Cinnamon rolls always feel like such a treat - we often have them on special occasions like birthday breakfasts or celebration brunches. I find it very difficult to walk past a bakery when that irresistible cinnamon sugar aroma is wafting through the door! I used to make them all the time when I worked in the restaurant - and they would always sell out! One day, I had some overripe bananas and, although I love banana bread as much as the next person, I wanted to try something different and wondered what would happen if I combined them with one of my favourite bakes. Reader, the result was fabulous. Imagine soft, buttery banana-infused dough with a delicious cinnamon-sugar filling, topped with a sweet banana-cream cheese frosting. Yum!
I think there is this big misconception that making cinnamon rolls is really complicated, but these Banana Bread Cinnamon Rolls are actually very simple - most of the time is taken up by proving and baking. Just like my Banana Chocolate Chunk Muffins, they are the perfect thing to make when you are wondering what to do with leftover overripe bananas - plus you can prove them overnight if you don’t have time to make them all in one go! Honestly, if you like banana bread and cinnamon rolls, this recipe is too good to miss…
Why you will love this Banana Bread Cinnamon Roll recipe:
- They are super easy to put together - most of the time is taken up by proving and baking.
- They are perfect to make with leftover bananas.
- They are full of flavour and texture thanks to the soft, buttery dough, spiced cinnamon, fruity banana, zesty lemon and sweet cream cheese and maple syrup frosting.
- They are the perfect rainy day bake.
- They are delicious for breakfast, brunch or mid-afternoon treat.
You will need the following ingredients:
Milk - opt for full-fat for best results. It needs to be slightly warmed to help the yeast do its work.
Instant yeast - I always have a couple of sachets in my larder as it means I can whip up a batch of homemade bread (or these Banana Bread Cinnamon Rolls) whenever I fancy.
Caster sugar - this adds sweetness to the dough. You could use golden caster sugar which would give the dough a slightly more golden colour - or regular granulated sugar if that is all you have.
Butter - opt for unsalted so you can control the salt level in these Banana Bread Cinnamon Rolls. It is really important that it is softened for the filling and frosting so that it combines nicely with the cinnamon and sugar / blends with the other ingredients properly.
Egg - use a free-range egg if you can. I also recommend choosing a large egg stamped with the British Lion logo. It helps to create a beautifully soft, rich dough.
Bananas - you want to use ripe bananas - you could use more overripe bananas for the dough. They bring sweetness and a delicious tropical fruity flavour that is reminiscent of banana bread.
Bread flour - this has a higher gluten and protein content which helps give these Banana Bread Cinnamon Rolls the structure we need.
Salt - don’t worry, this won’t make your Banana Bread Cinnamon Rolls taste salty. Adding a pinch of salt to bread recipes controls the growth of the yeast and brings out the flavours of the other ingredients to really take your bakes to the next level. I recommend Maldon Salt Flakes for the best results.
Flavourless oil - opt for vegetable, sunflower or rapeseed oil. This is just to help prevent the dough from sticking to the bowl, during its proving time, and the casserole whilst it bakes.
For the filling and frosting:
Soft light brown sugar - I love using soft light brown sugar in baking as it gives a slight caramel flavour which tastes so good.
Cinnamon - you can’t make Banana Bread Cinnamon Rolls without cinnamon! This gives a delicious sweet, spiced flavour to the butter (it smells so good, you will want to spread it on toast!).
Cream cheese - opt for full-fat varieties for best results. Anything low-fat doesn’t taste the same and tends to be a bit watery.
Maple syrup - this adds a delicious sweet, almost caramel-like, flavour to the frosting.
Lemon juice - a squeeze of lemon juice adds a zesty citrus flavour to the frosting which balances out the sweetness of the maple syrup.
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Substitutions and Variations:
Plain flour - you could use plain flour for these Banana Bread Cinnamon Rolls if you can’t get hold of bread flour, but they won’t have the same chewier texture which we are after for (although they will still taste delicious!).
Vanilla - you could add a couple of drops of vanilla extract or vanilla bean paste to the dough for a subtle vanilla flavour - just not vanilla essence which is artificial and will give these Banana Bread Cinnamon Rolls a synthetic taste.
Filling - you could make Banana Bread Chocolate Rolls and swap the cinnamon-sugar butter for chocolate spread. I would then skip the frosting and drizzle with melted chocolate. Alternatively, peanut butter, biscoff spread or jam (for doughnut vibes) would all work really well. You could even spread with mincemeat for a festive version at Christmas!
Frosting - you could swap the cream cheese frosting for the burnt honey cream I use in my Banana Bread Bars - it is rather addictive!
Runny honey - you could use runny honey instead of maple syrup in the frosting. It will have a different flavour profile (which varies depending on the honey you choose - some are beautifully floral), but will still be delicious - especially for honey fans!
Here's how to make moist Banana Bread Cinnamon Rolls:
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Pour the lukewarm milk into a large bowl and stir through the yeast and sugar. Leave to stand for a few minutes. Add the melted butter, egg and mashed banana and whisk together until well combined.
TWO: Add the flour and salt then, using a wooden spoon, mix together to form a dough. Lightly dust a work surface with flour and turn the dough out on top.
THREE: Knead for about 8-10 minutes - or until smooth, elastic and can easily be shaped into a ball (it should feel slightly tacky but not stick to your hands or the work surface). Pop the dough into a lightly greased bowl, cover with a clean cloth or cling film.
FOUR: Leave in a warm place to rise for about 1 hour - 1 ½ hours - or until doubled in size.
FIVE: Once the dough has risen, punch it down and transfer to a lightly floured surface. Shape into a rough rectangle.
SIX: Lightly dust a rolling pin with flour, then roll out the dough to a large 40x20cm rectangle about 5mm thick. Spread the cinnamon butter evenly over the dough, then roll up tightly from the long side as you would a Swiss roll. Place seam-side down.
SEVEN: Using a sharp knife, cut into 12 equal-sized pieces. Carefully place into the prepared casserole evenly spaced apart - you should have 3 rows with 4 rolls per row (alternatively, pop onto the prepared baking sheet). Cover with a clean cloth or cling film and leave to rise in a warm place for another 20-25 minutes or until they have almost doubled in size.
EIGHT: Meanwhile, preheat the oven to 175C Fan. Once the rolls have almost doubled in size, bake for about 25-30 minutes - or until lightly golden and the base sounds hollow when tapped. Leave to cool for 10 minutes. Top with frosting and enjoy! Best slightly warm.
Cooking Tips:
Lukewarm milk: don’t be tempted to skip warming the milk, it needs to be lukewarm to help the yeast work. However, don’t overheat it as too much heat kills the yeast which means the Banana Bread Cinnamon Rolls won't rise (yes, yeast is a rather temperamental thing!).
Flour: the amount of liquid needed will vary depending on the brand of flour you use, so don’t panic if your dough is still a little sticky after kneading for 10 minutes. It is very difficult to over-knead dough by hand, so just gradually add a little flour and keep going.
Rising time: the rising time will depend on how warm your room is, so if you are making these in summer, expect it to double in size much quicker than on a cold winter’s day. Try to leave your dough in a warm place like an airing cupboard or by the oven.
Softened butter: it is important that the butter for your filling and frosting are softened first so they combine with the other ingredients properly - otherwise you will end up with buttery clumps which is not what we are going for!
Frequently Asked Questions
If you haven’t ever tried a cinnamon roll, you are missing out! They are such a delicious bake in their own right - let alone when they are giving a banana bread twist… I suppose the closest thing we have over here is Chelsea Buns (which are also very tasty!) - although cinnamon rolls don’t tend to have any dried fruit. People often associate them with America but they are originally from Sweden (I hear Ikea makes some tasty ones). Overtime, different countries have developed their own interpretations. Imagine a soft, buttery dough filled with a delicious sweet cinnamon-sugar butter spread then rolled up. American versions normally top with a delicious cream cheese frosting (YUM!) whilst UK versions usually opt for an icing sugar glaze (also YUM!).
Absolutely! You can make up the dough for these Banana Bread Cinnamon Rolls the night before, then leave to slow-prove in the fridge overnight - just allow it to come to room temperature before shaping the next morning. Alternatively, after shaping the rolls and arranging in the casserole, cover with cling-film and do the second prove in the fridge overnight. Once again, allow to come to room temperature before baking.
FAQs: other variations
Of course! Whilst these are called Banana Bread Cinnamon Rolls, you could switch up the cinnamon-sugar butter filling for all sorts of spreads and jams. You could make Banana Bread Chocolate Rolls by swapping the cinnamon-sugar butter for chocolate spread (e.g. nutella). I would then skip the frosting and drizzle with melted chocolate. Alternatively, peanut butter, biscoff spread or jam (for jam doughnut vibes) would all be utterly delicious. At Christmas, I spread with mincemeat for a fabulously festive version - perfect for pressie swaps or Christmas Day breakfast!
Other recipes you might enjoy:
If you like the sound of these Banana Bread Cinnamon Rolls, I have lots of other delicious sweet treats for you to enjoy! If you want a classic version, The Best Cinnamon Rolls are a must-try. They used to sell-out every time I made them for the restaurant and now my friends always ask for the recipe! If you are here for the banana vibes, don’t miss my Banana Chocolate Chunk Muffins - imagine the softest banana muffins hiding pieces of irresistibly gooey, molten chocolates. YUM! It always makes me very happy knowing I have a batch of these in the tin (or you could whip up my Chocolate Chip Banana Bread).
If you want another banana-inspired breakfast/brunch option, my Fluffy Banana Pancakes are a firm favourite in my house - and they are vegan-friendly too! You can top with all sorts of toppings and sauces… a drizzle of melted dark chocolate or sweet maple syrup is particularly good. I also have some wonderful banana desserts, like my Banana Tiramisu. Imagine if banoffee pie and tiramisu had a love child? Yes - it is that good.
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintBanana Bread Cinnamon Rolls
If you love banana bread, you will adore these Banana Bread Cinnamon Rolls. Imagine soft, buttery banana-infused dough with a delicious cinnamon-sugar filling and sweet banana-cream cheese frosting. Yum!
- Prep Time: 20 minutes + proving
- Proving Time: 1.5-2 hours
- Cook Time: 25 minutes
- Total Time: 45 minutes + proving time
- Yield: Makes 12 rolls 1x
- Category: Baking
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the dough:
- 200ml full-fat milk, gently heated to lukewarm
- 7g sachet instant yeast
- 50g caster sugar
- 50g unsalted butter, melted
- 1 large egg
- 100g (peeled weight) mashed banana
- 560g strong white bread flour, plus extra for dusting
- 1 tsp salt
- Flavourless oil, for greasing
For the filling:
- 100g unsalted butter, softened
- 100g soft light brown sugar
- 2 tbsp cinnamon
For the frosting:
- 35g unsalted butter, softened
- 70g cream cheese
- 70g maple syrup
- ½ medium-sized ripe banana
- 1 tsp lemon juice, or to taste
Instructions
- Pour the lukewarm milk into a large bowl and stir through the yeast and sugar. Leave to stand for a few minutes.
- Add the melted butter, egg and mashed banana and whisk together until well combined.
- Add the flour and salt then, using a wooden spoon, mix together to form a dough.
- Lightly dust a work surface with flour and turn the dough out on top. Knead for about 8-10 minutes - or until smooth, elastic and can easily be shaped into a ball (it should feel slightly tacky but not stick to your hands or the work surface). If it is still too sticky, add 1 tablespoon of flour and continue kneading for a few minutes until it becomes a smooth, elastic ball (add a little more flour if still needed).
- Pop the dough into a lightly greased bowl, cover with a clean cloth or cling film and leave in a warm place to rise for about 1 hour - 1 ½ hours - or until doubled in size.
- Meanwhile, make the filling: in a medium bowl mix together the butter, sugar and cinnamon until well combined. Cover with cling film and set aside.
- Grease a casserole dish - you need to be fairly deep. Set aside.
- Once the dough has risen, punch it down and transfer to a lightly floured surface. Shape into a rough rectangle.
- Lightly dust a rolling pin with flour, then roll out the dough to a large 40x20cm rectangle about 5mm thick.
- Spread the cinnamon butter evenly over the dough, then roll up tightly from the long side as you would a Swiss roll. Place seam-side down.
- Using a sharp knife, cut into 12 equal-sized pieces. Carefully place into the prepared casserole evenly spaced apart - you should have 3 rows with 4 rolls per row (alternatively, pop onto the prepared baking sheet). Cover with a clean cloth or cling film and leave to rise in a warm place for another 20-25 minutes or until they have almost doubled in size.
- Meanwhile, preheat the oven to 175C Fan.
- Once the rolls have almost doubled in size, bake for about 25-30 minutes - or until lightly golden and the base sounds hollow when tapped. Leave to cool for 10 minutes.
- For the frosting: put the butter, cream cheese, maple syrup and banana into a blender and blitz until smooth. Taste and add lemon juice, if desired. Blitz again to combine.
- Drizzle the frosting over the slightly warm rolls and serve.
Notes
Flour: the amount of liquid needed will vary depending on the brand of flour you use, so don’t panic if the dough is still a little sticky after kneading for 10 minutes. It is very difficult to over-knead dough by hand, so just gradually add a little flour and keep going.
Rising time: dough rises more quickly in warmer places so if you are making these in summer, expect it to double in size much quicker than on a cold winter’s day. Try to leave your dough in a warm place like an airing cupboard or by the oven.
Frosting: if you aren’t a fan of cream cheese, you can drizzle these with melted chocolate or an icing sugar glaze instead.
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