Banana Bread Cinnamon Rolls

Introduction

Banana bread and cinnamon rolls are two ultimate comfort bakes—and when you combine them, you get the perfect marriage of flavors and textures. These Banana Bread Cinnamon Rolls are tender, fluffy, and infused with natural sweetness from ripe bananas. Each roll is layered with buttery cinnamon-sugar filling and topped with a luscious glaze that melts into every swirl. Perfect for breakfast, brunch, or even dessert, this recipe is a delicious way to use up overripe bananas and impress your loved ones with bakery-worthy rolls straight from your kitchen.

My recipe story

This recipe was born out of necessity and a little bit of creativity. Like most home bakers, I often find myself with overripe bananas sitting on the counter. While banana bread is always a go-to, I wanted to create something special that felt indulgent and unique. That’s when I thought—what if I blended the moist, sweet flavor of banana bread with the pillowy softness of cinnamon rolls? After a few rounds of testing, these rolls became an instant family favorite. Now, they’re a staple in our kitchen whenever we crave something sweet, cozy, and just a little out of the ordinary.

Ingredient breakdown

The ingredients for these Banana Bread Cinnamon Rolls are simple, but each plays a role in building the flavor and texture. Ripe bananas are the star, providing sweetness, moisture, and that unmistakable banana flavor. When combined with milk and yeast, they help create a dough that’s soft, fluffy, and slightly fragrant. Butter adds richness, while eggs give structure and stability to the rolls.

The filling is all about indulgence—softened butter spread across the rolled-out dough creates a base for the cinnamon-sugar mixture. Cinnamon not only brings warmth and spice but also complements the sweetness of bananas beautifully. Brown sugar melts into the butter as the rolls bake, creating caramelized swirls that make these rolls truly irresistible. Finally, a creamy glaze ties everything together, balancing the richness with just the right touch of sweetness.

Equipment you’ll need

• Large mixing bowl
• Stand mixer with dough hook (optional but helpful)
• Measuring cups and spoons
• Rolling pin
• 9×13-inch baking dish
• Sharp knife or dough cutter
• Whisk for glaze

Step-by-step directions

Step 1: Prepare the yeast mixture. Warm the milk until it’s slightly warmer than room temperature but not hot to the touch. Stir in the yeast and a little sugar, then let it sit for 5–10 minutes until frothy. This ensures the yeast is alive and will give your rolls a perfect rise.

Step 2: Make the dough. In a mixing bowl, mash ripe bananas until smooth. Add sugar, melted butter, and eggs, then stir in the yeast mixture. Slowly add flour and salt, mixing until a sticky dough forms. Knead by hand or with a dough hook for 8–10 minutes until smooth and elastic.

Step 3: First rise. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size. The dough should be puffy and airy, ready to be rolled out.

Step 4: Roll out and fill. Punch down the dough and roll it into a large rectangle on a lightly floured surface. Spread softened butter evenly across the dough. Mix brown sugar and cinnamon, then sprinkle generously over the buttered surface. This layer creates the classic cinnamon roll swirl.

Step 5: Shape the rolls. Starting from the long edge, roll the dough tightly into a log. Slice into 12 equal pieces using a sharp knife or dough cutter. Arrange the rolls in a greased 9×13-inch pan, leaving a little space between each to allow for rising.

Step 6: Second rise. Cover the pan and let the rolls rise for another 30–45 minutes until they puff up and nearly touch each other. This step ensures the rolls bake up fluffy and tender.

Step 7: Bake. Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown on top and cooked through in the center. The smell of bananas and cinnamon will fill your kitchen.

Step 8: Glaze and serve. While the rolls bake, whisk together powdered sugar, milk, and vanilla extract until smooth. Once the rolls are slightly cooled, drizzle the glaze over the top. Serve warm and enjoy every gooey bite.

Variations & substitutions

You can easily customize these Banana Bread Cinnamon Rolls. Add chopped pecans or walnuts to the filling for crunch, or sprinkle mini chocolate chips for a more decadent twist. For a lighter version, use less sugar in the filling and drizzle a thinner glaze. You can also swap the glaze for cream cheese frosting if you prefer something tangier. Gluten-free flour blends or dairy-free substitutes for milk and butter also work well for dietary adaptations.

Storage, freezing & make-ahead

These rolls are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm in the microwave for 15–20 seconds or in a low oven until soft again. For freezing, bake the rolls without glaze, cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and glaze before serving. You can also assemble the rolls the night before, refrigerate, and bake in the morning for fresh rolls without the extra prep time.

Serving ideas & pairings

These Banana Bread Cinnamon Rolls shine on their own, but they’re even better when paired with the right accompaniments. Serve them warm with a hot cup of coffee or a spiced chai latte for a cozy breakfast. They also pair beautifully with fresh fruit like strawberries or blueberries, balancing the richness with a refreshing bite. For a brunch spread, consider serving alongside savory dishes such as scrambled eggs or quiche to round out the meal. And if you’re feeling extra indulgent, add a dollop of whipped cream or a scoop of vanilla ice cream for dessert.

FAQ

Can I make the dough ahead of time? Yes, you can prepare the dough and let it rise overnight in the refrigerator. In the morning, let it come to room temperature before rolling and baking.

Do I need a stand mixer? While a stand mixer makes kneading easier, you can absolutely knead the dough by hand. It just takes a little extra time and effort.

Can I use instant yeast instead of active dry yeast? Yes, instant yeast works fine. You can mix it directly into the flour without proofing, though proofing helps confirm it’s active.

Can I make these dairy-free? Absolutely! Substitute plant-based milk and vegan butter. The rolls will still turn out soft and flavorful.

What’s the best way to reheat leftovers? Microwave individual rolls for about 20 seconds or warm them in a 300°F oven until soft and gooey again.

Final thoughts

Banana Bread Cinnamon Rolls are a delicious twist on two timeless classics, bringing together the comforting flavors of ripe bananas and warm cinnamon. With their soft, fluffy texture and gooey swirls of sweetness, these rolls are sure to become a favorite in your home. Whether you’re making them for a holiday brunch, weekend breakfast, or just to treat yourself, this recipe is one you’ll want to bake again and again. Don’t wait for your bananas to go brown—use them to create something truly irresistible today.

Banana Bread Cinnamon Rolls

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• Author: Sarah White
• Total Time: 2 hours 30 minutes (including rising)
• Yield: 12 rolls
• Diet: Vegetarian

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Description

 Fluffy cinnamon rolls with a sweet banana-infused dough and gooey cinnamon-sugar swirls. Perfect for breakfast, brunch, or dessert.

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Ingredients

• 1 cup warm milk

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup granulated sugar

• 1/3 cup unsalted butter, melted

• 2 large eggs
• 1 cup mashed ripe bananas (about 2 bananas)

• 4 1/2–5 cups all-purpose flour

• 1 teaspoon salt
• 1/2 cup unsalted butter, softened (for filling)

• 1 cup brown sugar, packed (for filling)

• 2 tablespoons ground cinnamon (for filling)
• 2 cups powdered sugar (for glaze)

• 2–3 tablespoons milk (for glaze)

• 1 teaspoon vanilla extract (for glaze)
  

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Instructions

1. teaspoon sugar. Let sit for 5–10 minutes until frothy.

2. In a large bowl, combine mashed bananas, sugar, melted butter, eggs, and yeast mixture. Stir until blended.
3. Add flour and salt gradually, mixing to form a soft dough. Knead 8–10 minutes until smooth and elastic.

4. Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled in size.

5. Roll out dough into a large rectangle. Spread softened butter evenly, then sprinkle with brown sugar and cinnamon.
6. Roll tightly into a log and slice into 12 even rolls. Arrange in a greased 9×13-inch pan.

7. Cover and let rise again for 30–45 minutes until puffy.

8. Bake at 350°F (175°C) for 25–30 minutes until golden brown.
9. Whisk powdered sugar, milk, and vanilla for glaze. Drizzle over warm rolls before serving.
   

Notes

For added flavor, sprinkle chopped nuts or chocolate chips in the filling. Rolls can be made ahead and refrigerated overnight before baking. Store leftovers in an airtight container for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American