Banana Bread Cinnamon Rolls: A Sweet Twist on Two Classic Favorites

There’s something magical about the aroma of fresh cinnamon rolls baking in the oven on a lazy Sunday morning. Now, imagine that same comforting scent mingling with the sweet, nostalgic fragrance of banana bread. That’s exactly what happened in my kitchen one rainy afternoon when I had overripe bananas sitting on my counter and a serious craving for cinnamon rolls. I couldn’t decide which to make, so I thought, why not combine them? The result was these incredible Banana Bread Cinnamon Rolls that have become a staple in my home ever since.

These banana bread cinnamon rolls bring together the best of both worlds. The soft, pillowy dough infused with mashed bananas creates a tender texture that’s unlike traditional cinnamon rolls. Each swirl contains a generous layer of cinnamon-sugar filling, and the whole creation is topped with a luscious cream cheese glaze that drips down the sides in the most irresistible way. Whether you’re serving them for a special breakfast, weekend brunch, or an indulgent dessert, these rolls never fail to impress.

Why You’ll Love These Banana Bread Cinnamon Rolls

These banana bread cinnamon rolls stand out from ordinary cinnamon rolls in several wonderful ways. First, the banana adds natural sweetness and moisture to the dough, which means you’ll enjoy incredibly soft rolls that stay fresh longer. Additionally, using ripe bananas adds nutritional value while reducing the need for excessive sugar. The banana flavor is subtle yet present, creating a beautiful harmony with the warm cinnamon.

Furthermore, these cinnamon rolls are surprisingly forgiving to make. The banana in the dough makes it easier to work with, and even beginner bakers will find success with this recipe. I’ve made these banana bread cinnamon rolls dozens of times, and they’ve turned out beautifully every single time. The dough rises predictably, rolls out smoothly, and bakes to golden perfection.

Ingredients for Banana Bread Cinnamon Rolls

Creating perfect banana bread cinnamon rolls requires quality ingredients that work together harmoniously. Here’s exactly what you’ll need to gather before you begin.

Banana Bread Dough:

• 3 cups all-purpose flour, plus extra for dusting
• 3 ripe bananas, mashed (about 1½ cups)
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast (1 packet)
• ¾ cup whole milk, warmed to 110°F
• ¼ cup unsalted butter, melted
• 1 large egg, room temperature
• 1 teaspoon salt
• ½ teaspoon vanilla extract

Cinnamon Sugar Filling:

• ½ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• 2 tablespoons ground cinnamon
• ¼ teaspoon nutmeg (optional)
• Pinch of salt

 Cream Cheese Glaze:

• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• ¼ cup unsalted butter, softened
• 2 tablespoons whole milk (more if needed)
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions for Banana Bread Cinnamon Rolls

Making these banana bread cinnamon rolls from scratch might seem intimidating, but I promise the process is straightforward and deeply rewarding. Let me walk you through every step.

Step 1: Activate the Yeast

Begin by warming your milk to about 110°F, just warm enough to activate the yeast without killing it. Pour the warm milk into a small bowl and stir in one tablespoon of the granulated sugar. Sprinkle the yeast over the top and give it a gentle stir. Let this mixture sit undisturbed for about five to ten minutes until it becomes foamy and bubbly. This foam indicates your yeast is alive and ready to work its magic in your banana bread cinnamon rolls.

Step 2: Prepare the Banana Bread Dough

In a large mixing bowl, mash your ripe bananas until smooth with just a few small lumps remaining. I prefer bananas with plenty of brown spots because they’re sweeter, more aromatic, and easier to mash. Add the melted butter, remaining sugar, egg, vanilla extract, and salt to the mashed bananas. Whisk everything together until well combined and smooth.

Pour the activated yeast mixture into the banana mixture and stir gently to incorporate. The combination should look creamy and smell wonderfully fragrant with hints of banana and yeast.

Step 3: Mix and Knead the Dough

Add the flour to your wet ingredients one cup at a time, stirring with a wooden spoon after each addition. The dough will start out sticky but will become more manageable as you add flour. Once the dough becomes too difficult to stir, turn it out onto a lightly floured surface.

Knead the dough for about eight to ten minutes until it becomes smooth, elastic, and slightly tacky but not sticky. This kneading process develops the gluten structure, which gives your banana bread cinnamon rolls their wonderful texture and helps them rise beautifully. If the dough feels too sticky, add flour one tablespoon at a time. However, be careful not to add too much flour, as this can make your rolls dry and dense.

Step 4: First Rise

Shape your kneaded dough into a smooth ball and place it in a large bowl greased with butter or oil. Turn the dough once to coat all sides, which prevents it from drying out during rising. Cover the bowl with a clean kitchen towel or plastic wrap and set it in a warm, draft-free location.

Let the dough rise for about sixty to ninety minutes, or until it doubles in size. During this first rise, the yeast ferments the sugars from the bananas and added sugar, creating air pockets that make your banana bread cinnamon rolls light and fluffy. I like to place my bowl in the oven with just the light on, which creates the perfect warm environment.

Step 5: Prepare the Cinnamon Filling

While your dough is rising, prepare the cinnamon filling for your banana bread cinnamon rolls. In a medium bowl, combine the brown sugar, cinnamon, nutmeg if using, and a pinch of salt. Mix these dry ingredients thoroughly so the cinnamon distributes evenly throughout the sugar. Set this mixture aside along with your softened butter.

Step 6: Roll Out the Dough

Once your dough has doubled in size, punch it down gently with your fist to release the built-up gases. This deflation redistributes the yeast and creates a more even texture. Transfer the dough to a lightly floured surface and let it rest for about five minutes, which makes it easier to roll out.

Using a rolling pin, roll the dough into a large rectangle measuring approximately eighteen inches by twelve inches. The thickness should be about a quarter to half inch. Try to keep the edges as straight as possible and maintain an even thickness throughout. This uniformity ensures that all your banana bread cinnamon rolls bake evenly and look beautiful.

Step 7: Add the Filling

Spread the softened butter evenly across the entire surface of the dough using an offset spatula or the back of a spoon. Make sure to cover every inch except for a half-inch border along one long edge, which you’ll use to seal the roll. The butter creates a barrier that helps the filling stick and adds richness to your banana bread cinnamon rolls.

Sprinkle the cinnamon-sugar mixture generously and evenly over the buttered dough. I use my hands to distribute it, making sure every spot gets covered. Press the mixture gently into the butter so it adheres well and won’t fall out when you roll the dough.

Step 8: Roll and Cut

Starting from the long edge opposite the border you left, begin rolling the dough tightly toward you. Use both hands and work slowly, keeping the roll as tight and even as possible. A tight roll creates those beautiful defined swirls that make banana bread cinnamon rolls so visually appealing.

Once you’ve rolled the entire rectangle into a log, pinch the seam firmly to seal it closed. Position the log seam-side down on your work surface. Using a sharp serrated knife, dental floss, or a bench scraper, mark the log into twelve equal portions before cutting.

To cut with dental floss, slide a piece of unflavored floss under the log where you want to cut, cross the ends over the top, and pull tight to slice through cleanly. This method prevents squashing your banana bread cinnamon rolls. If using a knife, use a gentle sawing motion rather than pressing straight down.

Step 9: Second Rise

Grease a nine-by-thirteen-inch baking pan generously with butter or cooking spray. Arrange your cut banana bread cinnamon rolls in the pan, placing them evenly with about half an inch of space between each one. They’ll expand during rising and baking to create that signature pull-apart texture.

Cover the pan with a clean kitchen towel and let the rolls rise again in a warm place for about forty-five to sixty minutes. They should look noticeably puffy and will have expanded to touch each other. This second rise is crucial for achieving light, fluffy banana bread cinnamon rolls.

Step 10: Bake the Banana Bread Cinnamon Rolls

About fifteen minutes before your rolls finish their second rise, preheat your oven to 350°F. This ensures the oven reaches the proper temperature right when your rolls are ready to bake.

Once the rolls have completed their second rise, place the pan in the preheated oven. Bake for twenty-five to thirty minutes, until the banana bread cinnamon rolls are golden brown on top and cooked through in the center. The internal temperature should reach about 190°F if you want to check with a thermometer.

The kitchen will smell absolutely incredible during baking, with the aromas of banana, cinnamon, and yeast filling your home. When you remove the pan from the oven, let the rolls cool in the pan for about ten minutes before adding the glaze.

Step 11: Make the Cream Cheese Glaze

While your banana bread cinnamon rolls are baking and cooling slightly, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese and butter together using an electric mixer on medium speed until smooth and fluffy, about two minutes.

Gradually add the powdered sugar, beating continuously to avoid lumps. Add the vanilla extract and salt, then add milk one tablespoon at a time until you reach your desired consistency. I prefer a glaze that’s thick enough to coat the rolls generously but thin enough to drip down the sides beautifully. If you want a thicker frosting, use less milk; for a thinner glaze, add more.

Step 12: Glaze and Serve

While the banana bread cinnamon rolls are still warm, drizzle or spread the cream cheese glaze generously over the top. The warmth from the rolls will melt the glaze slightly, allowing it to seep into all the nooks, crannies, and swirls. Don’t be shy with the glaze—these rolls can handle plenty of it, and that’s what makes them truly decadent.

Serve the banana bread cinnamon rolls warm for the best experience. The combination of warm, soft dough, sweet cinnamon filling, and tangy cream cheese glaze is absolutely heavenly.

Perfect Serving Suggestions for Banana Bread Cinnamon Rolls

These banana bread cinnamon rolls are versatile enough for various occasions. Serve them warm for breakfast alongside fresh fruit, crispy bacon, and hot coffee. They make an impressive brunch centerpiece when arranged on a beautiful platter with fresh berries scattered around them.

For dessert, add a scoop of vanilla ice cream or whipped cream on top of a warm roll for an indulgent treat. The contrast between the cold ice cream and warm banana bread cinnamon rolls creates an irresistible combination.

I love serving these with sliced strawberries and bananas on the side, as the fresh fruit complements the sweet banana and cinnamon flavors beautifully. A hot cup of chai tea, caramel latte, or even hot chocolate pairs wonderfully with these rolls, enhancing the warm spice notes.

Nutritional Information for Banana Bread Cinnamon Rolls

Each banana bread cinnamon roll (based on twelve servings) contains approximately:

• Calories: 420
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 55mg
• Sodium: 280mg
• Total Carbohydrates: 65g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 6g

While these aren’t exactly health food, the bananas do contribute potassium (around 200mg per roll), vitamin B6, and vitamin C. The dairy ingredients provide calcium and some vitamin D. The eggs add protein and essential amino acids. As with any sweet treat, enjoy these banana bread cinnamon rolls in moderation as part of a balanced diet.

Creative Variations for Banana Bread Cinnamon Rolls

One of my favorite things about this recipe is how adaptable it is. Here are some delicious variations I’ve tried over the years.

For chocolate banana bread cinnamon rolls, add half a cup of mini chocolate chips to the cinnamon filling before rolling. You can also drizzle melted chocolate over the cream cheese glaze for extra decadence. The combination of banana, cinnamon, and chocolate creates an irresistible flavor profile that tastes like a chocolate-covered banana.

If you love nuts, try sprinkling half a cup of chopped pecans or walnuts over the cinnamon-sugar before rolling. The nuts add a delightful crunch that contrasts beautifully with the soft banana bread cinnamon rolls. Toasting the nuts beforehand intensifies their flavor even more.

For a tropical twist, add half a cup of shredded coconut to the filling and use coconut milk instead of regular milk in both the dough and glaze. Top with toasted coconut flakes for a stunning presentation that tastes like a vacation.

You can also make these banana bread cinnamon rolls healthier by substituting one and a half cups of the all-purpose flour with whole wheat flour. The texture will be slightly denser and the color darker, but the nutty flavor complements the bananas wonderfully.

Storage and Make-Ahead Tips for Banana Bread Cinnamon Rolls

These banana bread cinnamon rolls keep beautifully, which makes them perfect for meal prep or preparing ahead for special occasions.

Store leftover rolls in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to five days. The banana keeps them moist, so they don’t dry out as quickly as regular cinnamon rolls. Simply reheat individual rolls in the microwave for fifteen to twenty seconds to restore their fresh-baked warmth and softness.

You can also freeze these banana bread cinnamon rolls for up to three months. I recommend freezing them before adding the glaze for best results. Wrap each roll individually in plastic wrap, then place them all in a freezer-safe bag or container. When you’re ready to enjoy them, thaw overnight in the refrigerator, warm in a 300°F oven for about ten minutes, and add fresh glaze.

For make-ahead convenience, prepare the rolls through the cutting stage, arrange them in the greased pan, cover tightly with plastic wrap, and refrigerate overnight. In the morning, remove the pan from the refrigerator and let the rolls sit at room temperature for thirty to forty-five minutes while your oven preheats. Then bake as directed. You’ll have fresh banana bread cinnamon rolls with minimal morning effort, and your house will smell amazing when everyone wakes up.

My Personal Tips for Perfect Banana Bread Cinnamon Rolls

After making these countless times, I’ve learned several tricks that guarantee success every single time.

First, don’t skip the kneading process. Properly kneaded dough creates banana bread cinnamon rolls with the perfect texture—soft and fluffy with just the right amount of structure. However, avoid over-kneading, which can develop too much gluten and make the dough tough. You’ll know it’s ready when it springs back when poked and feels smooth and elastic.

Second, ensure your milk is at the correct temperature when activating the yeast. Too hot (above 120°F), and you’ll kill the yeast; too cold (below 100°F), and it won’t activate properly. I always test the temperature with an instant-read thermometer to be certain, though you can also test it on your wrist—it should feel warm but not hot.

Third, use bananas that are very ripe with lots of brown spots. The riper the banana, the sweeter and more flavorful your banana bread cinnamon rolls will be. I actually buy extra bananas and let them sit on my counter until they’re perfect for baking.

Fourth, when rolling out the dough, work on a lightly floured surface but don’t add too much flour. Excess flour can make your banana bread cinnamon rolls dry and tough. You want just enough to prevent sticking—the dough should still feel slightly tacky to the touch.

Fifth, don’t rush the rising times. Proper rising is what creates those light, airy banana bread cinnamon rolls. If your kitchen is cold, the rising will take longer, and that’s perfectly fine. Good things take time.

Finally, don’t skimp on the glaze. Generous frosting is what takes these from good to absolutely spectacular. I often make one and a half times the glaze recipe because my family loves having plenty on each roll. Leftover glaze can be stored in the refrigerator for up to a week and used on other baked goods.

Print