Banana Cinnamon Rolls with Peanut Butter Cream Cheese Frosting

I love traditional cinnamon buns, and these banana bread cinnamon rolls take the classic up a notch! They have all of the components of classic cinnamon rolls - golden brown edges of the dough, cinnamon sugar mixture, cream cheese icing - but amped up with the classic flavor combination of peanut butter and banana.

These sweet rolls are packed with banana flavor in every bite, and the icing in this recipe adds peanut butter. These are a must try, and you could even make them into mini cinnamon rolls.

Brioche dough is a classic in many breakfast recipes for its rich flavor and fluffy texture. This type of enriched dough is often used in bread pudding, French toast, homemade donuts, and babka.

Why You'll Love This Recipe

Banana Bread Flavor - Mashed bananas in the cinnamon roll dough and sliced bananas mixed with cinnamon sugar lend a strong banana bread flavor to these rolls! Make sure to use ripe bananas for the best banana bread flavor.

Gooey Cinnamon Rolls - To me, the best cinnamon rolls have a fluffy dough but are super gooey thanks to the cinnamon sugar filling and the icing on top. The banana adds extra gooeyness to the filling, and the peanut butter cream cheese frosting is sweet, tangy, gooey perfection.

Rise options - Everyone's schedules look different, and yeast dough can often feel like a challenge to fit into your day. This recipe offers three different options that will allow you to choose what works for you!

Substitutions and Variations

• Mix ½ cup of mini chocolate chips into the filling.
• Add ½ cup chopped walnuts or pecans for a banana nut cinnamon roll version.
• If you don't have a stand mixer, knead the dough by hand for 10 minutes until smooth and elastic.
• For a dairy free option, use almond milk and vegan cream and butter.
• Either instant or active dry yeast can be used. If using active dry yeast, make sure to activate it before mixing it into the dough.
• For extra fluffy, chewy rolls, use bread flour in place of all purpose flour.

Instant Yeast vs Active Dry Yeast

Instant yeast is a variety of dried yeast that does not need to be activated prior to using it in the recipe. Active dry yeast must be mixed with warm liquid and a bit of sugar to "activate" it until it becomes foamy before it can be used.

To use instant yeast in place of active dry yeast in this recipe, reduce the amount to 3 teaspoons, and mix the yeast into the dough with all of the ingredients.

Cinnamon Roll Rising Options

1. Fridge first, room temperature second. Let the mass of dough rise in the fridge overnight. Roll out the dough, assemble and cut the rolls, and let them do the second rise at room temperature in the pan. Because the dough will be cold, the second rise may take up to two hours.
2. Room temperature first, fridge second. Let the mass of dough rise at room temperature until doubled in size. Roll out the dough, assemble and cut the rolls and let them do the second rise overnight in the fridge. Remove from the fridge at least one hour before baking. Additional bake time may be needed as the dough will be cold. This is a great option for cinnamon rolls first thing in the morning!
3. All room temperature. Let the mass of dough rise at room temperature until doubled in size. Roll out the dough, assemble and cut the rolls, and let them do the second rise for about 30 minutes at room temperature.

Note that rolling out and assembling the mass of dough is a bit easier when the first rise is done in the fridge, as the dough is firm.

A room temperature rise of the mass of dough will result in a soft dough that is slightly more difficult to assemble. Take care not to rip it when adding the fillings and rolling.

One: Mix together the milk, sugar, and yeast and wait until it becomes foamy.

Two: Mix in the remaining wet ingredients and flour and mix to combine.

Hot tip! The dough will look very loose and wet before adding the remaining flour.

Three: Add the remaining flour and mix until the dough pulls away from the sides.

Four: Coat the dough in olive oil, and cover to rise at room temperature or in the fridge.

Hot tip! When done, the dough will be very soft and stretchy when pulled.

Five: Risen dough. This version was from a fridge rise.

Six: Pat the dough into a rectangle on a generously floured surface.

Seven: Roll out the dough into a 12x24" rectangle.

Eight: Spread softened butter evenly the whole way over the sheet of dough.

Hot tip! Continue to add flour to the surface and rolling pin as sticking occurs. Use a bench scraper to lift the dough, if needed.

Nine: Spread the cinnamon and brown sugar over the butter.

Ten: Cover the sugar with sliced bananas.

Eleven: Roll the dough (on the long side), keeping it as even as possible.

Twelve: Score the dough into 12, then use floss or a sharp knife to cut the rolls.

Thirteen: Add the cinnamon rolls to a 9x13" pan. Core and rise in a warm place until slightly puffy.

Fourteen: Pour heavy cream in between all of the rolls, then bake until golden brown.

Fifteen: Mix together the cream cheese, peanut butter, vanilla and powdered sugar.

Sixteen: Drizzle in heavy cream and beat until a thick, spreadable consistency forms.

Spread the peanut butter frosting on top of the warm rolls, then use a spatula to remove the rolls to a plate.

Expert Tips

• Mash the bananas super fine for even baking of the dough.
• Don't over measure the flour to avoid dense, dry dough.
• Make sure your butter is a very soft room temperature for easy spreading on the dough.
• Score the dough into sections before cutting, then use unflavored dental floss or a serrated knife to cut each roll.
• Line the pan with parchment paper for easy pan clean up.

Storage

Store the banana bread cinnamon rolls covered in the fridge for three days. Re-warm individual rolls by adding them to the microwave for 15-20 seconds.

If the rolls have not been frosted, they can be reheated in a 350℉ oven for 10-15 minutes, or until warmed through. Then, add the frosting.

I do not recommend freezing these rolls, as the bananas won't hold up.