Banana Bread Cinnamon Rolls

Banana Bread Cinnamon Rolls are a decadent mashup of banana bread and cinnamon rolls—soft, pillowy dough infused with ripe banana, filled with a rich cinnamon-banana mixture, baked over a sticky caramel sauce base, and crowned with brown butter cream cheese frosting. The finished rolls are gooey, tender, and visually irresistible.

Why You’ll Love This Recipe

• Over-the-top indulgent — sticky caramel sauce on the bottom + cream cheese frosting on top.
• Soft, banana-infused dough — banana in the dough and bits of banana in the filling amplify flavor and moisture.
• Beautiful presentation — the rolls rise over the caramel base and become glazed on the bottom when inverted or simply served straight from the pan.
• Make-ahead friendly — you can prepare ahead and bake the next day with a cold proof trick.

Ingredients

For the Banana Dough

• 3/4 cup (180 ml) whole milk, warmed to about 110 ℉ (43 ℃)
• 2 1/4 tsp active dry yeast
• 1 tsp granulated white sugar (to bloom the yeast)
• 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp salt
• 1 tbsp (12 g) granulated white sugar
• 1 egg, whisked
• 1 tbsp vanilla
• 3/4 cup (180 g) ripe banana, mashed (mash 2 bananas then measure)
• 1/2 cup (112 g) unsalted butter, very softened

For the Cinnamon Caramel Sauce

• 1/2 cup (112 g) unsalted butter, very softened
• 1 cup (220 g) light brown sugar, packed
• 2 tsp cinnamon
• 1/3 cup (116 g) honey
• 1/2 tbsp vanilla
• 3 tbsp (45 ml) heavy cream
• 1/4 tsp salt

For the Cinnamon Banana Filling

• 1/2 cup (112 g) unsalted butter, very softened
• 1 cup (220 g) light brown sugar, packed
• 2 tbsp cinnamon
• 1/4 tsp salt
• heaping 1/3 cup (65 g) diced banana pieces
• 1/4 cup (60 ml) heavy cream (for pouring in between the rolls)

For the Brown Butter Cream Cheese Frosting

• 1/2 cup (112 g) unsalted butter
• 8 oz (226 g) cream cheese, cold
• 1 cup (130 g) powdered sugar

Directions

Here is the full, detailed method exactly as described (with clarifications) to replicate the result in the photos:

For the Banana Dough

1. Bloom the yeast
   • Warm the whole milk to ~110 ℉ (43 ℃).
   • Stir in 2 1/4 tsp active dry yeast and 1 tsp granulated sugar, and let sit ~10 minutes until foamy.
2. Combine dry ingredients
   • In the bowl of a stand mixer (or a large mixing bowl), whisk together 4 ¾ cups (593 g) flour, 1 1/2 tsp salt, and 1 tbsp (12 g) granulated sugar.
3. Add wet ingredients
   • To the dry mixture add the whisked egg, vanilla, mashed banana, and softened butter (112 g).
   • Pour in the yeast mixture and mix on low until combined.
4. Knead
   • Switch to a dough hook (or knead by hand) and knead on medium speed (or by hand) 7–10 minutes until the dough pulls away from the bowl edges, forms a smooth ball, and springs back when pressed.
5. First rise (proofing)
   • Place the dough in a greased bowl, cover with plastic wrap or a towel, and let it rise in a warm place for about 1 to 1½ hours, or until doubled in size.

For the Cinnamon Caramel Sauce (Bottom Layer)

6. While the dough proofs, prepare the caramel sauce:
   • In a medium bowl, mix softened butter (112 g), light brown sugar (220 g), 2 tsp cinnamon, honey (116 g), vanilla, 3 tbsp heavy cream, and ¼ tsp salt until fully combined.
   • Grease a 9×13 inch casserole dish and spread this mixture evenly over the bottom.

For the Cinnamon Banana Filling

7. While dough proofs (or during that time), make the filling:
   • Combine softened butter (112 g), light brown sugar (220 g), 2 tbsp cinnamon, and ¼ tsp salt in a small bowl until smooth.
   • Dice the banana pieces (65 g) just before assembling (so they don’t brown).

Assembly, Second Rise, and Baking

8. Roll & fill
   • After the dough has doubled, punch it down gently.
   • On a lightly floured surface, roll it into a rectangle about 18 × 12 inches, ~¼ inch thick.
   • Spread the cinnamon banana filling evenly over the dough.
   • Sprinkle the diced banana pieces evenly on top of the filling.
9. Form rolls & place in pan
   • Roll the dough into a tight log (starting from the side closest to you).
   • Trim off the ends for evenness, then cut into 12 rolls, each about 1½ inches wide, using floss (or a sharp knife).
   • Arrange the rolls over the prepared casserole dish with the caramel sauce.
   • Pour room temperature heavy cream (¼ cup / 60 ml) into the gaps between the rolls to moisten.
10. Second proof
    • Cover loosely (plastic wrap) and let the rolls rise in a warm spot for ~1 hour, or until doubled in size.
11. Preheat oven & bake
    • Preheat oven to 350 ℉ (175 ℃) about 15 minutes before baking.
    • Bake rolls 32–35 minutes until golden brown and cooked through.
    • If the top browns too quickly, cover loosely with foil for the last few minutes.

Brown Butter Cream Cheese Frosting

12. Make the frosting
    • In a small saucepan, melt ½ cup (112 g) unsalted butter over medium heat. Allow it to foam and turn a deep golden brown (nutty aroma).
    • Transfer browned butter to a bowl and cool until not fully liquid but soft (stir occasionally).
    • Add cold cream cheese (8 oz / 226 g) and 1 cup (130 g) powdered sugar, and beat (starting low, increasing speed) until smooth, light and fluffy.
13. Finish & serve
    • Let baked rolls cool ~10 minutes in the pan.
    • Spread or pipe the brown butter cream cheese frosting over the warm rolls.
    • Serve immediately (while gooey).

Pro Tips and Variations

• Grease plastic wrap lightly so it doesn’t stick to rolls during proofing.
• Use unflavored floss (dental floss) to cut clean, even rolls without squashing them.
• Measure flour accurately (by spooning & leveling or by weight) to avoid dense dough.
• For a make-ahead option: you can complete everything up to the second proof, then refrigerate overnight. In the morning, let warm/proof and bake.
• If your top browns too quickly, cover it lightly with foil during the last part of baking.
• Add chopped nuts (walnuts or pecans) into the filling for texture.
• Use slightly more banana (if your bananas are small) but be cautious—it may affect dough structure.

Serving Suggestions

• Serve warm for ultimate gooey texture.
• Add a dusting of cinnamon or powdered sugar over the frosting.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• Garnish with banana slices or caramel drizzle.

Storage / Reheating

• Storage: Cover leftover rolls in an airtight container or foil; keep at room temperature up to 2 days, or refrigerated up to 4 days.
• Reheating: Microwave individual rolls 10–15 seconds or warm in oven at 150 ℃ (300 ℉) for 5–8 minutes to refresh gooeyness.
• Freezing: You may freeze un-frosted rolls in a sealed container for up to 1 month. Thaw overnight in fridge before reheating and frosting.

FAQs

Can I skip the second proof and bake immediately?
A: You need the second rise for the rolls to become light and well-defined. Skipping may yield dense rolls.

My dough didn’t rise well. What happened?
A: Possibly inactive yeast, milk too hot or cold, or dough placed in a too-cold environment. Ensure yeast blooms properly.

Frosting is too runny.
A: Let the browned butter-cream cheese mixture cool more before beating; also chill briefly before spreading.

Can I make this dairy-free / vegan?
A: You can try using a non-dairy butter substitute, coconut cream or plant creamer, and vegan cream cheese—but texture may differ.

Conclusion

These Banana Bread Cinnamon Rolls combine the best of banana bread and cinnamon rolls into one over-the-top treat—soft, gooey, and utterly irresistible. The caramel sauce base, banana-cinnamon filling, and brown butter cream cheese frosting make it a visual and flavor delight. If you bake them following these steps, you should get results just like the picture. Enjoy baking (and eating)!

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