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Banana Cinnamon Rolls

Banana cinnamon rolls with a soft, pillowy dough and a banana-cinnamon swirl, topped with a tangy cream cheese drizzle. This yeast-raised version uses mashed banana in the dough plus fresh banana slices in the filling for a moist, fragrant bite.
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Prep Time 45 minutes
Cook Time 25 minutes
rising 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For banana dough
  • 0.75 cup warm milk Warm to about 100–110°F for yeast activation.
  • 2.25 tsp yeast
  • 0.25 cup sugar
  • 2 ripe bananas, mashed Mash until smooth, about 2 medium bananas.
  • 0.33 cup melted butter Melt and slightly cool before mixing.
  • 1 egg
  • 3.75 cup flour
  • 1 tsp cinnamon
  • 0.5 tsp salt
For banana cinnamon filling
  • 0.5 cup butter, softened
  • 0.67 cup brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 ripe banana, thinly sliced Slice thin so it spreads through the roll layers.
For cream cheese frosting
  • 6 oz cream cheese Bring to room temperature for easier blending.
  • 3 tbsp butter
  • 2 cup powdered sugar
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Activate yeast and make the banana dough
  1. In a mixing bowl, combine warm milk and yeast, then add sugar, mashed bananas, melted butter, and egg and stir to combine. Let it sit until the mixture looks foamy at the edges, about 5 minutes.
  2. Add flour, cinnamon, and salt, then knead until the dough is smooth and elastic, about 8 minutes. Cover and let the dough rise until doubled, about 1 hour.
Assemble the rolls
  1. Roll the dough into a 12x18 rectangle on a lightly floured surface. Spread the softened butter over the dough, leaving a small border at the edges.
  2. Sprinkle brown sugar, cinnamon, and nutmeg evenly over the butter, then layer the thinly sliced banana slices across the surface. Press lightly so the filling adheres.
  3. Roll the dough tightly into a log, then cut into 12 rolls. Place rolls in a greased baking dish or on a sheet pan and cover to rise until puffy, about 30 minutes.
Bake, cool, and frost
  1. Bake at 375°F for 22–25 minutes, until the tops are golden and the rolls sound hollow when tapped. Remove from the oven and let cool for 10 minutes.
  2. Mix cream cheese, butter, powdered sugar, and vanilla until smooth, then drizzle over warm rolls. Top with any remaining banana slices if desired.

Notes

For the best rise, make sure the milk is warm (not hot) and the kitchen isn’t cold; if your dough seems stiff, let it rest 5 minutes before shaping. Store baked rolls covered in the fridge up to 4 days and rewarm in the microwave for 15–25 seconds. Freeze baked rolls unfrosted up to 2 months; thaw overnight in the fridge, then warm and add frosting. For a lighter option, use reduced-fat cream cheese and butter in the frosting without changing the bake time.