• Prep Time: 60 mins
  • Cooking Time: 35 mins
  • Serves: 10

Homemade Upside Down Banana Bread Cinnamon Rolls

  • Recipe Submitted by on

 Ingredients List

  • For the banana bread dough:
  • 1 standard packet active dry yeast, 2 ¼ teaspoon
  • 1 cup warm milk
  • ⅔ cup granulated sugar
  • ½ cup unsalted butter, melted
  • Pinch of salt
  • 3 ripe bananas, mashed
  • 4 to 4 ½ cups all-purpose flour, plus more for dusting
  • For the cinnamon filling:
  • 4 tablespoons unsalted butter, melted
  • ½ cup firmly packed light brown sugar
  • 1 tablespoon ground cinnamon
  • For the caramel sauce:
  • ½ cup butter, unsalted
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • ¼ cup honey
  • 1 cup pecans or walnuts, chopped


Grease two 9-inch round baking pans or dish or your pan of choice, set aside

To make banana bread dough:
In the bowl of your stand mixer, combine warm milk, yeast, sugar, stir together lightly and allow to sit for 10 minutes or until foamy on top
Add salt, butter and mashed bananas and mix on low speed
Add 3 cups of flour first and then add one tablespoon at a time, mixing between each addition
Once the flour starts to incorporate into the dough, increase the speed to a medium range add more flour as necessary so that the dough pulls away from the sides of the bowl
The dough mixture should be tacky, but not stick to your hands, it should be soft
Add more or less flour until the dough reaches the desired consistency (the amount of flour you add in bread making is always an approximation and you should go by feel)
Transfer the dough to a lightly greased bowl and set into warm place to rise until doubled, about 1 hour
Take the risen dough and don't punch it down just yet, flip the bowl over and dump it into a lightly floured surface
Roll it with rolling into a very large rectangle

To make the cinnamon filling:
In a small bowl, combine melted butter, brown sugar and cinnamon
Spread the cinnamon filling evenly over the dough
Roll the dough up very tightly into a long log
Cut the long into 12 or 18 rolls (18 for two round 9-inch baking pans, 9 rolls in each or 12 for large 9x13 pan)

To make caramel sauce:
In a small saucepan combine butter, brown sugar, salt, vanilla and honey over medium heat, stir until sugar and butter are melted
Pour mixture into greased 9-inch round pan and sprinkle pecans or walnuts on top
Place dough slices, flat side down, on top of prepared topping
Cover with plastic wrap, leaving room for the rolls to rise for 15 minutes
Preheat oven to 350 degrees
Remove plastic wrap and bake rolls 30-35 minutes or until light golden brown
Remove pan from oven and immediately invert onto a serving platter (carefully as not to spill hot topping on your toes)
Let rolls cool slightly and serve warm

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