Banana Bread Cinnamon Rolls 🍌🍞


 

1. Make the Dough

  1. Activate yeast – In a bowl, mix warm milk, sugar, and yeast. Let sit 5–10 mins until foamy.

  2. Add wet ingredients – Stir in mashed bananas, melted butter, egg, and vanilla.

  3. Mix dry ingredients – Gradually add 3½ cups flour and salt, kneading until smooth (add more flour if sticky).

  4. Let rise – Cover and let rise 1–2 hours until doubled (or refrigerate overnight*).

2. Roll & Fill

  1. Roll dough into a 16x12-inch rectangle on a floured surface.

  2. Spread softened butter evenly, then sprinkle brown sugar, cinnamon, nutmeg, and nuts.

  3. Roll tightly from the long side, pinch seam, and cut into 12 rolls.

3. Second Rise & Bake

  1. Place rolls in a greased 9x13-inch pan. Cover and let rise 30–45 mins until puffy.

  2. Bake at 350°F (175°C) for 25–30 mins until golden.

4. Glaze & Serve

  1. Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Drizzle over warm rolls.

Pro Tips

🍌 Use overripe bananas – The spottier, the sweeter!
⏳ Overnight option – Refrigerate shaped rolls after the second rise; bake next morning.
🔥 Extra gooey? Add 2 tbsp maple syrup to the filling.

Serving Ideas

  • Brunch centerpiece – With fresh fruit & coffee

  • Holiday breakfast – Christmas or Easter morning

  • Dessert twist – Serve warm with vanilla ice cream

FAQ

Q: Can I use instant yeast?
A: Yes! Mix directly with flour (no need to activate first).

Q: How do I store leftovers?
A: Keep covered at room temp 2 days or freeze 1 month.

Q: Can I make these vegan?
A: Substitute plant-based milk, butter, and flax egg.

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