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Banana bread cinnamon roll with soft texture and cinnamon glaze on a white plate

Banana Bread Cinnamon Rolls Easy Homemade Recipe - Soft, Cozy, and Full of Flavor

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Prep Time 25 minutes
Cook Time 25 minutes
Rise Time 1 hour 45 minutes
Total Time 2 hours 35 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 Rolls

Ingredients
  

  • For the dough:
  • 3 cups (360 g) all-purpose flour, plus more for dusting
  • 1 packet (2 1/4 tsp) instant or rapid-rise yeast
  • 1/4 cup (50 g) granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2/3 cup (160 ml) warm milk (about 110°F / 43°C)
  • 1 large ripe banana, mashed (about 1/2 cup)
  • 1 large egg, room temperature
  • 1/4 cup (57 g) unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • For the filling:
  • 1/3 cup (75 g) unsalted butter, softened
  • 2/3 cup (135 g) brown sugar, packed
  • 1 1/2 tbsp ground cinnamon
  • Pinch of salt
  • Optional: 1/2 cup chopped toasted pecans or walnuts
  • For the frosting:
  • 4 oz (113 g) cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup (120 g) powdered sugar
  • 1–2 tbsp milk or heavy cream
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions
 

  • Mix the dry ingredients. In a large bowl, whisk the flour, yeast, sugar, salt, and cinnamon. Set aside.
  • Combine wet ingredients. In a separate bowl, mix the warm milk, mashed banana, egg, melted butter, and vanilla. The milk should feel warm but not hot.
  • Form the dough. Pour the wet ingredients into the dry. Stir with a spoon or spatula until a shaggy dough forms. If it feels too sticky, add 1–2 tablespoons of flour. If too dry, add a tablespoon of milk.
  • Knead until smooth. Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook for about 4–5 minutes on medium-low.
  • First rise. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled, about 60–90 minutes. It should look puffy and spring back slowly when pressed.
  • Prepare the filling. In a small bowl, stir together the softened butter, brown sugar, cinnamon, and a pinch of salt until it forms a spreadable paste.
  • Roll out the dough. Punch down the dough and roll it into a rectangle about 12x16 inches. Spread the filling evenly over the surface. Sprinkle nuts on top if using.
  • Roll and slice. Starting from a long side, roll the dough into a tight log. Trim the ends. Slice into 12 even rolls using dental floss or a sharp knife to keep the swirls neat.
  • Second rise. Arrange rolls in a greased 9x13-inch pan (or two 9-inch round pans), leaving a little space between them. Cover and let rise until puffy, 30–45 minutes. They should expand and touch.
  • Bake. Preheat the oven to 350°F (175°C). Bake for 20–25 minutes, until lightly golden on top and the centers register about 190°F (88°C). Do not overbake or they’ll dry out.
  • Make the frosting. Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, a pinch of salt, and 1 tablespoon of milk. Beat until fluffy, adding more milk for a softer glaze.
  • Frost and serve. Let the rolls cool for 10 minutes, then spread with frosting while still warm so it melts slightly into the swirls. Serve fresh.