You know that moment when you bite into something so stupidly delicious, you forget your own name? That’s what these Banana Cream Sweet Rolls do to me. Imagine pillowy dough swirled with caramelized bananas, stuffed with velvety cream, and topped with a glaze that’ll make you question every life choice leading up to this point.
I’m not saying these rolls will solve all your problems, but they’ll definitely make your kitchen smell like a bakery heaven. And yes, they’re easier to make than explaining why you ate three in one sitting.
First off, let’s talk about the texture. The dough is soft, slightly chewy, and just dense enough to hold all that banana cream goodness without collapsing like my willpower at a buffet.
Then there’s the filling—caramelized bananas mashed into a sweet, gooey paste that oozes out when you tear them apart. It’s like cinnamon rolls had a baby with banana pudding, and honestly, we all win.
And the glaze? Don’t get me started.
It’s not just sugar and milk—it’s a thinned-out cream cheese frosting that seeps into every nook and cranny. You’ll lick your fingers. You’ll lick the plate.
You might even consider licking your neighbor’s plate. I won’t judge.
Ingredients
Gather these ingredients like your happiness depends on it (because, let’s be real, it kinda does). Pro tip: Use ripe bananas—the spottier, the better.
They’re sweeter and mash easier than your excuses for skipping dessert.
- 2 cups all-purpose flour (or bread flour for extra chew)
- 1/4 cup granulated sugar
- 1 packet instant yeast (about 2 1/4 tsp)
- 1/2 tsp salt
- 1/2 cup warm milk (110°F—no hotter, or you’ll murder the yeast)
- 1/4 cup melted butter
- 1 egg
- 2 ripe bananas (the mushier, the better)
- 1/4 cup brown sugar (for that caramelized magic)
- 1 tsp cinnamon (optional, but highly recommended)
- 1/2 cup heavy cream (for the filling—trust me)
- 1 cup powdered sugar (for the glaze)
- 2 tbsp cream cheese (the secret weapon)
Step-by-Step Instructions
- Make the dough. Whisk flour, sugar, yeast, and salt in a bowl. Add warm milk, melted butter, and egg. Mix until it forms a shaggy dough, then knead for 5 minutes until smooth.
Let it rise until doubled—about 1 hour. (Pro tip: Stick it in a warm oven with the light on to speed things up.)
- Caramelize the bananas. Mash the bananas with brown sugar and cinnamon in a skillet over medium heat. Cook until bubbly and thick, like jam. Stir in heavy cream and let it cool slightly.
Congrats, you just made banana crack.
- Roll and fill. Roll the dough into a 12×9-inch rectangle. Spread the banana filling evenly, then roll it up tightly like a yoga mat. Slice into 9 pieces and arrange in a greased baking dish.
Let them rise again for 30 minutes—patience is a virtue, but I won’t blame you for peeking.
- Bake. Pop them in a 350°F oven for 20–25 minutes until golden. Your kitchen will smell like a Disneyland bakery. Resist the urge to face-plant into the pan.
- Glaze and devour. Whisk powdered sugar, cream cheese, and a splash of milk until smooth.
Drizzle over warm rolls. Serve immediately, or risk your family eating them all without you.
Storage Instructions
These Banana Cream Sweet Rolls are best fresh, but if you have leftovers (lol), here’s how to save them:
Fridge: Store in an airtight container for up to 3 days. Reheat for 10 seconds in the microwave to revive the gooeyness.
Freezer: Wrap individual rolls in foil and freeze for up to 1 month.
Thaw overnight, then warm in the oven at 300°F for 5 minutes. The glaze might weep a little, but so will you from joy.
Why You’ll Love These Banana Cream Sweet Rolls
- They’re a crowd-pleaser. Serve these at brunch, and you’ll instantly become the favorite person in the room. Even your judgy aunt will shut up for once.
- Easy to customize. Swap bananas for pumpkin puree in fall, or add chocolate chips if you’re feeling extra.
Check out my pumpkin cinnamon rolls for another seasonal twist.
- Leftovers? Ha. But seriously, they freeze beautifully for future you—the hero you deserve.
Common Mistakes to Avoid
- Using cold milk. Yeast is picky. If the milk’s too cold, your dough won’t rise.
Too hot, and you’ll kill it. Aim for baby-bottle warmth.
- Overfilling the rolls. Too much banana goo = leaky mess. Stick to a thin, even layer unless you enjoy scrubbing caramelized sugar off your baking dish.
- Skipping the second rise. I get it, you’re hungry.
But patience = fluffy rolls. Distract yourself with my 5-minute microwave caramel if you must.
Alternatives and Variations
Dietary restrictions? No problem.
Try these swaps:
- Vegan: Use plant-based milk, butter, and cream cheese. Skip the egg—the dough will still work.
- Gluten-free: Swap in a 1:1 gluten-free flour blend. Add 1/2 tsp xanthan gum if it’s not included.
- Lower sugar: Reduce the brown sugar to 2 tbsp and use a sugar-free glaze alternative.
FAQs
Can I freeze these Banana Cream Sweet Rolls?
Absolutely!
Freeze them before baking (after the second rise) or after. Thaw, then warm in the oven for best results.
What’s the best substitute for heavy cream?
Full-fat coconut milk works in a pinch, but the texture will be slightly less rich. Or just embrace the decadence—you deserve it.
How long do they stay fresh?
2–3 days in the fridge, but good luck keeping them that long.
They’ll disappear faster than your motivation to meal prep.
Is this kid-friendly?
Uh, yes. Kids go nuts for these. Just don’t blame me when they demand them for breakfast every day.
Can I prep them ahead of time?
Yep!
Assemble the rolls the night before, refrigerate, then let them rise at room temp for 30 minutes before baking. Brunch hero status unlocked.
Final Thoughts
These Banana Cream Sweet Rolls are the kind of recipe that’ll make people think you’re a baking wizard—even if you usually burn toast. They’re sweet, messy, and guaranteed to spark joy (or at least a sugar rush).
Make them, share them, or hoard them shamelessly. Then tell me in the comments how many you ate in one sitting. No judgment here.