Banana Bread Cinnamon Rolls

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Banana Bread Cinnamon Rolls

Some mornings just call for something extra special, and in our house, nothing brings the family together faster than the smell of freshly baked Banana Bread Cinnamon Rolls wafting through the kitchen. I came up with this recipe one rainy weekend when I had a few overripe bananas staring at me from the counter and a craving for cinnamon rolls that just wouldn’t quit. It seemed like a bold idea to combine the cozy comfort of banana bread with the irresistible swirl of a cinnamon roll, but oh, was it worth it!

From the very first bite, we knew this was going to become a staple in our home. The banana bread dough adds a gentle sweetness and soft, tender texture, while the cinnamon sugar filling gives that familiar warm, spiced hug we all love. And the glaze? Let’s just say there are never leftovers to test how well it stores.

My kids call them “breakfast dessert,” and my husband has been known to sneak one before dinner when he thinks no one’s looking. They’re the perfect balance between indulgent and wholesome. You can make them for a holiday brunch, a Saturday treat, or even to brighten up a dreary Monday.

What I adore most is how forgiving this recipe is. It’s hard to mess up, and you don’t need to be a master baker to get bakery-worthy results. If you’ve got bananas, a little cinnamon, and a free hour, you can have these beauties on your table, making your kitchen smell like pure happiness.

Questions I Often Get Asked 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?
Absolutely! You can prepare them the night before, cover tightly, and bake in the morning.

Yes, yeast gives these rolls their fluffy, soft rise, even with the banana bread base.

What if I don’t have a stand mixer?
No problem, just knead the dough by hand for about 8 to 10 minutes until smooth.

Can I freeze them?
Yes, bake them, cool completely, and store in an airtight container. Reheat before serving.

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)

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 floured surface (or with a stand mixer) until smooth and elastic, about 6–8 minutes. Place in a greased bowl, cover, and let rise 1 hour.

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 baking dish, cover, and let rise for 30 minutes.

Bake: Preheat oven to 350°F (175°C). Bake 25–30 minutes, or until golden brown.

Glaze: Mix powdered sugar, milk, and vanilla. Drizzle over warm rolls and serve.

Tips for Making the Best Banana Bread Cinnamon Rolls

Use overripe bananas for maximum flavor and sweetness.

For extra indulgence, add chopped pecans or walnuts to the filling.

Don’t rush the rising process, as this is key for soft, fluffy rolls.

Warm your glaze slightly before drizzling for a smoother finish.

If your kitchen is cool, let the dough rise in the oven with just the light on.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These were heavenly! My kids devoured them before I could even grab a second.” – Sarah M.

⭐️⭐️⭐️⭐️ “Lo”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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