Banana bread and cinnamon rolls just got folded into one gooey, frosting-drenched breakfast situation. Your ripe bananas never saw this plot twist coming.
My counter has a banana situation at least twice a month. You know the one. They were fine two days ago, and now they’re giving off strong “use me or lose me” energy. But now, I found a delicious solution to the ripe banana problem: Banana Bread Cinnamon Rolls from Love From The Oven.
Banana is worked into the dough and the filling, brown sugar and warm spices layered throughout, heavy cream poured right over the top before baking, finished with a cinnamon cream cheese frosting. It’s the kind of recipe that will make you feel like you are a genuinely impressive baker — because you are.
Worth the Afternoon
Fair warning: yeast dough doesn’t care about your schedule. This one takes nearly three hours start to finish, mostly rise time. That’s not a con — it’s a recipe for a slow Saturday or Sunday — but worth it!
The payoff is a pan of soft, gooey, banana-spiced rolls that taste like the best version of two things you already love.
Full recipe here: Banana Bread Cinnamon Rolls – Love From The Oven
Those bananas earned this.
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