A delicious spin on the classic cinnamon roll recipe. Soft and flavorful banana cinnamon rolls are filled with sweet banana slices and brown sugar cinnamon butter mixture. Top with cream cheese frosting and additional banana slices.
There is no shortage of cinnamon roll variations here at The Little Epicurean. Find the perfect cinnamon roll recipe for whatever mood you’re in. Funfetti cinnamon rolls are great for birthdays, cookies and cream rolls (also known as Oreo rolls) are perfect for satisfying that chocolate cookie craving, and ube bread rolls are ideal when you want something colorful and tropical!
Fresh, homemade cinnamon rolls are always a labor of love. It takes a bit of time to make these yeast rolls from scratch. However, the delicious rewards are definitely worth the effort! And, if you’re pressed for time, there is a make-ahead overnight rolls option!
It’s time to add some sweet bananas to your favorite cinnamon rolls. The mixture of perfectly ripe bananas with sweet cinnamon encased in a fluffy bread is heavenly. It feels like a warm hug on a chilly day.
Step-by-Step Assembly
Overnight Cinnamon Rolls Options
Follow the recipe as instructed to have fresh cinnamon rolls the same day. Otherwise, make and assemble the yeast dough the night before serving. Cover the cut the cut rolls tightly. Place in the fridge to slow proof overnight.
The following morning, remove the rolls from the fridge. Keep covered while you let the chilled rooms come to room temperature. This can take anywhere from 45 minutes to 2 hours, depending on their ambient temperature. Once dough is no longer cold, they’re ready for baking.
The dough is airy and fluffy. Allowing the dough to rest in the refrigerator slows down the rising, creating a more delicate and even texture in the rolls.
This is a great recipe to make on one those less exciting Saturday nights when you decide to stay in. You’ll wake up whoever you’re living with to an intoxicating delicious aroma come Sunday morning!
Storage and Reheating
Fresh baked banana cinnamon rolls may be left covered at room temperature for 24 hours. Once frosted, they may be left out for about 8 hours.
The cream cheese frosted rolls should be kept in a covered container in the fridge for up three days. To reheat in the microwave, place on roll on a microwave safe plate along with a mug filled with about a quarter to half cup of water. Cook for 20 second intervals until bread is soft and warm.
The mug of water prevents the bread from getting gummy and dense from overheating.
Alternatively, reheat rolls in a toaster oven until warm.
More Sweet Rolls
Banana Cinnamon Rolls with Cream Cheese Glaze
Ingredients
Dough:
- ½ cup warm water, about 100-110℉
- 2 ¼ teaspoon active dry yeast, (7 g)
- ¼ cup granulated sugar, (50 g), divided
- ½ cup milk, room temp
- 2 large eggs, room temp
- 4 cups all-purpose flour, (520 g)
- 1 teaspoon kosher salt
- 5 Tablespoons unsalted butter, (70 g) cut into tablespoons, room temp
Filling:
- 2 medium bananas, ¼-inch slices
- ¼ cup unsalted butter, , (57 g) softened, room temperature
- ½ cup brown sugar, (100 g), packed
- 1 Tablespoon ground cinnamon
- pinch kosher salt
- ½ cup heavy cream,, or half & half, optional **
Cream Cheese Glaze:
- 4 oz brick style cream cheese, (113 g), room temp
- ½ cup unsalted butter, (113 g), softened, room temp
- 1 cup powdered sugar, (115 g)
- 1 teaspoon pure vanilla extract
- pinch kosher salt
Instructions
Dough:
- Sprinkle yeast over warm water. Add one teaspoon sugar and stir to combine. Let sit for 5 minutes to activate yeast. Mixture will bubble and expand.
- In the bowl of a stand mixer fitted with a dough hook attachment, combine dissolved yeast mixture, remaining sugar, milk and eggs. Add3 cups flour and salt. Mix on low speed until dough starts to form.
- Add the butter one tablespoon at a time to the stand mixer. Add 1 cup of the remaining flour mixture and continue to mix for one minute.
- Add in the remaining flour a little bit at a time, until the dough pulls away from the sides of the bowl. Knead on med-low until the dough is soft, smooth and springs back to touch, about 3 minutes.
- Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rise at room temperature for about an hour, or until almost doubled in size.
- Punch down dough. Turn out the dough into a lightly floured surface. Roll dough to a 16×12-inch rectangle.
Filling:
- Mix together soften butter, brown sugar, cinnamon, and salt to make a paste. Spread evenly over dough. Arrange banana slices in a single layer of cinnamon sugar mixture.
- Starting at the longer side, roll dough into a tight log. Pinch the edges to seal log. Cut into 12 equal slices and place in a greased 13 x 9 inch pan. Cover with plastic wrap and let sit at room temperature for about 45 minutes until dough has puffed and risen.
- Preheat oven to 350℉. Uncover dough. Pour optional heavy cream over risen rolls. Place rolls in the center rack of oven. Bake for 28-30 minutes, rotating pan midway through baking to ensure even cooking. Bake until bread is golden brown and the internal temperature registers at least 190℉. Remove from oven and let sit for 10-15 minutes before topping with glaze.
Glaze:
- Beat together cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Mix until well combined. Spread over warm banana cinnamon rolls.
Notes
- Adding the heavy cream before baking results in a softer, fluffier bread roll. You may use heavy cream, half and half, or whole milk.
- Leftover rolls should be placed in the fridge. Pop them in the microwave for 20 seconds with a mug of water to reheat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I made this recipe today I plan on baking it in the morning, but reading the reviews. I don’t see anything in the recipe about buttermilk powder. I just looked at the recipe again and I do not see it. Please explain what I missed.
The original recipe had buttermilk. The new updated recipe posted here no longer uses buttermilk powder.
Where do you get buttermilk powder and what are extenders for pans? Where do you get them?
Buttermilk powder can be found in the baking section of most grocery stores (supermarkets). Pan extenders turn sheet pans into baking dishes (similar to a casserole pan). Pan extenders can be purchased online on Amazon or baking supply stores.
I just made these last night, and they turned out amazing!!! The dough is so soft and fluffy – i think this will be my new go-to cinnamon roll dough! I didn’t have any buttermilk powder on hand so I used regular milk powder, and it turned out okay! I must admit that nearly half of the filling spilled out when I cut the rolls, but i just spread it back on top of the dough. However, next time I make these I will half the frosting recipe, because it truly makes a ton!
Thanks for trying out the recipe! Yes, it’s a little tricking rolling these rolls because the banana filling is quite slippery! I usually just scoop up whatever falls out and plop it on top before baking :)
I don’t drink and I am vegan but I live how beautiful you make your food. Much of it I can adapt for my families use. TY for you sharing your talent!
Thank you!
I’ve made these once (but with just a pecan, sugar and raisin filling instead of banana) and I’m thinking about making them again tonight so we can have them for breakfast tomorrow. But now I will follow your recipe and make them with bananas. Already looking forward to breakfast tomorrow ;-)
YUM! Make sure to use super ripe bananas :) Can I come over for breakfast?!
Sure! You’re more than welcome! ;-)
I see someone ate one of my two super ripe bananas that was on the fruit stand :( LOL! But there must be a way to take a normal ripe banana and turn it into a super-ripe one. I’ve read about that once. Let’s see if I can find it! Otherwise I have to come up with something or just use 1 banana…