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Banana Cinnamon Rolls

Banana cinnamon rolls with a soft, pillowy dough and a gooey banana-cinnamon swirl, finished with a tangy cream cheese frosting drizzle. Ideal for a warm breakfast bake with sliced banana and a tender crumb after a quick 10-minute cool-down.
Print Recipe Pin Recipe
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: 420
Ingredients Equipment Method Notes

Ingredients
  

For banana dough
  • 0.75 cup warm milk
  • 2.25 tsp yeast
  • 0.25 cup sugar
  • 2 ripe bananas, mashed
  • 0.33 cup melted butter
  • 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
For cream cheese frosting
  • 6 oz cream cheese
  • 3 tbsp butter
  • 2 cup powdered sugar
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Make the banana dough
  1. In a bowl, activate the yeast by mixing warm milk with sugar, mashed bananas, melted butter, and the egg until combined and foamy begins to form.
  2. Add flour, cinnamon, and salt, then knead for 8 minutes until the dough is smooth and elastic (dough should pull away more cleanly).
  3. Cover and let the dough rise for 1 hour until doubled in size.
Shape and fill the rolls
  1. Roll the dough into a 12x18 rectangle.
  2. Spread the softened butter filling evenly, then sprinkle with brown sugar, cinnamon, and nutmeg.
  3. Layer the thinly sliced banana over the filling.
  4. Roll tightly into a log and cut into 12 rolls.
  5. Place the rolls on a sheet pan, cover, and let rise for 30 minutes until puffy.
Bake and frost
  1. Bake at 375°F for 22 to 25 minutes until golden brown on top and set in the center.
  2. Cool for 10 minutes, then drizzle with cream cheese frosting.

Notes

For the softest rolls, use warm (not hot) milk so the yeast blooms, and knead until the dough feels elastic rather than sticky. Refrigerate frosted leftovers up to 3 days; rewarm in the microwave for 15–25 seconds. Freezing is yes: freeze unfrosted rolls for up to 2 months and thaw overnight before reheating, then frost. For a lighter option, use low-fat cream cheese frosting while keeping the dough ingredients the same.