Soft Banana Cinnamon Rolls

This soft and gooey banana cinnamon roll recipe transforms a classic breakfast treat into something extraordinary by incorporating sweet, ripe bananas into the dough. The result is an irresistibly tender roll with subtle fruit flavor that perfectly complements the warm cinnamon sugar filling.

I first made these when looking for creative ways to use overripe bananas beyond the usual banana bread. My family was skeptical until they tasted them now these rolls are requested for every holiday morning and special occasion.

Ingredients

• Warm milk activates the yeast and creates the perfect environment for dough development
• Active dry yeast provides the rise and fluffiness essential for perfect cinnamon rolls
• Granulated sugar feeds the yeast and adds sweetness to balance the dough
• Melted butter enriches the dough making it tender and adding richness
• Large eggs provide structure protein and a tender crumb
• All purpose flour provides the structure look for unbleached variety for best flavor
• Mashed banana adds moisture natural sweetness and that distinctive banana flavor use very ripe ones with brown spots for maximum sweetness
• Brown sugar in the filling creates that gooey caramelized texture when baked
• Ground cinnamon the star spice choose a high quality variety with strong aroma for best results
• Chopped walnuts add a delightful textural contrast and nutty flavor that pairs perfectly with banana
• Cream cheese creates a tangy rich frosting that balances the sweetness of the rolls

Step-by-Step Instructions

Activate the yeast

Combine warm milk at about 110°F with active dry yeast and granulated sugar in a large mixing bowl. The milk should feel warm but not hot to touch otherwise you risk killing the yeast. Let it sit undisturbed for 5 minutes until you see a foamy layer on top which indicates your yeast is alive and ready to work.

Create the base mixture

Add the melted butter eggs salt and mashed banana to your activated yeast. The banana should be thoroughly mashed to ensure even distribution throughout the dough. Mix these wet ingredients until fully incorporated with no banana lumps remaining.

Form the dough

Gradually add the flour about one cup at a time mixing between additions. The dough will initially be sticky but will begin to pull away from the sides of the bowl as more flour is incorporated. You want a soft slightly tacky dough that holds its shape.

Develop the gluten

Transfer your dough to a lightly floured surface and knead vigorously for a full 10 minutes. This develops the gluten structure which gives the rolls their perfect texture. The dough is ready when it feels smooth elastic and springs back when poked. Place in a greased bowl cover with plastic wrap or a damp towel and let rise in a warm draft free area.

Prepare the filling

While the dough rises make your cinnamon filling by mixing softened butter not melted with brown sugar and ground cinnamon until it forms a spreadable paste. The consistency should be similar to softened peanut butter. This ensures even distribution when spread on the dough.

Roll and fill

Once doubled in size gently punch down the dough to release air bubbles. Roll it out on a floured surface to a large 50 x 35 cm rectangle maintaining even thickness throughout. Spread the filling evenly across the entire surface leaving a small border along one long edge. If using walnuts sprinkle them evenly over the filling.

Shape the rolls

Starting from the long edge without the border roll the dough tightly into a log shape. Pinch the seam to seal it. For even slicing use unflavored dental floss by sliding it under the log crossing it over the top and pulling tight to cut through cleanly. Alternatively use a very sharp knife with a gentle sawing motion.

Second rise

Place the cut rolls in a greased baking dish with some space between each one. Cover and let rise again for 30 minutes until puffy and touching. During this time preheat your oven to ensure proper baking temperature.

Bake to perfection

Bake in the center rack of your preheated oven for 25 to 30 minutes. Look for golden brown tops and bubbling filling at the edges. If the tops brown too quickly cover loosely with foil and continue baking.

Create the frosting

While the rolls bake beat together room temperature cream cheese and butter until fluffy. Add powdered sugar and vanilla extract mixing until smooth and creamy. The frosting should be thick but spreadable.

Finish and serve

Spread the cream cheese frosting over the rolls while still warm not hot from the oven. This allows some of the frosting to melt into the crevices creating pockets of creamy goodness throughout each roll.

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The secret ingredient in these rolls is definitely the mashed banana. I discovered its magic when a friend suggested adding it to my regular cinnamon roll recipe during banana season when we had too many ripening at once. The banana not only adds flavor but creates an incredibly tender texture that regular cinnamon rolls simply cannot achieve.

Make Ahead Options

These banana cinnamon rolls work beautifully as a make ahead breakfast. You can prepare them up to the point of the second rise then cover and refrigerate overnight. In the morning simply allow them to come to room temperature for about 30 minutes before baking. This actually enhances the flavor as the banana and cinnamon have more time to meld together. For even quicker morning preparation you can fully bake cool and freeze the unfrosted rolls then thaw and warm them before adding fresh frosting.

Banana Selection Tips

The ripeness of your bananas dramatically impacts the final flavor of these rolls. For the best results use bananas that are heavily speckled with brown spots or even mostly black. These overripe bananas contain more sugar and stronger banana flavor than their yellow or greenish counterparts. If your bananas arent quite ripe enough you can speed up the process by placing them in a paper bag with an apple which releases ethylene gas to accelerate ripening. Avoid using bananas that have fermented or developed mold.

Serving Suggestions

While these banana cinnamon rolls are delicious on their own they pair wonderfully with complementary items for a complete breakfast spread. Serve alongside a bowl of fresh fruit particularly berries or sliced peaches for a refreshing contrast to the rich rolls. For beverage pairings a strong cup of coffee balances the sweetness perfectly or try hot chocolate for children. For special occasions transform these rolls into an elevated dessert by warming slightly and topping with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Troubleshooting Tips

If your dough seems too sticky after adding all the flour resist the urge to add much more. Instead use lightly oiled hands to handle it as extra flour can make the rolls tough. When rolling the dough if it springs back and wont hold its shape let it rest for 5 minutes to relax the gluten then try again. For clean slices between rolls refrigerate the log for 20 minutes before cutting. If your cream cheese frosting is too thick add a tablespoon of milk if too thin add more powdered sugar until you reach your desired consistency.

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Frequently Asked Questions

→ How can I ensure my rolls are soft and fluffy?

Make sure to knead the dough thoroughly, allow adequate rising time, and avoid adding too much flour during mixing and rolling.

→ Can I omit the bananas in this recipe?

Yes, but the banana adds sweetness and moisture to the dough. Removing it will affect the flavor and texture.

→ What’s the best way to spread the filling evenly?

Use a spatula or the back of a spoon to evenly spread the softened butter-cinnamon sugar mixture over the rolled-out dough.

→ Can I prepare the dough the night before?

Yes, you can refrigerate the dough after the first rise. Let it come to room temperature before rolling and shaping.

→ What can I use instead of walnuts?

You can substitute walnuts with pecans, raisins, or omit nuts entirely for a plain filling.

→ How do I prevent the rolls from sticking to the pan?

Grease your baking dish generously with butter or line it with parchment paper to prevent sticking.

→ Can I freeze the baked rolls?

Yes, allow the rolls to cool completely, then freeze them in an airtight container. Reheat before serving.