If you love homemade cinnamon rolls and have a couple of overripe bananas sitting on the counter, you need to try these banana cinnamon rolls. They’re soft, fluffy, warmly spiced, and packed with banana flavor from the dough and the homemade banana bread syrup.
And then there’s the brown butter. Browning the butter gives these rolls a delicious nutty flavor that pairs so well with the banana and cinnamon. Once they’re baked, they’re topped with a thick layer of sweet cream cheese icing that melts right into the warm rolls.
If you love cozy treats like this that are perfect for lazy weekends or holiday brunches, be sure to try my apple crescent rolls or pumpkin spice cookie bites.
Jump to:
Why You’ll Love This Recipe
- Soft and fluffy homemade dough
- Made with overripe bananas
- Brown butter adds rich flavor
- Homemade banana bread syrup
- Sweet cinnamon-brown sugar filling
- Creamy vanilla bean cream cheese icing
- Perfect for breakfast or brunch
- Great way to use overripe bananas
- Delicious served warm
Key Ingredients
The full list of ingredients and their exact amounts are in the recipe card at the bottom of the post.
- Overripe Bananas: The star of these cinnamon rolls. They bring real banana bread flavor to both the dough and the syrup, plus natural sweetness and moisture.
- Brown Butter: Adds a rich, nutty flavor that makes the dough taste extra special and pairs beautifully with the banana.
- Active Dry Yeast: Gives the dough that soft, fluffy texture you want in a good cinnamon roll.
- Brown Sugar & Cinnamon: The classic filling combination. They create a warm, gooey, caramel-like center that works perfectly with the banana flavor.
- Banana Bread Syrup: This is what really sets these rolls apart. The banana, brown sugar, and cinnamon reduce to a sweet syrup, which is poured over the rolls before baking.
- Cream Cheese: The base of the icing, adding a creamy, slightly tangy flavor that balances all the sweetness.
- Vanilla Bean Paste: Adds rich vanilla flavor to the icing and makes the whole dessert taste a little more indulgent.
Variations
- Milk: Whole milk gives the dough a rich texture, but 2% milk can work too.
- Pumpkin: Use pumpkin puree in place of bananas to make pumpkin cinnamon rolls.
- Nuts: Add chopped pecans or walnuts to the cinnamon filling.
- Spices: Add a pinch of nutmeg to the filling for extra warmth.
- Icing: Use vanilla extract if you don’t have vanilla bean paste.
- Chocolate: Sprinkle mini chocolate chips over the filling before rolling the dough.
- Extra banana flavor: Add a little banana extract to the cream cheese icing.
How to Make Banana Cinnamon Rolls
Step 1: Cook the butter over medium heat until it becomes a light amber color, has a nutty aroma, and there are brown bits at the bottom. Add to a mixing bowl and set aside to cool.
Step 2: Combine warm milk, sugar, and yeast, and let it sit until foamy.
Step 3: Combine the dough ingredients and the mashed bananas in a stand mixer. Mix with a dough hook until a dough ball forms.
Step 4: Transfer the dough to an oiled bowl, cover with a clean towel, and let rise until doubled in size.
Step 5: Cook the banana syrup ingredients over medium heat for about 15 minutes. Strain into a bowl and cool. Then, mix the cinnamon filling ingredients.
Step 6: Roll out the dough into a rectangle and top with cinnamon filling. Cut into strips and roll into cinnamon rolls. Place in a prepared round baking dish or a 9×13 baking dish, cover, and let rise again until doubled in size.
Step 7: Pour ¼ cup of the banana syrup over the cinnamon rolls. Bake until lightly golden and remove from the oven to cool slightly.
Step 8: Beat the cream cheese and butter until light and fluffy. Then, beat in the remaining ingredients until smooth and creamy. Frost the cinnamon rolls and enjoy!
Expert Tips
- Use very ripe bananas. Brown-spotted bananas have much more banana flavor and natural sweetness.
- Don’t overheat the milk. Milk that’s too hot can kill the yeast.
- Give the dough enough time to rise. If your kitchen is cool, the first or second rise may take a little longer.
- Don’t add too much flour. Add it gradually if needed. You want a soft, slightly tacky dough rather than a stiff one.
- Let the brown butter cool. It should be slightly warm, not hot, when it goes into the dough.
- Don’t skip the second rise. This is what helps create light and fluffy cinnamon rolls.
- Wait before icing. If the rolls are extremely hot, the cream cheese icing will melt completely.
Banana Cinnamon Rolls FAQs
Yes. Thaw the frozen bananas completely and drain off any excess liquid before mashing. Frozen bananas work especially well because they become very soft and flavorful after thawing.
Very ripe bananas with plenty of brown spots are best. They provide the most banana flavor and natural sweetness, making the rolls taste more like banana bread.
Yes. You can substitute regular melted butter, but brown butter adds a delicious nutty, caramelized flavor that pairs especially well with the banana and cinnamon.
The yeast may not have activated properly, may be outdated, or your kitchen may be too cool. Make sure the milk is warm, around 100°F to 110°F, rather than hot. Give the dough plenty of time to rise in a warm, draft-free location.
After combining the yeast with warm milk and a little sugar, it should become foamy within about 4 to 5 minutes. If there is no foam, the yeast may not be active and should be replaced.
Absolutely. Assemble the rolls in the baking dish, cover tightly, and refrigerate overnight. The next morning, allow them to come to room temperature and finish rising before baking.
Banana adds moisture to the dough, so it may be slightly tacky. Add flour one tablespoon at a time only if necessary. Avoid adding too much flour, as this can make the finished rolls dense.
Dense rolls can result from adding too much flour, not allowing the dough to rise long enough, or skipping the second rise. For soft and fluffy rolls, keep the dough slightly tacky and allow both rises to fully develop.
The first rise typically takes about 1 hour, or until the dough doubles in size. The second rise also takes approximately 1 hour, although the exact time depends on the temperature of your kitchen.
Yes. Because they are topped with cream cheese icing, leftover rolls should be stored in an airtight container in the refrigerator for up to 4 days.
Yes. For the best results, freeze the baked rolls without the cream cheese icing. Wrap them tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, warm, and frost before serving.
These rolls pair beautifully with:
Hot coffee
Cappuccino
Lattes
Cold milk
Hot chocolate
Fresh fruit
Bacon
Breakfast sausage
Scrambled eggs
Fresh berries
Delicious Pairings for Banana Cinnamon Rolls
If you try this recipe and love it, please be sure to leave a 5 ★★★★★ rating below and leave a comment! You can also pin it to your favorite Pinterest boards and save it for later.
Also, follow us on Pinterest, Facebook, Instagram, and YouTube. Remember to “like” or “follow” us on all social media.
Banana Cinnamon Rolls
Ingredients
Dough
- 2 ¼ teaspoons active dry yeast
- 1 cup whole milk divided
- ½ cup granulated sugar divided
- 4 ¾ cups all-purpose flour
- ½ cup butter
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 large eggs
- 1 overripe banana mashed
Banana Bread Syrup
- 1 overripe banana mashed
- 1 cup brown sugar
- 1 cup water
- ⅛ teaspoon cinnamon
- 1 teaspoon vanilla extract
Filling
- ½ cup butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 tablespoons ground cinnamon
Cream Cheese Icing
- 4 ounces cream cheese softened
- ½ cup butter softened
- 1 teaspoon vanilla bean paste
- 2 cups powdered sugar
Instructions
- Spray a 9×13 baking dish, or a round baking dish, with non-stick cooking spray.
Dough
- In a small saucepan, over medium heat, brown butter while stirring constantly. Cook until the butter turns a slight amber color.
- Remove from heat and set aside to cool.
- Heat milk for 35-40 seconds in the microwave or until warm (100 degrees – 110 degrees).
- In a small bowl, stir together the yeast, 1 teaspoon sugar, and 1 tablespoon of warm milk. Let the yeast mixture sit for 4-5 minutes or until foamy.
- Using a stand mixer with the dough hook attached, place flour, slightly cooled brown butter, eggs, salt, vanilla extract, yeast mixture, and the remaining milk and sugar into the bowl of the stand mixer.
- On medium speed, knead dough until a ball forms. Add additional flour 1 tablespoon at a time, if needed.
- Once the dough ball is formed, transfer dough into a lightly oiled bowl, cover with a clean kitchen towel, place in a warm place and let rise for 1 hour or until doubled in size.
- Once the dough has risen, transfer onto a floured surface and shape into a rectangle.
- Using a rolling pin, roll dough out into a large rectangle, about ¼ inch thick.
Banana Bread Syrup
- In a medium saucepan, add banana, brown sugar, water, and cinnamon. Stir until combined.
- Over medium heat, let simmer for 10-15 minutes.
- Strain mixture into a bowl and let cool.
- Once syrup is cool, stir in vanilla extract.
Filling
- In a medium bowl, add softened butter, brown sugar, granulated sugar, and cinnamon together until well incorporated.
- Now, evenly spread the filling mixture over the rolled out dough.
- Using a sharp knife or pizza cutter, cut the rolled out dough vertically into 1 ½ inch strips.
- Roll each piece of dough cinnamon rolls and place in the prepared pie dish.
- Cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until the rolls double in size.
- Preheat the oven to 350 degrees.
- Once rolls have risen, pour ¼ cup of banana bread syrup over top of the rolls.
- Bake in the preheated oven for 25-30 minutes or until rolls are baked through and slightly golden on top.
- Remove from the oven and let cool slightly.
Cream Cheese Icing
- In a medium sized bowl, beat the cream cheese and butter, using a hand mixer, until light and fluffy.
- Add vanilla and mix until well incorporated.
- Slowly add powdered sugar and beat until fully mixed and smooth.
- Once rolls have cooled until just warm, spread cream cheese frosting over top.
- Serve warm and enjoy.
Notes
- Use very ripe bananas. Brown-spotted bananas have much more banana flavor and natural sweetness.
- Don’t overheat the milk. Milk that’s too hot can kill the yeast.
- Give the dough enough time to rise. If your kitchen is cool, the first or second rise may take a little longer.
- Don’t add too much flour. Add it gradually if needed. You want a soft, slightly tacky dough rather than a stiff one.
- Let the brown butter cool. It should be slightly warm, not hot, when it goes into the dough.
- Don’t skip the second rise. This is what helps create light and fluffy cinnamon rolls.
- Wait before icing. If the rolls are extremely hot, the cream cheese icing will melt completely.
Nutrition
Leave a Reply