Homemade Banana Cinnamon Rolls

Why I Love This Recipe

• The dough is enriched with mashed banana, adding natural sweetness and moisture.

• They rise beautifully and bake up soft and fluffy every time.

• The cinnamon-brown sugar filling makes the perfect swirl.

• Cream cheese icing adds a rich, tangy finish that melts over the warm rolls.

• They smell amazing while baking and taste even better fresh out of the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dough

• 240 ml warm milk

• 2.25 teaspoons active dry yeast

• 100 grams granulated sugar

• 115 grams unsalted butter, melted

• 2 large eggs

• 1 teaspoon salt

• 500 grams all-purpose flour

• 240 grams mashed banana (from 2–3 medium bananas)

Filling

• 115 grams unsalted butter, softened

• 200 grams brown sugar

• 16 grams ground cinnamon

• 60 grams chopped walnuts (optional)

Cream Cheese Icing

• 115 grams cream cheese, softened

• 56 grams unsalted butter, softened

• 180 grams powdered sugar

• 2.5 ml vanilla extract

Directions

1. I combine warm milk, yeast, and granulated sugar in a large mixing bowl. I let it sit for about 5 minutes, until it becomes foamy to activate the yeast.

2. I stir in the melted butter, eggs, salt, and mashed bananas. Then I gradually mix in the flour until a soft, cohesive dough forms.

3. I transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and elastic. Then I place it in a greased bowl, cover it, and let it rise in a warm spot for 1 hour, or until doubled in size.

4. While the dough rises, I prepare the filling by mixing softened butter, brown sugar, and cinnamon until smooth. I set the chopped walnuts aside for later.

5. Once the dough has risen, I roll it out into a 50 x 35 cm rectangle. I spread the cinnamon-sugar filling evenly over the dough and sprinkle with walnuts if I’m using them.

6. I roll the dough tightly from the long edge and cut it into 12 equal rolls.

7. I arrange the rolls in a greased baking dish, cover, and let them rise for another 30 minutes. Meanwhile, I preheat the oven to 175°C (350°F).

8. I bake the rolls for 25–30 minutes, or until golden brown on top.

9. While they bake, I beat together the cream cheese, butter, powdered sugar, and vanilla until the icing is smooth and creamy.

10. I spread the icing generously over the warm rolls before serving.

Servings and Timing

Servings: 12 rolls
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes

Variations

• I sometimes add a handful of mini chocolate chips to the filling for a banana-chocolate twist.

• For a nut-free version, I leave out the walnuts.

• If I want a lighter topping, I make a simple glaze with powdered sugar and milk instead of cream cheese frosting.

• I’ve also tried using buttermilk instead of regular milk for extra richness.

Storage/Reheating

• I store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

• To reheat, I warm individual rolls in the microwave for 15–20 seconds or cover and reheat in the oven at 300°F (150°C) until warm.

• These rolls also freeze well. I freeze them before icing, then thaw and reheat before adding fresh icing.

FAQs

Can I make these rolls ahead of time?

Yes. I assemble the rolls and refrigerate them overnight after the second rise. In the morning, I let them sit at room temperature while the oven preheats, then bake as directed.

What’s the best type of banana to use?

I use very ripe bananas with brown speckles—they’re softer, sweeter, and mash easily into the dough.

Can I use instant yeast?

Yes. If I use instant yeast, I can skip the blooming step and mix it directly with the dry ingredients. The rest of the recipe stays the same.

How do I keep the filling from leaking out?

I roll the dough tightly and make sure to leave a small border without filling along the edge, so it seals better when rolled.

Can I make these without cream cheese?

Absolutely. I use a simple glaze of powdered sugar, milk, and vanilla if I want something lighter or don’t have cream cheese on hand.

Conclusion

These Homemade Banana Cinnamon Rolls are soft, warm, and completely irresistible. The banana in the dough makes them extra tender and adds a subtle sweetness that pairs beautifully with the cinnamon filling and creamy icing. Whether I’m baking for a holiday breakfast, weekend brunch, or just because I need something cozy, these rolls always deliver.

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