Banana Bread Cinnamon Rolls with Maple Cinnamon Cream Cheese Frosting

a close up of my banana bread cinnamon rolls in the pan right out of the oven

Banana Bread Cinnamon Rolls with Maple Cinnamon Cream Cheese Frosting

These Banana Bread Cinnamon Rolls are a match made in heaven—fluffy cinnamon roll dough packed with mashed and sliced bananas, cinnamon sugar filling, and topped with maple cinnamon cream cheese frosting. A delicious brunch treat with overnight options!

Recipe Type: Breakfast, Dessert

Prep Time: 2

Cook Time: 25

Total Time: 2 25

Servings: rolls

Calories: 365kcal

Ingredients

Dough

1 cup warm whole milk 100–110°F
3 tsp active dry yeast
⅓ cup light brown sugar
2 large eggs
1 tsp vanilla extract
⅓ cup unsalted butter, melted
½ cup mashed overripe bananas about 2 bananas
4 ¾ cups bread flour or all-purpose
1 tsp fine sea salt

Filling

1 cup light brown sugar
2 tbsp ground cinnamon
⅓ cup unsalted butter, stened room temp
2 bananas, thinly sliced

Maple Cinnamon Cream Cheese Frosting

6 oz cream cheese, room temp
4 tbsp unsalted butter, room temp
2 cups powdered sugar
¼ cup pure maple syrup
1 tsp ground cinnamon
1 tsp vanilla extract

Instructions

1. Make the Dough:

Warm milk in the microwave until it hits 100–110°F (about 60–90 seconds total).
In a large bowl, whisk warm milk and yeast. Let sit for 5–10 minutes until foamy.
Add in brown sugar, melted butter, eggs, mashed bananas, and vanilla. Mix well.
Add 4 cups of flour and salt. Begin mixing, then slowly add up to 3/4 cup more flour until the dough pulls away from the sides and is only slightly sticky.
Knead by hand or mixer for 8–10 minutes. Form into a ball, place in a greased bowl, cover with a towel, and let rise in a warm area for 60–90 minutes or until doubled in size.

2. Fill & Roll:

Roll dough out onto a floured surface into a 12×18 inch rectangle.
Spread softened butter across the surface.
Mix brown sugar and cinnamon. Sprinkle evenly on top of the butter.
Lay banana slices across the surface.
Cut into 12 even strips, then roll each into a swirl. Place into a greased 9×13 dish. (Optional: sprinkle 1/4 cup brown sugar on the bottom of the pan for a caramelized base.)

3. Final Rise & Bake:

Cover and let rise again for 30 minutes.
OPTIONAL: Before baking, drizzle 1/4 cup heavy cream over the rolls for extra fluffiness.
Bake at 350°F for 20–25 minutes, until golden brown.

4. Make the Frosting:

Beat cream cheese and butter together until smooth.
Add in vanilla and maple syrup. Beat again.
Gradually add powdered sugar until desired consistency is reached.

5. Frost & Serve:

Spread frosting on warm rolls fresh out of the oven. Serve immediately and prepare to fall in love.

Method 1 – Fully Bake Ahead:

Bake the rolls completely the night before, cover and refrigerate.
In the morning, warm in the oven at 300°F for 10–15 minutes, then frost.

Method 2 – Prep & Rise Later:

Stop after rolling and cutting the cinnamon rolls. Place them in the pan, cover tightly with plastic wrap and foil, and refrigerate 8–16 hours.
Next morning: Let them sit at room temp for 1 hour before baking. Add optional heavy cream, then bake.

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