Banana Bread Cinnamon Rolls With Cream Cheese Frosting Recipe

As a recipe developer I’m excited to share my Banana Bread Cinnamon Rolls that combine banana bread style yeast dough, cinnamon and brown sugar, sliced bananas, and cream cheese frosting, a recipe I always include in my Overnight Baking Recipes.

I keep calling these Banana Bread Cinnamon Rolls With Cream Cheese Frosting my best mistake yet. I wanted something a little wild and comforting, not perfect, and it turned out totally addictive.

I used active dry yeast to give the dough that soft, chewy pull and cream cheese for a tangy frosting people argue over. It reads like Banana Pull Apart Bread and fits right into Overnight Baking Recipes vibes, perfect for a sleepy brunch or a showy morning treat.

If you love sticky swirls and gooey layers, this will make you grin, then fight over who gets the last one.

Ingredients

• Bananas add natural sweetness, fiber and moisture, they make rolls soft and fragrant.
• Flour gives structure and carbs, not much protein, makes crumb chewy not cakelike.
• Yeast ferments sugars, adds light airy rise, a tiny bit of tang sometimes.
• Brown sugar brings caramel sweetness and moisture, adds depth more than plain sugar.
• Butter gives richness, fat for tender crumb and flavor, keeps rolls soft.
• Cream cheese frosting adds tangy sweetness, creamy texture and a little protein.
• Cinnamon adds warm spice and aroma, cuts sweetness and makes everything cozy.
• Egg binds dough, adds protein and helps structure, gives color and richness.

Ingredient Quantities

• For the dough
  • 3/4 cup warm milk (about 180 ml)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/4 cup granulated sugar (50 g)
  • 1 cup mashed ripe bananas, about 2 medium bananas
  • 3 1/2 to 4 cups all purpose flour (420 to 480 g)
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted (60 g)
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

• For the filling
  • 6 tablespoons unsalted butter, softened
  • 1 cup packed brown sugar (200 g)
  • 2 tablespoons ground cinnamon
  • 1 large banana, thinly sliced
  • Optional pinch of salt
• For the cream cheese frosting
  • 4 ounces cream cheese, softened (113 g)
  • 4 tablespoons unsalted butter, softened (60 g)
  • 1 1/2 cups powdered sugar (about 180 g)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 to 2 tablespoons milk or heavy cream, to thin

• Optional extras
  • 1 large egg + 1 tablespoon water for an egg wash (optional)
  • Extra sliced banana for topping (optional)

How to Make this

1. Warm 3/4 cup milk (about 180 ml) to roughly 105-115°F, stir in 1/4 cup granulated sugar and 2 1/4 tsp active dry yeast, let sit 5-10 minutes until foamy; then mix in 1 cup mashed ripe bananas, 1 large room temp egg, 1/4 cup melted butter, 1 tsp salt and 1 tsp vanilla.

2. Add 3 1/2 to 4 cups all purpose flour a cup at a time, mix until it becomes a shaggy dough then knead 6-8 minutes until smooth and slightly tacky (add a little flour only if it’s way too sticky).

3. Put dough in a lightly greased bowl, cover and let rise in a warm spot until doubled, about 1 to 1 1/2 hours; if you’re short on time, set it in a warmed oven (turned off) to speed it up a bit.

4. While dough rises, make the filling: beat 6 tbsp softened butter with 1 cup packed brown sugar, 2 tbsp ground cinnamon and a pinch of salt until spreadable; slice 1 large banana thinly and set aside.

5. Punch down the risen dough, roll on a floured surface into roughly a 16 x 12 inch rectangle, spread the cinnamon-brown sugar filling evenly leaving a 1/2 inch border, then scatter the thin banana slices over the filling.

6. Roll tightly from the long edge into a log, seal the seam with a little water or more butter, trim ends if needed and cut into 9-12 equal rolls using a sharp knife or piece of floss; place rolls cut-side up in a greased 9×13 pan (or two 9-inch pans) leaving a little space to grow.

7. Cover and let the rolls proof until puffy, about 30-45 minutes; for make-ahead: cover tightly and refrigerate overnight, then let sit 30-60 minutes at room temp before baking so they finish proofing.

8. Preheat oven to 350°F (175°C). Optional: brush tops with an egg wash (1 large egg + 1 tbsp water) for shine, but avoid brushing where sliced banana sits so it doesn’t brown weird. Bake 25-30 minutes until golden and set, tent with foil if they brown too fast.

9. Meanwhile make the cream cheese frosting: beat 4 oz softened cream cheese with 4 tbsp softened butter until smooth, add 1 1/2 cups powdered sugar, 1 tsp vanilla and a pinch of salt; thin with 1-2 tbsp milk or cream to spreadable consistency.

10. Let rolls cool 10-15 minutes, then spread frosting over warm rolls and top with extra sliced banana if you want (they will brown fast though). Store cooled rolls in an airtight container 1-2 days at room temp or up to 4 days refrigerated; to reheat, microwave a single roll 10-20 seconds or warm in oven.

Equipment Needed

1. Measuring cups and spoons (liquid and dry)
2. Instant read thermometer (to hit 105–115°F)
3. Two mixing bowls (one large for dough, one medium for filling)
4. Stand mixer with dough hook or a sturdy wooden spoon for hand kneading
5. Rolling pin
6. Bench scraper or sharp knife (or unflavored floss) for cutting rolls
7. 9×13 inch baking pan (or two 9 inch pans)
8. Pastry brush (for the egg wash)
9. Hand mixer or whisk for the cream cheese frosting
10. Wire cooling rack

FAQ

Banana Bread Cinnamon Rolls With Cream Cheese Frosting Recipe Substitutions and Variations

• For the milk
  • Buttermilk, use 1:1. Gives a tangy, richer crumb and helps browning, but the dough may proof a bit faster so keep an eye on it.
  • Unsweetened non dairy milk like oat or almond, use 1:1. Keeps it dairy free, flavor will be milder so the banana comes forward more.
  • Water plus 1 tablespoon melted butter per cup, use same volume. Works in a pinch to mimic milk fat, rolls wont be quite as tender but still good.
• For the active dry yeast
  • Instant yeast, use the same amount. You can mix it straight into the flour and skip the initial proof step, proofs a bit quicker.
  • Fresh (cake) yeast, use about 3 times the weight of active dry. Crumble and dissolve it in the warm milk before mixing, proof times are similar.
  • Sourdough starter, about 1 cup active starter instead of the packet, but expect much longer fermentation and you may need to adjust flour/liquid.
• For the all purpose flour
  • Bread flour, use 1:1. Gives chewier, taller rolls because of higher protein, you might need a tablespoon or two less liquid.
  • Whole wheat pastry flour, swap up to 50% for nuttier flavor and more fiber, the dough will be denser so add a little extra liquid if needed.
  • Gluten free all purpose blend (with xanthan gum), usually 1:1. Texture will differ from wheat but it keeps the recipe gluten free, follow your blend’s notes.
• For the cream cheese in the frosting
  • Mascarpone, use 1:1. Sweeter and silkier, frosting will be looser so maybe cut a tablespoon of milk.
  • Greek yogurt strained or labneh, use in place of some or all cream cheese for tang and fewer calories, firmness varies so chill before spreading.
  • Vegan cream cheese or blended silken tofu with a bit of powdered sugar, use 1:1 for dairy free option, taste and texture will be slightly different but still delicious.

Pro Tips

1) If your mashed banana is watery, cook it down a minute or two in a small pan to concentrate the flavor and remove excess liquid, then cool before adding to the yeast. Too-wet banana will slow the rise and make the rolls soggy, so its worth the extra 2 minutes.

2) Add 1 to 2 teaspoons of cornstarch to the cinnamon-brown sugar filling to soak up banana juices without changing the taste, that way the centers stay gooey not soupy. Also, press banana slices gently with a paper towel before placing so they dont dump extra moisture into the swirls.

3) For cleaner slices use unflavored dental floss or fine thread to cut the log — slide under, cross on top and pull tight — or use a serrated knife warmed under hot water and wiped dry between cuts. This avoids squashing the roll and keeps the layers neat.

4) Chill-shaped rolls overnight in the fridge for much better flavor and texture, but let them sit at room temp 30 to 60 minutes before baking so they finish proofing. If you need a faster rise, set them in a turned-off oven with the light on, but dont rush the first bulk ferment or flavor will be flat.

5) Put the frosting on when rolls are warm, not piping hot, otherwise it will melt into a puddle, but if you want a thin drizzle add 1 tbsp milk at a time until it flows. And if you want shiny tops, brush only the exposed dough with egg wash, avoiding the banana so it doesnt brown oddly.