Delectable Banana Swirl Buns

This twist on breakfast turns banana bread into delicious cinnamon rolls. The soft dough gets its yummy flavor from mashed bananas, while the sweet cinnamon filling adds that classic roll taste. When they come out of the oven, you'll have a mouthwatering mashup that brings together the best of both worlds in one tasty morning treat.

I came up with this idea when I wanted something different to do with my overripe bananas instead of making another loaf. My family wasn't sure about it at first, but now they can't wait for Sunday mornings when these rolls make their weekly appearance.

Ingredients

• For the Dough:

• 1 cup warm milk: Needs to be just right at about 110°F—warm enough to wake up the yeast but not so hot it kills it
• 2 1/4 teaspoons active dry yeast: This is the same as one packet and makes everything fluffy
• 1/2 cup granulated sugar: Helps the yeast grow and balances the banana taste
• 1/2 cup melted unsalted butter: Gives the dough a nice richness—stick with unsalted to control the flavor
• 2 large eggs: Adds structure and makes everything richer, try to use them at room temp
• 1 teaspoon salt: Brings out all the tasty notes and cuts the sweetness
• 4 cups all-purpose flour: Forms the backbone of your dough, unbleached works really well here
• 1 cup mashed banana: That's roughly 2–3 spotty bananas—the browner they are, the better they'll taste

• For the Filling:

• 1/2 cup unsalted butter: Make sure it's soft so you can spread it easily
• 1 cup brown sugar: You can use dark for stronger flavor or light if that's what you've got
• 2 tablespoons ground cinnamon: Don't use the stuff that's been in your cabinet forever, fresh makes all the difference
• 1/2 cup chopped walnuts: They add a nice crunch and work great with the banana flavor

• For the Icing:

• 4 oz cream cheese: Should be soft and will add a nice tang to cut through the sweetness
• 1/4 cup unsalted butter: Also softened, helps make everything smooth and creamy
• 1 1/2 cups powdered sugar: Makes it sweet and gives the icing its proper texture
• 1/2 teaspoon vanilla extract: Go for the real stuff not the fake kind for the best taste

Step-by-Step Instructions

Activate the Yeast:

Mix the warm milk, yeast and sugar in a big bowl and let it sit for 5 minutes. You'll know it's working when it gets foamy on top. That means your yeast is alive and ready to go.

Create the Banana Base:

Stir the melted butter, eggs, salt, and mashed bananas into your foamy yeast mixture. Mix it all up until everything is smooth. Make sure you don't leave any banana chunks behind. This is what gives your rolls their special flavor.

Form the Dough:

Add your flour one cup at a time, mixing after each addition. At first it'll look messy but keep going. When the dough stops sticking to the bowl, dump it onto a floured counter and knead for about 10 minutes until it feels smooth and bounces back when you poke it.

First Rise:

Put your dough in a greased bowl, flip it once so it gets greased all over. Cover it with a towel or plastic wrap and let it hang out somewhere warm for about an hour. You'll know it's ready when it doubles in size and looks puffy.

Prepare the Filling:

While you wait for the dough, mix your softened butter with brown sugar and cinnamon until it's easy to spread. Keep it at room temp so it stays soft. You want it spreadable but not melted.

Roll and Fill:

Punch down your risen dough to get the air out. On a well-floured surface, roll it into a big rectangle about 20x14 inches. Spread your filling all over, leaving a small border on one long edge. Scatter the walnuts on top if you're using them.

Shape the Rolls:

Start rolling from the long edge that's covered with filling. Roll it tight into a log and pinch the seam closed. Cut it into 12 even pieces about 1.5 inches thick using a sharp knife or dental floss.

Second Rise:

Place your rolls in a greased 9x13 baking dish, cut side up with a little space between them. Cover again and let them puff up for 30 minutes. During this time, turn on your oven to 350°F so it's ready to go.

Bake to Perfection:

Slide the rolls into your preheated oven for 25–30 minutes until they turn golden on top. If you have a thermometer, the inside should hit about 190°F. They'll expand and touch each other as they bake.

Frost and Serve:

While the rolls are still warm but not hot enough to burn you, make your icing by beating together cream cheese, butter, powdered sugar, and vanilla until it's fluffy. Slather it all over the warm rolls so it melts a little into all the nooks. They taste best when you eat them right away.

Save Pin

I can't say enough about what mashed bananas do for this dough. I found out by accident when I tossed in too many once, and wow—it made the softest, most flavorful rolls ever. Now I always make sure I've got some extra spotty bananas around just for making these.

Common Questions

→ Can I prep these buns in advance?

You can definitely make them the day before. Just shape them, cover tight, and pop in the fridge. Let them warm up and rise before you bake them.

→ Will instant yeast work instead of active dry?

Instant yeast works fine. Just mix it straight with your dry stuff and don't bother waking it up in warm milk first.

→ How do I make these buns without animal products?

For plant-based banana rolls, swap in non-dairy milk, plant butter, and dairy-free cream cheese for the topping.

→ Can I use brown flour instead of white?

Brown flour makes heavier buns. Try using half brown and half white flour for a good middle ground that won't be too heavy.

→ What's the best way to keep leftover buns fresh?

Keep any extras in a sealed container on your counter for a couple days, or in your fridge for up to a week. Warm them for a few seconds in the microwave before you eat them.