Easy Banana Bread Cinnamon Rolls

These easy banana bread cinnamon rolls use crescent roll dough—no kneading necessary! The dough oozes with a tender, sweetly spiced banana filling with bit of crunch from toasted walnuts, and the cream cheese frosting makes these the perfect 2-bite sweet!

Print Recipe

Prep Time 25

Cook Time 20

Total Time 45

Servings: 9 servings

Course: Bread, Breakfast, Side Dish

Cuisine: American

Calories: 217

Ingredients Method Nutrition

Ingredients

Cooking spray
1 8 ounce package crescent dough sheet, such as Pillsbury
1 small ripe banana, mashed
2 tablespoons unsalted butter, melted and slightly cooled
1/4 cup light brown sugar
1 1/2 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground nutmeg
3 tablespoon finely chopped walnuts, toasted
1/4 cup cream cheese, softened
2 tablespoon unsalted butter, softened
1/4 cup confectioner’s sugar
1/2 teaspoon vanilla extract

Method

Gather all ingredients. Preheat the oven to 375 degrees F (180 degrees C). Lightly grease an 8×8-inch baking pan with cooking spray; set aside.
For rolls, roll out crescent dough sheet onto a clean work surface, and shape into an 8×12-inch rectangle.
Stir mashed banana and melted butter together in a small bowl until evenly combined. Spread butter mixture evenly on top of crescent dough, leaving a 1/4-inch border along the longer side farthest from you.
Combine brown sugar, cinnamon, and nutmeg in a small bowl; sprinkle mixture evenly over banana mixture. Sprinkle evenly with chopped walnuts.
Roll dough up tightly and carefully to form a log, starting from the longer side closest to you. Pinch the seam gently to seal.
Cut dough log into 9 slices, about 1 1/4-inches thick. Arrange slices, cut side down, about 1/2-inch apart on the prepared baking pan.
Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and let rest in baking pan.
Meanwhile, for icing, beat cream cheese and butter together with an electric mixer on medium speed until combined, 1 to 2 minutes. Add confectioner’s sugar and vanilla extract; beat until smooth, about 1 minute.
Spread icing over warm rolls, garnish with cinnamon, and serve immediately. Recipe developed by Amanda Holstein