Homemade Banana Bread Cinnamon Rolls

Up close shot of cinnamon rolls on a plate with a fork.

5 from 3 votes

Homemade Banana Bread Cinnamon Rolls

These Homemade Banana Bread Cinnamon Rolls with Cream Cheese Frosting are soft, fluffy as a cloud and melt in your mouth with every bite---perfect for the entire family!

Prep Time20

Cook Time40

Rise Time:1 20

Total Time1

Course: Breakfast, Brunch, Dessert

Keyword: baked, banana, banana bread, breakfast, brunch, cinnamon rolls, cream cheese, dessert, family-friendly, kid-friendly, maple

Servings: servings

Calories: 426kcal

Author: Shanika

Ingredients

DOUGH:

3 cups organic All-purpose flour (See Notes!)
2 ½ cups Artisan Bread flour
1 packet Rapid Rise Yeast (That's 2 ¼ tsps!)
¼ cup WARM water (See Notes!)
½ cup organic brown sugar + 1 Tbsp
2 tsps My Dessert Lover Blend (You can purchase my Dessert Lover Blend for authentic flavor or make your own blend----See Notes)
¼ teaspoon sea salt
2 large eggs, room temp.
1 ¼ cup Almond milk, room temp. (You can also use regular dairy milk or your fave plant-based milk, if preferred!)
6 Tbsps unsalted butter, melted + cooled until warm (Make sure that it's WARM, not hot!)
2 tsps vanilla extract

BANANA FILLING:

2 very ripe bananas, sliced medium-thin or diced
½ cup organic brown sugar
½ cup unsalted butter, softened at room temp.
1 teaspoon My Dessert Lover Blend (You can purchase my Dessert Lover Blend for authentic flavor or make your own blend----See Notes)

CREAM CHEESE GLAZE:

4 oz. organic cream cheese, softened at room temp. (That's ½ a pack!)
4-5 cups organic powdered sugar, sifted
1 teaspoon vanilla extract
1-2 Tbsps organic heavy cream or milk (You can also use regular dairy milk or your fave plant-based milk, if preferred!)
Pinch of My Dessert Lover Blend, optional (You can purchase my Dessert Lover Blend for authentic flavor or make your own blend----See Notes)

US Customary - Metric

Instructions

TO MAKE THE DOUGH:

Combine yeast and 1 tablespoon brown sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 5-10 minutes for the mixture to sit and for the yeast to activate and become "foamy".
Add in the room temperature milk and warm melted butter to the yeast mixture and whisk until well combined. Add in the eggs (one at a time), and vanilla, whisking to incorporate.
In a large bowl, whisk together the all-purpose flour, bread flour, brown sugar, Dessert Lover Blend and sea salt and add them to the wet ingredients and mix on low-speed until well combined and everything begins to form into a dough-like consistency, about 2-3 minutes.
Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed together with 2 fingers. NOTE: If dough is still too sticky, add 1 tablespoon of flour at a time until texture is achieved!
Lightly grease a large bowl with a small amount of olive oil and place the dough ball in the bowl, tossing it around until coated. Cover with plastic wrap (or a towel) and let sit for 1 hour, allowing the dough to rise and double in size.
In the meantime, you can work on the filling!

FOR THE BANANA FILLING:

Add the softened the butter (best if done at room temp. so that it's more "paste-like" in texture once smeared) in a bowl and set aside. In a separate bowl, combine the Dessert Lover Blend and brown sugar, mixing them together. Set aside everything including your sliced bananas.

ASSEMBLY + BAKE:

Once the dough has risen fully, preheat the oven to 350 degrees Fahrenheit and line a large 9x13 baking dish with parchment paper, allowing excess to hang from the sides.
Add a bit of flour to a surface and place the dough onto it, lightly adding a bit of flour to the top. Using a rolling-pin, roll out the dough into a rectangular shape (approximately 9″x14 and ½-inch thick), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
Then, generously add ¾ of the softened butter atop dough (spreading it out evenly with a spoon or knife), followed by the brown sugar-spice mixture and banana slices, ensuring that the top is coated evenly. NOTE: I also use a 'pastry brush' to sweep sugar mixture evenly across the dough to ensure that every bite is sweet before adding on the bananas!
Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5" rolls, placing each roll (cut side down) into a large baking dish (lined with parchment paper!). NOTE: The bananas might slip out a bit, but generously tuck them in as you roll.
Then place plastic wrap over the baking dish with rolls, smear the tops with remaining softened butter and let them rise again (for another 20 minutes).
Once the rolls have doubled in size (once again!) or have gotten significantly larger, bake them for approximately 35-40 minutes in the preheated oven.
While all the baking magic is happening, make the Cream Cheese Glaze.

TO MAKE THE CREAM CHEESE GLAZE:

In a large bowl, beat (using a hand-mixer) the softened cream cheese until creamy and smooth. Add the powdered sugar, vanilla, Dessert Lover Blend (if using) and heavy cream/milk, beating everything together until the glaze becomes smooth and velvety. NOTE: Add additional heavy cream (1 tablespoon at a time) if the glaze is too thick or powdered sugar (1 tablespoon at a time) if too thin.
Remove the rolls from oven and wait 10 minutes before spreading HALF of the glaze atop the rolls using a rubber spatula. This adds moisture to your rolls. Then after another 5 minutes, add the REMAINING glaze atop the rolls as a "final layer", evenly spreading it until fully covered. Top with toasted pecans, coconut flakes, etc. if desired.
To serve, cut out each roll desired and enjoy.
Bon Appetit!

Notes

TO STORE: Cinnamon Rolls can be kept fresh at room temperature when tightly wrapped or sealed for up to 3 days. Fresh for up to 1 week in the Refrigerator. Baked rolls can be frozen up to 2 months.
RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
FLOUR: If you don’t have bread flour, you can always just use all-purpose flour entirely instead.
GLUTEN-FREE, VEGAN, OVERNIGHT, + AIR FRYER OPTIONS: See FAQ/Q+A section for details!
HOMEMADE SPICE BLEND: You can make your own blend using 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ⅛ teaspoon allspice.

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