Can I make banana cinnamon rolls ahead of time?

Yes! You can prepare the rolls up to the second rise and then store them in the fridge overnight. Bake them fresh the next morning for the best texture and flavor.

What type of bananas work best in this recipe?

Use overripe bananas (soft with brown spots) for the dough—they’re sweeter and mash easily. For the filling, use firmer, just-ripe bananas to avoid mushiness.

How do I store leftover banana cinnamon rolls?

Store cooled rolls in an airtight container in the refrigerator for up to 5 days. Reheat individual rolls in the microwave for 20–25 seconds before serving.

Can I freeze these banana cinnamon rolls?

Yes! Freeze unbaked, sliced rolls or fully baked ones for up to 30 days. For unbaked rolls, thaw before baking. For baked ones, thaw and warm before eating.

Easy Banana Cinnamon Rolls

Name: Easy Banana Cinnamon Rolls
Prep time: 1 h
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: ¾ cup warm milk (110℉); 2 ¼ teaspoons active dry yeast (1 packet); 1 large egg, lightly beaten; ⅔ cup mashed banana (about 2 ripe bananas); 5 ¼ cups all-purpose flour; 1 teaspoon salt; ¼ cup granulated sugar; 10 tablespoons unsalted butter, cubed and softened; ½ cup unsalted butter, softened; ¾ cup packed brown sugar (light or dark); 1 tablespoon ground cinnamon; 2 ripe bananas, thinly sliced; 4 oz cream cheese, softened; 4 tablespoons unsalted butter, softened; 1 cup powdered sugar, sifted; 1 teaspoon pure vanilla extract

Description

These banana cinnamon rolls combine the rich, comforting flavor of banana bread with the soft, gooey texture of classic cinnamon rolls. Packed with banana flavor in both the dough and the filling, and finished with a luscious cream cheese icing, they make an irresistible breakfast or brunch treat perfect for beginner bakers.

Ingredients

Scale

Banana Dough

¾ cup warm milk (110℉)
2 ¼ teaspoons active dry yeast (1 packet)
1 large egg, lightly beaten
⅔ cup mashed banana (about 2 ripe bananas)
5 ¼ cups all-purpose flour
1 teaspoon salt
¼ cup granulated sugar
10 tablespoons unsalted butter, cubed and softened

Cinnamon Banana Filling

½ cup unsalted butter, softened
¾ cup packed brown sugar (light or dark)
1 tablespoon ground cinnamon
2 ripe bananas, thinly sliced

Cream Cheese Icing

4 oz cream cheese, softened
4 tablespoons unsalted butter, softened
1 cup powdered sugar, sifted
1 teaspoon pure vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Activate the yeast: Warm the milk in the microwave until it reaches 110°F, then sprinkle the yeast on top and let it sit for 10 minutes until foamy.
Mix the dry ingredients: In a large bowl, combine the flour, sugar, and salt. Add the cubed butter and use your hands or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs.
Form the dough: Add the mashed bananas, beaten egg, and the yeast mixture into the dry ingredients. Mix to form a shaggy dough, then knead using a mixer or your hands until the dough becomes smooth and elastic, about 5 minutes by mixer or 8 minutes by hand.
Let the dough rise: Lightly grease a large bowl with nonstick spray, place the dough inside, and cover with a towel. Place in a warm environment (like an off oven with the door cracked open) and let it rise for 1 hour until doubled in size.
Prepare the filling: Using a hand mixer, beat the softened butter until smooth, then mix in the brown sugar and cinnamon until well combined and creamy.
Roll and fill the dough: On a lightly floured surface, roll the risen dough into a large rectangle about ¼ inch thick. Spread the cinnamon filling evenly across the surface and layer with banana slices.
Shape the rolls: Starting from the short end, roll the dough tightly into a log. Trim the uneven edges and slice into 12 equal pieces using a serrated knife.
Second rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover with a towel and let them rise for 20 minutes while the oven preheats to 375°F.
Bake the rolls: Place the rolls in the oven and bake for 28–33 minutes, until golden brown on top. Remove and let them cool for 10 minutes before icing.
Make the cream cheese icing: Beat the cream cheese and butter until smooth, then mix in powdered sugar and vanilla. Spread the icing generously over the warm rolls.

Notes

If your dough feels too sticky, add extra flour one tablespoon at a time. Make sure your yeast is fresh and your milk isn’t too hot. Add chopped walnuts or pecans for crunch, or switch out the icing for a peanut butter glaze. These rolls can be prepped ahead for an overnight rise or even frozen after baking.

Prep Time: 1 hour
Cook Time: 30 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 528
Sugar: 23g
Sodium: 238mg
Fat: 25g
Saturated Fat: 16g
Unsaturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 79g
Fiber: 3g
Protein: 8g
Cholesterol: 67mg