Go from ordinary to extraordinary with these banana bread with brown butter cinnamon rolls! The dough rests on a delicious blend of mashed banana, maple syrup, egg, brown butter, and vanilla to create literally the best cinnamon rolls to ever grace your taste buds.
But that is not all! These fluffy banana bread cinnamon rolls have a banana cinnamon swirl filling and are topped with a luscious brown butter cream cheese frosting. Basically, everything about this recipe is next level.
What you’ll need to make Brown Butter Banana Cinnamon Rolls
Be sure to scroll down to the recipe card to get the full ingredient list and written recipe.
The stars in these cinnamon rolls are the brown butter and bananas. You also need quick rise, maple syrup for sweetness, and all the ingredients for easy cream cheese ice cream.
- Stand mixer (with dough hook attachment): you will need this to make both the dough and the frosting.
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Variations and Substitutions
With cinnamon rolls, the possibilities are endless. Feel free to add or swap out ingredients to make this recipe more personalized to you. For example, you can use whole wheat flour instead of all-purpose flour for a healthier twist. You can also make this recipe vegan by using non-dairy butter and cream cheese and replacing the egg with a flaxseed or chia seed egg.
If you want to mix things up, try adding chopped nuts or chocolate chips to the filling, or even drizzle some melted peanut butter over the frosting. The options are endless, and you can really make these cinnamon rolls your own!
Storage instructions + freezer
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
to freeze Place your cinnamon rolls in an airtight container and store in the freezer for up to 3 months.
What to serve with brown butter banana bread cinnamon rolls
Wondering what breakfast items to eat with your cinnamon rolls? From savory to sweet, there’s plenty to pair this delicious treat with. On the savory side, you’ll absolutely love these Instant Pot Egg Bites, Baked Eggs with Avocado, or Seriously Easy Bacon Microwave.
For dessert, this Peanut Butter and Jelly Smoothie, Pumpkin Waffle Casserole, or Pumpkin Chocolate Chip Oatmeal with Brown Butter are totally worth it!
Brown Butter Banana Bread Cinnamon Rolls
These Brown Butter Banana Cinnamon Rolls are made with delicious ingredients like bananas, brown butter, and cream cheese for a delicious dessert everyone will love.
Total:2 hours 22 minutes
Brown butter icing
- 3 tablespoons salted butter browned
- 1 ¼ cup in dust
- ½ teaspoon vanilla extract
- 3- ounce. cream cheese softened
Heat the butter in a pan over medium heat. The butter will begin to foam and bubble as it melts. When brown specs begin to form, turn off the heat and transfer the brown butter to a bowl. Set aside.
We make the cinnamon rolls. Add the warm milk and yeast to a large bowl. Set aside until the yeast blooms – about 5 minutes.
Then add the mashed banana, maple syrup, egg, brown butter and vanilla. We beat them to unite.
Using a mixer on low-medium speed with the dough hook attachment, slowly mix the flour and salt into the wet ingredients. Once all the flour has been added and a firm dough has formed, knead for 2-3 minutes or until the dough is smooth and elastic (it should spring back when punched).
Transfer the dough to a lightly oiled bowl and cover with plastic wrap and then a towel. Place in a warm place to rise until doubled in size — about 1-1.5 hours.
We make the brown butter cream cheese frosting. In a small pot or pan, brown 3 tablespoons of butter over medium heat, stirring constantly. About 5 minutes. Let cool.
Combine the cream cheese, vanilla extract, and brown butter in the bowl of a stand mixer fitted with the paddle attachment.
When the cream cheese and butter are combined, turn the mixer to low speed and slowly add the powdered sugar.
Scrape down the sides of the bowl and turn the mixer to medium speed. Beat for 30-45 seconds or until the frosting is light and fluffy. Set aside.
Assemble the cinnamon rolls. Once the dough has risen for 1 to 1.5 hours, spread it on a lightly floured surface.
Roll it into a rectangle that is about 18″ long, 12″ wide and 1/4″ thick.
Spread the butter over the dough and then sprinkle the filling over the butter and then spread the banana slices over the filling. Then roll into a tight log, starting from one of the long sides. For larger rolls, roll the tight log starting from one of the short sides.
Cut the log into 1″ rolls. This will make about 12 rolls, depending on how tightly you roll your log and whether you start rolling on a long or short side of the dough.
Butter or line a 9×13-inch pan with parchment paper. Add the rolls to the plate, making sure they are barely touching. Depending on how tightly you roll the dough into the log, you can either place 3×4 rolls OR 2×4 rolls with extra rolls on another pan.
If making the rolls in advance, wrap them in plastic and refrigerate for up to 12 hours. Bring rolls to room temperature (about 30 minutes) when ready to bake, then skip to step 13.
If you are not making the rolls in advance, cover them with plastic wrap and then a towel and place them in a warm spot to rise until they start to touch the rolls – about 30 minutes. While the rolls are rising, preheat your oven to 350°F.
Bake the cinnamon rolls for 22 minutes (depending on your oven) or until the centers are firm, being careful not to overbake.
Let the cinnamon rolls cool for 10 minutes before frosting.
Tips & Notes
- It is best to brown the butter first and let it cool slightly before using.
- Stirring in the brown butter during step 3 – if the butter is too hot, it could cook the egg.
- Even if it cools a little it will solidify when mixed with the cold ingredients. This is fine as long as the egg is not curdled.
Calories: 441kcal Carbohydrates: 66G Protein: 10G Fat: 16G Fiber: 3G Sugar: 29G