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Banana Funfetti Cinnamon Rolls

Soft and fluffy cinnamon rolls, filled with banana and sprinkles. They're fun to look and and fun to eat!
Prep Time3 hrs 30 mins
Cook Time30 mins
Total Time4 hrs
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana, banana cinnamon rolls, carrot cake cinnamon roll, cinnamon rolls, funfetti, funfetti cinnamon rolls
Servings: 12 rolls

Ingredients

Rolls

  • 1 ripe banana
  • ¾ cup milk
  • 1 packet active dry yeast
  • 2 large eggs
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter
  • cup flour plus extra for kneading and rolling
  • 1 tsp salt
  • ¼ cup rainbow sprinkles (jimmies)

Filling

  • 2 ripe bananas
  • ½ lemon, juiced
  • ¼ cup unsalted butter melted
  • cup light brown sugar
  • 2 tbsp cinnamon
  • cup rainbow sprinkles

Glaze

  • 4 oz cream cheese
  • 3 tbsp unsalted butter melted
  • ½ tbsp clear vanilla extract
  • ½ cup powdered sugar
  • 6 tbsp heavy cream
  • 2 tbsp milk + more for a more liquid glaze consistency

Instructions

Rolls

  • Mash a ripened banana and set aside. Warm milk in the microwave for 30 seconds, then transfer it to your stand mixer and add the yeast and sugar and let it bloom.
  • Meanwhile melt your butter in a microwave safe bowl in the microwave, then let it cool. Add eggs and cooled butter to your stand mixer and mix until combined. Next add in the mashed banana and mix well. While mixing on low with the paddle attachment, add the salt and flour until combined.
  • Switch to a dough hook, knead for 30 seconds, and then add the sprinkles in and continue kneading about 10 minutes - not less. If the dough is still sticking to the bottom of your bowl, you can add 1-2 tablespoons of flour.
  • Oil a large bowl lightly with canola or vegetable oil. Transfer your dough to the bowl, cover with plastic wrap and a towel and allow it to rise for 2 hours in a warm place. Meanwhile, butter or spray with non stick spray, either a 9x13 inch pan, or two round dishes or baking pans.
  • Mash 2 ripe bananas in a bowl, and squeeze the juice of half a lemon over them. Mix it. In a separate medium bowl, mix together the brown sugar and cinnamon. On a floured surface, roll the dough out to about 12-14 inches by 20 inches. Brush ¼ cup melted butter over the dough, completely covering the surface. Sprinkle with the sugar cinnamon mix. Now dollop out and smooth out the mashed bananas. It won't cover the whole surface evenly. That's ok. Now top the whole dough with sprinkles.
  • Roll the dough, from the shorter inch side, into a log. With a sharp knife, cut into 12 rolls. Place the rolls in your dish or pan – they can be slightly separated or touching- cover with plastic wrap again. If you prefer to finish the next day, place in the refrigerator and remove tomorrow morning to continue. (They're already going to have risen overnight, you just have to let them sit out of the fridge and get to room temperature for about 30 minutes.) If you prefer to make them  the same day, let the rolls rise about 1 hour, covered by the plastic wrap and a towel, again in a warm area. When ready to bake, preheat your oven to 350F. Remove plastic wrap and bake rolls for 30 minutes. Meanwhile make your glaze.

Glaze

  • In the bowl of your stand mixer, combine melted butter, clear vanilla extract, and cream cheese. Mix with the paddle attachment. Next add in the powdered sugar, while mixing. And lastly, add in the heavy cream and milk. Mix until smooth. If you prefer more of a glaze than a frosting, add more milk by the tablespoon for a more liquid consistency. Allow rolls to cool for a few minutes before frosting and topping with more sprinkles! 

Notes

  1. You can mash 3 bananas for the filling if you'd prefer a more banana centric flavor.