Banana Bread Cinnamon Rolls (Print)

Fluffy cinnamon rolls featuring mashed bananas, cinnamon sugar filling, and a smooth icing topping.

# Ingredients:

→ Dough

01 - 1 cup mashed ripe bananas (approximately 2 large bananas)
02 - 2 3/4 cups all-purpose flour
03 - 1/4 cup granulated sugar
04 - 2 1/4 teaspoons active dry yeast (1 packet)
05 - 1/4 cup unsalted butter, melted
06 - 1/2 cup warm milk (110°F)
07 - 1/2 teaspoon salt
08 - 1 large egg

→ Filling

09 - 2 tablespoons unsalted butter, softened
10 - 1/2 cup brown sugar, packed
11 - 2 teaspoons ground cinnamon

→ Icing

12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons milk

# Directions:

01 - In a large bowl, whisk together the warm milk, yeast, and a pinch of granulated sugar. Let sit for 5 minutes until foamy.
02 - Add mashed bananas, melted butter, egg, granulated sugar, and salt to the yeast mixture. Stir until well combined.
03 - Gradually mix in the flour until a soft, slightly sticky dough forms. Turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
04 - Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, approximately 1 hour.
05 - Punch down the dough and roll it out on a floured surface into a rectangle measuring 14 by 9 inches.
06 - Spread the softened butter evenly over the dough. Sprinkle with brown sugar and cinnamon.
07 - Starting from the longer side, roll up the dough tightly into a log. Slice into 9 equal rolls.
08 - Place the rolls in a greased 9-inch baking dish. Cover and let rise for 20 minutes while you preheat the oven to 350°F.
09 - Bake for 25 minutes, or until golden brown and cooked through.
10 - While rolls cool slightly, whisk together powdered sugar and milk to make a smooth icing. Drizzle over the warm rolls before serving.

# Expert Tips:

01 -
  • They bridge that magical space between indulgent pastry and wholesome breakfast—banana bread's gentle sweetness with cinnamon roll drama.
  • The dough stays tender and forgiving, so even if your timing isn't perfect, these still turn out soft and pillowy.
  • Warm from the oven with a drizzle of icing, they feel like you spent hours fussing when really you didn't.
02 -
  • The banana flavor can disappear if your dough rises too long in a hot kitchen—it gets muted and one-dimensional, so trust the timing and don't let it go over ninety minutes in the first rise.
  • Underbaking these is a real risk because they look done on the outside before the center is fully set, so if you're unsure, give them another two or three minutes and check again.
  • Spreading that cinnamon sugar filling unevenly is actually your friend—the spots with extra cinnamon become people's favorite bites, so don't stress about perfect distribution.
03 -
  • Don't skip blooming the yeast—that five-minute wait is when you confirm it's alive and active, and it sets up the entire dough to rise properly.
  • If your kitchen is cold, place the bowl of rising dough inside a slightly warm oven with the light on, or wrap it in a heating pad set to low—consistent warmth is everything with yeast breads.
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