These gooey banana bread cinnamon rolls are soft and fluffy, made with ripe bananas, filled with delicious brown sugar cinnamon filling and bits of banana, frosted with brown butter cream cheese frosting, all while drenched in a truly decadent and sticky brown sugar cinnamon caramel sauce on the bottom. An absolutely incredible, indulgent treat to bake anytime you need something cozy!

Why these banana bread cinnamon rolls are amazing

Bottoms drenched in a sticky, buttery brown sugar cinnamon caramel sauce– This is basically just like extra cinnamon roll filling all over the bottom of the rolls! We’ll mix together softened butter, brown sugar, cinnamon vanilla and honey, then the mixture will be spread evenly on the bottom of the baking dish and the rolls will be placed over top. As the rolls bake, the mixture will turn into a perfect, sticky delicious caramely sauce that covers the bottoms of the rolls. SO GOOD!

Perfectly soft & fluffy rolls– Seriously like little pillows of doughy, buttery, sweet cinnamon banana bread goodness. We’ll be using active dry yeast bloomed in warm whole milk, ripe mashed banana, and lots of butter to give the dough the most perfect, plush texture. The dough rises and rolls out so nicely and is actually really fun to work with! ?

Full of delicious cinnamon banana bread flavor- The dough is made with ripe, mashed bananas making it extra soft but also adding lots of banana flavor. Little bits of diced banana are also sprinkled over the cinnamon sugar filling; as the rolls bake the banana pieces get caramelized with the cinnamon filling and caramel sauce on the bottom of the rolls to create something truly delicious. Each bite is full of banana bread goodness!

For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!

Bloom the yeast, make the dough, then form it into a ball and place in a large, greased bowl.
Let the dough proof in a warm spot until it has doubled in size.
While the dough proofs, make the cinnamon caramel sauce by mixing butter, brown sugar, cinnamon, vanilla, salt, cream and honey together. Spread it evenly over the bottom of a greased 9×13-inch casserole dish.
While the dough rises, also make the filling by mixing softened butter, brown sugar, cinnamon and salt together in a small bowl. Dice the banana pieces right before sprinkling over the dough to prevent browning.
Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 inch thick. Spoon the cinnamon brown sugar filling over the dough and spread it evenly with an offset spatula. Sprinkle the diced banana over the filling.
Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss, kitchen twine or a very sharp knife.
Place the rolls in the prepared casserole dish with the chai caramel sauce mixture and pour room temperature heavy cream in between each roll.
Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
Once the rolls have proofed, bake them at 350 degrees F for 32-35 minutes until golden brown.
While they bake, make the brown butter cream cheese frosting. Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve! 

Tips to make perfect banana bread cinnamon rolls

Lightly grease the plastic wrap for covering the dough while it proofs. This will help it not to stick to the rolls.

Use unflavored dental floss to cut the dough into rolls. This will allow for really pretty, clean cuts that a knife really can’t give you.

Measuring your flour properly. If you learn anything from making this recipe, please let it be this: measure your flour (and all other ingredients) with a digital kitchen scale. Please don’t bring me to tears; don’t scoop your measuring cup into your flour. This will always lead to inaccurate flour measurements and therefore, a wonky bake.

Let your dough proof outside if it’s warm enough, or in a cold oven with the light on.

Banana Bread Cinnamon Rolls FAQs

Can the rolls be prepared the day before? 

Yes. To prepare ahead of time follow recipe up until you are about to proof the buns for the second time. Cover the prepared cinnamon buns and place in the fridge. The next morning when ready to bake, take the buns out of the fridge, pour room temperature cream in between them and allow them to proof somewhere warm until they’ve doubled in size. Keep in mind it will take longer than an hour because the dough is cold and has to come all the way to room temperature and then proof. Once they’ve doubled in size, bake according to the recipe.

Why didn’t my dough rise? 

Check that your yeast is not expired. If it did not get very foamy on top and smell “yeasty” after it bloomed, the yeast is dead. I’ve found that if it is just bubbly on top, but not foamy, this is an indication that the yeast is dead. Secondly, perhaps the dough just needed more time. Some times it can take up to 1 1/2 hours for the dough to proof all the way to “doubled in size”.

How do I store the rolls?

Keep left over cinnamon rolls in an airtight container for up to three days, but I have a feeling they’ll be gone before that!

If you make these banana bread cinnamon rolls please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!

Other Recipes to Try

Chai Cinnamon Rolls

Bananas Foster Cheesecake

The Best Cinnamon Rolls Ever

Cinnamon Streusel Banana Bread
4.67 from 18 ratings

Banana Bread Cinnamon Rolls

Yield: 12 rolls
Prep: 1 hour
Cook: 35 minutes
Proofing Time: 2 hours 30 minutes
Total: 4 hours 5 minutes
These gooey banana bread cinnamon rolls are soft and fluffy, made with ripe bananas, filled with delicious brown sugar cinnamon filling and bits of banana, frosted with brown butter cream cheese frosting, all while drenched in a truly decadent and sticky brown sugar cinnamon caramel sauce on the bottom. An absolutely incredible, indulgent treat to bake anytime you need something cozy!
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Ingredients

For the Banana Dough

  • 3/4 cup (180 ml) whole milk, warmed to about 110℉ (43℃)
  • 2 1/4 tsp active dry yeast
  • 1 tsp granulated white sugar (to bloom the yeast)
  • 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
  • 1 1/2 tsp salt
  • 1 tbsp (12 g) granulated white sugar
  • 1 egg, whisked
  • 1 tbsp vanilla
  • 3/4 cup (180 g) ripe banana, mashed (mash 2 bananas then measure)
  • 1/2 cup (112 g) unsalted butter, very softened

For the Cinnamon Caramel Sauce

  • 1/2 cup (112 g) unsalted butter, very softened
  • 1 cup (220 g) light brown sugar, packed
  • 2 tsp cinnamon
  • 1/3 cup (116 g) honey
  • 1/2 tbsp vanilla
  • 3 tbsp (45 ml) heavy cream
  • 1/4 tsp salt

For the Cinnamon Banana Filling

  • 1/2 cup (112 g) unsalted butter, very softened
  • 1 cup (220 g) light brown sugar, packed
  • 2 tbsp cinnamon
  • 1/4 tsp salt
  • heaping 1/3 cup (65 g) diced banana pieces 
  • 1/4 cup (60 ml) heavy cream (for pouring in between the rolls)

For the Brown Butter Cream Cheese Frosting

  • 1/2 cup (112 g) unsalted butter
  • 8 oz (226 g) cream cheese, cold
  • 1 cup (130 g) powdered sugar

Instructions
 

For the Banana Dough

  • To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.
    3/4 cup (180 ml) whole milk, warmed to about 110℉ (43℃), 2 1/4 tsp active dry yeast, 1 tsp granulated white sugar (to bloom the yeast)
  • Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.
    4 3/4 cups (593 g) all-purpose flour, spooned and leveled, 1 1/2 tsp salt, 1 tbsp (12 g) granulated white sugar
  • To the dry ingredients add the whisked egg, vanilla, mashed banana, and softened butter and mix.
    1 egg, whisked, 1 tbsp vanilla, 3/4 cup (180 g) ripe banana, mashed (mash 2 bananas then measure), 1/2 cup (112 g) unsalted butter, very softened
  • Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
  • Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.

For the Cinnamon Caramel Sauce

  • While the dough rises make the sticky cinnamon caramel sauce for the bottom of the rolls. In a medium bowl, mix the butter, brown sugar, cinnamon, honey, vanilla, cream and salt together.
    1/2 cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 2 tsp cinnamon, 1/3 cup (116 g) honey, 1/2 tbsp vanilla, 3 tbsp (45 ml) heavy cream, 1/4 tsp salt
  • Grease a 9×13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.

For the Cinnamon Banana Filling

  • While the dough rises, also make the filling by mixing the butter, brown sugar, cinnamon and salt together in a small bowl.
    1/2 cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 2 tbsp cinnamon, 1/4 tsp salt
  • When the dough is done proofing, right before you're about to roll it out, dice the banana pieces. (If you dice them too soon they'll get brown.)
    heaping 1/3 cup (65 g) diced banana pieces 

Assembling & Baking the Rolls

  • Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 inch thick.
  • Spoon the cinnamon brown sugar filling over the dough and spread it evenly with an offset spatula.
  • Sprinkle the diced banana over top of the filling.
  • Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss or a very sharp knife.
  • Place the rolls in the prepared casserole dish with the cinnamon caramel sauce mixture and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
    1/4 cup (60 ml) heavy cream (for pouring in between the rolls)
  • Preheat the oven to 350 ℉ (175 ℃) about 15 minutes before the rolls are done proofing.
  • Once the rolls have completed their second rise, bake them for 32-35 minutes until golden brown.

For the Brown Butter Cream Cheese Frosting

  • While the rolls bake, work on the frosting.
  • Add the butter to a small pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty aroma and has turned a deep golden brown. The whole process should take about 5-8 minutes.
    1/2 cup (112 g) unsalted butter
  • Transfer the brown butter to a large bowl and allow it to cool in the fridge until soft and no longer completely liquid.
    (Stir it about every 10 minutes to ensure it's cooling evenly.)
  • Once the butter is chilled, add in the cream cheese and powdered sugar.
    8 oz (226 g) cream cheese, cold, 1 cup (130 g) powdered sugar
  • Mix with an electric mixer on low speed until all is combined, then on medium high until light and fluffy.
  • Let the rolls cool for 10 minutes, then cover the warm rolls with the brown butter cream cheese icing. Then serve! 
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana, banana bread, banana bread cinnamon rolls, brown butter, cinnamon rolls, cream cheese frosting
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