There’s something undeniably comforting about the aroma of freshly baked cinnamon rolls—it fills the house with warmth, beckons everyone to the table, and promises a sweet, tender bite that’s impossible to resist. Now, imagine that familiar swirl of cinnamon sugar wrapped around a dough infused with ripe bananas, which lend a natural sweetness and a tender crumb reminiscent of banana bread. These Banana Bread Cinnamon Rolls offer the best of both worlds: the pillowy comfort of a classic roll and the bright, fruity charm of banana bread.

I first stumbled on this mash-up on an early spring morning, when my banana bunch was on the cusp of brown-spot perfection and my family was craving something special for brunch. Instead of tossing the ripe bananas into a loaf pan, I stirred them into my favorite roll dough recipe. The result was pure magic: rolls that were softer, more fragrant, and with just a hint of banana sweetness peeking through each cinnamon-spiced layer. My kitchen smelled like a bakery, and my kids declared them “the best rolls ever”—a high bar, considering these are serious cinnamon-roll aficionados.

What makes this recipe truly shine is its balance of simplicity and show-stopper appeal. You’ll start with pantry staples—flour, sugar, butter, yeast—and add mashed bananas to create a uniquely tender dough. After two rises, you’ll roll out a rectangle of golden dough, spread it with butter and a cinnamon-brown-sugar filling, then swirl and slice twelve perfect rolls. A final bake, a drizzle of tangy cream-cheese icing, and you have a brunch or breakfast treat that feels indulgent without any of the fuss of laminated doughs or elaborate fillings.

In Part 1, we’ll focus on building that dreamy banana-infused dough: activating the yeast in warm milk, mixing in mashed bananas and melted butter, and kneading until the dough is smooth and elastic. By the end of this section, your dough will be proofed and doubled—ready for the cinnamon sugar surprise. Let’s roll up our sleeves and get started on the first steps toward a tray of the softest, most fragrant cinnamon rolls you’ve ever tasted.

STEPS

1. Activate the yeast.
   In a small bowl, pour in ½ cup of warm milk (about 110°F/43°C) and sprinkle 2¼ teaspoons (one packet) of active dry yeast over the surface. Let the mixture sit undisturbed for 5 to 10 minutes, until it becomes foamy on top. This bloom indicates that the yeast is alive and ready to leaven your dough.

1. Combine bananas and wet ingredients.
   In a large mixing bowl, mash 1 cup of ripe bananas (about 2 to 3 bananas) until smooth. Add ¼ cup of granulated sugar, ¼ cup of melted butter, 1 teaspoon of salt, and 1 beaten egg. Stir with a wooden spoon or spatula until the ingredients are uniformly combined. The bananas add moisture and subtle sweetness, creating a dough that bakes up ultra-tender.

1. Incorporate the yeast mixture.
   Pour the foamy yeast-milk into the banana mixture and stir until just combined. The liquid should be warm to the touch but not hot; excessive heat can kill the yeast. At this stage, your bowl will contain a loose, sticky batter that’s ready to be transformed into dough.
2. Knead into a smooth dough.
   Gradually add 3 cups of all-purpose flour, one cup at a time, stirring after each addition. Once the dough begins to pull away from the sides of the bowl and hold together, turn it out onto a lightly floured surface. Knead for 6 to 8 minutes, adding more flour as needed, until the dough is smooth, elastic, and no longer overly sticky. If you have a stand mixer with a dough hook, you can knead on medium speed for the same amount of time.

Banana Bread Cinnamon Rolls – Filling, Shaping & Baking

Now that your banana-infused dough has doubled in size, it’s time to roll it out, fill it with a spiced-sweet ribbon of cinnamon, and bake until golden—and then top it with a tangy cream cheese glaze. In this section, we’ll cover rolling and slicing the log, preparing the filling, handling the second rise, and baking to perfection. You’ll also find tips for achieving uniformly shaped rolls and a handful of creative variations to make these treats your own.

STEPS

5. Roll out the dough
   Turn the risen dough onto a lightly floured surface. With a rolling pin, press and roll the dough into a rectangle roughly 12×16 inches and about ¼-inch thick. Aim for straight edges—this makes for even rolls—and dust lightly with flour as needed to prevent sticking.

5. Prepare and spread the filling
   In a small bowl, combine ½ cup brown sugar and 1 tablespoon ground cinnamon. Use a spoon or offset spatula to spread 3 tablespoons of softened butter evenly over the entire dough surface. Sprinkle the cinnamon–sugar mixture on top, pressing it lightly into the butter so it won’t fall out during rolling.
6. Shape and cut the rolls
   Starting at one of the long edges, roll the dough tightly into a log, keeping it as even as possible. Pinch the seam closed to seal. Use a sharp knife or unflavored dental floss to cut twelve equal rolls (about 1½ inches each). If the log resists cutting, chill it for 10 minutes to firm up.
7. Arrange in the baking dish
   Place the rolls, cut-side up, into a greased 9×13-inch baking dish. Leave a small gap between each so they can expand without sticking together. Cover loosely with plastic wrap or a clean kitchen towel.
8. Second rise
   Let the rolls rise in a warm, draft-free spot for 30–45 minutes, until they look puffy and nearly doubled. Meanwhile, preheat your oven to 350°F (175°C). The second rise ensures a light, tender interior and helps the spirals remain distinct after baking.
9. Bake until golden
   Remove the cover and transfer the pan to the middle rack. Bake for 20–25 minutes, until the tops are golden brown and the centers spring back slightly when pressed. If the edges brown too quickly, tent the pan loosely with foil for the last 5 minutes.
10. Cool and ice
    Allow the rolls to rest in the pan for 5–10 minutes—this prevents the glaze from melting off completely. Meanwhile, in a small bowl, beat together 4 ounces softened cream cheese, 2 tablespoons softened butter, 1 cup powdered sugar, and ½ teaspoon vanilla extract. Add 1–2 tablespoons of milk to reach a pourable consistency. Drizzle or spread the icing over the warm rolls just before serving.

TIPS & VARIATIONS

• Even slicing
  To ensure uniform rolls, measure the log’s length before cutting, then mark each 1½-inch segment with the tip of your knife. Use dental floss under the log for clean, snag-free cuts.
• Stronger banana flavor
  Stir in ½ teaspoon of banana extract with the wet ingredients, or fold ¼ cup of finely chopped dried banana chips into the filling for bursts of extra banana sweetness.
• Maple‐brown sugar swap
  Replace brown sugar with an equal amount of pure maple sugar or mix half brown sugar and half maple syrup in the filling for a richer, autumnal taste.
• Nutty crunch
  Sprinkle ½ cup of chopped walnuts or pecans over the cinnamon sugar before rolling. The nuts toast as the rolls bake, adding textural contrast.
• Spice it up
  Add a pinch of ground nutmeg or cardamom to the cinnamon–sugar filling, or stir ½ teaspoon of ground ginger into the dough for a chai‐inspired twist.
• Vegan adaptation
  Use nondairy milk and “butter” (coconut oil or vegan margarine), substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and swap cream cheese icing for a simple glaze made with powdered sugar and plant‐based milk.
• Make‐ahead and freeze
  After shaping the rolls and placing them in the pan, cover tightly and refrigerate overnight. In the morning, let them come to room temperature and rise for 30 minutes, then bake as directed. For longer storage, freeze the unbaked pan (wrapped well) for up to one month; thaw, proof, and bake.

Banana Bread Cinnamon Rolls – FAQs & Conclusion

Q1: My rolls didn’t rise enough—what could be wrong?
The most common cause is either inactive yeast or dough that’s too cold. Make sure your milk temperature is between 105°F and 115°F (40–46°C) when you bloom the yeast; anything hotter can kill it, cooler and it won’t activate fully. Likewise, give the dough a warm, draft-free spot for both rises—an oven with just the light on or atop a warm appliance works well.

Q2: Can I substitute whole wheat flour or another flour for all-purpose?
You can replace up to half of the all-purpose flour with whole wheat for a nuttier flavor and more fiber; add an extra tablespoon of milk if the dough feels stiff. For a gluten-free version, use a 1:1 gluten-free baking blend, but be aware the texture may be slightly more crumbly and require an extra egg or a binder like xanthan gum.

Q3: How do I prevent the centers from being underbaked while the edges brown?
If you notice the edges are browning too quickly or the center is still doughy after 20 minutes, tent the pan loosely with foil and rotate it in the oven. This slows edge browning and allows the heat to penetrate the center more gently. An instant-read thermometer should register about 190°F (88°C) in the middle when fully baked.

Q4: What’s the best way to store leftover rolls, and how should I reheat them?
Once completely cooled, place rolls in an airtight container or bag at room temperature for up to two days. To reheat, warm individual rolls in a 350°F (175°C) oven for 5–7 minutes, or microwave for 15–20 seconds. If you like your icing a bit gooey, drizzle on a touch more milk before reheating.

Q5: Can I freeze the baked rolls, or should I freeze them unbaked?
Both methods work: freeze baked rolls (cooled) in a sealed bag for up to one month; thaw overnight and refresh in a 350°F oven for 5–10 minutes. For unbaked rolls, assemble them in the pan, wrap tightly, and freeze for up to one month. Thaw, let rise for 30–45 minutes, then bake as directed.

Q6: How do I achieve a thinner or thicker icing consistency?
For a thinner glaze, add milk a teaspoon at a time until the icing pours easily. For a thicker topping that clings to the rolls, reduce milk to a single teaspoon or less. If your powdered sugar clumps, sift it before mixing for a perfectly smooth icing.

Q7: Can I make these rolls vegan or dairy-free?
Yes—use plant-based milk (almond, oat, or soy) warmed for the yeast, swap butter for coconut oil or vegan margarine, and replace the egg with a flax “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested until gelled). For the icing, use vegan cream cheese or skip it in favor of a simple powdered-sugar glaze.

Conclusion

These Banana Bread Cinnamon Rolls strike the perfect balance between familiar comfort and a creative twist: the sweet, mellow flavor of ripe bananas woven through each tender spiral of cinnamon-sugar goodness. From the first rise—where the dough doubles and develops its airy structure—to the final swirl of cream-cheese icing, each step brings you closer to a batch of rolls that are as impressive as they are approachable.

Whether you’re feeding a crowd at brunch, gifting a pan to friends, or simply treating yourself to a weekend baking project, this recipe delivers consistent results and endless room for customization. Experiment with nutty add-ins like pecans, swap in seasonal spices such as cardamom or nutmeg, or tailor the icing to your preferred sweetness and texture. And with make-ahead and freezing options, you can ensure freshly baked rolls are always within reach.

Now it’s your turn: gather your ripe bananas, assemble the dough, and let the yeasty aroma fill your kitchen. Then slice into those golden swirls, drizzle on that luscious icing, and savor each warm, banana-scented bite. Don’t forget to come back and share your favorite variations—your creative take might just inspire the next batch of these irresistible cinnamon rolls!

Print