Introduction
Banana Cinnamon Rolls combine the irresistible softness of banana bread with the warm, gooey swirl of classic cinnamon rolls. Infused with ripe bananas in the dough and topped with a creamy glaze, they’re a delicious twist on two beloved baked treats. Perfect for brunch, dessert, or a cozy weekend morning, these rolls deliver nostalgic flavor with a fruity upgrade.
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Origin and Cultural Significance
Cinnamon rolls date back to Northern Europe, particularly Sweden (where they’re called kanelbullar). Over time, American bakers embraced and adapted the sweet roll, giving rise to the sticky, iced versions popular today.
Banana bread, on the other hand, became a pantry staple in the U.S. during the Great Depression — a resourceful way to use overripe bananas. Marrying these two baked classics reflects a modern trend: reimagining comfort foods by blending flavors, reducing waste, and adding unique spins on traditional recipes.
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Ingredients Quantity
For the Dough:
1 cup warm milk (110°F / 43°C)
2¼ teaspoons active dry yeast (1 packet)
½ cup mashed ripe banana (about 1 medium)
¼ cup granulated sugar
¼ cup melted unsalted butter
1 large egg
½ teaspoon salt
3½ to 4 cups all-purpose flour
For the Filling:
½ cup softened unsalted butter
½ cup brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon nutmeg (optional)
1/4 cup mashed banana (for extra moisture)
For the Cream Cheese Icing:
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract
1–2 tablespoons milk (to thin the icing, if needed)
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Optional Additions
1/3 cup chopped walnuts or pecans (sprinkled inside or on top)
1/4 cup mini chocolate chips in the filling
A pinch of cardamom or cloves for deeper spice
Banana slices on top (added just before serving)
Maple syrup or honey drizzle instead of icing
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Tips for Success
Use very ripe bananas with brown spots for maximum sweetness and flavor.
Warm, not hot milk ensures yeast activation without killing it.
Don’t over-flour the dough — it should be soft and slightly tacky.
Let the dough rise in a warm place, such as an oven with the light on.
Roll tightly to prevent the filling from leaking out during baking.
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Instructions
1. Activate Yeast
In a large bowl or mixer, combine warm milk and yeast. Let sit for 5–10 minutes until frothy.
2. Make Dough
Add mashed banana, sugar, melted butter, egg, and salt. Mix until combined. Gradually add flour until a soft, tacky dough forms. Knead for 5–7 minutes (by hand or mixer with dough hook) until smooth.
3. First Rise
Place dough in a greased bowl, cover, and let rise in a warm area until doubled (about 1–1.5 hours).
4. Prepare Filling
Mix softened butter, brown sugar, cinnamon, nutmeg (if using), and mashed banana into a spreadable paste.
5. Shape Rolls
Roll dough into a 16×12-inch rectangle on a floured surface. Spread filling evenly, leaving a small border. Roll tightly from the long side and slice into 12 even rolls.
6. Second Rise
Place rolls in a greased 9×13-inch baking dish. Cover and let rise again for 30–45 minutes until puffy.
7. Bake
Preheat oven to 350°F (175°C). Bake rolls for 22–28 minutes or until golden brown and cooked through.
8. Make Icing
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Mix until fluffy and spreadable.
9. Serve
Let rolls cool for 5–10 minutes, then spread icing generously on top. Serve warm and enjoy!
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Description
These Banana Cinnamon Rolls are soft, fluffy, and infused with natural banana sweetness. The swirls are rich with spiced brown sugar filling, and the cream cheese glaze melts into every roll. The result is a warm, sticky, comforting treat with layers of flavor and texture — a hybrid between classic cinnamon buns and homemade banana bread.
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Nutritional Information (Per Roll, Approximate)
Calories: 320–380
Protein: 5g
Carbohydrates: 50g
Sugars: 22g
Fat: 13g
Saturated Fat: 7g
Fiber: 2g
Sodium: 180mg
(Values vary depending on icing quantity and optional additions.)
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Conclusion and Recommendation
Banana Cinnamon Rolls are the ultimate weekend baking project — sweet, comforting, and deeply satisfying. They’re perfect for holidays, brunches, or just using up overripe bananas in a creative, crowd-pleasing way. Make a full batch and reheat leftovers for breakfast all week.
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Embracing Healthful Indulgence
To lighten the recipe:
Use low-fat milk and reduced-fat cream cheese
Swap half the flour for whole wheat flour
Cut sugar in filling by 1/3 (the banana adds natural sweetness)
Skip the icing and top with Greek yogurt and a drizzle of honey
Add flax or chia seeds for fiber and texture