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A plate with two glazed Banana Bread Cinnamon Rolls and sliced bananas, one roll has a small bite taken out.
Maryam

Banana Bread Cinnamon Rolls with Cream Cheese Glaze

These irresistible banana bread cinnamon rolls combine the comforting flavors of ripe bananas and warm spices in a soft, pillowy dough, finished with a luscious cream cheese glaze. Perfect for breakfast or a sweet treat!
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 3 hours 15 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1/2 cup milk warm (105-115°F / 40-46°C)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter melted and cooled
  • 1 large egg room temperature
  • 1/2 cup mashed ripe banana (about 1 medium banana)
  • 1/2 tsp salt
  • 3 cups all-purpose flour plus more for dusting
For the Filling
  • 1/2 cup unsalted butter softened
  • 1/2 cup packed light brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
For the Cream Cheese Glaze
  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp milk or cream as needed for consistency

Equipment

  • Stand mixer with dough hook
  • Large Mixing Bowl
  • Measuring cups and spoons
  • Rolling Pin
  • 9x13-inch baking dish
  • Whisk
  • Sharp Knife or Dental Floss

Method
 

Prepare the Dough
  1. In the bowl of a stand mixer, combine warm milk and active dry yeast. Let sit for 5-10 minutes until foamy.
  2. Add granulated sugar, melted butter, egg, mashed banana, and salt to the yeast mixture. Mix with the paddle attachment until well combined.
  3. Gradually add the all-purpose flour, 1 cup at a time, mixing on low speed. Once the dough starts to come together, switch to the dough hook attachment.
  4. Knead on medium-low speed for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly sticky. If too sticky, add a little more flour, 1 tablespoon at a time.
  5. Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel.
  6. Let the dough rise in a warm place for 60-90 minutes, or until doubled in size.
Prepare the Filling & Shape the Rolls
  1. While the dough is rising, prepare the filling: In a small bowl, cream together the softened unsalted butter, brown sugar, cinnamon, and nutmeg (if using) until smooth.
  2. Once the dough has doubled, gently punch it down. Lightly flour a clean work surface.
  3. Roll the dough into a large rectangle, approximately 12x18 inches (30x45 cm).
  4. Evenly spread the prepared filling over the entire surface of the dough, leaving a small 1/2-inch border along one of the longer edges.
  5. Starting from the longer edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal.
  6. Using a sharp knife or unflavored dental floss, cut the log into 12 even slices (about 1.5 inches thick each).
  7. Arrange the cut rolls in a lightly greased 9x13 inch baking dish, leaving a little space between each.
  8. Cover the baking dish loosely with plastic wrap or a kitchen towel. Let rise in a warm place for another 30 minutes, or until puffy.
Bake the Cinnamon Rolls
  1. Preheat oven to 375°F (190°C) about 15 minutes before the second rise is complete.
  2. Bake for 25-30 minutes, or until golden brown on top and cooked through. If the tops are browning too quickly, you can loosely tent with aluminum foil.
  3. Remove from oven and let cool in the dish for about 10 minutes while you prepare the glaze.
Prepare the Glaze
  1. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy.
  2. Gradually add the powdered sugar, mixing until fully incorporated.
  3. Stir in the vanilla extract.
  4. Add milk or cream, 1 tablespoon at a time, until the glaze reaches a smooth, spreadable consistency.
  5. Spread the warm glaze generously over the slightly cooled banana bread cinnamon rolls. Serve warm.

Notes

For extra banana flavor, you can add 1/4 cup of finely chopped walnuts or pecans to the filling. These rolls are best served fresh and warm. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat briefly in the microwave for best results.