Easy Banana Cinnamon Rolls

gooey banana bread cinnamon rolls with homemade cream cheese frosting

These soft and gooey banana cinnamon rolls taste just like banana bread in cinnamon roll form. They're so easy to make in one bowl, have a refined sugar–free option, and are topped with the dreamiest tangy cream cheese frosting.

5 from 3 votes

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Prep Time 1 20

Cook Time 20

Total Time 1 40

Serving rolls

Ingredients

The Dough:

1 cup milk, any type but I like 2%
½ cup melted butter
1 (1.25 oz) package of instant yeast
¼ cup coconut sugar, OR brown sugar
¼ cup mashed banana, about ½ ripe banana
2 ¾ cups bread flour
½ teaspoon salt

The Filling:

1 cup coconut sugar, OR brown sugar
2 tablespoon cinnamon
¼ cup softened butter
1 banana, sliced thin

The Cream Cheese Frosting:

1 block (8 oz) light cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
⅛ teaspoon salt
1 teaspoon vanilla
2 tablespoon milk, any type, nut or oat

Instructions

Start by greasing a 9x13-inch baking dish.
Activate the Yeast: To activate the yeast, heat the milk to 110°F by microwaving it in 5-10 second increments. Sprinkle the yeast on top of the warm milk and let it sit for 10 minutes until it becomes foamy. Once activated, whisk in the melted butter, mashed banana, and coconut sugar.
Make the Dough: Combine the bread flour and salt in a bowl. Then, add the wet ingredients to the dry ingredients and mix with a spatula until a dough ball forms.
Proof the Dough: Cover the bowl tightly with plastic wrap and a dish towel, then place it in a warm area, like the microwave, allowing it to proof for 45 minutes to 1 hour, or until the dough has doubled in size.
Make Filling: While the dough is proofing, prepare the cinnamon sugar filling by mixing the cinnamon and sugar together.
Shape the Dough: Flour a large surface and turn out the proofed dough onto it. If the dough is sticky, add more flour in small increments, up to ½ cup (I would start with ¼ cup). Gently knead for 30 seconds to 1 minute. Form the dough into a large rectangle using your hands (it should be ¼ inch thick).
Add Butter: Spread the softened butter evenly over the dough.
Add Sugar + Banana: Then sprinkle the cinnamon sugar mixture on top and layer with thinly sliced bananas.
Roll + Cut: Now, Roll the dough up from the long end (hot-dog style) and seal the edge gently. Using a sharp serrated knife or piece of floss, carefully cut 12 individual 2-inch rolls.
Add to Dish: Place each cinnamon roll into the greased 9×13 inch dish and cover them loosely with plastic wrap.
Proof Again: Allow them to rise at room temperature for another 30 – 45 minutes while the oven preheats.
Preheat Oven: Preheat your oven to 350°F and let the rolls sit on top of the oven or in a warm spot while it preheats.
Bake: Bake for 22 - 25 minutes, or until the rolls are puffed and golden.
Cream Cheese Frosting: For the cream cheese frosting, beat the softened cream cheese and butter together until smooth, then gradually add powdered sugar, salt, vanilla, and milk, mixing until creamy.
Serve: Once the cinnamon rolls are out of the oven and still warm, frost them with the cream cheese frosting and serve with banana slices if desired. Enjoy!

Notes

Warm, not hot milk: About 110°F so the yeast activates properly.

Use very ripe bananas: Sweeter flavor and softer dough.

Slightly sticky dough: Totally normal; add just a touch of flour if needed.

Don’t overbake: Pull when the tops are lightly golden for gooey centers.

Proof active dry yeast: If you don't have Instant yeast, let the ACTIVE yeast sit in warm milk + a pinch of sugar for 10–15 minutes.

Flour swaps: All-purpose works, but bread flour makes fluffier rolls.

Frost while warm: The icing melts into the spirals and makes them extra gooey.

The nutritional info below includes the frosting using light cream cheese (reduced fat).

Nutrition

Course Breakfast

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!