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Upside Down Banana Bread Cinnamon Rolls

by Julie Klink

Inspired by


for 15 servings

  • 1 cup
    whole milk (240 mL)
  • 4 tablespoons
    unsalted butter, 1/2 stick
  • ¾ oz
    instant yeast, 1 packet (20 g)
  • ⅓ cup
    granulated sugar (65 g)
  • ¼ teaspoon
  • 3 ripe bananas, mashed
  • 4 ½ cups
    all-purpose flour, divided (560 g)
  • 2 tablespoons


  • 4 tablespoons
    unsalted butter, melted
  • ¼ cup
    granulated sugar (50 g)
  • 1 tablespoon

Caramel Sauce

  • ½ cup
    unsalted butter, 1 stick (115 g)
  • 1 cup
    brown sugar (220 g)
  • 1 teaspoon
  • 1 teaspoon
  • ¼ cup
    honey (85 g)
  • 1 cup
    walnuts, chopped (100 g)



  1. In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
  2. Add the granulated sugar, salt, mashed bananas and stir.
  3. Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
  4. Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
  5. Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
  6. Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
  7. Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
  8. Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
  9. Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
  10. Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
  11. Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
  12. Preheat the oven to 350˚F (180˚C).
  13. Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
  14. Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
  15. Enjoy!




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