Banana Bread Cinnamon Rolls

Ever since I started baking, there’s been something incredibly comforting about the aroma of cinnamon swirling through a warm kitchen. One day, after spotting a few overly ripe bananas on my counter, I had a spontaneous idea: why not combine the rich flavor of banana bread with the gooey, spiced indulgence of cinnamon rolls? And that’s how these Banana Bread Cinnamon Rolls were born—a soft, moist fusion of two beloved classics that’s quickly become one of my most requested recipes.

What I adore about this recipe is how it turns a simple batch of bananas into something exceptional. These rolls are incredibly moist thanks to the bananas, with just the right amount of sweetness and a delicate cinnamon swirl that melts into every bite. Whether I’m serving these at a weekend brunch, packing them as a lunchbox treat, or sneaking one late at night with a glass of milk, they never last long in my kitchen.

Why You Will Love This Recipe

These Banana Bread Cinnamon Rolls are the ultimate comfort food. The combination of soft dough, warm spices, and natural banana sweetness is irresistible. They bake up beautifully golden, smell divine, and stay tender for days. Whether you’re a beginner or seasoned baker, this recipe works every time and never disappoints.

They are the kind of treat that makes people pause after the first bite. I’ve received countless messages from friends and readers telling me how much their families loved them. That joy is exactly why I bake, and why I know this recipe will become a favorite in your home too.

Versatile

You can enjoy these rolls as a breakfast delight, mid-afternoon snack, or even a dessert. They work with or without frosting. For a festive twist, I sometimes add crushed walnuts or a maple glaze on top. If you’re making these for kids, a touch of vanilla cream cheese frosting makes them feel like a bakery-level treat.

Affordable

This recipe is wonderfully budget-friendly. It transforms everyday pantry staples—like ripe bananas, flour, cinnamon, and sugar—into something luxurious. No expensive ingredients required, just a bit of time and love. You’ll also be using ingredients you likely already have on hand, reducing waste and cost.

Ingredients for the Recipe

Here’s what you’ll need to make Banana Bread Cinnamon Rolls:

• 2 ripe bananas, mashed

• 1/4 cup unsalted butter, melted

• 1/2 cup milk, warm

• 1/4 cup brown sugar

• 1 large egg

• 2 1/4 teaspoons active dry yeast

• 3 cups all-purpose flour

• 1/2 teaspoon salt

For the filling:

• 1/3 cup unsalted butter, softened

• 1/2 cup brown sugar

• 1 tablespoon ground cinnamon

Optional topping (for serving):

• 4 oz cream cheese, softened

• 2 tablespoons butter

• 1 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 1–2 tablespoons milk (for desired consistency)

These ingredients come together to create fluffy rolls layered with sweet banana flavor and classic cinnamon sugar. In the next part, I’ll walk you through each step to make them perfectly.

How to Prepare This Recipe

Making these Banana Bread Cinnamon Rolls is simpler than you might expect. With a little preparation and a warm kitchen, you can have fluffy, sweet rolls ready to serve in just a few hours. These rolls combine the soft, tender texture of banana bread with the gooey swirl of classic cinnamon rolls. I’ll guide you through the step-by-step process to make sure every batch turns out just right.

Step-by-Step Instructions for Preparation

Step 1: Activate the Yeast

Begin by warming the milk slightly—it should feel warm to the touch, not hot. Pour the milk into a small bowl and stir in the brown sugar. Sprinkle the active dry yeast over the surface and let it sit for about 5–10 minutes. This step allows the yeast to activate and foam up.

Step 2: Make the Dough

In a large mixing bowl, mash the ripe bananas thoroughly. Add in the melted butter, egg, and the yeast mixture. Stir until well combined. Gradually mix in the flour and salt. Start with a spoon or spatula, then switch to kneading by hand or with a dough hook on a stand mixer.

Knead for about 7–10 minutes until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. The final dough should be slightly tacky but manageable.

Step 3: Let the Dough Rise

Lightly oil a large bowl and place the dough inside. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot for about 1–1.5 hours, or until doubled in size. This rising time allows the banana flavor to develop while giving the rolls their airy texture.

Step 4: Prepare the Cinnamon Filling

While the dough rises, mix the softened butter, brown sugar, and cinnamon in a small bowl. Stir until a smooth, spreadable paste forms. This spiced filling is what gives the rolls their classic cinnamon swirl.

Step 5: Roll and Fill the Dough

Once the dough has risen, punch it down gently to release air. Lightly flour your work surface and roll the dough into a large rectangle, about 12×16 inches. Spread the cinnamon filling evenly over the dough, leaving a 1/2-inch border around the edges.

Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal.

Step 6: Slice and Second Rise

Using a sharp knife or unflavored dental floss, slice the log into 12 even pieces. Place each roll, cut side up, in a greased 9×13 inch baking dish. Cover the dish and allow the rolls to rise again for 30–45 minutes until puffy and touching.

Step 7: Bake the Rolls

Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them in the center of the oven for 20–25 minutes, or until golden brown on top. Be careful not to overbake—they should be soft and just set in the center.

Step 8: Prepare the Optional Frosting

While the rolls are baking or cooling slightly, prepare the cream cheese frosting. Beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla extract. Thin the frosting with a little milk to reach your preferred consistency.

Step 9: Serve and Enjoy

Once the rolls have cooled for 10–15 minutes, spread the frosting over the warm tops. You can also serve them unfrosted if you prefer a less sweet finish. These rolls are best enjoyed fresh but will stay soft for up to two days when stored in an airtight container.

Quick and Easy

Even though the dough needs to rise, each step is simple and easy to follow. If you prepare the dough in the evening, you can refrigerate it after the first rise and bake the rolls fresh the next morning for breakfast or brunch.

Customizable

These rolls are easy to adapt. You can stir in chopped walnuts, add a bit of nutmeg to the filling, or use a brown butter glaze instead of frosting. For a dairy-free version, substitute plant-based milk and butter.

Popular With Many People

Every time I make these banana cinnamon rolls, they disappear fast. Whether I’m bringing them to a potluck or serving them to guests, they’re always a crowd favorite. The banana flavor is unique but not overpowering, and the warm cinnamon makes them universally loved. No one can resist going back for seconds.

Print

FAQs

Can I make the dough ahead of time?
Yes, you can prepare the dough the night before. After the first rise, cover the dough tightly and refrigerate overnight. Let it sit at room temperature for about 30 minutes before rolling it out and continuing with the recipe.

What type of bananas should I use?
Use overripe bananas with brown spots on the peel. The riper they are, the sweeter and more flavorful your rolls will be. Avoid green or just-yellow bananas—they don’t add the same depth of flavor.

Can I freeze the cinnamon rolls?
Absolutely. You can freeze them either before baking (after slicing and placing in the pan) or after baking. For unbaked rolls, wrap the pan tightly and freeze for up to 2 months. Thaw overnight in the fridge and allow to rise before baking. For baked rolls, freeze without frosting and warm them up before serving.

How do I keep the rolls soft and fluffy?
Avoid adding too much flour. The dough should be slightly sticky but not wet. Also, don’t overbake them—check them at the 20-minute mark. Covering them loosely with foil halfway through baking can also prevent the tops from getting too brown.

Can I make these without frosting?
Yes, the rolls are flavorful enough on their own. If you prefer a less sweet option, skip the frosting or simply dust them with powdered sugar after baking.

Can I use whole wheat flour?
You can substitute up to 1 cup of the all-purpose flour with whole wheat flour. Keep in mind that whole wheat flour is denser and may result in slightly heavier rolls. Add a little extra milk if the dough feels too dry.

Do I need a stand mixer?
No, a stand mixer makes kneading easier, but it’s not required. This dough can be mixed and kneaded by hand without difficulty.

Why didn’t my rolls rise properly?
This could be due to inactive yeast, cold room temperature, or expired ingredients. Always check the expiration date on your yeast and ensure your milk is warm—not hot—when activating it.