Description
Banana Bread Cinnamon Rolls blend the sweetness and moisture of banana bread with the gooey indulgence of classic cinnamon rolls. These soft, spiraled treats are filled with a rich cinnamon-sugar mixture and topped with icing, perfect for breakfast or dessert.
Ingredients
- 2 ripe bananas, mashed
- 1/4 cup warm milk
- 1/4 cup warm water
- 1 packet active dry yeast (2 1/4 tsp)
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup unsalted butter, softened
- Filling: 1/3 cup brown sugar
- Filling: 2 tsp ground cinnamon
- Filling: 2 tbsp unsalted butter, softened
- Optional: Cream cheese or powdered sugar icing
Instructions
- In a bowl, mix mashed bananas, warm milk, warm water, yeast, and a pinch of sugar. Let sit until foamy (5–10 minutes).
- Add flour, sugar, salt, eggs, vanilla, and softened butter. Mix and knead until soft and elastic (about 5 minutes). Cover and let rise until doubled (1 hour).
- Mix brown sugar, cinnamon, and 2 tbsp butter for the filling.
- Roll dough into a large rectangle. Spread filling evenly across the dough.
- Roll up tightly from the long edge, then slice into 9–12 rolls.
- Place rolls in a greased baking dish. Cover and rise again for 30 minutes.
- Bake at 350°F (175°C) for 20–25 minutes until golden and baked through.
- Cool slightly, then top with cream cheese icing or a simple glaze.
Notes
- Add chopped nuts or raisins for texture.
- Use nutmeg or cardamom in the filling for spice variation.
- Top with banana slices for extra banana flavor.
- Substitute icing with maple or vanilla glaze for a lighter finish.
- Refrigerate assembled rolls overnight for morning baking.
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
