Soft Banana Cinnamon Rolls

Soft Banana Cinnamon Rolls are that extra cozy treat perfect for weekend mornings or when your fruit bowl is overflowing with ripe bananas. This dough turns out unbelievably pillowy because the banana adds natural sweetness and moisture. There is nothing quite like pulling these golden swirls fresh from the oven—especially when you drizzle on the tangy cream cheese icing and let it melt into every crevice.

The first time I made these with leftover bananas the aroma brought my whole family to the kitchen mid-rise. Now we plan banana buying around cinnamon rolls

Ingredients

• Warm milk: Makes a tender base so use whole milk for richness and heat it only until it feels warm to touch
• Active dry yeast: Ensures fluffy rise check the date for freshness and let bloom fully
• Granulated sugar: Sweetens the dough and helps yeast activate
• Melted unsalted butter: Adds flavor and softness go for high quality for best taste
• Large eggs: Give structure and color make sure they are room temperature for even mixing
• Salt: Balances and deepens the sweet flavors use fine sea salt for best uptake
• All-purpose flour: Forms the pillowy structure spoon into your cup for accurate measurement
• Mashed banana: Keeps the rolls soft and naturally sweet choose fully ripe or overripe bananas for bold flavor
• Softened unsalted butter (in filling): Creates that gooey swirl choose a European-style butter if possible
• Brown sugar: Brings depth and caramel notes to filling opt for dark brown sugar for richer taste
• Ground cinnamon: Gives classic spice use freshly opened for best aroma
• Chopped walnuts: Are completely welcome for crunch toast them ahead to magnify flavor
• Softened cream cheese: Is the heart of the icing use full-fat for ultimate smoothness
• Powdered sugar: Sweetens and thickens the icing sift before measuring for no lumps
• Vanilla extract: Ties icing together real vanilla gives the best hit of warmth

Step-by-Step Instructions

Bloom the Yeast:

Combine warm milk with yeast and granulated sugar in a large bowl Stir well and let it sit for about five minutes The mixture should look foamy which means the yeast is active

Mix the Wet Ingredients:

Add melted butter eggs salt and mashed banana to the foamy yeast mixture Stir until everything is completely combined

Incorporate the Flour:

Slowly add about half the flour and stir with a wooden spoon Keep adding flour a little at a time until the dough starts coming together

Knead the Dough:

Tip dough onto a lightly floured surface Knead gently for ten minutes The dough should feel smooth and elastic not sticky

Let the Dough Rise:

Transfer dough to a greased bowl and cover with a towel Leave it in a warm spot until doubled in size This usually takes about one hour and creates extra fluffiness

Make the Filling:

Mix softened butter brown sugar and cinnamon in a bowl until it forms a uniform spread If using walnuts chop and toast them before adding for more flavor

Shape the Rolls:

Roll out the dough into a large rectangle about twenty by fourteen inches Spread the cinnamon-sugar filling edge to edge then scatter nuts if using

Form the Swirls:

Roll the dough tightly from the long side Pinch seam together then slice into twelve even rolls using a sharp knife or unflavored floss

Second Rise:

Arrange rolls in a greased baking dish with room to expand Cover and let rise for thirty minutes while the oven preheats to three hundred fifty degrees Fahrenheit

Bake to Golden Perfection:

Bake rolls for twenty five to thirty minutes the tops will turn golden and the kitchen will smell like heaven

Make the Cream Cheese Icing:

Beat softened cream cheese with butter powdered sugar and vanilla until smooth and creamy Spread generously over warm rolls so the icing melts in

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The banana not only amps up the flavor but also makes each bite tender and almost creamy My kids once fought over the last roll and now we always double the recipe

Storage Tips

Cover leftovers tightly or place in an airtight container Rolls keep soft for three days at room temperature For longer storage freeze baked rolls individually and thaw as needed Zap in the microwave with a damp towel for bakery-fresh texture

Ingredient Substitutions

No walnuts Swap in pecans or leave nuts out entirely Out of cream cheese You can use Greek yogurt in the icing for a tangy twist If you want less sugar dial back the brown sugar in the filling and the rolls will still be delicious

Serving Suggestions

These rolls are perfect as a brunch centerpiece Serve warm with extra cream cheese icing on the side for dipping Try them with a hot cup of coffee light roast pairs especially well They also make a thoughtful bake-ahead breakfast for visitors

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These banana cinnamon rolls will transform any morning into something truly special.

Frequently Asked Questions

→ How ripe should the bananas be?

Spotty, very ripe bananas work best for a pronounced banana flavor and natural sweetness.

→ Can I add nuts to the filling?

Yes, chopped walnuts add a pleasant crunch and pair well with the cinnamon-banana filling.

→ How do I know the dough has risen enough?

The dough should double in size and spring back slowly when poked gently with a finger.

→ Can I prepare the rolls in advance?

Shape the rolls and let them rise overnight in the fridge, then bake fresh in the morning.

→ What’s the best way to spread the icing?

Spread icing over the warm rolls so it melts into every swirl for maximum flavor and softness.