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Banana Cinnamon Rolls with Cream Cheese Glaze

Yield: makes 12 rolls


  • 2 1/2 cups all-purpose flour
  • 1/2 cup cake flour
  • 1 Tablespoon active dry yeast
  • 1/3 cup granulated sugar
  • 1/4 cup dry buttermilk powder
  • 1 teaspoon fine sea salt
  • 1 cup warm water, about 110 degrees F
  • 5 Tablespoons unsalted butter, cut into small cubes, room temperature

Banana Cinnamon Sugar Filling:

  • 2 ripe bananas, mashed
  • 1/4 cup unsalted butter, softened, room temperature
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon instant espresso powder

Cream Cheese Glaze:

  • 4 oz cream cheese, softened
  • 4 oz unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract


  • Combine 1 cup of the all purpose flour, all the cake flour, yeast, granulated sugar and buttermilk powder in a stand mixer with the paddle attachment.  Add the warm water and beat on medium speed for  one minute.  In a small bowl, whisk together remaining all purpose flour with the salt.
  • Add the butter one piece at a time to the stand mixer. Add 1 cup of the remaining flour mixture and continue to mix for one minute.
  • Switch to a dough hook attachment. Add in the remaining flour a little bit at a time, until the dough pulls away from the sides of the bowl. Knead on med-low until the dough is soft, smooth and springs back to touch.
  • Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rise at room temperature for about an hour, or until almost doubled in size.
  • Turn out the dough into a lightly floured surface. Roll dough to a 15 x 10 inch rectangle.
  • To making filling: Mix together soft butter and mashed bananas. Spread evenly over dough. Whisk together sugar, cinnamon, and espresso powder. Sprinkle evenly over dough.
  • Starting with 10 inch side, roll up tightly, pressing the edges to seal. Cut into 12 equal slices and place in a greased 13 x 9 inch pan. Cover with plastic wrap and refrigerate overnight.
  • Let sit at room temperature 20-30 minutes before baking. Place the rolls in a cold oven and turn the heat to 350 degrees F. Bake until golden brown, about 20-30 minutes.
  • To make glaze: Cream together cream cheese and butter.  Add powdered sugar and vanilla.  Mix until smooth.  Spread over warm banana cinnamon rolls.  Put remaining glaze in airtight container and keep refrigerated.


  • Dough recipe adapted from The Williams-Sonoma Baking Book  (Jelly Gem Breakfast Rolls)
  • Leftover rolls should be placed in the fridge.  Pop them in the microwave for 30 seconds and they’re as good as fresh.