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Banana Bread Cinnamon Rolls

Banana bread cinnamon rolls with a banana-enriched yeast dough and a pillowy, swirled center. Finished with brown-butter cream cheese frosting that melts into every golden swirl for a soft, fluffy texture.
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Prep Time 25 minutes
Cook Time 25 minutes
rising 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 2 ripe bananas Mashed until mostly smooth.
  • 0.75 cup warm milk Warm to the touch (not hot).
  • 2.25 tsp instant yeast Use instant yeast for faster rising.
  • 0.25 cup sugar Granulated sugar.
  • 0.333 cup butter Soften for dough.
  • 1 egg Room temperature helps the dough come together.
  • 3 cup all-purpose flour Measure by spooning and leveling.
  • 0.5 tsp salt Balances sweetness.
For the filling
  • 4 tbsp butter Soften for spreading.
  • 0.333 cup brown sugar Packed.
  • 1.5 tsp cinnamon Ground cinnamon.
For the frosting
  • 4 oz cream cheese Soften for smooth mixing.
  • 3 tbsp browned butter Brown the butter first, then cool slightly.
  • 1 cup powdered sugar Also called confectioners’ sugar.
  • 2 tbsp milk Add as needed for spreadable texture.
  • 0.5 tsp vanilla Pure vanilla extract.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the banana yeast dough
  1. Mix the warm milk, instant yeast, and sugar, then let sit for 5 minutes until foamy with a visible yeast bloom.
  2. Add mashed bananas, softened butter, egg, flour, and salt, then knead until the dough is smooth and elastic.
  3. Cover the dough and let it rise for 1 hour, until it has doubled in size and looks puffy.
Shape the rolls and second rise
  1. Roll the dough into a 12x18 rectangle and spread with softened butter to coat the surface.
  2. Sprinkle brown sugar and cinnamon evenly over the buttered dough.
  3. Roll up tightly from the long edge to form a log, then slice into 12 rolls.
  4. Place rolls into a greased 9x13 pan and let rise for 30 minutes until noticeably puffy.
Bake and frost
  1. Bake at 375°F for 20–25 minutes until the tops are golden and the rolls look set.
  2. Beat browned butter, cream cheese, powdered sugar, milk, and vanilla until smooth, then spread over the warm rolls immediately so the frosting melts into the swirls.

Notes

Pro tip: Cool browned butter slightly before mixing it into the cream cheese so the frosting stays smooth instead of greasy. Store covered in the refrigerator up to 4 days; rewarm individual rolls in the microwave for 10–20 seconds. Freezing is yes—freeze frosted rolls for up to 2 months and thaw overnight in the fridge, then warm. For a lighter option, you can swap half the butter in the dough with an equal amount of unsalted Greek yogurt, though the texture will be slightly less rich.