Homemade Banana Cinnamon Rolls

There is nothing quite like a homemade banana cinnamon roll to fill the house with the aroma of baking bread and spiced bananas. These rolls take everything you love about classic cinnamon buns and give it a cozy banana bread twist that always draws my family into the kitchen for breakfast or brunch.

I first made these on a cold morning when I had overripe bananas and a craving for something special. There has not been a birthday since that my sister has not asked for them as her breakfast treat.

Ingredients

• Warm milk: It activates the yeast and keeps the dough tender Choose whole milk if possible for richness
• Active dry yeast: The key to that fluffy rise Always check the date for freshness
• Granulated sugar: Sweetens the dough and gets the yeast working Use fine sugar so it dissolves easily
• Melted unsalted butter: Gives richness to both dough and filling Go for real butter not margarine
• Large eggs: Add structure and softness Fresh eggs yield the best flavor
• Salt: Balances the sweetness and brings out all the other flavors
• All-purpose flour: The foundation of the dough Use a brand you trust for consistent results
• Mashed banana: Ripe bananas create extra moistness and banana bread flavor Look for peels with brown spots
• Brown sugar: Makes the filling gooey and caramel-like Dark brown gives deeper flavor
• Ground cinnamon: Essential for the classic cinnamon roll experience Choose true cinnamon for best result
• Chopped walnuts: Optional for crunch Use fresh nuts and toast lightly to bring out flavor
• Cream cheese: The start of a tangy creamy icing Let it come to room temperature for smoother mixing
• Powdered sugar: For silky sweet frosting Always sift to avoid lumps
• Vanilla extract: Adds warm undertones Real vanilla makes the flavor pop

Instructions

Mix and Proof the Yeast:

Combine warm milk with yeast and sugar in a large bowl Stir and let it stand for about five minutes until foamy This is how you know your yeast is alive and ready

Build the Dough:

Add the melted butter eggs salt and mashed banana to the yeast mixture Stir everything until blended Slowly add the flour mixing as you go until a soft tacky dough forms that pulls away from the sides of the bowl

Knead and First Rise:

Turn the dough onto a floured surface and knead for about ten minutes until it feels smooth and elastic Place this dough ball in a greased bowl cover and let rise somewhere warm for about an hour It should double in size which means plenty of fluffy layers ahead

Prep the Cinnamon Filling:

While the dough rises stir together the softened butter brown sugar and cinnamon until you have a smooth spreadable paste Set aside If using nuts chop them now

Fill and Shape the Rolls:

Gently punch down the risen dough Roll it out into a large rectangle about twenty by fourteen inches Spread the cinnamon filling edge to edge and sprinkle walnuts if you like them Roll the dough up lengthwise into a tight log Slice into twelve equal pieces

Second Rise and Bake:

Arrange the rolls in a buttered baking dish Cover and let rise for another thirty minutes as the oven heats to three hundred fifty degrees Fahrenheit Bake twenty five to thirty minutes until golden and cooked through

Make and Spread the Icing:

Beat the cream cheese butter powdered sugar and vanilla essence until creamy and smooth Dollop or spread over the warm rolls letting the sweet icing melt into every swirl

Pin it

When my grandmother visited she insisted on adding toasted walnuts The crunch with the cinnamon swirl still makes me smile and think of lazy family breakfasts growing up Each bite feels like a special occasion

Storage Tips

Store leftovers tightly wrapped at room temperature and they will stay pillowy for up to two days For keeping any longer freeze rolls individually and reheat in a low oven for best freshness The frosting holds up well to freezing too so do not hesitate to make a bigger batch

Ingredient Substitutions

Swap walnuts with pecans or leave out nuts altogether for a nut-free treat Vegan butter and plant milk work well if needed For the icing try lemon zest for a tangy twist or skip cream cheese and dust with extra powdered sugar

Serving Suggestions

Serve these warm and gooey with coffee or hot cocoa for an indulgent breakfast They are also delicious split in half and grilled gently with more butter If you have guests make a double pan because they will disappear fast

Cultural and Historical Note

Cinnamon rolls go way back in baking tradition and every family seems to have a secret touch The banana addition nods to classic American banana bread which popped up in cookbooks during the twentieth century This hybrid is truly the best of both traditions

Pin it

Enjoy these banana bread cinnamon rolls warm from the oven for the ultimate comfort breakfast. They will quickly become a beloved family favorite!

Frequently Asked Questions

→ Can I use overripe bananas for the dough?

Yes, overripe bananas are perfect and add extra moisture and sweetness to the dough.

→ How do I store leftover cinnamon rolls?

Keep them in an airtight container at room temperature for up to 2 days or refrigerate for fresher taste.

→ Can I make these rolls ahead of time?

Absolutely! Prepare and shape the rolls, refrigerate overnight, and bake in the morning after a quick rise.

→ Are walnuts necessary or can I substitute them?

Walnuts are optional. You can omit them, or substitute with pecans or leave nuts out entirely.

→ What’s the best way to achieve fluffy rolls?

Proper kneading and two adequate rises ensure the dough develops structure and turns out soft and fluffy.

→ Is it possible to freeze the baked rolls?

Yes, freeze after baking (without icing) and thaw before reheating and frosting for best texture.