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Close-up of a fluffy homemade cinnamon roll topped with thick white icing on a speckled ceramic plate.

Creamy Glaze Banana Bread Cinnamon Rolls

Indulge in the ultimate breakfast treat: soft, fluffy cinnamon rolls infused with the delightful flavor of banana bread, swirled with a sweet cinnamon filling and topped with a luscious, creamy glaze.
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Prep Time 55 minutes
Cook Time 25 minutes
Total Time 3 hours 20 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Bread Dough
  • 1 cup whole milk warm (105-115°F / 40-46°C)
  • 2 ¼ tsp active dry yeast 1 standard packet
  • ¼ cup granulated sugar
  • 1 large egg room temperature
  • ¼ cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 cup mashed ripe bananas about 2-3 medium bananas, very ripe with brown spots
  • 4 ½ - 5 cups all-purpose flour plus more for dusting
For the Cinnamon Filling
  • ½ cup unsalted butter softened
  • ¾ cup light brown sugar packed
  • 2 tbsp ground cinnamon
For the Creamy Glaze
  • 4 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 2-3 tbsp whole milk or heavy cream

Equipment

  • Stand mixer (with dough hook)
  • Large Mixing Bowl
  • Rolling Pin
  • 9x13 inch baking dish
  • Small mixing bowls
  • Electric mixer (handheld or stand)
  • Whisk
  • Spatula
  • Sharp knife or dental floss

Method
 

For the Banana Bread Dough
  1. In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of granulated sugar. Stir gently and let sit for 5-10 minutes until foamy.
  2. Add the remaining granulated sugar, egg, melted butter, vanilla extract, and salt to the yeast mixture. Mix on low speed until combined.
  3. Stir in the mashed ripe bananas until well incorporated.
  4. Gradually add 4 cups of all-purpose flour, one cup at a time, mixing on low speed with the dough hook until a shaggy dough forms.
  5. Increase speed to medium-low and knead for 5-7 minutes, adding up to ½ cup more flour if the dough is too sticky, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  6. Lightly grease a large bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 60-90 minutes, or until doubled in size.
For the Cinnamon Filling
  1. While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, packed brown sugar, and ground cinnamon. Mix until well combined and creamy. Set aside.
Assemble and Shape the Rolls
  1. Lightly flour a clean surface. Punch down the risen dough and turn it out onto the floured surface.
  2. Using a rolling pin, roll the dough into a large rectangle, approximately 12x18 inches (30x45 cm).
  3. Spread the cinnamon filling evenly over the entire surface of the dough, leaving a small ½-inch border along one of the longer edges.
  4. Starting from the longer edge opposite the border, tightly roll the dough into a log.
  5. Trim off any uneven ends. Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls, each about 1.5 inches thick.
  6. Lightly grease a 9x13 inch baking dish. Arrange the rolls in the prepared dish, leaving a little space between each.
  7. Cover the dish loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for another 30-45 minutes, or until the rolls are puffy and nearly doubled in size.
Bake the Rolls
  1. Preheat your oven to 375°F (190°C) about 15 minutes before the second rise is complete.
  2. Bake the rolls for 25-30 minutes, or until golden brown on top and cooked through. If they start browning too quickly, you can loosely tent them with foil.
  3. Remove from the oven and let cool slightly in the dish while you prepare the glaze.
For the Creamy Glaze
  1. In a medium bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy.
  2. Gradually add the sifted powdered sugar, vanilla extract, and 2 tablespoons of milk/cream, beating until smooth and lump-free. If the glaze is too thick, add more milk/cream, one teaspoon at a time, until desired consistency is reached.
  3. Generously spread or drizzle the creamy glaze over the warm (not hot!) banana bread cinnamon rolls.
  4. Serve warm and enjoy!

Notes

Storage: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven.
Ripe Bananas: Ensure your bananas are very ripe, with plenty of brown spots, for the best banana flavor and natural sweetness in the dough.
Freezing: Unbaked rolls can be frozen. Arrange in a greased aluminum pan, cover tightly, and freeze for up to 1 month. Thaw in the refrigerator overnight, then let rise at room temperature until puffy before baking as directed.
Make Ahead: You can prepare the rolls up to the second rise, cover tightly, and refrigerate overnight. In the morning, remove from the fridge and let sit at room temperature for 1-2 hours before baking.