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Banana Bread Cinnamon Rolls with Peanut Butter Frosting

Banana Bread Cinnamon Rolls with Peanut Butter Frosting

Pillowy soft banana bread cinnamon rolls are crowned with sweet and tangy peanut butter cream cheese frosting. I recommend reading the instructions thoroughly before starting the cinnamon rolls. These cinnamon rolls only require 1 rise and will have tips & tricks to help you make the perfect cinnamon rolls.
4.91 from 10 votes
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Course: Breakfast
Prep Time: 20 minutes
Cook Time: 35 minutes
Rising Time: 1 hour
Servings: 9

Equipment

  • 1 mixing bowl/mixer with paddle attachment
  • 1 saucepan
  • 1 Rolling Pin
  • 1 9x11 baking dish

Ingredients

Banana Bread Cinnamon Rolls

  • 6 tbsp butter
  • 1/2 cup milk
  • 1 tbsp honey
  • 1/3 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/2 cup warm water, 110 degrees
  • 1 tsp kosher salt
  • 1 pkg instant active yeast
  • 1 cup mashed ripe bananas
  • 3 1/2 cups flour, plus 1/2-1 cup for working the dough can use Gluten Free 1.1 flour

Filling and Topping

  • 1 cup brown sugar
  • 1 1/2 tsp cinnamon
  • 4 tbsp butter, room temperature
  • 1 cup heavy cream, optional if you want a Cinnabon style cinnamon roll

Frosting

  • 8 oz cream cheese, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 cup creamy peanut butter
  • 4 tbl *May need up to 4 additional tablespoons of milk to make frosting smooth, depending on Peanut Butter used.

Instructions

Banana Bread Cinnamon Rolls

  •  In a mixing bowl, combine 110 degree warm water, honey, yeast, and half of the sugar. Allow it to rest for 5 minutes until bubbles form. NOTE: Top should be really foamy and this will show the yeast has activated. If the yeast is not foamy it has not activated. 
  • Heat milk, remaining sugar, and butter in a saucepan over medium/low heat until it's scalded – bubbles forming on the edges, but not boiling. Remove from heat and let it cool partially.
  • In a separate mixing bowl add the bananas and mash well with a fork.Add a dough hook attachment or paddle (not a whip) If mixing by hand I recommend a wooden spoon.
  • Turn on the mixer to low, and while the mixer is running add the milk mixture to the banana mixture.
  •  With the mixer still running, incorporate the yeast mixture into the bowl.
  • Mix flour, salt, and spices separately, then add to the mixing bowl in half increments. Allow each addition to mix before adding more. After all flour is added, mix for an additional 3 minutes. NOTE: This dough is extremely sticky. Use a spatula to remove from the mixing bowl.
  • Lightly flour both your work surface, a rolling pin and the dough, as it will be sticky.
  • Gently fold the dough about 5 times, being careful not to deflate it.
  • Roll out the dough to a 9x12" rectangle.
  • Combine butter, brown sugar, and cinnamon in a bowl, then spread the mixture evenly over the dough. NOTE: I use my hands for this part. It will be a little crumbly in texture.
  • Roll up the dough tightly and cut into 9 rolls. TIP: you can use dental floss to cut each roll or a sharp knife. If you use a knife wipe the blade off after each cut.
  •  Place the rolls in a buttered 9x11x2 deep baking dish or a 12” skillet. Cover with plastic wrap and a towel, allow the dough to rise until doubled in size. (It should be almost pillowy looking)  A warmer area in the kitchen that is not drafty will allow the dough to rise quicker. Approximately 1-3 hours for rise time. Rise time will depend on the moisture in the house and temperature. TIP: I use a dough rise heat pad that I highly recommend if you have it available. It will speed up the rise time. 
  • Preheat the oven to 350 degrees.
  • Uncover the baking dish and pour the heavy cream over the top if desired.The heavy cream will make the exterior of the cinnamon roll more soft vs crunchy.
  • Bake the cinnamon rolls for 30-35 minutes until they're golden brown. 
  • For the frosting, combine all frosting ingredients in a bowl and mix until smooth and creamy. NOTE: if you find that the frosting is too thick add milk until its soft like a frosting. The texture will vary on the brand of peanut butter being used.
    *May need up to 4 additional tablespoons of milk to make frosting smooth, depending on Peanut Butter used.
  • Spread the frosting over the cooled cinnamon rolls.
  • Enjoy!

Video

Notes

 

Flour

I use 1.1 Gluten Free Flour for baking. If all purpose gluten free flour is used, the dough tends to be a little more dense & sticky.
Not Gluten Free? All purpose flour can be used (if the dough is too sticky and not workable add an additional 1/2 cup of flour at a time.
*This dough is naturally sticky.  My full length video of the process is available in the recipe card.
*This recipe has not been tested with any other flours-if any other style flours are used this will affect the recipe.
 
The Dough feels to sticky
This dough is more sticky the traditional Cinnamon Rolls. If the dough is unworkable because of how sticky it is, add an additional 1/2 cup of flour to the mixing bowl and let the dough hook knead it for a couple of minutes.  You may need to add up to 1 cup of flour to your mixture. You should not need more than this but if you do, this will affect the rise (it will need to sit longer to rise properly).
 
Is the Dough is not rising?
Did the yeast activate? See the Photo attached in the details. It should be very foamy on top. If it doesn't activate, the dough will not rise.
Is the dough in a warm spot to rise? One of my favorite kitchen tools is a dough rising pad. The dough should be placed in a warmer spot, where there are no drafts.
Was the Dough overmixed?: The dough may have been overworked and tightened up.
Was the dough still a little sticky or was it dry? It should be sticky still when working the dough (see the instructional video in the recipe card)
 
Frosting Options
Cinnamon Roll frosting options are endless. One of my favorite options when in a time crunch is premade cake frosting. Pour it into a bowl and place in the microwave for 10 seconds, drizzle on top.
Another great easy recipe is a classic cinnamon roll glaze: 2 cups powdered sugar, 2 tsp vanilla extract and 3 tbsp milk. Mix together until smooth and drizzle on top of baked cinnamon rolls.
 
Can I use a stand mixer?
Yes, I make all of my cinnamon rolls in a stand mixer. For the dough portion you will want to use a dough hook.
 
Can I double the recipe?
Yes you can. Just adjust the pan size, you'll need two pans.
 
 
 
 
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