Banana Bread Cinnamon Rolls with Cream Cheese Frosting | Easy Recipe
Make banana bread cinnamon rolls with cream cheese frosting for a soft, sweet treat. Perfect for breakfast, brunch, or dessert using ripe bananas!
Equipment
- Mixing bowls
- Stand mixer or whisk
- Rolling Pin
- Baking dish (9x13 inch)
- Pastry brush
- Oven
Ingredients
For Dough:
- 2 ripe bananas, mashed
- 1 packet (2 ¼ tsp) active dry yeast
- ¾ cup warm milk
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 4 cups all‑purpose flour
- ½ tsp salt
For Filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 tbsp ground cinnamon
For Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare Dough: Combine yeast, warm milk, and sugar. Let sit until foamy. Add mashed bananas, butter, egg, flour, and salt. Knead until smooth.
- First Rise: Cover and let dough rise for 1 hour until doubled.
- Roll Out Dough: Roll into a rectangle on a floured surface.
- Spread Filling: Mix butter, brown sugar, and cinnamon. Spread evenly over dough.
- Shape Rolls: Roll dough into a log, slice into 12 spirals, and place in greased baking dish.
- Second Rise: Cover and let rise for 30 minutes until puffy.
- Bake: Bake at 350°F (175°C) for 25–30 minutes until golden brown.
- Make Frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Frost Rolls: Let rolls cool slightly, then spread frosting generously.
- Expert Tip: Allow rolls to cool for 10 minutes before frosting to prevent melting.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Add nuts, chocolate chips, or coconut for creative variations.
- Store leftovers in an airtight container for 2 days or refrigerate up to 5 days.
- Freeze unfrosted rolls for up to 2 months; thaw and frost before serving.
- Room‑temperature cream cheese ensures smooth frosting consistency.