Banana Cinnamon Rolls Twist (Print)

Fluffy cinnamon rolls blended with sweet bananas and cinnamon, finished with a smooth icing drizzle.

# Components:

→ Dough

01 - 1 cup mashed ripe bananas (approximately 2 large bananas)
02 - 2 3/4 cups all-purpose flour
03 - 1/4 cup granulated sugar
04 - 2 1/4 teaspoons active dry yeast (1 packet)
05 - 1/4 cup unsalted butter, melted
06 - 1/2 cup warm milk (110°F)
07 - 1/2 teaspoon salt
08 - 1 large egg

→ Filling

09 - 2 tablespoons unsalted butter, softened
10 - 1/2 cup brown sugar, packed
11 - 2 teaspoons ground cinnamon

→ Icing

12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons milk

# Directions:

01 - In a large mixing bowl, whisk together warm milk, yeast, and a pinch of granulated sugar. Allow to rest for 5 minutes until mixture becomes foamy.
02 - Add mashed bananas, melted butter, egg, granulated sugar, and salt to the yeast mixture. Stir until thoroughly combined.
03 - Gradually incorporate flour until a soft, slightly sticky dough forms. Transfer to a lightly floured surface and knead for 5 minutes until dough becomes smooth and elastic.
04 - Place dough in a lightly greased bowl, cover with a damp cloth, and allow to rise in a warm location until doubled in volume, approximately 1 hour.
05 - Punch down dough and roll out on a floured surface into a rectangle measuring approximately 14 by 9 inches. Spread softened butter evenly across surface and sprinkle with brown sugar and cinnamon.
06 - Starting from the longer edge, roll dough tightly into a log. Using a sharp knife, slice into 9 equal rolls.
07 - Arrange rolls in a greased 9-inch square or round baking dish. Cover and allow to rise for 20 minutes while preheating oven to 350°F.
08 - Bake for 25 minutes, or until rolls achieve a golden brown exterior and cook through completely.
09 - While rolls cool slightly, whisk together powdered sugar and milk to achieve a smooth, pourable consistency.
10 - Drizzle icing generously over warm rolls before serving.

# Chef Secrets:

01 -
  • The banana keeps everything impossibly soft and moist, so you get that cloud-like texture without drying out.
  • That cinnamon-sugar filling tastes indulgent but the banana dough makes it feel lighter than traditional rolls.
  • They're impressive enough to serve at brunch but honest enough to eat straight from the pan with your fingers.
02 -
  • Overripe bananas are your friend here—the darker and spottier they are, the sweeter and more flavorful your dough will be, and they're easier to mash too.
  • Don't skip the initial yeast bloom in warm milk; it's your insurance that the rolls will actually rise instead of staying dense and sad.
  • When you roll out the dough, if it's resisting and springing back, let it rest for 5 minutes under a towel—the gluten needs a moment to relax.
03 -
  • Save your banana peels and freeze them—they're perfect for making banana bread later, so this recipe essentially makes two desserts from one bunch.
  • If your kitchen is cold, turn your oven on for 30 seconds then turn it off and place your dough inside to rise—the gentle warmth makes all the difference.
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