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Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe

ByLily
Jump to Recipe· 4.7 from 36 reviews

Hey there! If you’re anything like me, you know there’s just something magical about merging two favorites into one unforgettable treat. That’s exactly why I’m so excited to share this Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe with you. Picture the sweet warmth of cinnamon rolls combined with the moist, fruity goodness of banana bread — all topped with rich, tangy cream cheese frosting. It’s one of those recipes that turns your kitchen into a cozy haven and fills it with the most irresistible aroma.

This Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe is not only a fantastic brunch centerpiece but also a soul-soothing snack whenever you need a little pick-me-up. I’ve made it for weekend mornings, special occasions, and even casual get-togethers — everyone always asks for the secret. Trust me, you’ll enjoy baking these rolls as much as people will enjoy eating them!

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Why This Recipe Works

  • Flavor Harmony: The natural sweetness of ripe bananas pairs beautifully with the warm spice of cinnamon, creating an irresistible combination.
  • Perfect Texture: The dough achieves that tender yet fluffy bite thanks to the careful balance of flour and mashed banana.
  • Cream Cheese Frosting Finish: This frosting melts slightly into the warm rolls, adding a tangy creaminess that elevates every bite.
  • Simple Yet Impressive: It’s a recipe that looks bakery-worthy but is surprisingly easy to make at home—even if you’re not an expert baker.
A white square baking dish holds ten cinnamon rolls covered in thick, creamy white icing that drips slightly over the edges of each roll. The rolls are arranged in three rows, with the bottom row having four rolls and the others three each, showing soft swirls of cinnamon brown peeking through the icing. On top, there are several round slices of fresh banana scattered unevenly, adding light yellow spots with a soft smooth texture. A light sprinkle of brown cinnamon powder dusts some areas of the icing. The dish sits on a white marbled surface, and a beige knitted cloth is partially visible to the side. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The ingredients in this Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe come together to create a perfect balance of flavor and texture. Each one plays a key role — from the yeast that helps the dough rise and become delightfully fluffy, to the bananas that add moisture and sweetness naturally.

  • Milk: Lukewarm milk helps activate the yeast gently without killing it, which is vital for the dough’s rise.
  • Unsalted Butter: Used in both the dough and filling, butter adds richness and helps keep the rolls tender.
  • Granulated Sugar: Provides sweetness and feeds the yeast to help with fermentation.
  • All-purpose Flour: The main structure builder; spooning and leveling ensures you don’t add too much flour, which keeps the rolls soft.
  • Instant Yeast: For a reliable rise that saves time; alternatively, active dry yeast works but requires longer rising times.
  • Salt: Enhances flavor and balances sweetness.
  • Mashed Banana: Packed with natural sugars and moisture, it adds banana bread flair and soft texture.
  • Brown Sugar: Mixed with cinnamon for a gooey, caramelized filling.
  • Cinnamon: Adds that classic warm spice aroma that makes these rolls unforgettable.
  • Banana Slices: Extra banana goodness and a fresh fruit bite inside the rolls.
  • Heavy Cream: Poured before baking to keep rolls moist and give a slight sheen.
  • Cream Cheese: The star of the frosting, bringing tang and silky texture.
  • Powdered Sugar: Sweetens the frosting and helps it achieve a smooth, luscious consistency.
  • Vanilla Extract: Adds subtle complexity and rounds out the frosting flavor.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe is how easy it is to customize. Whether you’re tweaking the filling or adjusting the toppings, it invites you to make it truly yours.

  • Variation: I’ve tried adding chopped walnuts or pecans into the filling for crunch—totally delicious if you love a little texture contrast.
  • Dairy-Free Option: Swap out the butter and cream cheese frosting for dairy-free alternatives to accommodate allergies or preferences.
  • Extra Fruity: Adding small chunks of apple or pear along with bananas can give the rolls a lovely twist during fall.
  • Less Sweet: Reduce the sugar slightly in the dough or frosting if you prefer something less sugary but still flavorful.

Step-by-Step: How I Make Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe

Step 1: Warm the Milk Mixture

Start by gently warming the milk with butter and sugar until the butter melts and the mixture reaches about 120°F–130°F. This temperature range is crucial because it wakes up your instant yeast without killing it, ensuring a good rise. I always use an instant-read thermometer here—it saves me from guessing and ruining the dough!

Step 2: Mix the Dough

In your stand mixer bowl, combine the flour, yeast, and salt. Then slowly add the warm milk mixture and mashed bananas. Mix until it forms a shaggy dough. It sounds messy, but that’s exactly how it should look at this point.

Step 3: Knead the Dough

Switch to the dough hook and knead for 6-8 minutes on medium speed. You want the dough to become smooth and elastic but still a little sticky. If it’s too sticky to handle, sprinkle in a tablespoon of flour at a time. Remember, don’t overdo it—too much flour will make your rolls dense, and that’s not the fluffy-soft texture we’re aiming for.

Step 4: First Rise

Lightly grease a large bowl, place your dough inside, and turn to coat with oil. Cover it and leave it in a warm, draft-free spot until it doubles in size — usually about 1 to 1 ½ hours. This rising step develops that lovely light texture you want in your rolls.

Step 5: Roll Out and Fill

Once risen, roll the dough on a floured surface into a 18×12 inch rectangle. Spread the softened butter evenly over the surface, leaving about a half-inch border on the longer side. Then sprinkle your mixture of brown sugar and cinnamon over the butter, pressing gently to stick. Lay down thin banana slices for fruity pockets in every bite.

Step 6: Shape and Cut the Rolls

Starting from the filled long edge, roll the dough tightly into a log. Pinch the seam to seal it well. For the cleanest cuts, I like using a long piece of unflavored dental floss—slide it under the roll, cross it over the top, then pull through to slice without squishing the spirals. Cut into 12 equal rolls.

Step 7: Second Rise

Grease a 9×13” pan and arrange rolls spiral side up. Cover and let rise for about 45 minutes until slightly puffed and nearly doubled again. This second rise is key for soft, pillowy rolls with a light crumb.

Step 8: Bake with Cream

Preheat your oven to 350°F (177°C). Before baking, drizzle the slightly warmed heavy cream evenly over the rolls—this helps keep them moist and gives a lovely golden crust. Bake for 30-35 minutes until golden brown. When fresh from the oven, let them cool for about 20 minutes before frosting.

Step 9: Make and Apply Cream Cheese Frosting

Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, mixing on low to combine, then beat in vanilla extract. Whip it a bit more for a fluffy texture. Spread the frosting over the still-warm rolls—this way it melts just right, seeping into all the nooks and crannies.

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Tips from My Kitchen

  • Check Your Yeast Temperature: Using an instant-read thermometer to keep the milk mixture between 120°F and 130°F ensures perfect yeast activation every time.
  • Work Quickly on the Second Rise: Once rolled and placed in the pan, don’t rush the second rise—puffy rolls mean soft texture, so be patient here!
  • Use Dental Floss for Cutting: It’s a neat trick I learned to get clean spiral cuts without squashing your beautifully rolled dough.
  • Frost While Warm: Spreading the cream cheese frosting on slightly warm rolls lets it melt in luxuriously, creating a delightful glaze.

How to Serve Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe

A woman's hand is lifting one soft cinnamon roll from a group of cinnamon rolls sitting closely together on a white plate. Each roll has a thick layer of creamy white icing covering the swirled, golden-brown dough with visible cinnamon streaks. The rolls look fluffy and moist, with the icing slightly melting down the sides. In the background, there are slices of banana adding a light yellow contrast to the warm tones. The scene is set on a white marbled surface, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often sprinkle a few chopped toasted pecans or walnuts on top of the frosting for a bit of crunch and added nuttiness. A light dusting of cinnamon or even a drizzle of honey is another lovely way to elevate presentation and flavor.

Side Dishes

These rolls are highly satisfying on their own, but I love pairing them with fresh fruit salad and a hot cup of coffee or chai tea for a cozy breakfast spread. They also go beautifully alongside scrambled eggs or a creamy yogurt parfait if you want something more substantial.

Creative Ways to Present

For birthdays or brunch parties, I arrange the rolls in a circular “flower” pattern on a large platter and top with edible flowers or fresh banana slices for a festive look. You can also individual wrap them in parchment paper tied with twine to gift neighbors or friends—it’s a guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

After they cool, I store any leftover rolls tightly covered with plastic wrap or in an airtight container at room temperature for up to 2 days. This keeps them soft and fresh-tasting without drying out.

Freezing

These cinnamon rolls freeze beautifully! I wrap individual rolls in plastic wrap and then place them in a freezer-safe bag for up to 3 months. When I’m ready for a treat, I just thaw them overnight in the fridge or warm gently in a microwave.

Reheating

I usually reheat single rolls in the microwave for about 20 seconds to bring back that fresh-from-the-oven softness. You can also wrap them in foil and warm in a 300°F oven for 10–12 minutes if you want a more evenly warmed roll.

FAQs

  1. Can I use active dry yeast instead of instant yeast for this recipe?

    Yes! You can substitute active dry yeast, but keep in mind it needs to be proofed in warm milk (around 105°F to 110°F) for 5-10 minutes before mixing it into the dry ingredients. Also, rising times will be longer—expect about 1.5 to 2 hours for the first rise.

  2. My dough feels too sticky—how much extra flour should I add?

    Dough should be slightly sticky but manageable. Add flour 1 tablespoon at a time while kneading, but don’t exceed 5 cups total. Too much flour will make your rolls dense instead of light and fluffy, so err on the side of a slightly tacky dough.

  3. Can I prepare the rolls the night before baking?

    Absolutely! After shaping the rolls and placing them in the pan, cover tightly and refrigerate overnight. The second rise will happen slowly in the fridge. Take them out about an hour before baking to come to room temperature, then bake as instructed.

  4. What’s the best way to reheat leftovers?

    Reheat gently in the microwave for 20-30 seconds or wrap in foil and warm in an oven at 300°F for about 10 minutes. This keeps the rolls moist without drying out the frosting.

Final Thoughts

This Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe holds a cozy spot in my heart (and kitchen). It’s like comfort food wrapped in a warm hug, perfect for sharing with those you love or indulging in a quiet moment yourself. I encourage you to give this recipe a whirl—you’ll discover how the simple joy of fresh baked banana cinnamon rolls can brighten your day. Plus, once you master it, you’ll have a delightful new go-to treat that everyone will be asking for again and again.

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Banana Bread Cinnamon Rolls with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 36 reviews
  • Author: Lily
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 12 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Deliciously soft and tender banana bread cinnamon rolls swirled with cinnamon sugar, fresh banana slices, and topped with a luscious cream cheese frosting. Perfect for breakfast or brunch, these rolls combine the comforting flavors of banana bread and classic cinnamon rolls in one irresistible treat.

Ingredients

Units Scale

Dough:

  • 1 cup (240 ml) milk lukewarm (about 120-130°F)
  • 6 Tablespoons (85 g) unsalted butter
  • 1/2 cup (100 g) granulated sugar
  • 4 1/2–5 cups (540 – 600 g) all-purpose flour spooned and leveled
  • 2 1/4 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 1/2 cup mashed banana (about 1 large banana)

Filling and Assembly:

  • 4 Tablespoons (57 g) unsalted butter very soft
  • 1/2 cup (107 g) packed light brown sugar
  • 1 tablespoon cinnamon
  • 2 large bananas thinly sliced
  • 1/4 cup (60 ml) heavy cream slightly warmed

Cream Cheese Frosting:

  • 4 ounces cream cheese softened to room temperature
  • 4 tablespoons (57 g) unsalted butter softened
  • 1 1/2 cups (170 g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Warm Milk and Butter: In a medium saucepan, heat the milk, butter, and granulated sugar until the butter is melted and the temperature reaches 120°F-130°F for instant yeast. Remove from heat once ready.
  2. Make Dough: In a stand mixer bowl with paddle attachment, combine 4 ½ cups flour, instant yeast, and salt. Add the melted butter mixture and mashed banana. Stir until a shaggy dough forms.
  3. Knead the Dough: Switch to a dough hook and knead on medium speed for 6-8 minutes. If sticky, add flour a tablespoon at a time, not exceeding 5 cups total. The dough should be slightly sticky yet smooth and elastic.
  4. First Rise: Lightly grease a large bowl, place dough inside, turning once to coat. Cover and let rise in a warm place until doubled in size, about 1 to 1 ½ hours.
  5. Roll Out Dough: Turn the dough onto a floured surface and roll into an 18×12 inch rectangle.
  6. Spread Filling: Evenly spread softened butter over dough leaving a ½-inch border on the top edge. Mix brown sugar and cinnamon then sprinkle over butter. Press lightly to adhere. Arrange thin banana slices on top.
  7. Cut Rolls: Roll the dough tightly from the long edge with filling into a log. Pinch to seal. Use a serrated knife or unflavored thread to cut into 12 equal rolls.
  8. Second Rise: Grease a 9×13 inch baking dish, place rolls spiral side up inside. Cover and let rise in a warm, draft-free place for 45 minutes until puffy and nearly doubled.
  9. Preheat Oven and Prepare for Baking: Preheat oven to 350°F (177°C). Pour slightly warmed heavy cream over the rolls before baking.
  10. Bake Rolls: Bake rolls for 30-35 minutes until golden brown. Let cool in the pan for 20 minutes before frosting.
  11. Make Cream Cheese Frosting: Beat cream cheese and butter on medium-high speed until smooth, about 2 minutes. Gradually add powdered sugar and mix until combined. Beat in vanilla and continue beating for 1-2 minutes until fluffy.
  12. Ice Rolls: Spread the cream cheese frosting over the warm rolls so it melts slightly into them.

Notes

  • Use instant yeast for faster rising; active dry yeast can be substituted but requires longer rising times.
  • Do not add more than 5 cups of flour to avoid dense, chewy rolls.
  • Cut rolls with dental floss for clean, intact spirals.
  • Frost rolls while still slightly warm so frosting melts nicely.
  • Lukewarm liquids should be about 120-130°F for instant yeast activation.

Nutrition

  • Serving Size: 1 roll
  • Calories: 380 kcal
  • Sugar: 25 g
  • Sodium: 240 mg
  • Fat: 16 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 53 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 55 mg

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