Banana Bread Cinnamon Rolls

Banana Bread Cinnamon Rolls are a soft, sweet mash-up of two beloved baked goods—classic banana bread and gooey cinnamon rolls. With a moist banana-infused dough, swirls of cinnamon sugar, and a luscious glaze on top, this cozy treat is perfect for breakfast, brunch, or anytime I want to indulge in something homemade and delicious.

Why You’ll Love This Recipe

I love how this recipe combines the comforting flavor of banana bread with the warm, buttery spirals of a cinnamon roll. The ripe bananas add natural sweetness and a tender texture to the dough, while the cinnamon-sugar filling makes every bite rich and fragrant. It’s a unique twist on two classics, and I enjoy making it when I want something a little different yet still familiar.

this Recipe

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• Ripe bananas, mashed

• All-purpose flour

• Active dry yeast

• Warm milk

• Sugar

• Unsalted butter, melted

• Egg

• Salt

For the filling:

• Brown sugar

• Ground cinnamon

• Unsalted butter, softened

For the glaze (optional):

• Powdered sugar

• Milk or cream

• Vanilla extract

• Cream cheese (optional, for a richer glaze)

directions

1. I start by activating the yeast in warm milk with a bit of sugar and let it sit until foamy, about 5–10 minutes.

2. In a large bowl, I mix the mashed bananas, melted butter, egg, and salt, then add in the yeast mixture.

3. I gradually stir in the flour until a soft dough forms, then knead it on a floured surface for about 6–8 minutes until smooth and elastic.

4. I place the dough in a greased bowl, cover it, and let it rise for 1 to 1.5 hours, or until doubled in size.

5. Once risen, I roll out the dough into a rectangle, spread it with softened butter, and sprinkle the cinnamon sugar filling evenly on top.

6. I roll it up tightly from the long side, slice into even rolls, and place them in a greased baking dish.

7. I let them rise again for about 30–45 minutes, then bake at 350°F (175°C) for 20–25 minutes, or until golden brown.

8. While they bake, I whisk together the glaze ingredients. I drizzle it over the warm rolls right after they come out of the oven.

Servings and timing

This recipe makes about 12 cinnamon rolls. It takes around 25 minutes to prep (plus about 2 hours of rise time) and 20–25 minutes to bake, so I usually plan for about 2.5 to 3 hours total from start to finish.

Variations

Sometimes I add chopped walnuts or pecans to the filling for a bit of crunch. When I want an extra-rich dough, I use a bit of sour cream or Greek yogurt in place of some of the banana. I’ve also tried using chocolate chips in the filling for a dessert-style twist, or adding a dash of nutmeg to the cinnamon for deeper flavor.

storage/reheating

I store the rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm individual rolls in the microwave for 15–20 seconds, or heat a full tray in a 300°F (150°C) oven for 10 minutes. They also freeze well—just thaw and warm before serving.

FAQs

Can I use overripe bananas?

Yes, the riper the bananas, the better. I always use very brown bananas for the sweetest flavor and softest texture.

Do I need a stand mixer for the dough?

No, I usually knead the dough by hand, but a stand mixer with a dough hook makes it easier if I have one.

Can I make these rolls ahead of time?

Absolutely. I prep them the night before and refrigerate after shaping. The next morning, I let them come to room temperature and rise before baking.

What if I don’t have cream cheese for the glaze?

I use a simple vanilla glaze with powdered sugar, milk, and vanilla—it’s still delicious and quick to mix up.

Why is my dough too sticky?

Sometimes the bananas add more moisture than expected. I add extra flour one tablespoon at a time during kneading until the dough is soft but manageable.

Conclusion

Banana Bread Cinnamon Rolls are a warm, sweet way to enjoy the best of two beloved baked treats in one pan. They’re soft, flavorful, and always a crowd-pleaser, whether I’m serving them for brunch or saving them as a special weekend indulgence. It’s a recipe that brings comfort, aroma, and a little creativity to my kitchen.

Banana Bread Cinnamon Rolls

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• Author: Linda
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 2.5 to 3 hours (including rise time)
• Yield: 12 rolls
• Category: Breakfast/Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Banana Bread Cinnamon Rolls combine the best of two favorites—moist banana bread and classic cinnamon rolls—into one soft, sweet, swirled treat topped with a luscious glaze, perfect for brunch or a cozy indulgence.

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Ingredients

• 2 ripe bananas, mashed
• 3 1/4 cups all-purpose flour (plus more as needed)
• 2 1/4 tsp active dry yeast
• 3/4 cup warm milk (about 110°F/43°C)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 egg
• 1/2 tsp salt
• For the filling:
• 1/2 cup brown sugar
• 1 tbsp ground cinnamon
• 1/4 cup unsalted butter, softened
• For the glaze (optional):
• 1 cup powdered sugar
• 2–3 tbsp milk or cream
• 1/2 tsp vanilla extract
• 2 oz cream cheese (optional, for richer glaze)

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Instructions

1. In a small bowl, mix warm milk with 1 tbsp sugar and yeast; let sit 5–10 minutes until foamy.
2. In a large bowl, mix mashed bananas, melted butter, egg, and salt. Stir in yeast mixture.
3. Gradually add flour, mixing to form a soft dough. Knead on a floured surface for 6–8 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise for 1 to 1.5 hours until doubled.
5. Roll dough into a rectangle on a floured surface. Spread with softened butter and sprinkle with cinnamon sugar filling.
6. Roll up tightly from the long side, slice into 12 rolls, and place in a greased 9×13-inch baking dish.
7. Cover and let rise 30–45 minutes until puffy.
8. Bake at 350°F (175°C) for 20–25 minutes until golden brown.
9. Whisk glaze ingredients and drizzle over warm rolls.

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Notes

• Add nuts like walnuts or pecans for crunch.
• Use sour cream or yogurt for extra richness in dough.
• Chocolate chips or a dash of nutmeg add a fun twist.
• If dough is sticky, add more flour a tablespoon at a time.
• Rolls can be made ahead and refrigerated overnight before baking.

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Nutrition

• Serving Size: 1 roll
• Calories: 290
• Sugar: 18g
• Sodium: 170mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 35mg