Description
2-Ingredient Banana Bread Dough Cinnamon Rolls are soft, fluffy, and packed with cinnamon-sugar goodness. Made with just bananas and self-rising flour for the dough, these rolls are quick, easy, and perfect for breakfast or dessert. No yeast or proofing required—ready in under an hour. Perfect for sharing or enjoying as a sweet treat any time of day.
Ingredients
Scale
Dough:
- 1 cup (242 g) pureed bananas
- 2 cups (257 g) self-rising flour
Filling:
- 6 tbsp (85 g) unsalted butter, softened
- 1/2 cup (82 g) packed light brown sugar
- 2 tsp (6 g) cinnamon
Optional Icing:
- 1 cup (100 g) powdered sugar
- 2 tbsp (30 ml) whole milk
- 1 tbsp (14 g) melted butter, slightly cooled
Instructions
- Preheat oven to 350°F (177°C). Grease an 8-inch round baking pan with non-stick spray.
- In a medium bowl, combine pureed bananas and self-rising flour until a dough forms. Knead lightly if needed. Chill for 20 minutes.
- In a small bowl, mix softened butter, brown sugar, and cinnamon until smooth. Set aside.
- Roll chilled dough on a floured surface into a 9×12-inch rectangle, about ½-cm thick. Spread cinnamon sugar filling evenly over the dough.
- Roll dough tightly from the short end into a log. Trim uneven ends and cut into 7 equal rolls with a serrated knife.
- Arrange rolls in the prepared pan. Bake for 20-25 minutes, until puffed and golden at the edges.
- Let cool slightly before serving. Drizzle with icing if desired.
Notes
- Use regular-protein self-rising flour for best results. If using low-protein self-rising flour, make your own by combining 2 cups all-purpose flour, 3 tsp baking powder, and ½ tsp salt.
- Chill the dough for easier rolling and cutting. If it softens, return it to the fridge for a few minutes.
- Expect some filling to leak during baking—this is normal and adds to the gooey texture!
- Store leftovers in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert