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Banana Bread Cinnamon Rolls with Cream Cheese Icing Recipe

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3.9 from 11 reviews

Delight in these delicious Banana Bread Cinnamon Rolls, a perfect fusion of classic cinnamon rolls with the rich flavor and moistness of banana bread. Soft, fluffy dough infused with ripe bananas is filled with a spiced cinnamon sugar and banana slice mixture, rolled up with crunchy walnuts, baked to golden perfection, and topped with a creamy cinnamon cream cheese frosting. Ideal for breakfast, brunch, or an indulgent treat.

Ingredients

Dough

  • 1 cup whole milk, warmed to 110-115°F
  • 2 packets active dry yeast (each 2 1/4 oz or 3 teaspoons total)
  • 1/4 cup white granulated sugar
  • 1/4 cup butter, melted
  • 1 egg plus 1 egg yolk
  • 1/2 cup mashed banana (1–2 small to medium ripe bananas)
  • 1 teaspoon vanilla extract
  • 4 1/2 to 5 cups all-purpose flour, plus more for kneading and rolling
  • 1/2 teaspoon salt

Filling

  • 6 tablespoons butter, softened
  • 1 cup packed dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1 1/2 tablespoons vanilla extract
  • 1–2 medium bananas, thinly sliced
  • 1/2 cup finely chopped walnuts

Cream Cheese Icing

  • 8 oz cream cheese, softened to room temperature
  • 2 tablespoons unsalted butter, softened to room temperature
  • 3/4 cup confectioner’s sugar, plus more to taste
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Activate Yeast: Warm the milk to 110-115°F and pour into a large mixing bowl. Sprinkle the yeast evenly over the surface, then sprinkle the granulated sugar on top. Wait about 5 minutes for the yeast to foam and become frothy, indicating it’s active. If no froth appears, discard and start again with fresh yeast. Next, whisk in melted butter, egg, egg yolk, mashed banana, and vanilla extract until well combined.
  2. Form Dough: Add the all-purpose flour and salt to the wet ingredients. Stir with a wooden spoon until a thick, shaggy dough forms and it’s difficult to stir, making sure to scrape flour from the bowl’s sides. The dough will still be sticky—that’s okay.
  3. Knead Dough: Turn the dough onto a lightly floured surface. Knead by hand for 8-10 minutes until it becomes elastic and smooth, able to form a ball. It should feel slightly tacky but not stick to your hands or the surface. Add flour by tablespoons if the dough remains too sticky, kneading until smooth and elastic.
  4. First Rise: Lightly grease a large bowl with 1 teaspoon avocado oil. Place the dough ball inside, cover with a tea towel, and let it rise in a warm spot (like the top of the oven or stovetop) for 1 to 1 1/2 hours, or until doubled in size.
  5. Prepare Filling: While dough is rising, mix dark brown sugar, ground cinnamon, and vanilla extract in a small bowl until evenly combined.
  6. Shape Dough: Punch down the risen dough to release air. Transfer it to a floured surface and shape it into a rough rectangle. Roll out the dough with a rolling pin to a 20×16 inch rectangle approximately 1/4 inch thick.
  7. Add Filling: Spread softened butter evenly over the rolled dough using a spatula or knife. Sprinkle the cinnamon sugar mixture over the butter, covering all edges. Press the mixture gently into the butter. Arrange banana slices in a single layer on top and then sprinkle chopped walnuts evenly over the bananas.
  8. Roll and Cut: Starting on the long side, roll up the dough tightly into a log shape. Place seam side down and pinch the seam to seal. Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal pieces.
  9. Second Rise: Line a 9×13 inch casserole dish with parchment paper. Arrange the rolls spaced evenly in 3 rows of 4. Cover with a tea towel and let rise for 20-25 minutes until nearly doubled in size.
  10. Bake: Preheat oven to 350°F. Bake the rolls on the center rack for 25-30 minutes or until lightly golden brown and they sound hollow when tapped. Remove from oven and cool for 10 minutes before icing.
  11. Prepare Icing: In a mixing bowl, beat cream cheese, softened butter, and confectioner’s sugar with a hand mixer until fluffy and smooth with no lumps. Add vanilla extract and ground cinnamon, mixing again on high until well blended. Set aside.
  12. Finish: Spread the cream cheese icing over the warm cinnamon rolls before serving for a luscious finish.

Notes

  • Make sure yeast is fresh and properly activated for the best rise.
  • If dough is too sticky to knead, add flour gradually to avoid tough rolls.
  • Use ripe bananas to enhance banana flavor and sweetness.
  • Allow cinnamon rolls to cool slightly before icing to prevent melted frosting run-off.
  • Store leftovers covered at room temperature up to 2 days or refrigerated up to 4 days.
  • Reheat gently in microwave or oven before serving to soften.
  • Walnuts can be replaced with pecans or omitted for nut allergies.

Find it online: https://bitezly.com/banana-bread-cinnamon-rolls-with-cream-cheese-icing-recipe/