What is the number one mistake made when making banana bread?

Overmixing. When you overwork the batter (or dough), it develops too much gluten and leads to a dense, rubbery texture. This applies to sticky banana bread cinnamon rolls too—gently mix for a soft, tender crumb.

What is the difference between a cinnamon roll and a sticky bun?

Sticky buns are baked upside down in a caramel glaze with nuts and flipped after baking. Cinnamon rolls are baked right side up, typically topped with icing. Our sticky rolls are a hybrid—banana-rich rolls baked with a gooey base.

Why put heavy cream in the bottom of cinnamon rolls?

Heavy cream creates steam while baking, keeping the rolls soft and helping develop that sticky, caramelized base that defines this recipe.

What do I do if my cinnamon roll dough is sticky?

Add flour 1 tablespoon at a time, kneading gently. Sticky banana dough should be tacky—not wet. Avoid over-flouring or over-kneading.

Can I make these rolls ahead of time?

Absolutely. Prepare and roll your dough the night before, cover, and refrigerate. Let the rolls come to room temperature before baking in the morning.

How ripe should the bananas be?

Use bananas with heavy brown spots. The riper the banana, the sweeter and more flavorful your rolls will be.

Sticky Banana Bread Cinnamon Rolls – The Best Gooey Treat Ever

Ingredients

Scale

3 ripe bananas, mashed
1 cup whole milk, warmed
¼ cup granulated sugar
2¼ tsp active dry yeast (1 packet)
½ cup unsalted butter, melted (plus extra for brushing)
2 large eggs
3–3¼ cups all‑purpose flour
1 tsp salt
½ cup brown sugar
2 Tbsp ground cinnamon
½ cup heavy cream
1 tsp vanilla extract

Optional add‑ins: chopped pecans or walnuts, dark chocolate chips, coconut flakes, or a drizzle of maple syrup.

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Instructions

In a bowl, combine warm milk, sugar, and yeast. Let sit 5–10 min until bubbly.
Add mashed bananas, melted butter, eggs, and vanilla; mix to combine.
Gradually add flour and salt, mixing until a soft dough forms.
Turn onto floured surface and knead 6–8 minutes until smooth and slightly tacky. Add flour 1 Tbsp at a time if sticky.
Place dough in greased bowl, cover, and let rise 1–2 hours until doubled.
While dough rises, prepare sticky base: mix heavy cream and brown sugar, pour into bottom of a greased baking pan.
Roll out dough, spread melted butter, sprinkle cinnamon sugar (½ cup brown sugar + 2 Tbsp cinnamon), and add optional fillings.
Roll up tightly, slice into rolls, and place cut‑side down onto the sticky base in the pan.
Cover and let rise 30–45 min. Preheat oven to 350°F (175°C).
Bake 25–30 min until golden; remove from oven, invert onto a tray to coat rolls in caramelized base.
Let cool slightly, glaze if desired, and serve warm or at room temp.

Notes

Overripe, spotty bananas add natural sweetness. Lightly flour your work surface to manage sticky dough. Heavy cream + brown sugar creates a caramelized sticky base—flip pan after baking for best sticky coating. Add-ins like nuts, chocolate, or coconut add texture—watch sweetness accordingly. Rolls can be made ahead: refrigerate overnight (cover) and bake next morning. Reheat gently to restore gooey texture. Store in an airtight container at room temp for up to 2 days.

Author: F.zahra
Prep Time: 30 minutes (plus rising time)
Cook Time: 25–30 minutes
Category: Sweet Rolls
Method: Baking
Cuisine: Fusion
Diet: Vegetarian

Nutrition

Serving Size: 1 roll
Calories: 420
Sugar: 28g
Sodium: 230mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 6g
Cholesterol: 50mg