Banana Cinnamon Soft Rolls (Printable)

Fluffy cinnamon rolls featuring mashed bananas, cinnamon sugar filling, and smooth creamy icing.

# What You’ll Need:

→ Dough

01 - 1 cup mashed ripe bananas (approximately 2 large bananas)
02 - 2 3/4 cups all-purpose flour
03 - 1/4 cup granulated sugar
04 - 2 1/4 teaspoons active dry yeast
05 - 1/4 cup unsalted butter, melted
06 - 1/2 cup warm milk (110°F)
07 - 1/2 teaspoon salt
08 - 1 large egg

→ Filling

09 - 2 tablespoons unsalted butter, softened
10 - 1/2 cup brown sugar, packed
11 - 2 teaspoons ground cinnamon

→ Icing

12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons milk

# How-To:

01 - In a large bowl, whisk together warm milk, yeast, and a pinch of granulated sugar. Let sit for 5 minutes until foamy.
02 - Add mashed bananas, melted butter, egg, granulated sugar, and salt to the yeast mixture. Stir until well combined.
03 - Gradually mix in flour until a soft, slightly sticky dough forms. Turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
04 - Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, approximately 1 hour.
05 - Punch down the dough and roll it out on a floured surface into a rectangle measuring approximately 14 by 9 inches.
06 - Spread softened butter evenly over the dough. Sprinkle with brown sugar and cinnamon.
07 - Starting from the longer side, roll up the dough tightly into a log. Slice into 9 equal rolls.
08 - Place the rolls in a greased 9-inch baking dish. Cover and let rise for 20 minutes while preheating the oven to 350°F.
09 - Bake for 25 minutes, or until golden brown and cooked through.
10 - While rolls cool slightly, whisk together powdered sugar and milk to make a smooth icing. Drizzle over the warm rolls before serving.

# Expert Advice:

01 -
  • The banana makes the dough ridiculously tender without any of that dense heaviness you sometimes get with yeasted doughs.
  • These rolls taste indulgent enough for dessert but wholesome enough to serve at breakfast without apologies.
  • One batch fills your whole house with that warm, cinnamon-sugar smell that honestly beats any candle you could buy.
02 -
  • If your banana is too ripe (almost black), it'll add moisture but less structural support—if it's not quite ripe enough, your dough won't have that tender, custardy quality.
  • Don't skip the second rise after slicing; those 20 minutes mean the difference between dense rolls and fluffy ones that practically melt in your mouth.
03 -
  • Keep the rolls warm under a loose tent of foil after baking if you're serving them later—they stay soft and tender, and the icing stays gooey instead of hardening.
  • If your kitchen is cold, turn your oven on to 200°F for just 2 minutes, then turn it off completely; use that gentle warmth to help the dough rise faster and more predictably.
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