Breakfast,  Pastry

Banana Bread Cinnamon Rolls

We always either have no bananas or too many bananas. Is that how it is with everyone? Either I have kids complaining that we are out of bananas (and they *really* wanted one), or we have a bunch on the counter that just get ignored (and browner by the day). You can never have too many recipes for the “too many bananas” scenario. Most of the time I make (The Best Ever) Banana Bread, but sometimes we get bored with it. The cure for banana bread boredom is most definitely these Banana Bread Cinnamon Rolls with Salted Caramel Cream Cheese Frosting!

Banana Bread Cinnamon Rolls
These cinnamon rolls have the texture and gooey cinnamon-y center that you’d expect in a cinnamon roll, just with the added flavor from the overripe bananas. They take a bit of time to prep, let rise, and bake, but they’re so worth the effort!

Cutting cinnamon rolls can be a little tricky. You want to cut through them without squishing them into odd shapes and/or losing your filling. A bread knife with a thin blade works nicely for this (see pic of the one I use below). Just don’t be tempted to push down while cutting. Saw back and forth for that perfect cinnamon roll swirl.

I’ve seen “kitchen hacks” (the term makes me cringe) about using dental floss to cut cinnamon rolls. Maybe it works, but all my floss is minty and I have a knife in my kitchen that does the job.

Banana Bread Cinnamon RollsAs you know from when I made my Mom’s Cinnamon Rolls, I loooove me some cream cheese frosting. The addition of salted caramel sauce to the cream cheese frosting really compliments the banana. You can buy salted caramel sauce or use homemade. You can use any leftovers from the recipe for my Snickers Ice Cream Sandwiches or Salted Caramel Apple Marshmallows!

The cream cheese frosting recipe as written here makes a LOT of frosting…like my pan of cinnamon rolls looked more like a cake. 😀 If that’s not how you roll (see what I did there?), you can half the frosting recipe.

Banana Bread Cinnamon RollsSo keep these babies in mind the next time that you have an excess of bananas on your kitchen counter. They’re so good, I might be a little disappointed the next time one of my kids eats a banana instead of leaving it for me to bake with. 😉

Other posts you may like:

(The Best Ever) Banana Bread

Mom’s Cinnamon Rolls

Mocha Sweet Rolls

S’mores Sweet Rolls

Caramel Banana Cream Pie

Banana Coconut Cake

Mocha Banana Cake

Butterscotch Banana Muffins

Funfetti Cinnamon Rolls

Chocolate Caramel Sweet Rolls

Banana Bread Cinnamon Rolls with Salted Caramel Cream Cheese Frosting

The name says it all, and these are exactly as good as you think they are.
Recipe adapted (slightly) from My Kitchen Addiction (link here).
Prep Time 30 mins
Cook Time 25 mins
Rise Time 1 hr 45 mins
Total Time 2 hrs 40 mins
Servings 12 cinnamon rolls


Banana Bread Cinnamon Rolls:

  • 4 1/2 cups flour, divided
  • 2 1/4 tsp yeast (one packet)
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 1 cup mashed bananas (about 3 bananas)
  • 1 egg
  • 5 Tbsp unsalted butter, melted and slightly cooled
  • 2/3 cup whole milk, warmed (about 120F)
  • 1 Tbsp cornstarch


  • 1/4 cup unsalted butter, at room temperature (1/2 stick)
  • 1 cup brown sugar, packed
  • 2 Tbsp ground cinnamon

Caramel Cream Cheese Frosting (see note):

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1/4 cup salted caramel sauce (see note)
  • 2 cup powdered sugar, sifted


For Dough:

  • In a small bowl, combine bananas, egg, and melted butter. Whisk to combine. Set aside.
  • In the bowl of a stand mixer, combine 3 cups flour, yeast, sugar, salt, and baking powder.
  • Add warm milk to flour mixture. Mix until almost completely incorporated. 
  • Add banana mixture, cornstarch, and remaining 1 1/2 cups flour. Mix until combined. Switch to dough hook and beat until dough is smooth and elastic. Cover dough with a kitchen towel and let rise until doubled in size, about one hour.
  • After the dough has doubled in size, dough out onto a lightly floured surface and knead slightly to form a ball.

For Filling/Assembly:

  • Roll dough into a 16" x 22" rectangle. Spread butter over the dough with a knife or offset spatula.
  • In a small bowl, combine all filling ingredients and mix to incorporate. Sprinkle the filling evenly over the dough.
  • Starting with the long side of the dough, roll the dough tightly. Cut rolled dough into 12 equal pieces and place in a greased 9" x 13" pan. Cover with a kitchen towel and allow to rise until doubled in size, about 45 minutes.
  • Preheat oven to 350F. Bake 20-25 minutes, or until golden. Remove pan from the oven to cool slightly.

For Frosting:

  • In the bowl of a stand mixer, combine cream cheese and butter. Beat until smooth. Scrape down the sides of the bowl.
  • Add caramel sauce (see note) and sifted powdered sugar. Beat until smooth.
    Spread frosting on warm cinnamon rolls.


Note on Frosting: This recipe makes a lot of frosting. Enough to where my pan of cinnamon rolls looked more like a cake. 😀 If that's not how you roll (see what I did there?), you can half the frosting recipe.
Note on Salted Caramel Sauce: You can buy salted caramel sauce or make your own. I used leftovers from when I made Snickers Ice Cream Sandwiches (link to recipe here).

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