Banana Bread Cinnamon Rolls

Banana bread cinnamon rolls are the ultimate mashup of two beloved classics. These rolls are soft, fluffy, and infused with real banana flavor, swirled with buttery cinnamon sugar and topped with a creamy glaze. I love how they combine the moist richness of banana bread with the comforting swirl and pull-apart texture of cinnamon rolls—it’s like the best of both worlds in one indulgent bite.

Why You’ll Love This Recipe

I love this recipe because it’s a fun twist on traditional cinnamon rolls. The banana adds natural sweetness and keeps the dough soft and tender. These rolls are perfect for brunch, special breakfasts, or a cozy treat to enjoy with coffee. Plus, the aroma of cinnamon and banana baking together fills the whole kitchen with warmth and comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:
ripe bananas (mashed)
milk (warm)
active dry yeast
sugar
egg
unsalted butter (softened)
all-purpose flour
salt
cinnamon (optional, for extra flavor)

For the filling:
brown sugar
ground cinnamon
unsalted butter (softened)

For the glaze:
cream cheese (softened)
powdered sugar
milk or heavy cream
vanilla extract

Directions

1. I start by combining warm milk and sugar, then stir in the yeast and let it sit for 5–10 minutes until foamy.

2. I mix in mashed bananas, egg, butter, salt, and flour, kneading until a soft dough forms. I let it rise in a warm spot until doubled in size, about 1 hour.

3. I roll the dough into a large rectangle and spread it with softened butter, then sprinkle generously with cinnamon and brown sugar.

4. I roll the dough tightly into a log and cut it into even slices. I arrange them in a greased baking dish and let them rise again for about 30 minutes.

5. I bake at 350°F (175°C) for 25–30 minutes, until golden and cooked through.

6. While they bake, I mix the glaze ingredients until smooth and creamy. I spread it over the warm rolls before serving.

Servings and timing

This recipe makes 9–12 rolls.
Prep time: 25 minutes
Rise time: 90 minutes
Cook time: 30 minutes
Total time: about 2 hours 25 minutes

Variations

Sometimes I add chopped nuts or mini chocolate chips to the filling for extra texture. For a fruity twist, I mix in some diced dried banana or raisins. I’ve also made a maple glaze instead of cream cheese for a different flavor. When I want to prep ahead, I refrigerate the shaped rolls overnight and bake them in the morning.

Storage/Reheating

I store the rolls in an airtight container at room temperature for 2 days or in the fridge for up to 4 days. To reheat, I microwave individual rolls for about 20 seconds or warm them in the oven at 325°F (160°C) until soft and gooey again. They can also be frozen—just thaw and reheat before glazing.

FAQs

Can I use overripe bananas?

Yes, the riper the better! Overripe bananas add more sweetness and stronger banana flavor to the dough.

Can I make the dough ahead of time?

Yes, I let the dough rise, shape the rolls, and refrigerate them overnight. In the morning, I let them come to room temp and rise slightly before baking.

What if I don’t have cream cheese for the glaze?

I make a simple glaze with powdered sugar, milk, and vanilla. It’s lighter but still delicious.

Do I need a stand mixer?

No, I’ve made the dough by hand. It just takes a little extra kneading—about 8–10 minutes until smooth and elastic.

Can I use whole wheat flour?

I’ve replaced up to half of the flour with whole wheat, but I usually add a bit more moisture (like milk or banana) to keep the rolls tender.

Conclusion

Banana bread cinnamon rolls are a comforting, flavorful twist on two of my favorite baked goods. With their soft, banana-infused dough, rich cinnamon swirl, and creamy glaze, they’re the kind of treat that brings joy from the first bite to the last. Whether I’m baking them for brunch, dessert, or just because—it’s always worth the effort.

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