Banana Bread Cinnamon Rolls

Delicious banana bread cinnamon rolls topped with frosting on a wooden table
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Banana Bread Cinnamon Rolls
I still remember the first cool, crisp morning I baked these — the house smelled like caramelized banana and cinnamon, and my kitchen window fogged as I wrapped a warm roll in a towel and sipped coffee. This Banana Bread Cinnamon Rolls recipe has become a reader favorite because it combines the tender, cozy comfort of banana bread with the gooey, swirled magic of cinnamon rolls, perfect for fall mornings or any time you want a hug in pastry form. For a seasonal twist that’s forgiving for beginners, follow along and you’ll pull golden, aromatic rolls from the oven in no time.

Why this recipe works

  • It uses ripe bananas to add moisture and natural sweetness.
  • The enriched dough stays soft and tender, so the rolls don’t dry out.
  • The filling balances brown sugar and cinnamon for classic flavor.
  • A simple glaze finishes each roll with a glossy, melt-in-your-mouth finish.

Ingredients

  • Dough:
    • 2 1/4 tsp active dry yeast (1 packet)
    • 1/4 cup warm milk (about 110°F)
    • 1/4 cup granulated sugar
    • 1/2 cup mashed very ripe bananas (about 1 large banana)
    • 1/4 cup unsalted butter, softened
    • 1 large egg
    • 1 tsp vanilla extract
    • 3/4 tsp salt
    • 2 to 2 1/2 cups all-purpose flour
  • Filling:
    • 1/3 cup packed brown sugar
    • 2 tsp ground cinnamon
    • 2 tbsp softened butter
    • 1/3 cup mashed banana (optional extra for banana-forward rolls)
  • Glaze:
    • 1 cup powdered sugar
    • 2–3 tbsp milk
    • 1/2 tsp vanilla extract

Step-by-step instructions

  1. Activate the yeast: In a small bowl, stir the warm milk and a pinch of sugar into the yeast and let sit 5–10 minutes until foamy.
  2. Make the dough: In a mixing bowl, combine mashed banana, sugar, softened butter, egg, and vanilla. Add the foamy yeast mixture and salt. Stir in 1 1/2 cups flour, then add more flour a little at a time until dough pulls away from the bowl and is slightly tacky but not sticky.
  3. First rise: Knead by hand for 5–7 minutes (or 4–5 minutes in a stand mixer with a dough hook) until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
  4. Roll and fill: Punch down the dough and roll it into a 12×9-inch rectangle on a floured surface. Spread the softened butter, sprinkle the brown sugar and cinnamon evenly, and dot with extra mashed banana if you like a stronger banana flavor.
  5. Shape the rolls: Roll the dough tightly from the long side into a log. Cut into 9 equal slices and place them cut-side up in a greased 9-inch round or square baking pan.
  6. Second rise: Cover and let the rolls rise for 30–45 minutes until puffy.
  7. Bake: Preheat the oven to 350°F (175°C). Bake for 20–25 minutes until golden and set in the center.
  8. Glaze: Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls and serve.

Tips for success

  • Use very ripe bananas (freckled or mostly brown) for the best banana flavor and moisture.
  • If your dough feels too sticky at the kneading stage, add flour a tablespoon at a time; too much flour makes the rolls dense.
  • Warm the milk but don’t exceed 115°F to avoid killing the yeast.
  • For an extra-soft crumb, brush melted butter over the rolls right when they come out of the oven, then add the glaze.
  • If you’re short on time, you can let the dough rise in a slightly warmed (but turned-off) oven to speed things along.

Possible variations

  • Gluten-free: Use a 1:1 gluten-free baking flour blend and add 1 tsp xanthan gum if the blend doesn’t already include it. Adjust liquid as needed; gluten-free doughs are usually stickier.
  • Streusel topping: Combine 1/3 cup flour, 1/3 cup brown sugar, 3 tbsp cold butter, and 1 tsp cinnamon; crumble over the rolls before baking for a crunchy finish.
  • Nutty add-ins: Sprinkle chopped walnuts or pecans over the filling for crunch.
  • Chocolate twist: Add 1/4 cup mini chocolate chips to the filling for a banana-chocolate combo.
  • Less-sweet option: Reduce both brown sugar and glaze sugar by 25% and add a sprinkle of coarse sea salt on top for contrast.

Serving suggestions
Serve warm with a smear of softened butter, a drizzle of extra glaze, or alongside a steaming mug of spiced tea. These rolls are lovely for weekend brunch, chilly mornings, or holiday gatherings.

Storage and reheating

  • Room temperature: Store cooled rolls in an airtight container for up to 2 days.
  • Refrigeration: Keep in the fridge up to 5 days; warm before serving.
  • Freezing: Freeze individual rolls wrapped well in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator and warm in a 300°F oven for 8–10 minutes or microwave briefly.
  • Reheating tip: For best texture, warm in the oven (300°F) covered with foil for 8–10 minutes, then remove foil for a minute to slightly crisp the top.

Internal inspiration and related recipes
If you love the pairing of fruit and warm spices, try a twist like the blue-berry and cinnamon swirl variation in this Blueberry Cinnamon Swirl Banana Bread for more seasonal ideas. For quick, banana-forward bites, see these 10-Minute Healthy Banana Bread Cookies Without Flour. If you want to master a basic quick-bread first, the 4-Ingredient Banana Bread Recipe is a great foundation. For an autumn pairing, a slice of Apple Cinnamon Bread alongside your roll makes a lovely spread. And if you have leftover rolls, transform them into a decadent Banana Bread Bread Pudding for a second-day treat.

Conclusion

If you want to explore another cook’s take on this cozy combination, check out Banana Bread Cinnamon Rolls – Justine Doiron for more inspiration and variations.

FAQs

  1. How ripe should bananas be for Banana Bread Cinnamon Rolls?
  • Use very ripe bananas with brown speckles or mostly brown skins. They mash easily and offer the best sweetness and banana flavor for the dough and filling.
  1. Can I make these rolls the night before?
  • Yes. After shaping the rolls, cover and refrigerate overnight. Remove them 30–45 minutes before baking to come to room temperature, then bake as directed.
  1. Can I prepare the dough in a stand mixer?
  • Absolutely. Use a dough hook on low to medium speed for about 4–5 minutes of kneading until the dough is smooth and elastic.
  1. How do I prevent soggy bottoms?
  • Ensure the filling is not overly wet. Press excess mashed banana off with a spoon if using extra banana in the filling. Bake in a preheated oven and allow rolls to set a few minutes before removing from the pan.
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Banana Bread Cinnamon Rolls 2026 02 27 152251 1

Banana Bread Cinnamon Rolls

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  • Author: mateo
  • Total Time: 90 minutes
  • Yield: 9 rolls
  • Diet: Vegetarian
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Description

Cozy, gooey banana bread cinnamon rolls that combine the sweetness of ripe bananas with classic cinnamon flavors, perfect for any occasion.

Ingredients

  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/4 cup warm milk (about 110°F)
  • 1/4 cup granulated sugar
  • 1/2 cup mashed very ripe bananas (about 1 large banana)
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 tsp salt
  • 2 to 2 1/2 cups all-purpose flour
  • 1/3 cup packed brown sugar
  • 2 tsp ground cinnamon
  • 2 tbsp softened butter
  • 1/3 cup mashed banana (optional extra for banana-forward rolls)
  • 1 cup powdered sugar
  • 2–3 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. Activate the yeast: In a small bowl, stir the warm milk and a pinch of sugar into the yeast and let sit 5–10 minutes until foamy.
  2. Make the dough: In a mixing bowl, combine mashed banana, sugar, softened butter, egg, and vanilla. Add the foamy yeast mixture and salt. Stir in 1 1/2 cups flour, then add more flour a little at a time until dough pulls away from the bowl and is slightly tacky but not sticky.
  3. Knead: Knead by hand for 5–7 minutes (or 4–5 minutes in a stand mixer with a dough hook) until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
  4. Roll and fill: Punch down the dough and roll it into a 12×9-inch rectangle on a floured surface. Spread the softened butter, sprinkle the brown sugar and cinnamon evenly, and dot with extra mashed banana if you like a stronger banana flavor.
  5. Shape the rolls: Roll the dough tightly from the long side into a log. Cut into 9 equal slices and place them cut-side up in a greased 9-inch round or square baking pan.
  6. Second rise: Cover and let the rolls rise for 30–45 minutes until puffy.
  7. Bake: Preheat the oven to 350°F (175°C). Bake for 20–25 minutes until golden and set in the center.
  8. Glaze: Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls and serve.

Notes

Use very ripe bananas for the best flavor. If dough is sticky, add flour slowly. Let dough rise in a warm oven for faster results.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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