Brown Butter Banana Bread Cinnamon Rolls

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Introducing our delightful brown butter banana bread cinnamon rolls, crafted with love from bananas, brown butter, and creamy cream cheese for an irresistible dessert sensation.

Elevate your taste buds with these extraordinary brown butter banana bread cinnamon rolls! This dough rests in a delightful blend of mashed banana, maple syrup, egg, brown butter, and vanilla, producing the most divine cinnamon rolls you’ll ever taste.

But wait, there’s more! These fluffy banana bread cinnamon rolls boast a tantalizing banana cinnamon swirl filling, crowned with a delectable brown butter cream cheese icing. Every aspect of this recipe is simply extraordinary.

At the heart of these cinnamon rolls are the rich flavors of brown butter and bananas. Alongside, you’ll need quick-rise yeast, maple syrup for sweetness, and all the ingredients for a simple cream cheese frosting.

Brown Butter Banana Bread Cinnamon Rolls

Prep Time 2 hours
Cook Time 22 minutes
Total Time 2 hours 22 minutes
Course Breakfast
Servings 12



  • 3 tablespoons unsalted butter
  • 1 cup 2% milk warmed to 100-110°F
  • 1 packet of quick-rise yeast
  • ½ cup mashed banana about 1 medium banana
  • ¼ cup maple syrup
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt


  • 3 tablespoons unsalted butter softened
  • 3 large bananas sliced
  • ¾ cup light brown sugar
  • 1 tablespoon ground cinnamon

Brown Butter Icing:

  • 3 tablespoons salted butter browned
  • 1 ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 3 oz. cream cheese softened


  • Heat butter in a skillet over medium heat until browned. Transfer to a bowl and set aside.
  • In a large bowl, combine warm milk and yeast. Let it rest until yeast blooms, about 5 minutes.
  • Add mashed banana, maple syrup, egg, brown butter, and vanilla. Whisk until combined.
  • Using a stand mixer with a dough hook, gradually stir in flour and salt until a smooth dough forms.
  • Transfer dough to an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours.
  • Brown the butter for the icing in a skillet over medium heat. Let it cool.
  • In a stand mixer, blend cream cheese, vanilla, and browned butter until smooth.
  • Gradually add powdered sugar, beating until fluffy. Set aside.
  • Roll out the risen dough into a rectangle on a floured surface.
  • Spread softened butter over dough, sprinkle with filling, and arrange banana slices.
  • Roll dough into a log, then slice into rolls and place in a baking dish.
  • Let rolls rise for 30 minutes in a warm place.
  • Preheat oven to 350°F and bake rolls for 22 minutes.
  • Allow to cool for 10 minutes before frosting with the brown butter icing.


  • Brown butter should be cooled slightly before use.
  • When incorporating brown butter, ensure it’s not too hot to avoid cooking the egg.
  • Brown butter may solidify when mixed with cold ingredients, which is normal as long as the egg hasn’t curdled.

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