There’s something utterly magical about biting into these banana bread cinnamon rolls , where the cozy, sweet aroma of banana bread meets the nostalgic, spicy swirl of cinnamon rolls. It’s like a warm hug on a brisk Manhattan morning. I remember making them with my little ones bustling around, eager to sprinkle the sugar and walnuts while giggling at the sweet, sticky fun. These rolls are a breeze to make and perfect for a family brunch or cozy weekend treat.
If you’re looking for another delightful morning treat, try the crescent roll breakfast recipes .
Why you’ll love this recipe
These banana bread cinnamon rolls are a delightful twist on the classic cinnamon roll. They’re fluffy, sweet, and offer a hearty flavor boost with the ripe bananas mixed right into the dough. Whether it’s a special weekend breakfast or a holiday brunch, these rolls are sure to impress. Plus, the combination of cream cheese icing and warm, gooey cinnamon filling is simply irresistible.
Ingredients
- 1 cup mashed banana
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup melted unsalted butter
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk
- 1/2 cup chopped walnuts
- 2 tablespoons ground cinnamon
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1/4 cup unsalted butter
- 4 oz cream cheese
Step-by-step instructions
Start by pouring the warm milk, yeast, and sugar into a large bowl and let it sit for about five minutes until it looks foamy.
Next, add the mashed bananas, salt, eggs, and melted butter to the yeast mixture, stirring everything thoroughly. Gradually add your flour, stirring until the dough comes together nicely. Move the dough onto a floured surface and knead it by hand for about 10 minutes.
Place the dough in a greased bowl, cover, and let it rise in a warm spot for about an hour until it’s doubled in size.
Once the dough has risen, dust some flour on your counter and roll out the dough into a 20×14 inch rectangle.
For the filling, mix softened butter with cinnamon and brown sugar in a bowl until it’s spreadable. Spread this mixture all over the rolled-out dough, then scatter the chopped walnuts over the top if you like.
Roll the dough up from the long side. Slice it into 12 pieces and place them cut side up in a greased pan. Cover the pan and leave the dough to puff up for about 30 minutes while you preheat the oven to 350°F (175°C).
Slide your pan into the oven and let them bake for about 25 to 30 minutes, or until they’re golden on top and slightly crisp.
Meanwhile, mix together cream cheese, butter, powdered sugar, and vanilla until creamy. Spread this icing over your warm rolls, letting it melt slightly into the swirls.
Recipe tips & variations
To make these rolls even more special, consider swapping walnuts for pecans or adding chocolate chips into the filling. If you’re short on time, you can prepare the rolls the night before and leave them in the fridge overnight. Let them come to room temperature before baking for fresh breakfast rolls in the morning.
Storage & reheating
These banana bread cinnamon rolls are best enjoyed fresh, but they’ll stay delicious for up to three days in an airtight container. To reheat, pop them in the oven at 300°F (150°C) for about 10 minutes, or microwave on low power until warm. Always frost them after reheating to keep that creamy topping intact.
FAQs
Yes, you can substitute whole wheat flour for a healthier version. However, the texture might be a bit denser, so you might want to use a mix of whole wheat and all-purpose flour.
Absolutely! You can freeze them iced or un-iced. Just ensure they’re in an airtight container, and they’ll last for up to two months.
If you’re not a fan of cream cheese, you can use mascarpone or even plain butter softened with a bit of milk for a creamy consistency.
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These banana bread cinnamon rolls are truly a family favorite and a breakfast game-changer. Enjoy every bite and the happy smiles around your table!
Banana Bread Cinnamon Rolls
- Total Time: 1 hour 15 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Delightful banana bread cinnamon rolls with a warm, gooey cinnamon filling and cream cheese icing.
Ingredients
- 1 cup mashed banana
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup melted unsalted butter
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk
- 1/2 cup chopped walnuts
- 2 tablespoons ground cinnamon
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1/4 cup unsalted butter
- 4 oz cream cheese
Instructions
- Start by pouring the warm milk, yeast, and sugar into a large bowl and let it sit for about five minutes until it looks foamy.
- Next, add the mashed bananas, salt, eggs, and melted butter to the yeast mixture, stirring everything thoroughly. Gradually add your flour, stirring until the dough comes together nicely. Move the dough onto a floured surface and knead it by hand for about 10 minutes.
- Place the dough in a greased bowl, cover, and let it rise in a warm spot for about an hour until it’s doubled in size.
- Once the dough has risen, dust some flour on your counter and roll out the dough into a 20×14 inch rectangle.
- For the filling, mix softened butter with cinnamon and brown sugar in a bowl until it’s spreadable. Spread this mixture all over the rolled-out dough, then scatter the chopped walnuts over the top if you like.
- Roll the dough up from the long side. Slice it into 12 pieces and place them cut side up in a greased pan. Cover the pan and leave the dough to puff up for about 30 minutes while you preheat the oven to 350°F (175°C).
- Slide your pan into the oven and let them bake for about 25 to 30 minutes, or until they’re golden on top and slightly crisp.
- Meanwhile, mix together cream cheese, butter, powdered sugar, and vanilla until creamy. Spread this icing over your warm rolls, letting it melt slightly into the swirls.
Notes
- To make these rolls even more special, consider swapping walnuts for pecans or adding chocolate chips into the filling.
- If you’re short on time, you can prepare the rolls the night before and leave them in the fridge overnight. Let them come to room temperature before baking for fresh breakfast rolls in the morning.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg