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Banana Cinnamon Rolls have become a popular breakfast and dessert option for many people, and it’s easy to see why. The combination of the sweet bananas, warm cinnamon, and rich caramel sauce is irresistible
If you have made Strawberry Cinnamon Rolls, you will know that in making banana Cinnamon rolls, you are in for a quick, delicious, and first-rate experience. This recipe is a perfect mix of creamy cinnamon rolls and soft banana bread.
With their moist and fluffy texture, banana cinnamon rolls are the absolute home-made breakfast. It doesn’t matter whether your family loves waking up to a Puerto Rican Flan or nutrient-rich Starbucks egg bites, no one can resist the sweet temptation of getting their hands on Banana Cinnamon Rolls.
What’s special about Banana Cinnamon Rolls?
This recipe introduces a delicate balance between both of these (Cinnamon and banana desserts) in such a way that none of the flavors is too overwhelming. This cinnamon roll recipe does not involve eggs either.
Furthermore, not only will you be getting the best of all the nutrients but the ingredients involved have vegan, dairy-free substitutes to keep it as healthy as possible.
With fresh bananas placed inside each cinnamon roll, the caramel syrup topping, and creamy cheese maple frosting, this recipe is a must-try.
Tips for making the best Banana Cinnamon Rolls:
Use Ripe Bananas:
In order to get the best banana bread flavor, make sure you are using ripe mashed bananas. Also, be sure to accurately measure the quantity used since you will be replacing eggs with this.
Use Bread Flour for the Dough:
Instead of using All-purpose flour, we recommend using bread flour. The difference is that bread flour will result in a much softer and fluffy dough compared to All-purpose flour. You can get bread flour from any retail store. It has more protein as well.
Use the Floss Slicing Method:
Mostly, cutting the cinnamon rolls can cause the dough to be smushed. A much better method is using floss. Wrap the floss around the dough roll and pull the strings to smoothly cut the cinnamon rolls with banana slices still intact inside.
Ingredients For Banana Cinnamon Rolls
For Dough:
- 1 pack of Instant yeast
- 1 cup Standard milk or Almond Milk
- 4 Ripe Bananas
- ½ stick Standard butter or Vegan Butter
- 4 ½ cups All-purpose flour or Bread Flour
- ⅓ cup Sugar
For Filling:
- 4 tbsp Unsalted butter
- ¼ cup Granulated Sugar
- 1 tbsp Cinnamon
Caramel Sauce:
- ½ cup Brown Sugar
- 1 teaspoon Vanilla Extract
- ¼ cup Honey
- 1 cup Chopped Walnuts
Frosting (Optional):
- Cream cheese
- Maple Syrup
- Vanilla Extract
- Cream cheese
- Heavy Cream
How to Make Banana Cinnamon Rolls?
In a bowl, mix yeast and sugar. In this mixture, pour lukewarm milk. Avoid using too hot milk or it will kill the yeast. If the yeast mixture does not become foamy, it means the yeast is not active and the dough will not rise.
In the same mixture, add the banana puree and room-temperature butter. Gradually add bread flour to the mixture at a time and stir. Once the dough starts getting sticky, stop adding more.
Knead the dough into a ball shape for 5 minutes. Place it in a greased bowl and cover it with plastic wrapping or a wet towel. Wait till the dough rises, it can take about an hour.
Roll out the dough on a floured surface into 15 inches long and 9 inches wide rectangular shapes. Spread warm butter on the dough and sprinkle cinnamon and sugar. Add walnuts and banana slices. Roll up the dough and using the floss method cut it into 12 cinnamon rolls of 1 inch.
In a separate saucepan, prepare the caramel sauce by combining honey, brown sugar, butter, and vanilla extract. Heat over medium flame until the mixture comes to a gentle boil.
Layer the bottom of a Cinnamon Roll Pan with caramel sauce. Tilt the pan while doing so to ensure that the sauce has been evenly layered. Cover the baking pan with aluminum foil and leave the pan for 15 minutes so that the dough can rise for the second time.
Preheat the oven to 350 degrees F. Once the dough is fluffy, remove the aluminum foil and bake for about 40 minutes until the color of the cinnamon rolls becomes light brown.
Let it cool for 15 minutes and then invert the baking pan onto a platter so that the caramel syrup comes drizzling down the top.
You can also add maple cream cheese frosting by mixing softened room-temperature cream cheese, powdered sugar, vanilla extract, heavy cream, and maple syrup. White granulated sugar can give your frosting a grainy texture which is why we prefer powdered sugar.
Once done, your Banana Bread Cinnamon Rolls are ready to be served. Enjoy!
Things to Remember while trying out the Cinnamon Rolls Recipe:
- At the time of the baking, don’t try to fit all of the cinnamon rolls inside the same pan. Leave some space between the rolls. This is because the dough will rise and if the cinnamon rolls are overcrowded they will not get enough fluffy.
- During half of the baking process, check on the color of the cinnamon rolls. If you think the tops of the rolls are turning brown too quickly, turn off the oven and cover the pan with aluminum foil. Then bake for another 10 minutes.
- You can store the cinnamon rolls overnight but before the baking process. After you have sliced the dough, place it inside an airtight container and store it in the fridge. Take it out 30 minutes before preheating the oven.
Common Mistakes And Points to Avoid?
- Quality of Ingredients: The quality of cinnamon used can greatly affect the taste of your rolls. Ceylon cinnamon is considered a sweeter cinnamon that is perfect for desserts.
- Overfilling: Overfilling the cinnamon or any filling is a common mistake. Overfilling can cause your buns to burst, leak, and become messy. It’s recommended to do a gentle spread of your filling and roll it up into a tight log.
- Yeast: Yeast plays a big role in baking that roll. If you kill the yeast, it can affect the texture and rise of your rolls.
- Dough Handling: Do not knead the dough too many times because too much flour will make the dough tough. Also, make sure to keep a very thin layer of flour under the dough to keep it from sticking to the counter.
- Filling: Do not overfill the puff pastry with the banana mixture as it will be hard to roll up and slice into pieces.
Alternative Recipes You Can Try:
- Cinnabon Cinnamon Rolls
- Best Swiss Cake Rolls
- Pumpkin Cinnamon Rolls
- Easy Strawberry Cinnamon Rolls
- Pie Crust Cinnamon Rolls
Frequently Asked Questions
In some recipes, like banana bread, it is crucial that the bananas are dark brown for the most potent flavor. In this recipe, it is not quite as important. Preferably, they should be pretty ripe and spotty for maximum banana flavor. They should not be green.
Yes, you can use frozen bananas. However, make sure the frozen bananas you use are pre-ripened and thawed before use, as bananas don’t ripen further when you store them in the freezer.
There are a few things that can cause cinnamon rolls to be tough. The most common issues are not kneading the dough enough or allowing the dough to rise for too long (also known as over-proofing).
Banana Cinnamon Rolls
Ingredients
For Dough:
- 1 pack Instant yeast
- 1 cup Standard milk or Almond Milk
- 4 Ripe Bananas
- ½ stick Standard butter or Vegan Butter
- 4 ½ cups All-purpose flour or Bread Flour
- ⅓ cup Sugar
For Filling:
- 4 tbsp Unsalted butter
- ¼ cup Granulated Sugar
- 1 tbsp Cinnamon
Caramel Sauce:
- ½ cup Brown Sugar
- 1 teaspoon Vanilla Extract
- ¼ cup Honey
- 1 cup Chopped Walnuts
Frosting (Optional):
- Cream cheese
- Maple Syrup
- Vanilla Extract
- Cream cheese
- Heavy Cream
Instructions
- In a bowl mix yeast, and sugar. In this mixture, pour moderately warm milk. Too hot milk will kill the yeast. If the yeast mixture does not become foamy, it means the yeast is not active and the dough will not rise.
- In the same mixture, add the banana puree and room temperature butter. Gradually add bread flour to the mixture at a time and stir. Once the dough starts getting sticky, stop adding more.
- Knead the dough into a ball shape for 5 minutes. Place it in a greased bowl and cover it with plastic wrapping or a wet towel. Wait till the dough rises, it can take about an hour.
- Roll out the dough on a floured surface into 15 inches long and 9 inches wide rectangular shape. Spread warm butter on the dough and sprinkle cinnamon and sugar. Add walnuts and banana slices. Roll up the dough and using the floss method cut it into 12 cinnamon rolls of 1 inch.
- In a separate saucepan, prepare the caramel sauce by combining honey, brown sugar, butter, and vanilla extract. Heat over medium flame until the mixture comes to a gentle boil.
- Layer the bottom of a Cinnamon Roll Pan with caramel sauce. Tilt the pan while doing so to ensure that sauce has been evenly layered. Cover the baking pan with aluminum foil and leave the pan for 15 minutes so that the dough can rise for the second time.
- Preheat the oven to 350 degrees F. Once the dough is fluffy, remove the aluminum foil and bake for about 40 minutes until the color of the cinnamon rolls becomes light brown.
- Let it cool for 15 minutes and then invert the baking pan onto a platter so that the caramel syrup comes drizzling down the top.
- You can also add maple cream cheese frosting by mixing softened room temperature cream cheese, powdered sugar, vanilla extract, heavy cream, and maple syrup. White granulated sugar can give your frosting a grainy texture which is why we prefer powdered sugar.
- Once done, your Banana Bread Cinnamon Rolls are ready to be served. Enjoy!
Video
Notes
- At the time of the baking, don’t try to fit all of the cinnamon rolls inside the same pan. Leave some space between the rolls. This is because the dough will rise and if the cinnamon rolls are overcrowded they will not get enough fluffy.
- During half of the baking process, check on the color of the cinnamon rolls. If you think the tops of the rolls are turning brown too quickly, turn off the over and cover the pan with aluminum foil. Then bake for another 10 minutes.
- You can store the cinnamon rolls overnight but before the baking process. After you have sliced the dough, place it inside an airtight container and store it in the fridge. Take it out 30 minutes before preheating the oven.
