Banana Bread Cinnamon Rolls

A luxurious French-inspired twist on classic cinnamon rolls, this recipe infuses banana bread flavors into an airy, enriched dough. Ripe bananas add moisture and depth, while a cinnamon-swirled filling and cream cheese glaze create a layered, irresistible treat. Finished with a pour of warm cream for a tender crumb, these rolls are as beautiful to present as they are delicious.

By @GINA | fun & easy recipes📍Los Angeles

Original recipe source

Cook time: 150 minutes

Servings: 12

Ingredients

• 2 Bananas very ripe, mashed
• 0.75 cup Whole Milk warmed
• 2.25 tsp Instant Yeast
• 0 Sugar pinch
• 4 tbsp Butter melted
• 0.33 cup Sugar
• 1 Egg
• 1 tsp Vanilla Extract
• 480 g All-Purpose Flour
• 1 tsp Salt
• 0 Vegetable Oil for greasing
• 0 All-Purpose Flour for dusting
• 4 tbsp Butter softened
• 0.75 cup Brown Sugar
• 1.5 tbsp Cinnamon
• 1 Banana sliced
• 0 Butter for greasing pan
• 0.25 cup Heavy Cream slightly warmed
• 4 oz Cream Cheese
• 2 tbsp Butter
• 0.75 cup Powdered Sugar
• 0.5 tsp Vanilla Extract
• 0 Milk 1-2 tbsp, as needed

Instructions

1. Mash ripe bananas until completely smooth with no visible lumps.
2. Warm whole milk until just lukewarm to the touch, then combine with instant yeast and a pinch of sugar in a large mixing bowl. Let stand until foamy.
3. Add melted butter, remaining sugar, mashed bananas, egg, vanilla, all-purpose flour, and salt to the yeast mixture. Mix until a shaggy dough forms.
4. Knead the dough by hand or with a stand mixer fitted with a dough hook until smooth, elastic, and slightly tacky, about 8–10 minutes.
5. Transfer dough to a lightly oiled bowl. Cover and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes.
6. On a lightly floured surface, gently deflate the dough and roll it into an 18×12-inch rectangle, about 1/4-inch thick.
7. Evenly spread softened butter over the dough, reaching all the way to the edges.
8. Combine brown sugar and cinnamon in a small bowl. Sprinkle evenly over the buttered dough.
9. Arrange banana slices in a single layer over the cinnamon sugar.
10. Starting from one long edge, tightly roll the dough into a log. Pinch seam to seal.
11. Cut log into 10–12 equal rolls using a sharp knife or unflavored dental floss for clean edges. Arrange rolls in a greased 9x13-inch baking dish with space between for expansion.
12. Cover pan loosely and let rolls rise in a warm place until noticeably puffy, about 30–45 minutes.
13. Gently pour slightly warmed heavy cream between the rolls just before baking.
14. Bake rolls in a preheated 350°F (175°C) oven for 28–32 minutes, until golden brown and the centers are set.
15. While the rolls bake, prepare the frosting: Beat softened cream cheese and butter until fluffy, then gradually add powdered sugar, vanilla, and milk. Mix until smooth and spreadable.
16. Allow the rolls to cool for 5–10 minutes, then generously frost while they are still warm for a luscious, glossy finish.