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Banana Bread Cinnamon Rolls

The ultimate comfort food fusion! A sweet and sticky pull-apart yeast roll with the moist, spiced depth of homemade banana bread. This decadent treat features a true fusion dough infused with ripe bananas and is finished with a rich vanilla glaze.
Print Recipe
Prep Time 45 minutes
Cook Time 30 minutes
First Proofing Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American, Fusion
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Soft Banana Dough
  • 1 large Egg room temperature
  • 1 cup Ripe bananas heavily spotted and mashed, about 2 large
  • 1/2 cup Whole milk warmed to 105-115°F
  • 1/4 cup Granulated sugar
  • 2.25 tsp Active dry yeast or 1 packet
  • 1/2 cup Unsalted butter melted and cooled
  • 3.5 cups All-purpose flour measured correctly
  • 1/2 tsp Salt
  • 1/4 tsp Ground cinnamon (optional in dough)
Gooey Spiced Filling
  • 1/2 cup Unsalted butter very softened
  • 1 cup Dark brown sugar packed
  • 2 tbsp Ground cinnamon generous amount
  • 1/4 tsp Ground nutmeg or cloves (optional)
Creamy Vanilla Glaze
  • 2 cups Powdered sugar sifted
  • 4 tbsp Unsalted butter melted and cooled
  • 1/4 cup Heavy cream or whole milk, divided
  • 1 tsp Vanilla extract or vanilla bean paste
  • 1 pinch Salt

Equipment

  • Stand Mixer
  • 9x13 inch baking dish
  • Rolling pin

Method
 

  1. Activate yeast: Whisk granulated sugar and active dry yeast into the warmed milk. Let sit 5-10 minutes until frothy. If it doesn't foam, discard and restart with fresh yeast.
  2. In a stand mixer, combine mashed ripe bananas, melted butter, egg, and the frothy yeast mixture. Whisk well.
  3. Add all-purpose flour, salt, and spices. Knead with dough hook for 5-8 minutes until dough is smooth, slightly sticky, and cleans the sides of the bowl. Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.
  4. Punch down dough and roll out on a lightly floured surface into a large rectangle (approx. 12x18 inches). Spread softened butter over the dough, followed by the mixed brown sugar, cinnamon, and optional spices, leaving a border.
  5. Tightly roll dough from the long edge into a log. Cut into 12 even rolls using dental floss or a very sharp knife.
  6. Arrange rolls in a greased 9x13 inch pan. Cover and let rise for 30-45 minutes until puffy.
  7. Preheat oven to 350°F (175°C). Optional: pour about 1/4 cup heavy cream over rolls right before baking. Bake for 25-30 minutes until golden brown.
  8. Whisk glaze ingredients until smooth. Drizzle glaze over warm rolls before serving.

Notes

Ensure bananas are extremely ripe for best flavor and moisture. For make-ahead, rolls can be frozen before the second proof; thaw overnight in the fridge before finishing the rise and baking.