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Banana Bread Cinnamon Rolls

A delightfully fluffy and flavorful twist on classic banana bread and cinnamon rolls, perfect for brunch.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the banana roll dough
  • 2-3 pieces ripe bananas (mashed) The riper, the better!
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup melted butter Can substitute with coconut oil for a tropical twist.
  • 1 piece egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour Use a kitchen scale for precise measurements.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon Double the amount for more cinnamon flavor.
For the cream cheese glaze
  • 1/2 cup cream cheese (softened) Can use vegan cream cheese for dairy-free.
  • 1/4 cup powdered sugar
  • 1 tablespoon milk Use plant-based milk for dairy-free.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a baking dish.
  2. In a mixing bowl, mash the bananas. Add granulated sugar, brown sugar, melted butter, egg, and vanilla extract. Mix until combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  4. Roll out the dough on a floured surface and spread it with softened butter. Sprinkle with cinnamon sugar (optional) before rolling it up tightly and cutting into rolls.
Baking
  1. Place the rolls in the baking dish and bake for 25-30 minutes until golden.
Glazing
  1. For the glaze, mix together cream cheese, powdered sugar, and milk until smooth. Drizzle over the warm rolls before serving.

Notes

These rolls can be stored in the fridge for about 3-5 days in an airtight container. For make-ahead, bake them up to the point before baking, wrap tightly, and freeze for up to a month.