These cinnamon rolls are extra moist and flavorful thanks to the mashed bananas in the dough and filling. They offer a fun twist on two classic baked goods and bring an irresistible aroma to your kitchen. The recipe is also beginner-friendly and perfect for making ahead. If you love banana bread and cinnamon rolls, this mash-up will become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
Ripe bananas (mashed)
Warm milk
Active dry yeast
Granulated sugar
Unsalted butter (softened)
Egg
All-purpose flour
Salt
For the Filling:
Ripe banana (mashed)
Brown sugar
Ground cinnamon
Unsalted butter (softened)
For the Cream Cheese Glaze:
Cream cheese (softened)
Powdered sugar
Vanilla extract
Milk (to thin, if needed)
Directions
In a small bowl, dissolve yeast in warm milk with a teaspoon of sugar. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine mashed banana, sugar, softened butter, egg, and the yeast mixture.
Gradually add flour and salt, mixing until a soft dough forms. Knead on a floured surface for 5–7 minutes or until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and roll it out into a rectangle about ¼-inch thick.
Spread the softened butter over the dough. Mix mashed banana, brown sugar, and cinnamon in a bowl, then spread over the buttered surface.
Roll the dough tightly from the long side and slice into 10–12 equal rolls.
Place the rolls in a greased baking dish. Cover and let rise for 30–45 minutes.
Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden brown and cooked through.
While the rolls cool slightly, beat together cream cheese, powdered sugar, and vanilla. Add a splash of milk if needed for desired consistency.
Spread glaze over warm rolls and serve.
Servings and timing
This recipe makes 10–12 cinnamon rolls. Prep time: 30 minutes Rising time: 1 hour 45 minutes Bake time: 25 minutes Total time: Approximately 2 hours and 40 minutes
Variations
Nutty twist: Add chopped walnuts or pecans to the filling for crunch.
Chocolate chip version: Sprinkle mini chocolate chips over the filling for a banana-chocolate flavor.
Vegan option: Use plant-based milk, vegan butter, and a flax egg.
Maple glaze: Swap cream cheese glaze for a maple glaze with maple syrup and powdered sugar.
No-rise shortcut: Use store-bought crescent dough if you’re short on time.
Storage/Reheating
Store banana bread cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the microwave for 15–20 seconds or in a low oven until warmed through. You can also freeze them (unglazed) for up to 2 months and glaze after reheating.
FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise and assemble the rolls the next day.
What type of bananas are best?
Use very ripe bananas with brown spots for the best sweetness and flavor.
Can I freeze these cinnamon rolls?
Absolutely. Freeze baked, unglazed rolls for up to 2 months. Thaw and reheat before adding glaze.
Can I skip the cream cheese glaze?
Yes, you can use a simple icing made of powdered sugar and milk or leave them plain.
Why didn’t my dough rise?
Check that your yeast is fresh and the milk isn’t too hot or too cold—it should be warm to the touch.
Can I make these rolls gluten-free?
You can try a 1:1 gluten-free flour blend, but the texture may vary.
Can I use whole wheat flour?
Yes, but the rolls will be denser. Consider using half whole wheat and half all-purpose flour for balance.
How do I get even slices?
Use unflavored dental floss or a serrated knife to slice the rolled dough cleanly.
What pan size should I use?
A 9×13-inch baking dish works well for this batch of rolls.
Can I double the recipe?
Yes, you can double the ingredients and use two pans or a larger baking dish to serve a crowd.
Conclusion
Banana Bread Cinnamon Rolls are a delicious twist on two classic comfort foods, bringing together the best of both worlds in one soft, sweet, and satisfying bite. Whether you’re baking for brunch, a special occasion, or a cozy weekend at home, these rolls are sure to impress. Moist, flavorful, and topped with creamy glaze, they’ll quickly become a favorite in your recipe collection.
Banana Bread Cinnamon Rolls combine the warm, comforting flavors of banana bread with the soft, swirled sweetness of cinnamon rolls. Filled with a cinnamon-banana mixture and topped with cream cheese glaze, these rolls are perfect for brunch or a special breakfast treat.
Author:Catherine
Prep Time:30 minutes
Cook Time:25 minutes
Total Time:2 hours 40 minutes
Yield:10–12 rolls
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Dough:
2 ripe bananas, mashed
3/4 cup warm milk
2 1/4 tsp active dry yeast
1/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 large egg
3 1/2 to 4 cups all-purpose flour
1/2 tsp salt
For the Filling:
1 ripe banana, mashed
1/2 cup brown sugar
2 tsp ground cinnamon
1/4 cup unsalted butter, softened
For the Cream Cheese Glaze:
4 oz cream cheese, softened
1 cup powdered sugar
1/2 tsp vanilla extract
1–2 tbsp milk (to thin if needed)
Instructions
In a small bowl, dissolve yeast in warm milk with 1 tsp sugar. Let sit 5–10 minutes until foamy.
In a large bowl, combine mashed bananas, sugar, butter, egg, and yeast mixture. Mix well.
Gradually add flour and salt, mixing until a soft dough forms.
Knead dough on a floured surface for 5–7 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Punch down dough and roll into a ¼-inch thick rectangle.
Spread softened butter over dough. Mix mashed banana, brown sugar, and cinnamon, then spread evenly on top.
Roll up tightly from the long side and cut into 10–12 even rolls.
Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes.
Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes, until golden brown.
Meanwhile, beat cream cheese, powdered sugar, and vanilla until smooth. Add milk to thin if needed.
Spread glaze over warm rolls before serving.
Notes
Use very ripe bananas for the best flavor and moisture.You can refrigerate the dough after the first rise to bake fresh the next day.For clean slices, use unflavored dental floss to cut the dough log.Store unglazed rolls in the freezer for up to 2 months and glaze after reheating.Try adding chopped nuts or mini chocolate chips to the filling for variation.
