Banana Cinnamon Rolls Recipe

So you’re craving something soft, sweet, and slightly sinful but too lazy to spend forever in the kitchen, huh? Same. Enter these banana cinnamon rolls—the magical combo of fluffy dough, gooey cinnamon sugar, and bananas that basically scream, “Eat me before I disappear!”

Why This Recipe is Awesome

Let’s be real: most cinnamon rolls are a pain. Yeast this, dough that…blah blah. But these? Idiot-proof. Even if your kitchen skills peak at boiling water, you’ll still end up with rolls that look bakery-worthy. Bonus points: the bananas add natural sweetness and a soft, melt-in-your-mouth texture. Basically, they’re happiness wrapped in dough.

Other perks:

• Minimal ingredients. You probably have them already.
• Quick rise (no 8-hour patient waiting here).
• Everyone will assume you’re a master baker, zero evidence required.

Ingredients You’ll Need

• 2 ripe bananas (the browner, the sweeter—embrace it!)
• 2 cups all-purpose flour (plus extra for dusting)
• 2 tbsp sugar (for the dough)
• 1 tsp cinnamon (for dough)
• 1/2 tsp salt
• 1 packet (2 1/4 tsp) instant yeast
• 1/4 cup milk (warm)
• 2 tbsp butter (melted, for dough)
• 1/4 cup brown sugar (for filling)
• 1 tsp cinnamon (for filling, yes again)
• 2 tbsp butter (soft, for spreading in rolls)
• Optional: glaze—powdered sugar + a splash of milk

FYI, keep it simple. This isn’t a molecular gastronomy class.

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Step-by-Step Instructions

1. Mash the bananas in a bowl until smooth-ish. Some chunks are fine—texture is your friend.
2. Mix wet ingredients: add milk, melted butter, and mashed bananas together. Stir until combined.
3. Activate the dough: in another bowl, mix flour, sugar, salt, and yeast. Pour in wet mixture. Stir until a sticky dough forms.
4. Knead briefly: 5–7 minutes on a floured surface. Don’t overthink—sticky is okay.
5. Let it rise: cover with a cloth, leave in a warm spot for 30–40 mins. Dough should double in size.
6. Roll it out: flatten into a rectangle, roughly 10×12 inches.
7. Spread filling: soften butter over dough, sprinkle cinnamon + brown sugar evenly. Pro tip: more cinnamon sugar = more joy.
8. Roll & cut: roll dough tightly from long edge, slice into 8–10 rolls.
9. Second rise: place rolls in greased pan, cover, let rise 15–20 mins. They’ll puff up slightly.
10. Bake: 350°F (175°C) for 20–25 mins until golden brown. Optional: drizzle glaze while warm.

Common Mistakes to Avoid

• Skipping the rise: dough needs to chill and double in size. Patience, young padawan.
• Overstuffing with cinnamon sugar: it leaks everywhere—fun, but messy.
• Overbaking: golden, not tan, is your goal. Nobody likes dry rolls.
• Using unripe bananas: flavorless sadness ahead.

Alternatives & Substitutions

• Flour: whole wheat works, but rolls will be denser.
• Butter: coconut oil is fine for a twist.
• Sugar: swap brown with coconut sugar for a slightly healthier vibe.
• Dairy-free: almond milk + vegan butter works like a charm.
• Extras: chopped nuts or chocolate chips because YOLO.

FAQs

Can I make this ahead of time?

Totally. Assemble, refrigerate overnight, bake in the morning. Wake up to magic.

Can I freeze them?

Yes! Freeze before the second rise. Thaw, let puff, bake. Still amazeballs.

Do I have to use bananas?

Nope, but they add sweetness and softness. Applesauce works in a pinch.

Can I use regular sugar instead of brown?

Sure, but brown sugar gives that sticky, caramel-y magic. Don’t cheat yourself.

Why didn’t my rolls rise?

Probably yeast or temp issue. Make sure milk is warm—not hot. Yeast is sensitive, like me before coffee.

Can I skip the glaze?

Of course. They’re still fantastic naked. But why would you?

Can I make mini rolls?

Absolutely. More rolls = more bites = pure joy.

Final Thoughts

So there you have it. Banana cinnamon rolls that are soft, sweet, and impressively easy. Perfect for breakfast, brunch, or just eating straight from the pan while no one’s watching. Now go, mash some bananas, spread that cinnamon sugar, and wow yourself—you deserve it.