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The Ultimate Banana Cinnamon Rolls: A Delightful Fusion of Classic Comfort and Sweet Banana Flavor
Prepare to embark on a culinary journey with what we proudly present as the best Banana Cinnamon Rolls you’ll ever taste! These aren’t just any ordinary cinnamon rolls; they are an extraordinary symphony of flavors, where the comforting classic meets the sweet, tropical essence of ripe bananas. Imagine a dough so pillowy soft it practically melts in your mouth, generously infused with real banana for an unparalleled depth of flavor. Each roll is then lovingly swirled with a rich, aromatic cinnamon filling, punctuated by delicate slices of fresh banana that caramelize beautifully during baking. Every bite offers a harmonious blend of warm spices and luscious banana, creating an experience that is truly heavenly. To crown this masterpiece, a deliciously tangy cream cheese frosting is spread generously on top, providing the perfect counterpoint to the sweetness of the banana and cinnamon. These rolls are, quite simply, pure bliss and an unforgettable treat for any occasion.
These Banana Cinnamon Rolls are an absolutely delightful and impressive breakfast or brunch treat! They artfully combine the beloved qualities of a classic cinnamon roll – its soft, gooey texture and warm spice profile – with the comforting sweetness and moistness reminiscent of banana bread. This innovative and delightful recipe ensures each roll boasts a tender, sweet banana-infused interior, rich with cinnamon and perfectly complemented by a luscious frosting. Get ready to savor the ideal balance of aromatic spices, natural banana sweetness, and an unbelievably soft, tender dough that will leave you craving more. Whether you’re making them for a special occasion or a cozy weekend morning, these rolls are guaranteed to be a crowd-pleaser and a new favorite in your baking repertoire.
For more delicious and diverse cinnamon roll recipes to expand your baking skills, be sure to try our Small Batch Cinnamon Rolls, perfect for smaller households or when you need a quick fix; our vibrant Blueberry Cinnamon Rolls, bursting with fruity goodness; and our charming Strawberry Rolls, offering a fresh, seasonal twist.
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WHY THIS RECIPE STANDS OUT
- Banana Infused Dough: Unlike many recipes that simply add banana to the filling, our recipe incorporates mashed banana directly into the dough. This ingenious step ensures a deeper, more pervasive banana flavor throughout every strand of the roll, yielding an incredibly tender, moist, and subtly sweet dough that forms the perfect foundation for this unique treat. It’s a game-changer for banana lovers!
- Rich Cinnamon Banana Filling: Our signature filling is a glorious blend of warm, fragrant cinnamon and rich brown sugar, generously spread over the banana-infused dough. But the magic doesn’t stop there – we add thin slices of fresh banana directly into the filling. As the rolls bake, these banana slices soften and caramelize, intensifying their natural sweetness and creating pockets of luscious, gooey banana goodness that truly burst with flavor in every bite.
- Perfectly Balanced Cream Cheese Frosting: No cinnamon roll is complete without frosting, and ours is specifically designed to complement the banana and cinnamon profiles. The light tanginess of the cream cheese frosting beautifully cuts through the sweetness of the rolls, creating a balanced and addictive flavor profile. Its smooth, creamy texture adds a luxurious finish, making these rolls irresistible and truly memorable.
KEY INGREDIENT BREAKDOWN
Crafting the perfect banana cinnamon rolls requires attention to each component. Here’s a closer look at some of the essential ingredients and why they matter. For a complete list of precise measurements, please refer to the detailed recipe card provided below.
- Yeast: Yeast is the living agent responsible for the beautiful rise and tender texture of your cinnamon rolls. This recipe calls for fresh yeast, which often produces a more nuanced flavor, but you can certainly substitute with active dry yeast or instant yeast. When using dry yeast, remember to activate it in the warm milk according to package directions before combining with other ingredients. Proper yeast activation is crucial for a fluffy dough.
- Butter: Butter plays a dual role in this recipe, contributing both richness to the dough and forming the foundation of our delectable cinnamon filling. It’s vital that the butter is at room temperature for both applications. In the dough, room temperature butter incorporates smoothly, leading to a tender crumb. For the filling, softened butter mixes easily with sugar and cinnamon, creating a spreadable paste that ensures an even distribution of flavor.
- Whole Milk: Whole milk provides richness and moisture to the dough, contributing to its soft and tender texture. Heating the milk to lukewarm (around 37ºC or 100ºF) is critical. If the milk is too hot, it will kill the yeast, preventing your dough from rising. If it’s too cold, the yeast won’t activate properly. A kitchen thermometer is your best friend here to ensure the ideal temperature.
- Cinnamon: The star spice of any cinnamon roll, ground cinnamon provides that characteristic warm, aromatic, and slightly pungent flavor that is so comforting. Mixed with softened butter and brown sugar, it creates a gooey, fragrant layer that makes these rolls irresistible. Fresh, high-quality cinnamon will make a noticeable difference in the final taste.
- Bananas: The riper the bananas, the better for this recipe! Overripe bananas (those with plenty of brown spots) are softer, sweeter, and have a more intense banana flavor. This is essential for both the mashed banana in the dough, which adds natural sweetness and moisture, and the sliced bananas in the filling, which become wonderfully caramelized during baking. Their natural sugars contribute significantly to the overall deliciousness.
STEP-BY-STEP BAKING GUIDE
Follow these detailed instructions to create your own batch of heavenly banana cinnamon rolls. For this recipe, you’ll need a reliable stand mixer equipped with a dough hook attachment. Additionally, prepare a 24×34 cm (9 x 13 inch) baking tray by lining it with parchment paper, or by generously greasing it with butter or a non-stick cooking spray to prevent sticking and ensure easy removal.
The comprehensive recipe, with exact quantities, is conveniently located in the recipe card at the bottom of this page.
STEP 1: Activate the Yeast. Begin by gently heating the whole milk until it reaches a lukewarm temperature, precisely 37ºC (100ºF). This temperature is crucial for activating the yeast without harming it. Crumble the fresh yeast directly into the bowl of your stand mixer. Pour the warmed milk over the yeast and, using a spatula, stir gently until the yeast completely dissolves and integrates into the milk. If you are opting for active or instant dry yeast, follow the specific blooming instructions provided on your yeast package, usually involving letting it sit in the warm milk for 5-10 minutes until foamy.
STEP 2: Initial Dough Mixing. To the yeast mixture in your stand mixer bowl, add the granulated sugar, all-purpose flour, one egg, the mashed ripe banana, and salt. Attach the dough hook and begin mixing on a low-medium speed. Continue mixing until all the dry flour is fully hydrated and no visible dry pockets remain. This initial mixing stage typically takes about 2-3 minutes. Once hydrated, increase the speed to medium and continue mixing for an additional 4 minutes. This process starts to develop the gluten structure, which is essential for a soft and elastic dough.
STEP 3: Incorporate Butter and Knead. With the mixer still on medium speed, gradually add the room temperature butter, one cube at a time, allowing each piece to be partially incorporated before adding the next. This stage might look a bit messy and greasy initially, but don’t worry, it’s completely normal. Once all the butter has been added, stop the mixer, scrape down the sides of the bowl to ensure all ingredients are well combined, and then continue kneading for a robust 8-10 minutes on medium speed. The dough will transform, becoming smooth, elastic, and will cleanly pull away from the sides of the bowl, indicating proper gluten development.
STEP 4: First Rise (Bulk Fermentation). Lightly grease a large, clean bowl with a small amount of vegetable oil. Transfer the kneaded dough into this prepared bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap to prevent the dough from drying out, and then drape a clean tea towel over the top for insulation. Place the bowl in a warm, draft-free area of your kitchen. Let the dough rise for approximately 1 hour, or until it has roughly doubled in size. For instructions on how to achieve an overnight rise for convenience, please refer to the FAQ section further down the page.
STEP-BY-STEP INSTRUCTIONS – CINNAMON FILLING AND ASSEMBLING
STEP 1: Prepare the Cinnamon Filling. While your dough is undergoing its first rise, take this opportunity to prepare the aromatic cinnamon filling. In a medium-sized mixing bowl, combine the room temperature butter, rich brown sugar, and ground cinnamon. Mix these ingredients thoroughly until they form a smooth, consistent paste. Set this delightful mixture aside at room temperature, ready to be spread onto your risen dough.
STEP 2: Roll and Fill the Dough. Once your dough has completed its first rise and has doubled in size, gently punch it down to release the air. Transfer the dough to a lightly floured work surface. Using a rolling pin, carefully roll the dough into a large rectangle, aiming for dimensions of approximately 48×33 cm (19×13 inches) and a thickness of about 5 mm (¼ inch). Next, take your prepared cinnamon sugar filling and spread it evenly over the entire surface of the rolled-out dough, using a spoon or an offset spatula. Then, take two medium-sized ripe bananas, slice them thinly, and arrange these slices over the cinnamon filling. Starting from one of the shorter sides, carefully roll the dough tightly into a log, ensuring the filling and bananas are securely encased.
STEP 3: Cut the Rolls. To create perfectly shaped cinnamon rolls, you have a couple of options. For clean, sharp cuts, use a piece of unflavored dental floss or strong thread: slide it under the log, cross the ends over the top, and pull firmly to slice through the dough. Alternatively, a serrated bread knife can also be used. Carefully cut the log into 12 equally sized rolls, aiming for a consistent thickness for even baking.
STEP 4: Second Rise (Proofing). Arrange the cut cinnamon rolls in your prepared 34 x 24 cm (13 x 9 inch) baking tray, leaving a small space between each roll to allow for expansion during the second rise. Cover the baking tray loosely with plastic wrap and then with a clean tea towel. Let the rolls rise for a second time on your kitchen counter for approximately 45 minutes, or until they look visibly puffy and have nearly doubled in size. This second rise is crucial for achieving that characteristic light and airy texture.
While the rolls are undergoing their second rise, preheat your oven to 190ºC (375ºF) for a conventional oven. This ensures your oven is at the correct temperature when the rolls are ready to bake.
STEP 5: Bake the Cinnamon Rolls. Once the rolls have completed their second rise, place the baking tray on the second-lowest rack in your preheated oven. Bake for 24-27 minutes. Keep a close eye on them; if the tops begin to brown too quickly, especially during the last 5-10 minutes of baking, gently cover the tray with aluminum foil to prevent excessive browning while allowing the centers to cook through. The rolls should be beautifully golden brown and appear puffed and set. After baking, remove the tray from the oven and allow the rolls to cool slightly in the pan while you prepare the frosting.
STEP 6: Prepare and Apply the Cream Cheese Frosting. In a clean mixing bowl, combine all the ingredients for the cream cheese frosting: room temperature butter, cream cheese, powdered sugar, and vanilla extract. Using a hand mixer or a stand mixer with a paddle attachment, beat the ingredients together on medium speed for 2-3 minutes until the frosting is light, fluffy, and smooth. Once the cinnamon rolls have cooled slightly (they are best frosted warm, not hot!), generously spread the freshly made cream cheese frosting over the top of each bun. Your delightful banana cinnamon rolls are now ready to be enjoyed immediately!
EXPERT BAKING TIPS FOR PERFECT ROLLS
- Use a Kitchen Scale for Precision: Baking is a science, and precision is key to consistent results. While cup measurements can vary significantly depending on how ingredients are packed, a kitchen scale provides exact measurements. Our recipes default to grams because it is the most accurate way to measure ingredients, ensuring your dough has the perfect hydration and ingredient ratios every time. Investing in a good digital kitchen scale will elevate your baking dramatically.
- Avoid Overmixing Your Dough (and Batter): Once your wet and dry ingredients are just combined for the dough, resist the urge to keep mixing. Overmixing can overdevelop the gluten, resulting in tough, chewy cinnamon rolls instead of soft, tender ones. After the initial kneading, when the butter is incorporated, ensure you only mix until the dough is smooth and elastic. For any batter-based recipes, a gentle final fold with a spatula ensures everything at the bottom of the mixing bowl is incorporated without overworking the mixture.
- Understanding Light vs. Dark Baking Pans: The type of baking pan you use significantly impacts the final outcome of your rolls. For the best result and a wonderfully soft, evenly baked product, we highly recommend using an aluminum baking pan. These pans are light in color, which means they reflect heat and bake more gently. This results in a lighter crust and a softer interior. In contrast, dark-colored baking pans absorb more heat, leading to faster browning and a darker, potentially drier crust. If you only have a dark pan, you might need to reduce your oven temperature by 25°F (about 15°C) and keep a closer eye on baking time to prevent over-baking. Always grease your pan and line the bottom with baking paper for easy removal.
FREQUENTLY ASKED QUESTIONS
The baking time for your cinnamon rolls can slightly vary depending on the material and color of your baking pan, as well as the calibration of your oven. Generally, if you are using a lighter-colored metal pan, they will typically need to bake for about 23-25 minutes. If you opt for a ceramic or darker pan, which retains heat more, the baking time may extend to 25-28 minutes. Look for a beautiful golden-brown color on top and ensure the rolls are puffed up and firm to the touch. When in doubt, a quick check with an instant-read thermometer should show an internal temperature of around 190-200°F (88-93°C) for fully cooked dough.
Absolutely! Preparing the dough overnight is a fantastic way to streamline your morning baking. For the first rise, instead of letting the dough rise at room temperature for 1 hour, simply place the covered bowl in the refrigerator immediately after kneading. The cold temperature will slow down the yeast activity, allowing for a long, slow fermentation, which can actually enhance the flavor of the dough. Let it proof in the fridge for no more than 16 hours. The next morning, remove the dough from the fridge and let it come to room temperature for about 30-60 minutes before proceeding with rolling, filling, and the second rise as described in the recipe.
Yes, you can certainly prepare individual elements the day before to make your baking day smoother. Prepare the dough using the overnight rise method detailed above. You can also make the cream cheese frosting a day in advance; simply store it in an airtight container in the refrigerator. Before using, let it come to room temperature and give it a quick whip to restore its fluffy texture. The cinnamon sugar filling can also be prepared and stored in an airtight container at room temperature. This way, the next morning, you only need to assemble the rolls, let them proof for the second time, and bake them fresh!
Yes, with a few simple substitutions, you can easily make these cinnamon rolls dairy-free. Replace the whole milk with your favorite dairy-free milk alternative, such as almond milk, soy milk, or oat milk. For the butter in both the dough and the filling, use a high-quality vegan butter substitute. For the cream cheese frosting, opt for a dairy-free cream cheese alternative. Keep in mind that the texture and flavor might have slight variations, but they will still be incredibly delicious and enjoyable!
Absolutely! These banana cinnamon rolls are wonderfully adaptable. If you’re a fan of nuts, finely chop some walnuts or pecans and sprinkle them over the cinnamon-banana filling before rolling the dough. For a decadent twist, add chocolate chips (mini or regular-sized) along with the banana slices in the filling. You can also gently fold nuts or chocolate chips into the dough during the last few minutes of kneading for an extra textural and flavor dimension. Experiment with your favorite additions to customize these rolls to your liking!
STORAGE INSTRUCTIONS
To maintain the freshness and deliciousness of your homemade banana cinnamon rolls, proper storage is key. Once they have completely cooled, transfer the rolls to an airtight container or cover the baking tray tightly with cling film. Store them in the refrigerator, where they will remain fresh and delightful for 3-5 days. For the best flavor and texture, we highly recommend reheating individual rolls in the microwave for 1-2 minutes until they are warm and gooey again. The frosting might soften a bit, but the rolls will taste as if they just came out of the oven! For longer storage, you can freeze unbaked or baked rolls (without frosting) for up to 1-2 months. Thaw and then frost before serving.
Other Irresistible Cinnamon Roll Recipes To Try
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
- 25 Best Summer Dessert Ideas
- 20 Best Easter Dessert Ideas
- Thanksgiving Dessert Recipes
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Banana Cinnamon Rolls
Pin Recipe
Equipment
- 24×34 cm baking tray
- Stand Mixer
Ingredients
DOUGH
- 225 g whole milk
- 30 g fresh yeast or 10 g active dry yeast or instant yeast
- 50 g granulated sugar
- 560 g all-purpose flour
- 1 egg
- 100 g mashed ripe banana about 1 medium bananas, but make sure you measure (½ cup)
- 1 teaspoon salt
- 55 g butter room temperature (¼ cup)
FILLING
- 100 g butter room temperature
- 100 g brown sugar
- 1 ½ tablespoon cinnamon
- 2 medium bananas cut into thin slices
CREAM CHEESE FROSTING
- 35 g butter room temperature
- 70 g cream cheese
- 70 g powdered sugar
- 1 teaspoon vanilla extract
Instructions
DOUGH
- Heat the whole milk until it is lukewarm, reaching a temperature of approximately 37ºC (100ºF). Crumble the fresh yeast into the bowl of your stand mixer. Pour the warmed milk over the yeast, and using a spatula, stir gently until the yeast is completely dissolved. (If using active dry or instant yeast, allow it to bloom in the warm milk according to the package instructions.)225 g whole milk, 30 g fresh yeast
- Add the granulated sugar, all-purpose flour, egg, mashed banana, and salt to the mixer bowl. Attach the dough hook and mix on low-medium speed until all the ingredients are hydrated and no dry flour remains, typically about 2-3 minutes. Then, increase the speed to medium and continue mixing the dough for another 4 minutes to develop the gluten.50 g granulated sugar, 560 g all-purpose flour, 1 egg, 100 g mashed ripe banana, 1 teaspoon salt
- Continue kneading on medium speed and gradually add the room temperature butter, piece by piece. The dough may look messy at first, but don’t worry. Once all the butter is incorporated, scrape down the sides of the bowl and continue mixing the dough for 8-10 minutes. The final dough should be smooth, elastic, and pull away cleanly from the sides of the bowl.55 g butter room temperature
- Lightly oil a clean, large bowl with a bit of vegetable oil. Transfer the dough to this bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and then with a tea towel. Place it in a warm, draft-free area of your house. Allow the dough to rise for 1 hour, or until it has doubled in size. (See the FAQ section above for instructions on overnight rising.)
CINNAMON FILLING
- While the dough is rising, combine all the ingredients for the cinnamon filling in a bowl. Mix them thoroughly until a smooth, cohesive paste forms. Set this filling mixture aside at room temperature until needed.100 g butter, 100 g brown sugar, 1 ½ tablespoon cinnamon
ASSEMBLING AND BAKING
- After the first rise, your dough should have doubled in size. Gently punch the air out of the dough and transfer it to a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 48×33 cm (19×13 inches) and about 5 mm (¼ inch) thick. Spread the prepared cinnamon sugar filling evenly over the entire surface of the dough with a spoon or offset spatula. Then, thinly slice two medium bananas and arrange the slices over the cinnamon filling. Carefully roll the dough into a tight log, starting from one of the shorter sides.2 medium bananas
- To cut the rolls, you can use a piece of unflavored dental floss or a serrated knife. Slice the log into 12 even rolls. Using floss typically yields very clean cuts.
- Place the cut rolls into a 34 x 24 cm (13 x 9 inch) baking tray that has been lined with parchment paper or greased with butter. Ensure there is a little space between each roll. Cover the tray loosely with plastic wrap and a tea towel, and let them rise for a second time on the kitchen counter for 45 minutes, or until visibly puffy.
- Meanwhile, preheat your oven to 190ºC (375ºF) for a conventional oven, ensuring it’s fully heated before the rolls go in.
- After the second rise, bake the rolls on the second lowest rack for 24-27 minutes. If the tops start to become golden brown too quickly during the last 5-10 minutes of baking, loosely cover the cinnamon rolls with aluminum foil to prevent over-browning while allowing the centers to cook through perfectly.
- Once baked, remove the rolls from the oven and let them cool in the pan for a few minutes while you prepare the frosting.
CREAM CHEESE FROSTING
- In a clean mixing bowl, add all the ingredients for the cream cheese frosting: room temperature butter, cream cheese, powdered sugar, and vanilla extract. Using a hand mixer or a stand mixer with a paddle attachment, beat on medium speed for 2-3 minutes until the frosting is light, airy, and perfectly smooth.35 g butter, 70 g cream cheese, 70 g powdered sugar, 1 teaspoon vanilla extract
- Generously spread the fluffy cream cheese frosting over the warm (not hot) cinnamon rolls. They are now ready to be savored and enjoyed immediately!