Go Back

Banana Bread Cinnamon Rolls

These soft, gooey rolls combine the classic flavors of banana bread with the delightful twist of cinnamon rolls, topped with a luscious cream cheese glaze.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 8 rolls
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the rolls
  • 2-3 pieces ripe bananas (mashed) The riper the bananas, the sweeter the rolls.
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup melted butter
  • 1 piece egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
For the cream cheese glaze
  • 1/2 cup cream cheese (softened)
  • 1/4 cup powdered sugar
  • 1 tablespoon milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
  2. In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, egg, and vanilla extract. Mix until smooth.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
  4. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix!
  5. Turn the dough onto a floured surface and gently roll it out into a rectangular shape, about 1/2-inch thick.
  6. Sprinkle a generous amount of cinnamon sugar mixture (mix equal parts brown sugar and cinnamon) over the dough and roll it up tightly into a log.
  7. Cut the log into 1-inch thick rolls and place them in the prepared baking dish.
Baking and Glazing
  1. Bake in the preheated oven for 20-25 minutes until golden brown and cooked through.
  2. While the rolls are baking, beat together the softened cream cheese, powdered sugar, and milk until smooth.
  3. Once the rolls are out of the oven, drizzle the cream cheese glaze over the top and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze unbaked rolls before slicing them for longer storage.