Banana Peanut Butter Cinnamon Rolls Recipe

Introduction

These Banana Peanut Butter Cinnamon Rolls are a delightful twist on a classic favorite, combining the sweetness of ripe bananas with a creamy peanut butter icing. Perfect for breakfast or a cozy snack, they offer a warm, comforting treat that everyone will love.

Ingredients

• Dough:
• 1 cup milk
• 3 tablespoons butter
• 2 1/4 teaspoons dry active yeast (check expiry)
• 1 tablespoon sugar
• 1 brown ripe banana (referred to as sketchy banana)
• 3 1/4 cups flour (plus more for dusting and adjusting)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup brown sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• Banana centre:
• 2 mashed yellow bananas
• 1 brown sketchy banana (extra flavor)
• Brown sugar + cinnamon centre:
• 1 cup brown sugar
• 2 tablespoons cinnamon
• 1/4 cup melted butter
• Peanut Butter Icing:
• 1/2 cup room temperature cream cheese
• 1/2 cup smooth peanut butter
• 1 cup powdered sugar
• 1 tablespoon cream
• 1 pinch salt

Instructions

1. Step 1: Warm the milk to about 110°F using a saucepan on the stove or a microwave-safe bowl. Add butter and sugar to the warm milk to melt. Make sure the milk is warm but not hot to avoid killing the yeast.
2. Step 2: Pour the warm milk mixture into a large bowl or the bowl of a stand mixer. Add the dry active yeast and stir gently. Let it sit at room temperature for 10 minutes until it becomes frothy.
3. Step 3: Add the brown ripe banana, flour, cinnamon, nutmeg, brown sugar, vanilla, and salt to the yeast mixture. Stir with a wooden spoon until it forms a shaggy dough.
4. Step 4: Knead the dough. If not using a stand mixer, tip the dough onto a lightly floured surface and knead for about 10 minutes until smooth-ish. If using a stand mixer, attach the dough hook and knead for around 8 minutes.
5. Step 5: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a tea towel or plastic wrap and let it rise in a warm, cozy spot until doubled in size. Placing it inside an unheated oven with a pot of boiling water can speed up the rise.
6. Step 6: Once doubled, punch down the dough to release air. Transfer it to a floured surface and roll it into a rectangle about 1/4 inch thick.
7. Step 7: Brush the dough with melted butter, then evenly sprinkle the brown sugar and cinnamon mixture over it. Next, spread the mashed bananas on top using a rubber spatula for easier spreading.
8. Step 8: Roll the dough up from the long side into a log. Use a sharp knife or kitchen string to cut the log into individual rolls.
9. Step 9: Arrange the rolls in a 9×9 inch baking pan with some space between them. Cover and let rise for another 30 minutes while you preheat the oven to 350°F.
10. Step 10: Bake the rolls for about 30 minutes until golden brown.
11. Step 11: While the rolls bake, prepare the peanut butter icing by mixing cream cheese, peanut butter, powdered sugar, cream, and salt in a bowl with a hand mixer or stand mixer until smooth.
12. Step 12: Remove the cinnamon rolls from the oven and let them cool for 10 minutes before spreading on the peanut butter icing.

Tips & Variations

• Use very ripe bananas for the best flavor and sweetness in the dough and filling.
• If you don’t have a stand mixer, kneading by hand works perfectly—just be patient and use extra flour as needed to prevent sticking.
• For a nuttier twist, sprinkle chopped peanuts or walnuts on top before baking.
• Swap out peanut butter for almond or cashew butter in the icing if you prefer a different nutty flavor.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in the microwave for 20–30 seconds or in a low oven until heated through. The icing can be freshened up by stirring before spreading again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of dry active yeast?

Yes, you can substitute instant yeast, but reduce the amount slightly (about 2 teaspoons) and add it directly to the dry ingredients without proofing in warm milk.

Can I make these cinnamon rolls ahead of time?

Absolutely! You can assemble the rolls and let them rise, then refrigerate overnight. The next day, bring them to room temperature before baking as directed.

Banana Peanut Butter Cinnamon Rolls Recipe

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Delicious homemade Banana Peanut Butter Cinnamon Rolls featuring a soft yeast dough infused with ripe bananas and warm spices, filled with a sweet cinnamon brown sugar center and mashed bananas, baked until golden and topped with a creamy peanut butter cream cheese icing. Perfect for a flavorful breakfast or indulgent snack.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 9 cinnamon rolls 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1 cup milk
• 3 tbsp butter
• 2 1/4 tsp dry active yeast (check expiry)
• 1 tbsp sugar
• 1 brown ripe banana (referred to as sketchy banana)
• 3 1/4 cups all-purpose flour (more for dusting and adjusting)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp salt

Banana Centre

• 2 mashed yellow bananas
• 1 brown sketchy banana (extra flavour)

Brown Sugar + Cinnamon Centre

• 1 cup brown sugar
• 2 tbsp cinnamon
• 1/4 cup melted butter

Peanut Butter Icing

• 1/2 cup room temperature cream cheese
• 1/2 cup smooth peanut butter
• 1 cup powdered sugar
• 1 tbsp cream
• 1 pinch salt

Instructions

1. Activate Yeast: Warm the milk to 110°F using a saucepan on the stove or a microwave-safe bowl. Add butter and sugar to melt into the milk, ensuring the temperature stays warm but not hot to avoid killing the yeast. Pour warm milk mixture into a large bowl or the bowl of a stand mixer, sprinkle in the dry active yeast, and stir. Let it sit on the counter for 10 minutes until frothy.
2. Make Dough: To the yeast mixture, add the brown ripe banana, 3 1/4 cups flour, cinnamon, nutmeg, brown sugar, vanilla extract, and salt. Mix with a wooden spoon until a shaggy dough forms.
3. Knead Dough: If not using a stand mixer, transfer dough onto a lightly floured surface and knead for about 10 minutes until smoothish. If using a stand mixer, attach dough hook and knead for about 8 minutes.
4. First Rise: Shape the dough into a ball, place in a lightly oiled bowl, and cover with a tea towel or plastic wrap. Let it rise in a warm spot (like inside an off stove with a pot of boiling water) until doubled in size.
5. Prepare Filling: Roll the risen dough onto a floured surface into a 1/4 inch thick rectangle. Brush melted butter over the surface, then sprinkle evenly with the brown sugar and cinnamon mixture. Spread the mashed bananas mixture evenly over the top.
6. Roll and Slice: Starting from the long edge, roll the dough into a log. Use a sharp knife or dental floss/string to slice the log into individual rolls. Place rolls into a 9×9 inch baking pan spaced apart. Cover and let rise another 30 minutes while preheating the oven to 350°F.
7. Bake: Bake the rolls in the preheated oven for approximately 30 minutes until golden and cooked through.
8. Make Icing: Combine room temperature cream cheese, smooth peanut butter, powdered sugar, cream, and a pinch of salt in a bowl. Beat with a hand or stand mixer until smooth and creamy.
9. Finish: Remove cinnamon rolls from the oven and cool for 10 minutes. Spread the peanut butter icing generously over the warm rolls before serving.

Notes

• Ensure milk is warm but not hot to properly activate yeast.
• If dough is too sticky, add flour a little at a time while kneading.
• Use very ripe bananas for best flavor and sweetness.
• Cover dough during rising to prevent drying out.
• The peanut butter icing can be adjusted for thickness by adding more cream or powdered sugar.
• Using dental floss to cut rolls creates clean edges without squashing the dough.
• Let rolls cool slightly before icing to prevent melting.
• Store leftover rolls covered at room temperature for up to 2 days or refrigerated up to 5 days.

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