Banana Bread Cinnamon Rolls
These are yeast-raised cinnamon rolls with mashed banana in the dough, rather than a quick banana bread batter. Ripe bananas add flavor and moisture, and a brown sugar filling gives each roll a cinnamon swirl.
Bananas vary in size and moisture, so judge the dough as you knead. It should be soft and slightly tacky, not dry. Add extra flour only a tablespoon at a time if it is too sticky to handle.
The rolls need two rises. Wait for the dough to double before shaping, then let the cut rolls become noticeably puffy in the pan. A cool kitchen can make this take longer than the listed times.
The middle rolls are the slowest to bake. Check the dough in a center roll before taking the pan out, and let the rolls cool briefly before adding the milk-and-vanilla glaze. The walnuts shown in some photos are an optional topping, not part of the basic recipe.
Questions You May Have About This Recipe
Can I use frozen bananas?
Yes, just thaw them first and drain any excess liquid before mashing.
Can I make them ahead of time?
Yes. After shaping, place the rolls in the greased pan, cover tightly and refrigerate overnight. Before baking, let them stand at room temperature until puffy; this may take an hour or more. Do not leave the dough out overnight.
Do I need yeast?
Yes. This is a yeast dough, and baking powder or baking soda is not a direct substitute.
What if I don’t have a stand mixer?
Knead by hand on a lightly floured surface until smooth and elastic. The time can vary; use the texture of the dough rather than the clock alone.
Can I freeze them?
Freeze the fully cooled rolls, preferably before glazing, tightly wrapped for up to two months for best quality. Thaw and warm gently, then add the glaze.
What You Need to Make Banana Bread Cinnamon Rolls
For the Dough:
3 medium ripe bananas, mashed
1 packet (2 ¼ tsp) active dry yeast
½ cup warm milk (110°F)
¼ cup granulated sugar
¼ cup unsalted butter, melted
1 large egg
½ tsp salt
4 cups all-purpose flour (plus extra for dusting)
For the Filling:
½ cup unsalted butter, softened
1 cup brown sugar, packed
2 tbsp ground cinnamon
For the Glaze:
1 cup powdered sugar
2 tbsp milk
½ tsp vanilla extract
Special Equipment:
Rolling pin
9×13-inch baking dish
Mixing bowls
Pastry brush (optional)
As an Amazon Associate I earn from qualifying purchases. A USA Pan 9×13-inch pan (paid link) fits this batch. Grease it with butter or shortening rather than cooking spray, following the pan maker’s care instructions.
How to Make Banana Bread Cinnamon Rolls
Activate the yeast: In a small bowl, mix warm milk and yeast. Let sit 5 minutes until foamy.
Make the dough: In a large bowl, combine mashed bananas, sugar, melted butter, egg, and salt. Add the yeast mixture, then stir in flour gradually until dough forms.
Knead: Knead on a lightly floured surface (or with a stand mixer) until smooth and elastic, about 6-8 minutes. The dough should be soft and slightly tacky; add extra flour a tablespoon at a time only if it is too sticky to handle. Place in a greased bowl, cover, and let rise until doubled, about 1 hour or longer in a cool kitchen.
Prepare the filling: Mix butter, brown sugar, and cinnamon in a bowl until well combined.
Roll out dough: Punch down dough and roll into a 15×10-inch rectangle. Spread filling evenly over the dough.
Shape rolls: Roll dough tightly from the long side and cut into 12 equal pieces.
Second rise: Arrange rolls in a greased 9×13-inch baking dish, cover, and let rise until noticeably puffy, about 30-60 minutes.
Bake: Preheat oven to 350°F (175°C). Bake for about 25-30 minutes, until golden brown and the center rolls are cooked through; a thermometer inserted into the dough in a center roll should read about 190°F (88°C). Bake longer if needed, loosely covering with foil if the tops brown too quickly.
Glaze: Let the rolls cool for 10 minutes. Mix powdered sugar, milk, and vanilla, then drizzle over the warm rolls and serve.
Tips for Making the Best Banana Bread Cinnamon Rolls
Use overripe bananas for maximum flavor and sweetness.
Chopped pecans or walnuts are optional in the filling or scattered over the glaze. Leave them out for anyone with a tree-nut allergy.
Don’t rush the rising process, as this is key for soft, fluffy rolls.
Let melted butter cool to lukewarm before adding it to the dough. Very hot butter or milk can damage the yeast.
Choose a warm, draft-free place for rising. If using an unheated oven with its light on, check that it does not become hot and remove the dough before preheating.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These were heavenly! My kids devoured them before I could even grab a second.” – Sarah M.
⭐️⭐️⭐️⭐️ “Loved the flavor! Next time I might add cream cheese to the glaze for a tangy twist.” – Jamie R.
⭐️⭐️⭐️⭐️ “Perfect for a cozy Sunday brunch. The banana flavor was subtle but lovely.” – Karen P.
⭐️⭐️⭐️⭐️ “Really good, but I think I’ll add more cinnamon next time for extra spice.” – Tom B.
⭐️⭐️⭐️⭐️⭐️ “So soft, sweet, and gooey. Definitely making again!” – Emily W.
Printable Recipe
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Banana Bread Cinnamon Rolls
Soft yeast rolls made with mashed banana, a brown sugar and cinnamon filling, and a simple vanilla glaze. Allow time for two rises and bake until the center rolls are cooked through.
Ingredients
- For the Dough:
- 3 medium ripe bananas, mashed
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk (110°F)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- ½ tsp salt
- 4 cups all-purpose flour (plus extra for dusting)
- For the Filling:
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
- Special Equipment:
- Rolling pin
- 9x13-inch baking dish
- Mixing bowls
- Pastry brush (optional)
Instructions
- Activate the yeast: In a small bowl, mix warm milk and yeast. Let sit 5 minutes until foamy.
- Make the dough: In a large bowl, combine mashed bananas, sugar, melted butter, egg, and salt. Add the yeast mixture, then stir in flour gradually until dough forms.
- Knead: Knead on a lightly floured surface (or with a stand mixer) until smooth and elastic, about 6-8 minutes. The dough should be soft and slightly tacky; add extra flour a tablespoon at a time only if it is too sticky to handle. Place in a greased bowl, cover, and let rise until doubled, about 1 hour or longer in a cool kitchen.
- Prepare the filling: Mix butter, brown sugar, and cinnamon in a bowl until well combined.
- Roll out dough: Punch down dough and roll into a 15x10-inch rectangle. Spread filling evenly over the dough.
- Shape rolls: Roll dough tightly from the long side and cut into 12 equal pieces.
- Second rise: Arrange rolls in a greased 9x13-inch baking dish, cover, and let rise until noticeably puffy, about 30-60 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake for about 25-30 minutes, until golden brown and the center rolls are cooked through; a thermometer inserted into the dough in a center roll should read about 190°F (88°C). Bake longer if needed, loosely covering with foil if the tops brown too quickly.
- Glaze: Let the rolls cool for 10 minutes. Mix powdered sugar, milk, and vanilla, then drizzle over the warm rolls and serve.
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