Bananas Foster Cinnamon Rolls Recipe

I just made a Banana Roll Recipe so gooey and cinnamon-packed it makes plain pastries look boring, you have to scroll to believe it.

I’m obsessed with these Bananas Foster Cinnamon Rolls because they taste like dripping caramel and actual bananas in every bite. I love gooey centers and slightly charred banana slices that sneak into the spirals.

This is my kind of Breakfast Recipes Cinnamon Rolls mashup with a Banana Roll Recipe twist that refuses to be polite. The sticky sauce, the soft dough, the way the brown sugar sings, yeah, I keep dreaming about them.

I even fold in 2 ripe bananas, mashed or very finely chopped for real banana punch. Morning attention grabber.

Worth the mess. I crave them every weekend.

Ingredients

• Flour: Basically the dough’s backbone, gives structure and chewy rolls.
• Active dry yeast: Plus it makes the dough puff and get airy.
• Granulated sugar: Sweetness boost and helps yeast wake up.
• Salt: Keeps it from tasting flat, balances the sweetness.
• Warm milk: Feels cozy, helps yeast do its job.
• Melted butter: Adds richness and soft crumb to the rolls.
• Egg: Gives lift and a tender, cake-like texture.
• Softened butter (filling): Basically creamy fat for gooey swirls.
• Light brown sugar (filling): Deep, molasses-y sweetness that sticks.
• Cinnamon: Warming spice, makes it smell like home.
• Mashed bananas: Fruity sweetness and moist pockets inside.
• Butter (sauce): Brown-butter vibe, makes the sauce silky.
• Dark brown sugar (sauce): Rich caramel notes, darker flavor.
• Heavy cream: Makes the sauce luxuriously smooth and glossy.
• Dark rum or rum plus liqueur: Adds boozy warmth, optional but fun.
• Vanilla extract: Rounds out sweetness, smells amazing.
• Pinch of kosher salt: Tames sweetness and sharpens flavors.
• Sliced bananas: Fresh pops of fruit folded in or on top.
• Cream cheese: Tangy, smooth icing base that’s slightly savory.
• Butter (icing): Adds silkiness and extra richness to the glaze.
• Powdered sugar: Sweetens and thickens the frosting just right.
• Milk or cream (icing): Thin the glaze so it pours nicely.

Ingredient Quantities

• 3 1/2 to 4 cups all purpose flour
• 1 packet active dry yeast (2 1/4 tsp)
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 cup whole milk, warmed
• 1/3 cup unsalted butter, melted
• 1 large egg, room temp
• 1/2 cup unsalted butter, softened (for filling)
• 1 cup packed light brown sugar (for filling)
• 2 tbsp ground cinnamon
• 2 ripe bananas, mashed or very finely chopped
• 4 tbsp unsalted butter (for bananas foster sauce)
• 1/2 cup packed dark brown sugar (for sauce)
• 1/4 cup heavy cream
• 2 tbsp dark rum or 1 tbsp rum + 1 tbsp banana liqueur, optional
• 1 tsp vanilla extract
• Pinch of kosher salt
• 2 ripe bananas, sliced (to fold into rolls or top after baking)
• 4 oz cream cheese, softened (for icing)
• 1/4 cup unsalted butter, softened (for icing)
• 1 to 1 1/2 cups powdered sugar
• 2 to 3 tbsp milk or cream (to thin icing)

How to Make this

1. Warm the milk until it feels like warm bath water, not hot, then stir in the packet of yeast and 1 teaspoon of the granulated sugar; let sit 5 to 10 minutes until foamy. Meanwhile whisk together 3 1/2 cups flour, the remaining granulated sugar, and 1/2 teaspoon salt in a bowl.

2. Mix the foamy yeast mixture with 1/3 cup melted butter and 1 room temperature egg, then add to the flour. Stir until a shaggy dough forms; add up to the last 1/2 cup of flour as needed to make a soft, slightly sticky dough.

3. Turn dough onto a floured surface and knead about 6 to 8 minutes until smooth and elastic. Put in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours. For overnight: after the first rise punch down, wrap tightly and refrigerate overnight, or shape later as directed.

4. While dough rests, make the filling: mash the 2 ripe bananas very finely or pulse them so there are no big chunks. Beat together 1/2 cup softened butter, 1 cup packed light brown sugar, 2 tablespoons ground cinnamon and the mashed banana until spreadable. Set aside. Also slice the other 2 ripe bananas for folding into or topping the rolls.

5. When ready to shape, roll the dough into a roughly 16 by 12 inch rectangle on a floured surface. Spread the banana-cinnamon filling evenly, leaving a 1/2 inch edge. Sprinkle the sliced bananas over the filling if you want banana pieces inside, then roll tightly from the long side into a log and pinch the seam.

6. Cut the log into 9 to 12 equal rolls and place them in a greased 9 by 13 inch pan or two smaller pans. Cover and either let rise 45 to 60 minutes at room temp until puffy, or for holiday mornings cover and refrigerate overnight for a slow second rise; if refrigerated, let sit at room temp 30 to 45 minutes before baking.

7. Preheat oven to 350 F. Bake the rolls 22 to 28 minutes until golden and cooked through; tent with foil the last few minutes if they brown too fast. While they bake, make the Bananas Foster sauce: melt 4 tablespoons butter in a skillet, stir in 1/2 cup packed dark brown sugar until dissolved, add 1/4 cup heavy cream, 1 teaspoon vanilla extract and a pinch of kosher salt; simmer 2 to 3 minutes until saucy and slightly thickened. If using, add 2 tablespoons dark rum or 1 tablespoon rum plus 1 tablespoon banana liqueur and flame carefully if you want that classic finish, or just stir it in off heat.

8. As soon as the rolls come out, spoon most of the warm Bananas Foster sauce over them so it soaks in. Let rolls cool 5 to 10 minutes while you make the cream cheese icing.

9. For the icing beat together 4 ounces softened cream cheese and 1/4 cup softened butter until smooth, then add 1 to 1 1/2 cups powdered sugar and 2 to 3 tablespoons milk or cream to reach spreadable consistency. Spread over warm rolls and drizzle any remaining bananas foster sauce on top.

10. Serve warm, garnish with extra sliced bananas if you like, and eat right away because these are at their gooey best fresh. Quick tips: use the softer 3 1/2 cups flour if your dough feels sticky, keep liquids warm not hot, and refrigerating overnight gives better flavor and a stress free morning.

Equipment Needed

1. Liquid and dry measuring cups and measuring spoons
2. Large mixing bowls (one for dough, one for filling)
3. Whisk and a rubber spatula or wooden spoon
4. Instant read thermometer or your wrist to test milk warmth
5. Rolling pin and lightly floured work surface
6. Bench scraper or sharp knife for cutting rolls
7. 9×13 inch baking pan (or two smaller pans) and a lightly oiled bowl for rising
8. Skillet or small saucepan for the Bananas Foster sauce
9. Hand mixer or stand mixer (optional for icing and easier kneading)

FAQ

Bananas Foster Cinnamon Rolls Recipe Substitutions and Variations

• All purpose flour: substitute 1) bread flour for chewier, taller rolls (use same amount), 2) whole wheat pastry flour for nuttier flavor and slightly denser texture (start with 25% whole wheat then increase if you like), 3) gluten free 1:1 flour blend if needed (same volume, add extra minute of kneading to help structure).
• Whole milk: substitute 1) buttermilk for tang and softer crumb (use same amount but reduce the added acid elsewhere), 2) unsweetened almond or oat milk for dairy-free (same amount, warm before mixing), 3) evaporated milk diluted 50/50 with water for richer taste if that’s what you have.
• Unsalted butter (for dough/filling/sauce): substitute 1) salted butter if that’s all you have (omit any added salt in recipe or reduce a pinch), 2) coconut oil for a subtle coconut note and dairy-free option (use slightly less by volume if solid), 3) margarine in a pinch (gives softer texture, flavor not as rich).
• Dark brown sugar (for sauce): substitute 1) light brown sugar plus 1 tsp molasses for deeper flavor, 2) maple syrup or honey for a different sweet note (reduce other liquid slightly), 3) granulated sugar mixed with a teaspoon of molasses if you want the dark sugar character but ran out.

Pro Tips

1) Warm milk to about body temp, not hot. If it feels too warm, let it cool a bit or you’ll kill the yeast. If the yeast doesn’t foam in 10 minutes, toss it and start over — yeast that won’t wake up ruins the whole batch.

2) Make the mashed bananas extra fine, almost puree. Big chunks make the filling too wet and cause soggy bottoms. If your bananas are super ripe and runny, drain off a little liquid after mashing or stir in an extra tablespoon of flour to keep the filling spreadable.

3) Don’t overstuff the rolls. Spread filling to the edge but leave a small border, and roll tightly. Too loose or too much filling and the log will fall apart when you slice, or the center won’t bake through.

4) Spoon most of the warm Bananas Foster sauce right onto the hot rolls so it sinks in, but reserve some for drizzling. If you want cleaner icing, cool the rolls 5 to 8 minutes before spreading so the cream cheese doesn’t melt completely and get runny.