Here’s where two breakfast favorites team up for something yummy. You get soft, banana-kissed dough loaded up with a gooey swirl of cinnamon sugar. When they come out of the oven, they’re golden and smell amazing. You end up with treats that taste a bit like banana bread, a bit like cinnamon rolls, and somehow even better than both.

I first whipped these up after I’d run out of ideas for too-ripe bananas and was tired of making the same old banana loaf. My crew wasn’t so sure at first, but now Sundays aren’t Sundays without these in the oven, and everyone gathers around waiting for them to finish.

Mouthwatering Ingredients

• Dough Goes Here:

• 1 cup warm milk: Use milk heated to just about 110°F—not too hot or it’ll mess up the yeast. This wakes up the yeast and gets the dough moving.
• 2 1/4 teaspoons active dry yeast: This is one regular packet—helps the dough puff up
• 1/2 cup granulated sugar: Gives the yeast food and adds sweetness that plays nice with banana
• 1/2 cup melted unsalted butter: Makes everything rich—stick with unsalted so you can control how salty things get
• 2 large eggs: These make the dough richer and give it structure—let them come to room temp first
• 1 teaspoon salt: Kicks up the flavor all around and stops the dough from tasting bland
• 4 cups all-purpose flour: This is what holds everything together—unbleached is best if you’ve got it
• 1 cup mashed banana: Use about 2–3 super ripe bananas (the more brown spots, the better!)—they’ll give loads of flavor

• Start the Filling:

• 1/2 cup unsalted butter: Let it get soft enough to blend and spread easily
• 1 cup brown sugar: Dark adds a punch, but the light kind works, too
• 2 tablespoons ground cinnamon: Freshly ground will take the flavor up a notch
• 1/2 cup chopped walnuts: Toss these in for crunch and an extra nutty vibe—totally optional

• The Sweet Icing:

• 4 oz cream cheese: Let it soften so the icing comes out smooth and just a little tangy
• 1/4 cup unsalted butter: Goes in soft for the creamiest finish
• 1 1/2 cups powdered sugar: Brings sweetness and holds the icing together
• 1/2 teaspoon vanilla extract: Adds extra flavor—pure tastes best if you’ve got it

Simple How-To Steps

Frost and Enjoy:

Mix up cream cheese, butter, powdered sugar, and vanilla till it’s nice and fluffy, then slather it all over the still-warm (but not super hot) rolls. The icing will melt a little into the swirls. Dig in right away—the fresh ones are always best.

Oven Time:

Slide the pan into your preheated 350°F oven and bake for 25–30 minutes. The tops will turn golden. If you use a thermometer, aim for about 190°F inside. The rolls will rise up and cozy together as they bake.

Second Rise:

Snuggle the cut rolls into a greased 9×13 pan, leaving just a little space around each one with the cut side facing up. Throw a cover on and let ’em rest for 30 minutes, so they puff up. Use this time to preheat your oven.

Shape and Slice:

Take the long side where the filling goes edge-to-edge and roll everything up tight. Squeeze the seam to keep it from coming undone. Use a sharp knife or some plain dental floss to cut into 12 slices, each about an inch and a half thick.

Roll Out and Fill Up:

After that first rise, punch down the dough so it deflates. Spread it out on a floured counter into a big rectangle (roughly 20×14 inches). Smear the cinnamon mix all over (leave a half inch free on one long side). Sprinkle on those walnuts if you want the crunch.

Make That Filling:

While the dough is rising, stir up the room-temp butter, brown sugar, and cinnamon in a bowl until you get a smooth paste. Keep it on the counter so it stays spreadable. Don’t let the butter melt.

Let It Rise First:

Transfer your kneaded dough to a greased bowl, flip it over so all sides get coated, and put a towel or some plastic wrap on top. Set it somewhere cozy and draft-free for about an hour until it puffs up and almost doubles.

Knead It Out:

Add flour slowly (a cup at a time) to your banana mix, mixing as you go. The dough will look messy at first, but eventually, it’ll come together. As soon as it pulls away from the bowl, slap it onto a floured counter and knead about 10 minutes till bouncy and smooth.

Mix Up the Banana Party:

Pour the melted butter, eggs, salt, and mashed banana into your activated yeast bowl. Mix it up really well. Make sure there aren’t any big banana chunks left—that’s how you get a dough packed with flavor.

Wake Up the Yeast:

Pour warm milk in a big bowl, sprinkle the yeast and sugar, then give it a gentle stir. Let it hang out for about five minutes until it’s bubbly. When you see foam, you’re good to go.

The real magic here comes from the bananas. I once went overboard and dumped in too many, and that’s how I found out these rolls could be so soft and packed with flavor. Now I always have a bunch of super brown bananas ready just for this.

Frequently Asked Questions

→ Can I make these rolls ahead of time?

Sure thing! Shape your rolls at night, cover, and pop them in the fridge. The next day, just let them warm up to room temp and puff up before you toss them in the oven.

→ Can I use instant yeast instead of active dry yeast?

You can swap in instant yeast. Just drop it right in with your dry stuff, no need for the warm milk step.

→ How can I make these rolls vegan?

Swap out the milk, butter, and cream cheese icing for plant-based versions and you’re sorted—totally dairy-free.

→ Can I use whole wheat flour instead of all-purpose flour?

You can! Wheat flour makes them a bit heavier. Try half wheat, half white flour for rolls that stay light and soft.

→ How should I store leftover cinnamon rolls?

Just toss any extras in a sealed box on the counter for two days, or put them in the fridge for a week. Heat them up in the microwave for about 15-20 seconds and they’re good as new.