Name: Banana Pecan Cinnamon Rolls
Prep time: PT-483138H22M9S
Cook time: 30 min
Yield: 16
Ingredients: 2 tablespoons unsalted butter; 3 bananas, mashed; ¼ cup granulated white sugar; 1 teaspoon cinnamon; ¼ teaspoon table salt; 1 tablespoon cornstarch; 1 cup pecans, chopped; 1 cup milk whole or 2%; 2 teaspoon active dry yeast; 5 cups all purpose flour; ¼ cup granulated white sugar; 1 teaspoon table salt; ¼ teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ cup unsalted butter, room temp & cubed; 2 large eggs, room temp; ½ cup heavy cream; ½ cup brown sugar; 1 tablespoon cinnamon; ¼ teaspoon salt; ¼ cup unsalted butter, room temp; 2 cups powdered sugar; 3 tablespoons milk whole or 2%

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Ever found yourself wondering what to do with those overripe bananas other than the typical banana bread? Well, banana pecan cinnamon rolls might just be your new go-to. 🙌

Can you imagine a better way to use your ripe bananas?? These traditional cinnamon rolls have the sweet, creamy texture of bananas and the nutty crunch of pecans!

These rolls are perfect for a lazy Sunday morning, a brunch where you want to impress or just because you feel like baking something a bit special.

These banana pecan cinnamon rolls will fill your kitchen with the most delicious aromas of cinnamon and banana. Plus, the process of making them is almost as rewarding as the end result. 🙂

Kitchen equipment for this recipe

Mixing bowls
Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
Stand mixer with a dough hook (I used KitchenAid)
Medium saucepan
9×13″ baking dish
Rolling pin
Serrated knife or unflavoured dental floss for cutting the dough
Pastry brush

Ingredients for Banana Pecan Cinnamon Rolls 🍌

For the dough: Milk, yeast, flour, sugar, salt, cinnamon, nutmeg, unsalted butter, eggs, heavy cream
For the filling: Bananas, more sugar, cinnamon, salt, cornstarch, pecans
For the topping: Powdered sugar, milk, and optional extra banana slices and chopped pecans

*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*

How to make Banana Pecan Cinnamon Rolls 🍌

BANANA FILLING

1. In a medium saucepan, melt the butter over medium-low heat.

2. Add the mashed bananas, sugar, cinnamon and salt and whisk to combine.

3. Simmer for 3-4 minutes.

4. Transfer filling to a bowl, add the cornstarch and pecans and mix well. Set aside to cool completely.

CINNAMON ROLL DOUGH

5. Heat up the milk to lukewarm over the stove or in the microwave (in increments). Keep an eye on the temperature as if it is too hot, it could kill your yeast. If your milk is too hot, set it aside until it is lukewarm.

6. Add the yeast to your warm milk, stir until slightly dissolved. Set aside for 5 minutes or until you see bubbles in the milk.

7. Using your stand mixer with the dough hook attachment, mix together the flour, sugar, salt, cinnamon and nutmeg.

8. Mix in the yeast milk, butter and eggs on low-medium speed for 6 minutes. Your dough should appear smooth.

9. Transfer your dough into an oiled bowl and cover it. Set aside at room temperature to rise for about an hour or until the dough has doubled in size.

10. While your dough is proofing, prepare a 9×13” baking dish lined with butter. Mix together the brown sugar, cinnamon and salt in a small bowl.

11. Place your dough onto a floured surface and roll it into a large 12×18” rectangle with a floured rolling pin.

12. Evenly brush the softened butter onto the surface of the dough (microwave for a few seconds if not spreadable). Evenly sprinkle the cinnamon filling over the butter.

13. Spread the banana filling using an offset spatula.

14. Roll the dough into a tight roll from the long side and cut into 12 pieces using a serrated knife or unflavoured dental floss.

15. Place the rolls into the buttered baking dish and cover again to let it rise for an hour. To check if your dough is ready, poke it and it should leave an indentation. If the dough bounces back completely with no dent, let it rise for longer.

16. Preheat your oven to 350°F (175°C).

17. Microwave the heavy cream until just warm and pour it over the roll, make sure you get in between the rolls and spirals.

18. Bake for 30 minutes or until golden brown.

ICING

19. In a large bowl, whisk together the powdered sugar and milk and pour it over the cinnamon rolls. Use an offset spatula to create an even layer.

20. (Optional) Top off with banana slices and/or chopped pecans.

Tips for successful Banana Pecan Cinnamon Rolls ✨

Temperature matters: Ensure your milk is lukewarm to touch; too hot and you’ll kill the yeast, too cold and it won’t activate.

Don’t rush the dough: Allow it to rise until doubled. This could take more or less time depending on the warmth of your kitchen.

Roll tightly: When rolling up your cinnamon rolls, keep the roll tight to ensure the filling stays put.

Cut evenly: Use a serrated knife or dental floss to cut clean, even slices.

Final rise is crucial: Don’t skimp on the second rise after forming the rolls. It’s key to achieving that light, fluffy texture.

Frequently asked questions 🤔

Can I make these rolls ahead of time? Yes, prepare them up to the point of the second rise, then cover and refrigerate overnight. Bake in the morning as directed.

My rolls didn’t rise. What happened? Check your yeast was fresh and that your milk wasn’t too hot or too cold. Also, ensure the room isn’t too chilly.

Why is my filling leaking? This can happen if the filling is too warm or the rolls aren’t tight enough. Cool the filling completely next time and roll the dough snugly.

Can I skip the heavy cream? While the heavy cream adds richness, you can omit it if you prefer. The rolls will still be delicious, just slightly less decadent