Banana Bread Cinnamon Rolls
Why these banana bread cinnamon rolls will become your weekend treat
Tender, banana-scented dough rolled with warm cinnamon and brown sugar makes these Banana Bread Cinnamon Rolls a dessert that smells like Sunday morning and eats like cake for breakfast. The mashed bananas add natural sweetness and moisture so the rolls stay soft for days, while the cream cheese glaze brings a bright, tangy finish. Pro tip: use very ripe bananas (lots of brown specks) for the most banana flavor and to help the dough stay tender during rising. If you like banana-forward comfort baking, you might also enjoy this homemade cinnamon swirl banana bread for another easy twist on banana and cinnamon.
What makes this recipe so easy and crowd-pleasing
These rolls combine familiar techniques—activating yeast, a short knead, and two brief rises—so they feel like a classic cinnamon roll but with banana bread vibes. The filling is a simple sprinkle of brown sugar and cinnamon over a buttered surface, so assembly is quick. Baking at a moderate temperature yields even color without drying the interior. For a fuss-free brunch, they’re portable and slice easily for guests, and you can mix the cream cheese frosting while the rolls bake. If you enjoy homestyle spice loaves, try a similar comforting crumb with this Amish-style cinnamon bread.
What readers love about these rolls
Quick reasons to celebrate
- Soft, pillowy crumb thanks to mashed bananas
- Cinnamon-sugar swirls for classic sweetness
- Cream cheese glaze adds a tangy finish
- Simple assembly—great for beginner bakers
How the baking process flows
Start by proofing yeast and combining wet ingredients, then add flour to form a soft dough. After a brief knead, allow the dough to double in a warm spot. Roll it flat, add butter and the cinnamon-sugar mixture with sliced bananas, then roll and slice into individual rolls. A short second rise before baking ensures a light texture; bake until golden and finish with cream cheese frosting. For another roll-style idea with fruit-filled layers, check these apple-inspired apple pie cinnamon rolls.
Prep strategies to save time
- Measure flour by spooning into the cup and leveling to avoid a dense dough.
- Warm the milk (not hot) to about 100–110°F so the yeast activates without killing it.
- Mash bananas the night before and refrigerate to make morning assembly faster.
- Have your butter softened and cream cheese at room temperature before you begin.
- For a make-ahead option, assemble the rolls, cover, and refrigerate overnight; bake the next morning after 30–60 minutes at room temperature. If you’re short on hands-on time, try these no-bake banana snacks while the dough rises: banana bread energy balls.
Ingredients
2 ripe bananas, mashed, 1/2 cup milk, 1/4 cup butter, melted, 2 tablespoons sugar, 1 teaspoon salt, 1 package (2 1/4 teaspoons) active dry yeast, 3 cups all-purpose flour, 1 teaspoon cinnamon, 1/2 cup brown sugar, 1/2 cup cream cheese, softened, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
For a playful banana treat to serve alongside your rolls, consider lighter bites like banana sushi rolls.
Ingredient notes and smart swaps
- Bananas: Very ripe bananas (lots of brown spots) are sweeter and mash easily; underripe fruit will reduce flavor.
- Milk: Whole milk gives the best tenderness; use 2% if that’s what you have.
- Yeast: Active dry yeast is listed; instant yeast can be used but skip the proofing step and mix directly into dry ingredients.
- Flour: All-purpose flour is standard—if using bread flour, expect a slightly chewier texture.
- Sweeteners: Brown sugar in the filling adds moisture and depth; swap light for dark brown sugar for a molasses note.
- Cream cheese: Full-fat yields the creamiest glaze; you can halve the amount for a thinner drizzle.
Step-by-step method rewritten clearly
Begin by warming the milk until it’s comfortably warm (about 100–110°F), then stir in the sugar and active dry yeast; let this sit for roughly 5 minutes until it becomes frothy. In a large mixing bowl, combine the mashed bananas with the melted butter and salt, then add the yeast-milk mixture and stir to combine. Add the all-purpose flour gradually, mixing until a soft dough forms; turn it out and knead for about 5 minutes until the surface is smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm draft-free spot until doubled in size, about 1 hour. On a floured surface, roll the risen dough into a rectangle. Brush the dough with melted butter, sprinkle evenly with cinnamon and brown sugar, and arrange sliced bananas over the sugar. Tightly roll the dough lengthwise into a log, then slice into individual rolls and place them in a greased baking dish. Cover and let the rolls rise again for about 30 minutes. While the dough rests, preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until the tops turn golden brown. While they bake, beat the softened cream cheese with the powdered sugar and vanilla until smooth. When the rolls come out of the oven, drizzle or spread the cream cheese frosting over the warm rolls and serve.
Timing and what to look for
- Yeast proof: 5 minutes until frothy
- First rise: ~1 hour until doubled
- Second rise: ~30 minutes until puffy
- Bake: 25–30 minutes until golden brown and set in the center
Pairings and when to serve these rolls
These banana cinnamon rolls work for brunch, dessert, or a weekend treat with coffee. Serve warm for the best texture and pair with slightly tart accompaniments like fresh berries or yogurt to balance the sweetness. They also travel well to potlucks and make a decadent addition to holiday breakfasts.
Serving ideas
- A scoop of vanilla ice cream for dessert
- Fresh strawberry slices for brightness
- A strong cup of coffee or spiced chai
- Wrapped individually for lunchbox treats
How to store, reheat, and keep them safe
Let the rolls cool slightly before covering to avoid condensation. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap tightly and freeze for up to 2 months; thaw overnight in the fridge and warm before serving. Reheat individual portions in the microwave for 20–30 seconds or in a 350°F oven for 10–12 minutes until warmed through.
Storage reminders
- Room temp: 2 days in an airtight container
- Refrigerator: up to 5 days
- Freezer: up to 2 months, wrapped well
Tools, techniques, and time-savers
Invest in a good dough scraper and a reliable rolling pin to make shaping easier. A kitchen scale produces the most consistent results if you bake often. Use a glass or stainless steel bowl for rising so you can see the dough double. If you need to speed the rise, place the covered dough inside an oven turned off but with the light on to create a gently warm environment.
Extra tips for smoother prep
- Use a bench scraper to lift sticky dough
- Keep a small bowl of flour nearby to dust the surface lightly
- Slice rolls with unflavored dental floss for cleaner edges
Flavor and dietary variations to try
- Chocolate banana: sprinkle mini chocolate chips with the cinnamon sugar before rolling.
- Nutty crunch: add chopped toasted pecans or walnuts to the filling.
- Maple glaze: swap powdered sugar + vanilla for maple syrup and a touch of powdered sugar to taste.
- Lower-sugar: reduce brown sugar in the filling by half and use a light glaze.
Easy swaps for different diets
- Dairy-free: use melted coconut oil instead of butter and dairy-free cream cheese
- Gluten-free: try a 1:1 gluten-free flour blend—expect a slightly different texture
- Egg-free: recipe already omits eggs; no swap needed for egg-free diets
Nutrition snapshot per roll (estimate)
Serving size: 1 roll
Calories: ~320
Protein: ~5 g
Fat: ~12 g
Carbohydrates: ~45 g
Nutrition adjustment notes
- Use low-fat milk and reduced-fat cream cheese to lower fat content
- Reduce brown sugar or use natural sweeteners to decrease carbs slightly
- Adding nuts will increase protein and fat per serving
Common questions readers ask
Q: Can I make the dough the night before?
A: Yes — assemble the rolls, place them covered in the pan, and refrigerate overnight. Remove and let sit 30–60 minutes at room temperature before baking.
Q: My rolls are dense — what went wrong?
A: Dense rolls usually indicate too much flour, under-proofing, or water that was too hot and killed the yeast. Measure flour properly and ensure the dough doubles during the first rise.
Q: Can I skip the second rise?
A: Skipping the second rise will yield tighter, denser rolls. For the lightest texture, allow the second 30-minute rise before baking.
Q: How do I get a glossy finish on the glaze?
A: Beat the cream cheese and powdered sugar until completely smooth and use while the rolls are still slightly warm; a quick brush of melted butter before glazing can add shine.
Give these banana bread cinnamon rolls a try
These rolls are forgiving, fragrant, and full of banana-cinnamon comfort—perfect for brunch or a weekend baking project. Roll up your sleeves, follow the simple steps, and enjoy warm, gooey slices shared with friends or family.
Banana Bread Cinnamon Rolls
Ingredients
Method
- Warm the milk until comfortably warm (about 100–110°F), then stir in the sugar and active dry yeast; let this sit for roughly 5 minutes until it becomes frothy.
- In a large mixing bowl, combine the mashed bananas with the melted butter and salt, then add the yeast-milk mixture and stir to combine.
- Gradually add the all-purpose flour, mixing until a soft dough forms; turn it out and knead for about 5 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place until doubled in size, about 1 hour.
- On a floured surface, roll the risen dough into a rectangle. Brush with melted butter, sprinkle evenly with cinnamon and brown sugar, and arrange sliced bananas over the sugar.
- Tightly roll the dough lengthwise into a log, then slice into individual rolls and place in a greased baking dish.
- Cover and let the rolls rise again for about 30 minutes. Preheat your oven to 350°F (175°C).
- Bake the rolls for 25–30 minutes, or until tops are golden brown.
- While the rolls bake, beat the softened cream cheese with powdered sugar and vanilla until smooth.
- Drizzle or spread the cream cheese frosting over warm rolls and serve.
