Why You’ll Love This Recipe
I love this recipe because it combines two of my favorite things—banana bread and cinnamon rolls—into one irresistible treat. The dough is pillowy soft, lightly sweet, and filled with the comforting flavor of ripe bananas. I also like how versatile these rolls are; I can enjoy them fresh out of the oven, drizzle them with cream cheese glaze, or even keep them simple with just a light dusting of powdered sugar.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Dough:
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1 cup warm milk
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2 1/4 teaspoons active dry yeast (1 packet)
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1/2 cup granulated sugar
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1/2 cup melted unsalted butter
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2 large eggs
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1 teaspoon salt
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4 cups all-purpose flour
For the Filling:
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1/2 cup unsalted butter, softened
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1 cup brown sugar
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2 tablespoons ground cinnamon
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1 medium ripe banana, mashed
For the Glaze (optional):
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4 oz cream cheese, softened
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1/4 cup unsalted butter, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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2–3 tablespoons milk
Directions
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I start by warming the milk until it’s just lukewarm, then I add the yeast and a spoonful of sugar. I let it sit for about 5 minutes until it becomes frothy.
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In a large mixing bowl, I whisk together the melted butter, eggs, remaining sugar, and salt. I pour in the yeast mixture and stir until combined.
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I gradually add in the flour, mixing until a dough forms. I knead it for about 8–10 minutes until smooth and elastic.
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I place the dough in a greased bowl, cover it, and let it rise for 1–1.5 hours or until doubled in size.
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For the filling, I mash the banana and mix it with softened butter, brown sugar, and cinnamon.
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Once the dough has risen, I roll it out into a rectangle and spread the filling evenly on top.
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I roll the dough tightly into a log and slice it into even rolls (about 12 pieces).
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I place the rolls in a greased baking dish, cover, and let them rise again for about 30 minutes.
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I bake them at 350°F (175°C) for 25–30 minutes, or until golden brown.
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While they bake, I prepare the glaze by beating cream cheese and butter until smooth, then adding powdered sugar, vanilla, and milk until creamy.
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I spread the glaze over the warm rolls before serving.
Servings and timing
This recipe makes about 12 cinnamon rolls. From start to finish, it takes around 2.5 to 3 hours, including rising time and baking.
Variations
Sometimes I add chopped walnuts or pecans to the filling for crunch. I also like to sprinkle mini chocolate chips inside for a more indulgent twist. If I don’t have cream cheese on hand, I make a simple vanilla glaze with powdered sugar, milk, and vanilla extract. For a stronger banana flavor, I sometimes add a second ripe banana to the filling.
storage/reheating
I store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When reheating, I like to warm them in the microwave for about 20–30 seconds so they turn soft again. If I want to reheat several at once, I cover them with foil and warm them in the oven at 300°F (150°C) for about 10 minutes.
FAQs
Can I make these cinnamon rolls ahead of time?
Yes, I prepare the rolls up to the second rise, cover them, and refrigerate overnight. The next morning, I let them sit at room temperature for 30 minutes before baking.
Do I have to use ripe bananas?
Yes, I like using ripe or even overripe bananas because they’re sweeter and mash more easily, which adds great flavor to the filling.
Can I freeze banana bread cinnamon rolls?
Yes, I freeze baked rolls (without glaze) in an airtight container for up to 2 months. I thaw and reheat them, then add glaze before serving.
What if I don’t have cream cheese for the glaze?
I make a quick icing with powdered sugar, milk, and vanilla extract for a lighter topping.
How do I know when the dough has risen enough?
I gently press a finger into the dough—if the indentation stays, it’s ready.
Conclusion
These banana bread cinnamon rolls are the perfect mix of cozy and indulgent. I love how the banana flavor blends with the warm cinnamon filling and how soft the rolls turn out. Whether I make them for breakfast, brunch, or a sweet snack, they always disappear quickly. They’re a recipe I’ll keep making again and again.
Print
Banana Bread Cinnamon Rolls Recipe
- Total Time: 2 hours 20 minutes
- Yield: 12 cinnamon rolls
- Diet: Vegetarian
Description
Soft, fluffy cinnamon rolls with a sweet banana twist—perfect for breakfast, brunch, or cozy baking days.
Ingredients
For the Dough:
1 cup warm milk (about 110°F)
2¼ teaspoons active dry yeast (1 packet)
½ cup granulated sugar
½ cup unsalted butter, melted
2 large eggs, room temperature
1 teaspoon salt
4 cups all-purpose flour
For the Filling:
2 medium ripe bananas, mashed
¾ cup brown sugar, packed
2 tbsp ground cinnamon
¼ cup softened unsalted butter
For the Cream Cheese Glaze:
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
¾ cup powdered sugar
1 tsp vanilla extract
1–2 tbsp milk (to adjust consistency)
Instructions
Activate Yeast: In a large mixing bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
Make Dough: Add sugar, melted butter, eggs, and salt. Mix until combined. Gradually add flour, 1 cup at a time, until a soft dough forms. Knead for 5–7 minutes until smooth.
First Rise: Cover bowl and let dough rise in a warm place for 1 hour or until doubled in size.
Prepare Filling: In a small bowl, mix mashed bananas, brown sugar, cinnamon, and softened butter.
Roll Out Dough: On a floured surface, roll dough into a 16×12 inch rectangle. Spread banana filling evenly over the dough.
Shape Rolls: Roll up tightly from the long side. Slice into 12 equal rolls and place into a greased 9×13-inch baking dish.
Second Rise: Cover and let rise for another 30–40 minutes until puffy.
Bake: Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes or until golden brown.
Make Glaze: Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and milk. Mix until fluffy and pourable.
Glaze & Serve: Let rolls cool for 10 minutes, then drizzle with cream cheese glaze. Serve warm!
Notes
Overripe bananas work best for deeper flavor.
Add chopped walnuts or pecans for texture.
Store leftovers in an airtight container for up to 3 days, or freeze unglazed rolls for future use.
Glaze can be made ahead and stored in the fridge for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking (Oven)
- Cuisine: American, Fusion
