These fluffy banana cinnamon rolls are infused with mashed bananas to create a tender, flavorful bread that is filled with cinnamon and a touch of nutmeg. A slathering of vanilla cream cheese frosting slightly melts onto the warm rolls and creeps into all those delectable crevices for a groan worthy breakfast bite perfect for holiday mornings!
These banana cinnamon rolls are going to be at the top of your Fall baking list! These buns are so soft and so pillowy. The subtle banana flavor compliments the spices and adds a gentle and natural sweetness to the bread.
That Holiday Baking Feeling
Cinnamon rolls always remind me of childhood holiday mornings. My mom would whip up a batch of overnight buns, which made the occasions even more special. I have loved baking since I can remember. And I’m sure like a lot of you, baking cinnamon rolls comes with sweet nostalgia. I still carry on the tradition of cinnamon rolls for holiday mornings. I usually make an overnight version, which I have added notes for.
If you’ve been on my blog or Instagram page, then you know about my deep love of fluffy cinnamon buns! I am an absolute cinnamon roll fanatic. So I have developed many variations over the years and I tend to release those new cinnamon rolls recipes as soon as Fall begins. I have to say, these banana cinnamon rolls are my favorite ones so far.
Banana Bread Alternatives
I am always looking for something to bake with my ripe bananas besides banana bread. So I came up with these banana cinnamon rolls on a whim yesterday afternoon to have ready for the girls as their after school snack. Bonus, these cinnamon rolls make your entire home smell amazing!
These are such crowd pleasing cinnamon rolls! Even for people who aren’t bananas for bananas. And that’s because the banana flavor infused within the dough is quite subtle. The bananas are a flavor enhancer for sure, but isn’t a bold flavor at all. So I have added an option to add additional fresh banana flavor in the filling section of the recipe.
And for those of you who cannot get enough of bananas, check out these recipes.
Making The BEST Banana Cinnamon Rolls
Here are the essential ingredients and important tips you will need for making these ultimate cinnamon buns!
Starting with warm whole milk and active dry yeast is essential to making these well-risen, tasty, and fluffy rolls.
I always use full fat dairy in all of my baking and I recommend you do as well!
This banana cinnamon roll recipe calls for one egg yolk for some added richness, beautiful texture, and flavor in the dough. rolls. And save that egg white for other recipes!! Additionally, feel free to leave out the egg yolk out if you prefer eggless Cinnamon Buns.
You will need 2 ripe bananas. If you want an extra burst of fresh bananas in each bite, then you will simply slice up more banana to lay over the filling before rolling the buns.
All purpose flour works like a dream to achieve fluffiness in these banana cinnamon rolls.
Cinnamon, nutmeg, and salted butter will give you an such a cozy and incredible filling! The touch of nutmeg makes the filling even more aromatic.
The dreamy frosting for these banana cinnamon rolls is made up of cream cheese, butter, and pure vanilla extract.
•You can make these as overnight cinnamon rolls. To do this, slice cinnamon rolls from the log and place into pan. Then cover overnight. The next day, leave them to rise on the counter for an hour before baking.
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Banana Cinnamon Rolls
Fluffy banana cinnamon rolls are infused with real bananas, filled with cinnamon and a touch of nutmeg, and finished off with a vanilla cream cheese frosting for the ultimate cinnamon rolls!
Warm milk to 110 degrees in a small bowl. Then add active dry yeast and a teaspoon of granulated sugar, which helps to activate it. Allow to sit for 10 minutes until yeast is frothy.
Mash bananas and set aside.
Then add the yeast mixture to the bowl of your stand mixer, fitted with the dough hook attachment.
Add the egg yolk and granulated sugar and mix on low speed, until combined before adding the bananas.
Then melt butter and add that along with salt to the mixture.
Gradually add the flour. Start with 3 3/4 C of flour. Dough will be sticky. If it is too wet then add another 1/4 C.
Then turn mixer up to medium high and mix dough for 10 minutes.
Meanwhile, butter a large bowl. Once dough is ready, turn into the bowl. Cover loosely and allow to rise for 90 minutes, or until doubled.
Punch down the dough.
Butter a 9 x 13 pan. Or you can use parchment paper to line it.
Sprinkle flour onto your counter and put dough on it. Roll into a rectangle that is 14 x 16 inches. Spread butter over the surface.
In a small bowl, mix cinnamon and nutmeg with dark brown sugar. Sprinkle over butter. Then gently rub it in a bit with your fingers.
*If you want more banana flavor, then feel free to top with banana slices and optional nuts.
Then tightly roll up the dough, starting with the shorter side. Make sure the log is seam side down, Then, use a knife to slice off 1 inch from each side. This removes dough that didn't get enough of the filling and looks better when baking.
Slice 12 one inch pieces. Set into pan.
Cover loosely with plastic wrap. Allow to rise another 30 minutes.
Preheat oven to 350 degrees F. Bake for 26-30 minutes. Cool for 10 minutes before frosting.
Make frosting using an hand mixer or stand mixer with paddle attachment. Beat butter and cream cheese until smooth. Then scrape down bowl and add powdered sugar and vanilla. Beat until creamy. Spread over cinnamon rolls.
*To make these into overnight banana cinnamon rolls, simply follow steps through cutting rolls and placing in pan.Then cover with plastic wrap and refrigerate. When ready to bake, allow them to come to room temperature. Then allow them to rise for about an hour. Bake as directed.