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Banana Bread Cinnamon Rolls

Banana Bread Cinnamon Rolls combine the comforting flavors of moist banana bread with the sugary goodness of cinnamon rolls, resulting in a delightful treat that's soft and sweet.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the dough
  • 2 pieces ripe bananas Mashed until smooth
  • 1/2 cup sugar
  • 1/4 cup butter, softened
  • 1 piece egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
For the filling
  • 1 tablespoon ground cinnamon For sprinkling on the dough
  • 1/4 cup brown sugar For sprinkling on the dough

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, mash the ripe bananas until smooth. Add the softened butter and sugar; mix until well combined.
  3. Incorporate the egg and vanilla extract into the banana mixture, mixing until fully integrated.
  4. In another bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined—be careful not to overmix!
  6. Lightly flour your countertop and roll out the dough into a rectangle, about 1/2 inch thick.
  7. Spread a thin layer of soft butter over the rolled out dough, then sprinkle evenly with brown sugar and ground cinnamon.
  8. Starting from one edge, tightly roll up the dough into a log. Pinch the seams to seal it when finished.
Baking
  1. Slice the log into 1-inch thick rolls and place them onto a greased baking dish or lined tray.
  2. Bake in the preheated oven for 20 to 25 minutes, or until the rolls are puffed and golden-brown.
  3. Allow them to cool slightly before serving—optionally, add a drizzle of icing or a sprinkle of powdered sugar over the top.

Notes

For substitutions, feel free to swap out regular flour for whole wheat flour or incorporate chopped nuts or chocolate chips into the dough for extra flavor. To store, keep in an airtight container for up to 3 days or freeze for up to a month.