Banana Bread Cinnamon Rolls
Getting your daily dose of fruit (and frosting).
My sister refers to this Banana Bread Cinnamon Roll recipe as an “OG Little Squeeze” recipe. When I first started developing recipes, my “good” recipes were few and far between. To this day, my family winces at the thought of cassava flour after trying my paleo beet red velvet cake… But, not all of my ambitions were squashed that day by the dense, gummy, earthy, dirt-tasting attempt at a cake. Instead, I tested these Banana Bread Cinnamon Rolls later that night.
By May 2020, we grew a little bored of banana bread. Before I developed my Buttermilk Banana Bread, the Joy of Cooking’s recipe was my mother’s go-to. By the time the loaf cooled, the crumb was dry and too crumbly. Plus, I’m not banana’s #1 fan. So, I cannot remember my initial desire to develop this recipe. But I did and the rolls were a hit. Much to my surprise (but more so my family's), the dough was soft and light with a slight chew, the filling was gooey, and the icing was sweet and tangy. And so, no tweaks were made to this recipe.
I designed this recipe to use overripe bananas and be vegan and allergen friendly. These vegan banana bread cinnamon rolls are made with water, bananas, dairy-free butter, and vegan cream cheese.
Let’s Talk About Dough
Alright.
The additions to the dough give the dough a speckled complexion. Besides mashed banana pulp, vanilla bean paste and lemon zest sprinkle throughout the dough. Vanilla bean paste has a more concentrated taste and consistency compared to vanilla extract, but extract will work just as well and enhance the flavor of the dough. Lemon zest pays homage to the lemon zest in the Joy of Cooking’s banana bread recipe. The acidity brightens and enhances the flavor just like vanilla extract.
I like to make this dough by hand, but if I want to make it quicker, I opt for the stand mixer and the dough hook. Adding the flour to the wet ingredients one cup at a time ensures an even incorporation and a hydrated dough. Kneading the dough until smooth develops the gluten that provides structure to a yeast-raised cinnamon roll.
The dough may still be sticky from the high moisture, so see How to Deal with Dough and the Notes at the bottom of the recipe card for guidance.
How to Roll Banana Bread Cinnamon Rolls
The addition of overripe bananas in both the dough and the filling makes both mediums very wet. The dough can get sticky and the filling can become runny, so rolling and cutting a tight roll is difficult. Don’t panic! These rolls are forgiving and don’t have to look great to bake and taste great. Here are my tips:
1. Make sure the countertop or rubber mat and rolling pin are properly dusted-
not too much flour, but just enough for the dough not to stick to the surface.
2. Mix the filling right before you spread it onto the rolled out dough.
The mashed banana will leach water, so mixing the filling at the last minute makes the mixture less runny. You can always sprinkle a teaspoon of flour on top to absorb some of the liquid.
3. Use a non-serrated sharp knife with a back-and-forth motion to slice even rolls.
If some of the filling falls out, spoon it into the roll.
If you are looking for a quick how-to video, click here or head to @littlesqueeze.co on Instagram and TikTok.
Can I make Banana Bread Cinnamon Rolls overnight?
I like recipes that I can prepare the night before and bake in the morning fresh. You can prepare these banana bread cinnamon rolls the night before and bake them the next day.
Instead of rising the banana bread cinnamon rolls for 45 minutes after slicing, wrap the dish tightly with plastic wrap and place in the refrigerator overnight. In the morning, remove the dish from the refrigerator and allow the rolls to come to room temperature (anywhere from 1 hour to 1 ½ hours). After resting, place the rolls in a preheated oven and bake.
You can even prepare the icing the night before, refrigerate overnight, and spread over the rolls fresh from the oven in the morning.
For more make-ahead overnight recipes like Banana Bread Cinnamon Rolls, check out:
For the dough:
1. In a large bowl, stir together warm water and sugar then sprinkle the yeast over. Cover with a clean kitchen towel and let stand for 10 minutes to allow the yeast to activate and bloom (it will get bubbly and foamy.)
2. After 10 minutes, add cooled melted butter, mashed banana, vanilla, lemon zest, and stir.
3. Add the flour one cup at a time, stirring until just combined before adding the next cup. After the third cup, sprinkling in the salt and the last 1/2 cup of flour.
4. Using a stand mixer fitted with a dough hook, knead the dough on medium-high for 5 minutes until smooth. If kneading by hand, turn the dough onto a floured surface (the dough will be slightly sticky and shaggy). Sprinkle additional flour on the dough and onto your hands and knead until it forms a smooth ball (the dough will be slightly sticky but should spring back after you make an indentation with your finger).
5. Place dough in a clean, lightly greased bowl. Cover with plastic wrap and a kitchen towel. Place in the warmest section of your kitchen or house for the dough to double in size (about 1 1/2 to 2 hours).
For the filling:
1. In a small bowl, combine brown sugar, mashed banana, spices, and softened butter.
For the rolls:
1. Lightly dust a clean surface and rolling pin with flour. Roll the dough into 10" x 14" rectangle.
2. Spread the filling evenly across the dough, leaving a 1/2" bare (this will prevent unravelling). (This filling is very loose, but that is normal! Roll slow and steady.)
3. Use your fingers to roll tightly toward the bare edge. Bring the bare edge on top. Pinch the seams tightly.
4. Use a sharp knife to slice 12 uniform rolls. Place rolls in a parchment-lined or lightly greased 13" x 9" baking dish with a little space inbetween.
6. Cover the rolls and let rise for 45 minutes. If baking rolls the next morning, cover tightly with plastic wrap and a towel and place in the refrigerator overnight.
For the icing:
1. In a medium bowl, whisk softened cream cheese until smooth. Whisk in vanilla extract. Add powdered sugar a little at a time until smooth. Stir in melted butter. Set aside.
To serve:
1. Bake rolls in a preheated 350°F oven for 25 to 30 minutes until lightly browned on top but the centers are still soft. If baking rolls the next morning from the refrigerator, see Notes for instructions.
2. Spread icing on the rolls and enjoy warm!
+ If the water is too hot, it will kill the yeast. To check if the liquid is the right temperature, put your finger straight down. If it is warm to the touch and does not burn your finger, it is ready for the yeast. Alternatively, use a thermometer to check. The temperature should be about 110°F to 120°F.
+ This is a sticky dough. It may not release completely from the sides of the bowl or become not-sticky. If the dough is too sticky, add additional flour 1 Tbsp at a time. Do not add more than 4 Tbsp.
+ The addition of the mashed banana in the filling makes rolling and slicing clean rolls difficult. Roll out the dough, then mix the filling right before you spread and roll.
+ Overnight Baking Instructions: After slicing, cover and place rolls directly in the refrigerator overnight (do not proof for 45 minutes). The next morning, remove the rolls from the refrigerator and let come to room temperature (about 1 hour). Preheat oven to 350°F. Bake rolls for 30 to 25minutes. Ice and serve!
