Name: Banana Bread Cinnamon Rolls
Prep time: 25 min
Cook time: PT-487458H5M24S
Total time: PT-487458H5M24S
Cuisine: American
Ingredients: ¾ cup warm milk (110 °F / 43 °C); 2 ¼ teaspoons active dry yeast (1 packet); ¼ cup granulated sugar; ¼ cup unsalted butter, melted; 2 medium ripe bananas, mashed (about 1 cup); 1 teaspoon vanilla extract; ½ teaspoon salt; 3 ½ – 4 cups all-purpose flour; ½ cup unsalted butter, softened; ¾ cup brown sugar, packed; 1 tablespoon ground cinnamon; 4 oz cream cheese, softened; ¼ cup unsalted butter, softened; 1 cup powdered sugar; ½ teaspoon vanilla extract; 1–2 tablespoons milk (for desired consistency)

Why You’ll Love This Recipe

I enjoy that this recipe brings together two beloved classics into one mouthwatering roll. The banana flavor adds natural sweetness and moisture, while the cinnamon swirl brings that irresistible bakery vibe. They’re surprisingly easy to make but feel special enough to share with friends or serve for brunch.

Ingredients

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

For the Dough:

All-purpose flour
Instant yeast
Sugar
Salt
Ripe bananas (mashed)
Milk (warm)
Eggs
Butter (softened)

For the Filling:

Butter (softened)
Brown sugar
Ground cinnamon

For the Glaze (optional):

Powdered sugar
Milk or cream
Vanilla extract (optional)

Directions

I proof the yeast (if needed) and mix it with mashed banana, warm milk, sugar, eggs, and softened butter to create a sticky, enriched dough.
I knead the dough until smooth and elastic—this takes a few minutes by hand or less time with a mixer.
I let the dough rise in a warm spot until doubled in size.
I roll the dough into a rectangle, then spread softened butter over it.
I sprinkle a generous layer of brown sugar and cinnamon on top.
I roll the dough tightly into a log and slice into individual rolls.
I place them in a greased pan and let them rise again until noticeably puffy.
I bake until golden, fragrant, and cooked through.

Servings And Timing

This recipe makes about 12 rolls, depending on how large I cut them. Prep (mixing, kneading, rolling) takes roughly 30 minutes, plus about 1–1.5 hours for two rises (depending on room temperature), and about 20–25 minutes to bake.

Variations

I sometimes mix chopped nuts (like pecans or walnuts) into the filling for extra crunch.
For extra banana flavor, I swap some bread flour for oat flour or sprinkle banana chips into the swirl.
Instead of a simple glaze, I’ll make a cream cheese icing for richer flavor.

Storage/Reheating

I store cooled rolls in an airtight container at room temperature for up to 2 days. To refresh them, I warm each roll in the microwave for 10–15 seconds—just enough to restore gooey softness.

FAQs

Can I Use Overripe Bananas?

Yes—I actually prefer overripe bananas because they’re sweeter and mash easily, adding both flavor and moisture.

Do I Have to Let the Dough Rise Twice?

Yes—two rises help develop both flavor and the classic fluffy, airy texture you expect in cinnamon rolls.

Can I Make Them Ahead of Time?

Absolutely—I often assemble the rolls, refrigerate overnight to slow their second rise, then bake in the morning for fresh warmth.

Can I Freeze Unbaked Rolls?

Yes—just shape the rolls, freeze them on a tray until firm, then transfer to a freezer bag. When I’m ready, I thaw and let them rise and bake.

Is the Glaze Necessary?

No—but the glaze adds extra sweetness and sheen. I sometimes skip it for a lighter bite or drizzle just a bit to control sweetness.

Conclusion

I love how Banana Bread Cinnamon Rolls combine cozy banana flavor with gooey cinnamon swirl in every bite. They’re the kind of warm, satisfying recipe I turn to when I want something that feels comforting and indulgent—whether for a special breakfast or Sunday brunch.