Banana Bread Cinnamon Rolls
This recipe is a little twist inspired by two favorites — Mangalore buns and cinnamon rolls. I’ve used banana in the dough itself, which not only adds natural sweetness but also makes the bread super soft and flavorful. 🍌
In the coming days, I’ll be experimenting with a no-yeast version of cinnamon rolls — so stay tuned if you love quick, fuss-free baking as much as I do! 💛
Ingredients
Dough Ingredients
- 220 g ripe banana (about 2 medium) — mashed
- 70 g warm milk
- 40 g butter — melted
- 2 tbsp yeast (instant or active dry)
- 35 g sugar
- 357 g maida (all-purpose flour)
- 1 cup curd (thick, room temperature)
- 1 tsp salt
Cinnamon Sugar Filling
- ¼ cup unsalted butter, softened or melted (55 g)
- ½ cup light brown sugar, packed (100 g)
- 1–2 tbsp cinnamon powder
- (adjust to your taste)
- ½ tsp salt
Instructions
Step 1 — Activate the Yeast
Mash the bananas and warm the milk in the microwave for about 20–30 seconds, until it’s warm to touch (around 100–110°F).
Add the warm milk, mashed bananas, yeast, and sugar to a large bowl and whisk gently.
Rest for 10 minutes or until the mixture looks foamy.
💡 If using instant yeast, you can skip this resting step and move straight to mixing the dough — I used instant yeast here.
Step 2 — Make the Dough
Add the flour, curd, and salt to the banana-yeast mixture.
Kneading by hand:
Use a large wooden spoon to mix everything together into a shaggy dough. Tip it out onto a clean surface and knead with a push–pull motion for about 15 minutes total.
The dough will feel sticky at first — that’s completely normal. Try not to add extra flour immediately. After about 5 minutes, clean your hands and continue kneading.
💡 The stickiness depends on how ripe your bananas are and the flour you use. If the dough still feels too sticky even after a few minutes, sprinkle a little flour (1–2 tbsp at a time) and keep kneading until it becomes soft, smooth, and slightly elastic.
You’ll know it’s ready when it’s no longer sticky and passes the windowpane test (a small piece stretches thin without tearing).
Step 3 — First Rise
Transfer the dough to a lightly greased bowl, cover with cling wrap or a damp towel, and rest in a warm place for 60–90 minutes, until it doubles in size and springs back when gently poked.
🌤️ If it’s cold where you are, place the bowl inside your oven with just the light on — it creates the perfect warm environment for the dough to rise.
While the dough rises, prepare the cinnamon sugar filling.
Step 4 — Make the Cinnamon Sugar Filling
In a small bowl, mix together softened butter, brown sugar, cinnamon powder, and salt until well combined. Set aside.
Step 5 — Shape the Rolls
Once the dough has risen, punch it down to release air and transfer it to a lightly floured surface.
Roll it out into a 12×18-inch rectangle, keeping the edges as straight as possible — the dough will be soft and easy to handle.
Use a spatula to spread the cinnamon sugar filling evenly across the sheet.
Then, gently roll it up into a tight log and cut into 12 equal portions for small rolls.
Step 6 — Second Rise
Arrange the cut rolls in a greased baking pan, cover, and let them rest again in a warm spot for 30–45 minutes, until they look puffed and spring back slightly when touched.
🔥 During the last 20 minutes of this rise, preheat your oven to 180°C (no fan).
Step 7 — Bake
(Optional but recommended) Pour room-temperature heavy cream evenly over the proofed rolls before baking — it keeps them extra soft and gooey.
Then bake using your preferred method:
- Oven: 180°C for 25–30 minutes
- Air fryer: 170°C for 13–15 minutes
- Kadhai: Preheat with salt at the bottom and bake covered on low flame for 20–25 minutes
The rolls are done when they turn golden brown and feel firm to touch. If unsure, gently lift one roll with a spatula and check the center — it should look cooked and not doughy.
Step 8 — Cool & Serve
Remove from heat and let the rolls rest for 10 minutes before serving. They’re best enjoyed warm, straight out of the oven!
Store leftovers in an airtight container at room temperature for a day, or refrigerate for up to 3 days. Reheat for 10–15 seconds in the microwave to make them soft again.
Tips & Notes
Banana ripeness matters:
Use overripe bananas — the spottier, the better! They add natural sweetness, moisture, and that lovely banana flavor to the dough.
Adjust flour as needed:
Bananas and curd both add moisture, so the dough texture can vary. Add extra flour only 1–2 tablespoons at a time if it feels too sticky — it should be soft and slightly tacky, not dry.
Don’t overbake:
A golden color on the rolls is all you need. They should feel soft and spring back gently when poked. Overbaking can dry them out and make them chewy.
Check your yeast:
Make sure your yeast is active before you begin! Mix 1 teaspoon yeast + ¼ cup warm water + 1 tablespoon sugar, stir, and let rest for 10 minutes. It should foam up — if not, get a fresh packet.
For quicker proofing:
If the weather is cool, place the dough in a turned-off oven with just the light on, or keep it near a warm stove. It helps the dough rise faster and more evenly.
Optional heavy cream step:
Pouring room-temperature heavy cream over the proofed rolls before baking makes them extra soft and gooey — skip it if you prefer a lighter texture.
Glaze ideas:
Top the warm rolls with a quick glaze made from 2 tbsp milk + ¼ cup icing sugar, or go classic with cream cheese frosting for a bakery-style finish.
Make ahead:
The dough can be made in advance and refrigerated overnight after the first rise. Bring it back to room temperature for 30 minutes before rolling and shaping.
Storage:
Keep the rolls in an airtight container — they stay soft for a day at room temperature or up to 3 days in the fridge. Warm slightly before serving to bring back that fresh-baked softness.
Small-batch tip:
You can easily halve the recipe to make around 6 rolls — perfect for two people!