Banana Bread Cinnamon Rolls

Banana Bread Cinnamon Rolls are a soft, gooey twist on two classic favorites. These rolls combine the sweet, comforting flavor of banana bread with the swirled goodness of cinnamon rolls, finished with a creamy glaze that melts right over the top. I love making these when I have ripe bananas on hand and want something cozy and indulgent.

Why You’ll Love This Recipe

I love this recipe because it brings together the moist texture of banana bread and the sweet spice of cinnamon rolls in one perfect treat. The dough is soft and infused with real banana, and the cinnamon sugar filling creates that gooey swirl I can’t resist. Whether I’m baking for a lazy weekend morning or a special brunch, these rolls always impress—and make my kitchen smell amazing.

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)

• Warm milk

• Sugar

• Active dry yeast

• Eggs

• Butter (melted)

• All-purpose flour

• Salt

• Ground cinnamon

For the filling:

• Brown sugar

• Ground cinnamon

• Butter (softened)

For the glaze:

• Powdered sugar

• Cream cheese (softened)

• Vanilla extract

• Milk or cream (to thin)

Directions

1. I start by activating the yeast in warm milk with a bit of sugar and let it sit for about 5–10 minutes until foamy.

2. In a large bowl, I mix the mashed bananas, eggs, melted butter, and the activated yeast mixture.

3. I gradually stir in the flour, salt, and cinnamon until a soft dough forms.

4. I knead the dough for 5–7 minutes until smooth, then place it in a greased bowl, cover it, and let it rise for 1 hour or until doubled in size.

5. Once risen, I roll the dough out into a large rectangle on a floured surface.

6. I spread softened butter over the dough, then sprinkle evenly with the brown sugar and cinnamon.

7. I roll the dough tightly into a log and slice it into about 12 rolls.

8. I place the rolls in a greased baking dish, cover, and let them rise again for about 30 minutes.

9. I bake at 350°F for 25–30 minutes or until golden brown and cooked through.

10. While they bake, I whisk together the glaze ingredients until smooth.

11. Once the rolls are slightly cooled, I spread or drizzle the glaze over the top and serve warm.

Servings and timing

This recipe makes about 12 rolls. It takes around 20 minutes to prepare, 1.5 hours for rising, and 30 minutes to bake—so I usually have it ready in about 2 hours and 20 minutes.

Variations

Sometimes I add chopped walnuts or pecans to the filling for extra crunch. For a sweeter banana flavor, I add a bit of banana extract or use extra ripe bananas. I also like swirling in a bit of Nutella or caramel sauce with the cinnamon filling for a decadent twist. If I’m making this in the fall, a pinch of nutmeg or cloves adds warm spice.

Storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I microwave individual rolls for 20–30 seconds or warm them in a 300°F oven for about 8 minutes. They also freeze well—just cool completely, wrap tightly, and thaw before reheating.

FAQs

Can I use instant yeast instead of active dry?

Yes, I can substitute instant yeast and skip the proofing step—just mix it directly with the flour and other dry ingredients.

What kind of bananas work best?

I always use very ripe bananas with lots of brown spots for the best flavor and moisture.

Can I make the dough ahead of time?

Definitely. I often prepare the dough and let it rise overnight in the fridge, then roll and bake in the morning.

Can I make these gluten-free?

Yes, I’ve used a good quality gluten-free flour blend and had success, though the texture is slightly different.

Do I have to use cream cheese in the glaze?

Nope! I’ve also made a simple glaze with just powdered sugar, milk, and vanilla, and it’s still delicious.

Conclusion

Banana Bread Cinnamon Rolls are a warm, gooey, and comforting treat that combines two beloved classics into one amazing bite. With their soft banana dough, spiced swirl, and rich glaze, they’re perfect for any morning I want something sweet, nostalgic, and satisfying. Whether fresh out of the oven or reheated the next day, they’re always worth the effort.