Let me introduce you to the best Banana Cinnamon Rolls! Indulge in an amazing fusion of flavors with these mouthwatering Banana Cinnamon Rolls. Pillowy soft dough that is infused with banana, swirled with a delicious cinnamon filling, and slices banana. Every bite is full of warm spices and banana creating a heavenly symphony of flavours. They are topped with a deliciously tangy cream cheese frosting that perfectly balances out the sweet flavor of the banana, making these rolls pure bliss.
These Banana Cinnamon Rolls are absolute delicious and a perfect breakfast treat! This cinnamon rolls combines a classic cinnamon roll with lots of banana flavor making them take like banana bread cinnamon rolls. This delightful cinnamon rolls recipe have a soft, gooey cinnamon roll filled with sweet banana. Get ready to indulge in the perfect balance of warm spices, banana, and pillow soft rolls.
For more cinnamon roll recipes, try Small Batch Cinnamon Rolls, Blueberry Cinnamon Rolls and Strawberry Rolls.
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WHY THIS RECIPE WORKS
- Banana infused dough: Mashed banana is added to the dough to enhance the banana flavor.
- Cinnamon banana filling: The cinnamon filling gives a the best warm flavor and thin slices of banana is added give the most amount of flavor.
- Cream cheese frosting: The cream cheese frosting gives the perfect tangy balance to the cinnamon rolls.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Yeast: I use fresh yeast but you can also use active or instant dry yeast.
- Butter: Room temperature butter is used both in the dough and in the cinnamon filling.
- Whole milk: Heat the milk up to 37ºC, make sure it's not warmer as it can kills the yeast if it's too hot.
- Cinnamon: Cinnamon is mix together with the butter and brownie sugar to make the best cinnamon filling.
- Bananas: The more ripe the bananas the better for the most amount of flavor.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these banana cinnamon rolls. This recipe needs a stand mixer with a dough hook attachment and a 24x34 cm (9 x 13 inch) baking tray lined with parchment paper or butter or non-stick cooking spray.
The full recipe is down below in the recipe card.
STEP 1: For the dough, heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into the bowl of a stand mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)
STEP 2: Add the granulated sugar, all-purpose flour, egg, mashed banana and salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.
STEP 3: Continue kneading on medium speed and add the butter. This part looks messy but don’t worry. Once the butter is incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.
STEP 4: Add the dough to a clean large bowl, with a bit of vegetable oil, and cover the bowl with plastic wrap and a tea towel. Place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 1 hour. See FAQ above for overnight rising.
STEP BY STEP INSTRUCTIONS - CINNAMON FILLING AND ASSEMBLING
STEP 1. While the dough rises, mix together all of the ingredients for the cinnamon filling until one paste and set the mixture aside.
STEP 2: After the first rise, it should now be double in size. Punch the air out of the dough and roll it out your dough on a lightly floured surface into a large rectangle that is about 5 mm thick with a rolling pin. Spread first the cinnamon sugar filling over the dough in an even layer with a spoon or offset spatula. Then cut two medium sized bananas into thin slices and add them out over the dough. Roll it into a log from the short side.
STEP 3: Using a piece of unflavored dental floss or a serrated knife cut 12 rolls. You can also use a serrated bread knife instead of the thread or floss.
STEP 4: Place them in a 34 x 24 cm (13 x 9 inch) baking tray lined with parchment paper and let them rise for a second time on the kitchen counter for 45 minutes under some plastic wrap and a tea towel.
Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
STEP 5: After the second rise, bake them for 24-27 minutes on the second lowest rack. Then let them cool down.
STEP 6: For the cream cheese frosting, in a mixing bowl, add all of the ingredient and mix it together for 2-3 minute with a hand mixer or in a stand mixer. Spread the frosting over the buns and they are ready to be enjoyed.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
The pan you use decides how long the rolls needs to bake for. If you use a metal pan they need 23-25 minutes. If you use a ceramic pan, they need to bake for 25-28 minutes.
Yes, let the dough rise its 1st rise in the fridge overnight, proofing for no more than 16 hours. Then follow the recipe as and let the dough do its 2nd rise at room temperature.
Yes, prepare each of the element, the day before, so you only need to assemble the cinnamon rolls the next morning. Make the dough as described in the FAQ above. Prepare the cream cheese frosting and store it in an airtight container in the fridge. Prepare the cinnamon sugar filling and store it in an airtight container at room temperature.
Yes, which out the milk for a dairy-free milk like almond milk and use vegan butter and cream cheese instead of normal butter and cream cheese.
Yes, absolutely. Chop both the walnut and chocolate and add it together with the banana slices.
STORAGE
Store the banana cinnamon rolls in the fridge covered tightly with cling film or in an airtight container. Best enjoyed within a 3-5 days. They taste the the best when reheated in the microwave for 1-2 minutes.
Other Cinnamon Roll Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Banana Cinnamon Rolls
Equipment
Ingredients
DOUGH
- 225 g whole milk
- 30 g fresh yeast or 10 g active dry yeast or instant yeast
- 50 g granulated sugar
- 560 g all-purpose flour
- 1 egg
- 100 g mashed ripe banana about 1 medium bananas, but make sure you measure (½ cup)
- 1 teaspoon tsp salt
- 55 g butter room temperature ¼ cup
FILLING
- 100 g butter room temperature
- 100 g brown sugar
- 1 ½ tablespoon cinnamon
- 2 medium banana cut into thin slices
CREAM CHEESE FROSTING
- 35 g butter room temperature
- 70 g cream cheese
- 70 g powdered sugar
- 1 teaspoon vanilla extract
Instructions
DOUGH
- Heat up the milk until it’s lukewarm (37ºC / 100ºF). Crumble the fresh yeast into the bowl of a stand mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry active or instant yeast, let it bloom in the warm milk per instruction of the pack)225 g whole milk, 30 g fresh yeast
- Add the granulated sugar, all-purpose flour, egg, mashed banana and salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.50 g granulated sugar, 560 g all-purpose flour, 1 egg, 100 g mashed ripe banana, 1 teaspoon tsp salt
- Continue on medium speed and add the butter. This part looks messy but don’t worry. Once the butter is incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.55 g butter room temperature
- Add the dough to a clean large bowl, with a bit of vegetable oil, and cover the bowl with plastic wrap and a tea towel. Place it in a warm room temperature area in your house. Let it rise for 1 hour. See FAQ above for overnight rising.
CINNAMON FILLING
- While the dough rises, mix together all of the ingredients until one paste and set it aside.100 g butter, 100 g brown sugar, 1 ½ tablespoon cinnamon
ASSEMBLING
- After the first rise, it should now be double in size. Punch the air out of the dough and roll out your dough on a lightly floured surface into a 48x33 cm / 19x13 inch rectangle, so it is about 5 mm thick with a rolling pin. Spread first the cinnamon sugar filling over the dough in an even layer with a spoon or offset spatula. Then cut two medium sized bananas into thin slices and add them out over the dough. Roll it into a log from the short side.2 medium banana
- Using a piece of unflavored dental floss or a serrated knife cut 12 rolls.
- Place them in a 34 x 24 cm (13 x 9 inch) baking tray lined with parchment paper or butter and let them rise for a second time on the kitchen counter for 45 minutes under some plastic wrap and a tea towel.
- Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
- After the second rise, bake them for 24-27 minutes on the second lowest rack. For the last 5-10 minutes of the baking time, or when they start to become golden brown, cover the cinnamon rolls with aluminium foil, to prevent too much browning.
- Let them cool down while making the frosting.
CREAM CHEESE FROSTING
- In a mixing bowl, add all of the ingredients and mix it together for 2-3 minutes with a hand mixer or in a stand mixer.35 g butter, 70 g cream cheese, 70 g powdered sugar, 1 teaspoon vanilla extract
- Spread the frosting over the cinnamon rolls while they are still warm. They are ready to be enjoyed.
Nienke
Very easy to make and the taste is so flavourfull and not too sweet! perfect
Cynthia
Hi just checking that the recipie is definately 30grms of instant yeast ?? Seems an awful lot!
Julie Marie
No, it 30 g fresh yeast or 10 g / 1 tbsp instant yeast