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Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe

ByLucy
Jump to Recipe· 4.7 from 6 reviews

Alright, friends, if you’re craving a cozy, indulgent treat that combines two breakfast favorites—banana bread and cinnamon rolls—then you are absolutely going to love this Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe. Think tender, fluffy rolls infused with ripe banana flavor and swirls of cinnamon sugar, all topped with that luscious, tangy cream cheese frosting that just melts into each bite. I’ve made these a handful of times when I want to impress at brunch or treat my family for a weekend breakfast, and they never disappoint.

There’s something truly magical about how the banana adds moisture and subtle sweetness to the dough, making these rolls feel extra special. Plus, they work beautifully for weekend gatherings, holiday mornings, or whenever you want a sweet treat that feels homemade but a little elevated. Trust me, once you try this Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe, it will become a staple in your baking repertoire.

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Why This Recipe Works

  • Perfect Moisture Balance: The mashed banana adds natural moisture and sweetness, making the dough soft and tender without extra sugary weight.
  • Cream Cheese Frosting: The tanginess offsets the sweetness for a balanced flavor that feels rich but not overwhelming.
  • Simple Yet Impressive: Though it sounds fancy, the process is straightforward and perfect for both beginners and seasoned bakers.
  • Use of Instant Yeast: Using instant yeast helps speed up the rising process while delivering a light, fluffy texture.
A white square baking dish holds ten cinnamon rolls covered in thick, creamy white icing that drips slightly over the edges of each roll. The rolls are arranged in three rows, with the bottom row having four rolls and the others three each, showing soft swirls of cinnamon brown peeking through the icing. On top, there are several round slices of fresh banana scattered unevenly, adding light yellow spots with a soft smooth texture. A light sprinkle of brown cinnamon powder dusts some areas of the icing. The dish sits on a white marbled surface, and a beige knitted cloth is partially visible to the side. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

I love how each ingredient in this Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe brings something essential to the table, helping you create a beautifully textured and flavorful roll. Plus, some little tips on ingredients help you shop smarter and get the best results.

  • Milk: Warming the milk helps activate the yeast and creates a tender dough; just make sure it’s not too hot or you’ll kill the yeast.
  • Unsalted Butter: Adds richness and flavor—softened butter in the filling makes it easy to spread evenly.
  • Granulated Sugar: Sweetens the dough just enough for balance without overpowering the banana flavor.
  • All-Purpose Flour: Provides the structure for the dough; be sure to spoon and level for accurate measurement to keep the texture light.
  • Instant Yeast: Speeds the rising process and gives the dough a wonderful fluffiness.
  • Salt: Enhances the flavors and balances the sweetness.
  • Mashed Banana: The star! It adds moisture, natural sweetness, and that classic banana flavor we all crave.
  • Light Brown Sugar: This in the filling adds a nice molasses note that complements cinnamon perfectly.
  • Cinnamon: The warm spice that creates lovely aromatic swirls.
  • Bananas (sliced): Adding fresh slices gives bursts of banana flavor and soft texture throughout the rolls.
  • Heavy Cream: A small touch poured over the rolls before baking leads to tender, rich rolls with a subtle golden finish.
  • Cream Cheese: Softened at room temperature to make a smooth frosting that melts beautifully on warm rolls.
  • Powdered Sugar: Gives the frosting a sweet, silky smooth consistency, perfect for spreading.
  • Vanilla Extract: A small hint lifts the frosting’s flavor, making it irresistible.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love encouraging you to make this recipe your own. There’s so much room for creativity here, whether you tweak the filling, swap ingredients for dietary needs, or even turn these rolls into bite-sized treats.

  • Variation: Once, I added chopped walnuts and a sprinkle of nutmeg to the filling, which gave a lovely texture and cozy fall flavor.
  • Dairy-Free Option: Swap butter for coconut oil and use a dairy-free cream cheese alternative in the frosting—you’ll still get that richness!
  • Fruit Twists: Try adding diced apples instead of bananas for a different fruity cinnamon roll experience.
  • Mini Rolls: Cutting the dough into smaller rolls works great for parties or snack packs.

Step-by-Step: How I Make Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe

Step 1: Warm and Melt

The very first thing I do is gently warm the milk with butter and sugar until the butter melts and the mixture reaches about 120-130°F—it’s just warm enough to wake up the yeast without scorching it. Use an instant-read thermometer here so you don’t guess wrong; too hot and you’ll end up with no rise!

Step 2: Mix the Dough

In the bowl of my stand mixer, I mix the flour, instant yeast, and salt first—this keeps the yeast away from salt until later. Then I add the warm milk mixture and the mashed banana. Stir it up just until a shaggy dough forms—you don’t want to overmix here.

Step 3: Knead to Perfection

Switching to the dough hook attachment, I knead on medium speed for 6-8 minutes. The dough feels sticky at first, but it gradually becomes smoother and just a little tacky. If it’s still too sticky to handle after kneading, I sprinkle in flour tablespoon by tablespoon. One trick I learned is not to use more than 5 cups total or the rolls get dense—softness is the goal here!

Step 4: Let It Rise

After lightly greasing a large bowl, I place the dough in and cover it, then let it rise in a warm, draft-free spot until doubled—usually about an hour or a bit more. It’s rewarding to see how much it puffs up, and waiting here really makes a difference in fluffiness.

Step 5: Roll and Fill

Once risen, I roll the dough out into a large 18×12-inch rectangle. Then I spread softened butter over the surface, leaving a small edge at the top to seal later. I mix brown sugar and cinnamon together and sprinkle it generously over the butter. Last, I arrange thin banana slices on top—this is where the banana flavor shines through!

Step 6: Shape and Slice

Starting from the long edge, I roll the dough tightly into a log and pinch the seam closed to keep it from unrolling during baking. Here’s a little hack: I use unflavored dental floss to make the cleanest cuts without squishing the shape—just slide it under, cross the ends, and pull tight to slice each roll. I cut into 12 equal pieces for perfectly sized rolls.

Step 7: Second Rise and Bake

I grease a 9×13-inch pan and put the rolls in, spiral side up. Cover and let rise again for about 45 minutes until puffy—this second rise lets them get extra fluffy. Just before baking, I pour slightly warmed heavy cream over the rolls to help them brown and stay rich. Then, pop them into a 350°F oven for 30-35 minutes until golden.

Step 8: Make the Cream Cheese Frosting

While the rolls cool for about 20 minutes, I whip together the frosting by beating cream cheese with butter until smooth, then gradually adding powdered sugar and vanilla. I usually spread the frosting on while the rolls are still a little warm—that way it melts into the spirals for an extra gooey, dreamy finish.

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Tips from My Kitchen

  • Check Dough Texture: The dough should be slightly sticky but elastic; avoid adding too much flour or your rolls could turn dense.
  • Use Dental Floss For Cutting: This simple trick keeps the roll spirals intact and looks professional.
  • Warm Frosting Spread: Applying the cream cheese frosting while the rolls are warm gives you that perfect melty, gooey texture everyone loves.
  • Don’t Rush the Rise: A slow, complete rise results in a light, fluffy roll—if time allows, let the dough double patiently.

How to Serve Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe

A woman's hand is lifting one soft cinnamon roll from a group of cinnamon rolls sitting closely together on a white plate. Each roll has a thick layer of creamy white icing covering the swirled, golden-brown dough with visible cinnamon streaks. The rolls look fluffy and moist, with the icing slightly melting down the sides. In the background, there are slices of banana adding a light yellow contrast to the warm tones. The scene is set on a white marbled surface, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve these rolls, I like to sprinkle a few toasted walnut pieces or a tiny dusting of cinnamon on top of the frosting for an inviting look and gentle crunch. Sometimes, a few banana chips on the side add a fun textural contrast that guests always ask about.

Side Dishes

This Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe pairs beautifully with a cup of freshly brewed coffee or a chai latte. If I’m making a brunch spread, I often add fresh fruit salad or creamy scrambled eggs to balance the sweetness with something savory.

Creative Ways to Present

For special occasions, I’ve arranged the rolls in a circular pattern on a pretty platter and decorated the center with fresh banana slices and edible flowers. It becomes a stunning centerpiece that’s as eye-catching as it is delicious!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover rolls in an airtight container at room temperature for up to two days. Wrapping them in plastic wrap before sealing keeps them soft and prevents drying out. They’re honestly just as tasty the next day if you warm them slightly.

Freezing

If I want to save some for later, I freeze the unbaked rolls right after I slice them, wrapped tightly in plastic and then in a freezer bag. When I’m ready, I thaw them overnight in the fridge and let them rise before baking. This method saves loads of time on busy mornings!

Reheating

To warm leftovers, I cover the roll loosely with foil and pop it into a 300°F oven for about 10-15 minutes—this gently reheats without drying out the flavors. You can also microwave briefly, but the oven gives the best texture.

FAQs

  1. Can I use active dry yeast instead of instant yeast?

    Yes! If you swap to active dry yeast, warm your milk to around 105-110°F to protect the yeast. You’ll also need to proof it in the warm milk for 5-10 minutes before mixing the other ingredients. The rise times will likely be longer, so be patient—you’ll still get tasty rolls.

  2. What if my banana isn’t ripe enough?

    For best results in this Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe, use ripe bananas with brown spots—they’re sweeter and mash easier. If your bananas are too firm, you can microwave them for 20-30 seconds to soften or substitute with banana puree from frozen bananas.

  3. Can I make these gluten-free?

    Absolutely, though gluten-free doughs behave differently. Use a high-quality gluten-free all-purpose blend with xanthan gum included and expect a slightly different texture—chewier and less airy but still delicious. You may need to adjust liquid slightly, so keep an eye on dough consistency.

  4. How long do these rolls keep fresh?

    Stored properly in an airtight container, these rolls stay fresh at room temperature for up to 2 days. For longer storage, freeze them as described above. Once frosted, they’re best eaten within a day or so for optimal texture and flavor.

Final Thoughts

I have to say, this Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe feels like a little bit of homemade magic whenever I make it. The way the banana flavors mingle with cinnamon and cream cheese makes it a warm hug in pastry form—perfect for sharing with loved ones or just treating yourself. I can’t wait for you to try it out in your own kitchen, and I promise it will quickly become a comfort food favorite you’ll find yourself craving again and again!

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Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 6 reviews
  • Author: Lucy
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 12 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delight in these Banana Bread Cinnamon Rolls featuring a soft, fluffy dough enriched with ripe bananas and cinnamon sugar filling. Topped with a luscious cream cheese frosting, these rolls blend classic cinnamon roll flavors with the warm, comforting essence of banana bread—perfect for breakfast or a sweet snack.

Ingredients

Units Scale

Dough:

  • 1 cup milk lukewarm (about 120-130°F)
  • 6 Tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 4 1/2–5 cups all-purpose flour spooned and leveled
  • 2 1/4 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 1/2 cup mashed banana (about 1 large banana)

Filling and Assembly:

  • 4 Tablespoons unsalted butter very soft
  • 1/2 cup packed light brown sugar
  • 1 tablespoon cinnamon
  • 2 large bananas thinly sliced
  • 1/4 cup heavy cream slightly warmed (for pouring on rolls before baking)

Cream Cheese Frosting:

  • 4 ounces cream cheese softened to room temperature
  • 4 tablespoons unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Warm milk and butter mixture: In a medium saucepan, heat milk, butter and sugar until the butter is melted and the temperature reaches 120°F-130°F for instant yeast. Remove from heat to cool slightly.
  2. Mix the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine 4 ½ cups flour, instant yeast, and salt. Add the melted butter mixture and mashed banana, stirring until a shaggy dough forms.
  3. Knead the dough: Replace the paddle with a dough hook and knead on medium speed for 6-8 minutes. Add additional flour a tablespoon at a time if the dough is too sticky, but do not exceed 5 cups. The dough should be slightly sticky yet smooth and elastic.
  4. Let the dough rise: Lightly grease a large bowl and place the dough inside, turning once to coat. Cover and let rise in a warm place until doubled in size, about 1 to 1 ½ hours.
  5. Roll out the dough: Turn the risen dough onto a floured surface and roll it into an 18×12 inch rectangle.
  6. Prepare filling and spread: Spread the softened butter over the dough, leaving a ½-inch border on the top edge. Mix brown sugar and cinnamon in a small bowl, then sprinkle evenly over the butter. Top with thinly sliced bananas.
  7. Cut the rolls: Roll the dough tightly from the long edge and pinch to seal. Using a serrated knife or unflavored dental floss, cut the log into 12 equal rolls.
  8. Second rise: Grease a 9×13 inch baking dish and arrange the rolls spiral side up. Cover and let rise in a warm, draft-free area for 45 minutes until nearly doubled in size.
  9. Preheat oven and bake: Preheat the oven to 350°F. Pour slightly warmed heavy cream over the rolls just before baking. Bake for 30-35 minutes until golden brown.
  10. Cool and frost: Let the rolls cool in the pan for 20 minutes. While still slightly warm, spread the cream cheese frosting evenly over the rolls.
  11. Make the cream cheese frosting: Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, mixing on low until combined. Beat in vanilla and then mix on medium-high for 1-2 minutes until light and fluffy.

Notes

  • Use instant yeast for quicker rise times; if using active dry yeast, allow longer rising periods and heat milk to 105-110°F instead.
  • Do not add too much flour during kneading to keep rolls soft; dough should remain slightly sticky.
  • Cut rolls with dental floss for clean, intact spirals.
  • Warm heavy cream poured on top before baking helps keep rolls moist and tender.
  • Spread cream cheese frosting while rolls are warm to allow slight melting and absorption.
  • Store leftover rolls wrapped tightly to maintain freshness for up to 2 days.

Nutrition

  • Serving Size: 1 roll
  • Calories: 320 kcal
  • Sugar: 18 g
  • Sodium: 210 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 45 mg

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