I’ve got brown bananas sitting on my counter my first instinct is to make banana bread. But one day I started thinking, what if I made a banana bread, like a yeasted banana bread, that you could slice, toast, make into sandwiches, etc. Which then spiraled into what if I made a yeasted banana dough and made them into cinnamon rolls! Thus the experimenting began!
(BTW if you do want an AMAZING banana bread recipe, I got you, check it out here)
I wanted the banana flavor to be distinct but not overwhelming; same with the cinnamon flavor, I didn’t want the cinnamon flavor to overwhelm the banana. I think I’ve got that delicate balance just right.
You know if you want to feel really fancy you can even call these a brioche cinnamon roll! Because a brioche dough is simply a rich dough that uses butter, egg, and sugar in it–which these definitely have!
I think a lot of people see yeast in a recipe and get scared. They think that yeasted baked goods are super hard or they’re destined to fail. YOU GUYS! DON’T BE SCARED! I’ve got you, lemme walk you through this real fast:
Bloom the Yeast
The first thing you’re going to do is mix the yeast with 2 tablespoons of sugar (the sugar helps feed the yeast and activate it) and warm milk. The milk should be warm, but not hot. If it’s hot you might kill the yeast.
Add the other ingredients and then knead into a ball. The dough will be soft and sticky Place into a greased bowl and cover in plastic wrap. Let rise for 1 hour or until doubled in size.
After the First Rise
Here’s what mine looked like after it’s first rise.
Then roll it out on an oiled surface. Roll into a 10×15” rectangle. Spread your filling evenly over it. And roll up tightly.
Roll, Slice, Rise, Bake
My Trick for easy slicing
Slice into 12 even slice. My favorite little trick is to use dental floss to slice my roll easily! But you can also use a serrated knife.
Place into a 9×13” pan and let rise again for another 10-15 minutes. Then bake and frost.
Easy peasy you guys!
Don’t these looks so pretty AND delicious?!
Don’t forget to pin this recipe for later recipe! You can also follow us on Pinterest here!
- 1- .25 ounce package or 2 ¼ teaspoons yeast
- ½ cup milk, warm
- 1/3 cup sugar
- ¼ cup butter, melted
- 1 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1-2 medium bananas, mashed (3/4 cup mashed banana)
- 4 1/3 cups flour, measured correctly
- 1/3 cup butter, softened
- 1 ½ tablespoons cinnamon
- 1 cup brown sugar
- 4 tablespoons butter, softened
- 4 tablespoons cream cheese, room temperature
- 1 teaspoon vanilla
- pinch of salt
- 1 ½ cups powdered sugar
- Dissolve yeast in warm milk with 2 tablespoons of sugar. Let stand for 10 minutes until the mixture is foamy.
- In a stand mixer (see notes for doing this without a stand mixer), using either the paddle attachment or dough hook. Mix in the yeast mixture with the remaining sugar. Then add in the eggs, butter, salt, vanilla, and mashed bananas.
- Add in flour and knead into a large ball. The dough will be very soft and sticky, just keep scraping down the sides, and knead for a few minutes.
- Place dough ball in a large greased bowl. Cover bowl in plastic wrap and let rise in a warm place for 1 hour, dough should have doubled in size.
Filling & Assembly
- While dough is rising, mix together all filling ingredients until smooth.
- Preheat oven to 300 degrees. When dough is done rising tip dough on to an oiled surface. Oil up your rolling pin and roll out your dough into a rectangle that is 15 inches long and 10 inches wide.
- Spread your filling evenly across the dough and tightly roll your dough into a long tube.
- Slice into 12 even rolls, each slice will be approximately 1 ¾” wide. Place slices into a greased 9x13 inch pan and let rise again for 10-15 minutes.
- After the second rise has finished place pan in the oven and bake for 15-20 minutes.
- While cinnamon rolls are baking make your frosting. Cream together butter and cream cheese until smooth and creamy. Add in your vanilla, salt, and powdered sugar, cream together until smooth.
- I like to let my cinnamon rolls to cool for a few minutes, and then frost them while they’re still a little warm so that the frosting melt into all the little crevices.
- You can do this without a stand mixture too. If doing this without a stand mixer use a large spatula to mix the ingredients together. Grease your hands liberally and use your hands to knead the dough into a ball.
Amount Per Serving: Calories: 325 Total Fat: 15g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 70mg Sodium: 325mg Carbohydrates: 46g Fiber: 2g Sugar: 38g Protein: 3g
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