Banana cinnamon rolls from BraveTart: Iconic American Desserts (page 269) by Stella Parks

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Notes about this recipe

  • QuinceHouse on March 01, 2026

    These received rave reviews. I did have issues with the dough being sluggish. I suspect it was my yeast but if this happens to you still bake them. They puffed up nicely in the oven and the subtle banana flavor was spectacular. My husband said they were the best cinnamon rolls I’ve ever made and I’ve made that man a lot of cinnamon rolls.

  • gootenbeez on September 12, 2025

    These are some of the best cinnamon rolls I think I've ever made. You can taste the banana perfectly. I didn't add nuts because I'm sharing these with a toddler. I used three bananas and needed to add about a quarter of a cup of flour while mixing the dough. I didn't put these in the fridge for the second proof. I just let them go for about than hour and a half and baked at 400F for 22 minutes in two cake tins.

  • jenburkholder on April 05, 2024

    Absolutely fab. Only comment would be that 1 cup of banana purée is definitely not 3-4 large bananas. Subbed walnuts for pecans.

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