Banana Bread Cinnamon Rolls (Printable)

Fluffy cinnamon rolls enriched with banana and cinnamon sugar, topped with a smooth creamy icing.

# What You Need:

→ Dough

01 - 1 cup mashed ripe bananas (approximately 2 large bananas)
02 - 2 3/4 cups all-purpose flour
03 - 1/4 cup granulated sugar
04 - 2 1/4 teaspoons active dry yeast
05 - 1/4 cup unsalted butter, melted
06 - 1/2 cup warm milk (110°F)
07 - 1/2 teaspoon salt
08 - 1 large egg

→ Filling

09 - 2 tablespoons unsalted butter, softened
10 - 1/2 cup packed brown sugar
11 - 2 teaspoons ground cinnamon

→ Icing

12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons milk

# How-To:

01 - Whisk together warm milk, yeast, and a pinch of granulated sugar in a large bowl. Allow to rest for 5 minutes until foamy.
02 - Add mashed bananas, melted butter, egg, granulated sugar, and salt to the yeast mixture. Stir thoroughly until well combined.
03 - Gradually incorporate flour until a soft, slightly sticky dough forms. Transfer to a lightly floured surface and knead for 5 minutes until smooth and elastic.
04 - Place dough in a lightly greased bowl, cover, and let rise in a warm location until doubled in size, approximately 1 hour.
05 - Punch down dough and roll out on a floured surface into a 14 by 9 inch rectangle. Spread softened butter evenly over dough and sprinkle with brown sugar and cinnamon.
06 - Starting from the longer side, roll dough tightly into a log. Slice into 9 equal rolls.
07 - Place rolls in a greased 9-inch baking dish, cover, and let rise for 20 minutes while preheating oven to 350°F.
08 - Bake for 25 minutes, or until golden brown and cooked through.
09 - While rolls cool slightly, whisk together powdered sugar and milk to create a smooth icing. Drizzle over warm rolls before serving.

# Expert Advice:

01 -
  • The banana adds natural moisture and subtle sweetness, so the rolls stay incredibly soft even the next day.
  • They're forgiving enough for a weeknight but impressive enough to bring to brunch without anyone knowing how simple they actually are.
02 -
  • Underproofing (cutting your rise short) means dense rolls that feel more like bread; if they don't spring back when poked, they need more time.
  • The icing goes on warm rolls, not cooled ones, because the gentle heat helps it flow into every crevice instead of just sitting on top.
03 -
  • Don't use bananas that are still firm or greenish; they'll add starch and bulk without the sweet, moist texture you're after.
  • If your kitchen is cold, place the rising dough in a turned-off oven with just the light on, or wrap the bowl in a towel near a sunny window for a gentle, consistent warmth.
Go Back