Banana Bread Cinnamon Rolls Recipe

It started with three overly ripe bananas sitting on my counter. They were too soft for slicing onto cereal and a bit too mushy even for smoothies. I wasn’t in the mood for classic banana bread, but I also couldn’t bear to toss them out. Then it hit me—what if I could swirl all that banana goodness into something richer, warmer, cozier? Cinnamon rolls.

But with banana bread dough. I spent the weekend testing, tweaking, and tasting—one batch had too much flour, another not enough rise. But when it all came together, that first bite stopped everything around me. Soft, pillowy rolls, infused with the sweetness of bananas, layered with buttery cinnamon filling, and draped in cream cheese icing. The smell alone was worth it.

My kitchen was a cloud of comfort—sweet bananas, toasted sugar, a hint of warm spice. Now, these banana bread cinnamon rolls are on my permanent weekend bake list, and trust me, they’re a game changer for any home baker looking to mix tradition with a twist.

Short Description

These Banana Bread Cinnamon Rolls blend the comforting taste of banana bread with the soft, gooey texture of classic cinnamon rolls. Perfect for breakfast, brunch, or a cozy dessert.

• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup granulated sugar
• 1/2 cup melted unsalted butter
• 2 large eggs
• 1 teaspoon salt
• 4 cups all-purpose flour
• 1 cup mashed banana (about 2-3 medium bananas)

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 tablespoons ground cinnamon
• 1/2 cup chopped walnuts (optional)
• For the Icing:
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract

Tools Needed

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Rolling pin
• Greased 9×13 baking dish
• Stand mixer (optional, but helpful)
• Sharp knife or floss (for slicing rolls)
• Clean kitchen towel or plastic wrap

Cooking Instructions

Step 1: Activate the Yeast
Whisk warm milk, sugar, and yeast in a large bowl. Let sit for 5 minutes until foamy. No foam? Your yeast may be expired.

Step 2: Mix Wet Ingredients
Add melted butter, eggs, salt, and mashed banana to the yeast mixture. Stir until fully combined.

Step 3: Add the Flour
Gradually mix in flour, one cup at a time, until a soft dough forms. Knead for 6–8 minutes with a dough hook or 10 minutes by hand. The dough should feel tacky, not sticky.

Step 4: First Rise
Place dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled.

Step 5: Make the Filling
Mix softened butter, brown sugar, and cinnamon in a bowl until a thick, spreadable paste forms. Keep walnuts nearby if using.

Step 6: Roll Out & Fill
Roll the dough into a 20×14-inch rectangle on a floured surface. Spread the cinnamon filling evenly. Sprinkle with walnuts.

Step 7: Roll & Slice
Tightly roll the dough from the long edge into a log. Slice into 12 rolls using a sharp knife or unflavored floss for clean cuts.

Step 8: Second Rise
Arrange rolls in a greased 9×13 dish. Cover and let rise another 30 minutes until puffy.

Step 9: Bake
Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden and cooked through.

Step 10: Make the Icing
While rolls bake, beat together cream cheese and butter. Add powdered sugar and vanilla, mixing until smooth.

Step 11: Ice the Rolls
Spread icing over warm rolls fresh from the oven. Let it melt slightly into the swirls for that dreamy finish.

Why You’ll Love This Recipe

– The banana flavor makes these extra soft and naturally sweet

– Gooey cinnamon layers in every bite

– Beginner-friendly and easy to customize

– A fun twist on two classics: banana bread and cinnamon rolls

– Great for make-ahead mornings, brunches, or surprise guests

Mistakes to Avoid & Quick Fixes

Cold ingredients: Always use warm milk and room-temp eggs and butter for active yeast.

Too much flour: Stop adding flour once the dough is soft and slightly tacky.

Underproofing: Let dough double in size each time—it makes a big difference in fluffiness.

Overfilling: Keep the filling spread thin and even to prevent spillage.

Uneven cuts: Use floss and pre-mark the dough for equal rolls that bake evenly.

Serving & Pairing Ideas

– Enjoy warm with a hot cup of coffee or chai

– Add fresh fruit like berries or orange slices on the side

– Great for holiday brunches or casual weekend breakfasts

– For a more elegant feel, plate individually and dust with extra powdered sugar

Storage & Reheating Tips

Store in an airtight container at room temp for 2 days

Refrigerate for up to 5 days

Freeze for up to 2 months—wrap tightly in plastic

Reheat in microwave (15–20 seconds) or oven at 300°F for 10 minutes

Add fresh icing before reheating for that just-baked feel

FAQs

1. Can I make the dough ahead of time?
Yes—after the first rise, refrigerate the dough overnight. Bring it to room temp before rolling out.

2. Can I use instant yeast instead of active dry?
Yes. Mix it with the flour instead of proofing it first. Rise times may be a bit shorter.

3. What if I don’t have cream cheese for the icing?
Use a simple glaze: powdered sugar, a little milk, and vanilla extract.

4. How do I know when the rolls are done baking?
They’ll be golden on top and firm to the touch. Or check with a thermometer—190°F inside is ideal.

5. Can I skip the nuts?
Definitely. They’re optional and the rolls taste just as good without them.

Tips & Tricks

– Use very ripe bananas for deeper flavor

– Let the dough rise in a slightly warm (not hot) oven to speed things up

– Floss makes slicing cleaner than knives

– Icing goes on while the rolls are warm—it melts into all the right places

– Don’t rush the process—slow rises = softer rolls

Recipe Variations

Chocolate Chip Banana Rolls: Add 1/2 cup mini chocolate chips to the filling

Peanut Butter Banana Rolls: Swirl in 1/4 cup peanut butter and top with crushed peanuts

Maple Glazed Rolls: Use a maple glaze (1/2 cup powdered sugar + 2 tbsp maple syrup) instead of cream cheese icing

Vegan Option: Swap in plant milk, vegan butter, and use a flax egg or extra banana

Whole Wheat Version: Sub 1 cup of flour with whole wheat for a nuttier twist

Final Thoughts

Baking these banana bread cinnamon rolls felt like rediscovering something familiar in a brand-new way. They’re soft, fragrant, and layered with comfort. If you ever find yourself staring at overripe bananas and craving something cozy, this recipe is a delicious detour from the usual loaf.

It’s a little weekend magic, rolled up and warm from the oven. And once you try them, you may never look at banana bread—or cinnamon rolls—the same way again.