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Homemade Banana Cinnamon Rolls

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These soft and fluffy banana cinnamon rolls are filled with brown sugar and cinnamon, then topped with rich cream cheese icing. A sweet twist on a classic breakfast favorite!

Ingredients

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 23 ripe 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

Instructions

Activate Yeast:
Combine warm milk, yeast, and sugar in a bowl. Let sit for 5 minutes until foamy.

Make Dough:
Mix in melted butter, eggs, salt, and mashed banana. Gradually add flour and stir until a soft dough forms.

Knead & First Rise:
Knead on a floured surface for 10 minutes until smooth and elastic. Place in greased bowl, cover, and rise for 1 hour until doubled.

Prepare Filling:
Mix softened butter, brown sugar, and cinnamon until smooth. Stir in walnuts if using.

Shape Rolls:
Roll dough into a 50×35 cm rectangle. Spread filling evenly. Roll tightly from the long edge and slice into 12 equal rolls.

Second Rise & Bake:
Place rolls in a greased baking dish, cover, and rise for another 30 minutes. Preheat oven to 175°C (350°F). Bake for 25–30 minutes until golden brown.

Make Icing & Serve:
Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over warm rolls and serve.

Notes

Use very ripe bananas for best flavor and natural sweetness.

Walnuts are optional but add great crunch.

Rolls can be assembled the night before and baked fresh in the morning.

Store leftovers covered at room temperature for 1–2 days or in the fridge for up to 4 days.