Oh my gosh, you guys—I just had to share this recipe for Banana Bread Cinnamon Rolls with you! It all started when I had a bunch of overripe bananas sitting on my counter and a serious craving for something warm and gooey. Instead of making plain old banana bread (again), I thought—why not mash up two of my favorite treats? The result? Pure magic. Imagine fluffy, cinnamon-swirled dough packed with sweet banana flavor, all topped with a dreamy cream cheese glaze. Trust me, your kitchen will smell incredible.
What I love most about these Banana Bread Cinnamon Rolls is how they bring together the cozy comfort of banana bread and the irresistible pull-apart goodness of cinnamon rolls. They’re perfect for lazy weekend mornings, brunch with friends, or just treating yourself because, hey, you deserve it. And don’t worry—they’re easier to make than you might think. Just wait till you see everyone’s faces when you pull these beauties out of the oven!
Why You’ll Love These Banana Bread Cinnamon Rolls
These rolls are pure happiness in every bite—here’s why:
- Two treats in one: All the cozy banana bread flavor meets that irresistible cinnamon roll swirl
- Perfect for using up ripe bananas: No more wasting those spotty bananas on your counter
- Makes your house smell divine: That warm cinnamon-banana aroma is better than any candle
- Great for sharing (or not!): Bring them to brunch or keep them all for yourself—I won’t judge
- Easier than they look: The dough comes together fast—just let your mixer do the kneading
Ingredients for Banana Bread Cinnamon Rolls
Gathering the right ingredients makes all the difference—here’s exactly what you’ll need to create these heavenly rolls. I’ve learned through trial and error that quality matters, especially with simple recipes like this one. Trust me, splurge on the real butter and fresh bananas—it shows in every bite!
Dough
- 1 cup warm milk (about 110°F—warm to the touch but not hot)
- 2 1/4 teaspoons active dry yeast (that’s one standard packet)
- 1/2 cup granulated sugar (I sometimes use half brown sugar for extra depth)
- 1/2 cup melted unsalted butter (cooled slightly—we don’t want to cook the yeast!)
- 2 large eggs (room temperature blends smoother)
- 1 teaspoon salt (fine sea salt dissolves best)
- 4 cups all-purpose flour (measured by spooning into cups, not scooping)
- 1 cup mashed banana (about 2-3 medium very ripe bananas—the blacker, the better!)
Filling
- 1/2 cup unsalted butter, softened (leave it out for 30 minutes beforehand)
- 1 cup brown sugar (pack it tight—dark brown gives more molasses flavor)
- 2 tablespoons ground cinnamon (freshly ground if you’re feeling fancy)
- 1/2 cup chopped walnuts (optional, but adds great crunch—toast them first!)
Icing
- 4 oz cream cheese, softened (full-fat makes the creamiest glaze)
- 1/4 cup unsalted butter, softened (same as above—room temp blends smoothly)
- 1 1/2 cups powdered sugar (sift it first to avoid lumps)
- 1/2 teaspoon vanilla extract (pure vanilla makes all the difference)
Equipment You’ll Need
Don’t worry—you probably have most of this stuff already! Here’s what I grab when making these rolls:
- Large mixing bowl (or stand mixer with dough hook)
- 9×13 inch baking dish
- Rolling pin (a wine bottle works in a pinch!)
- Sharp knife or dental floss for slicing
- Measuring cups and spoons
How to Make Banana Bread Cinnamon Rolls
Okay, let’s dive into the fun part—making these heavenly rolls! I promise it’s easier than it looks. Just follow these steps, and you’ll have fluffy, banana-filled cinnamon perfection in no time.
1. Activate the yeast
First, grab that warm milk (test it on your wrist like baby’s bottle—should feel warm, not hot) and stir in the yeast and sugar. Let it sit about 5 minutes until it gets all foamy on top. This is magic happening—if it doesn’t foam, your yeast might be old (trust me, I’ve learned this the hard way).
2. Make the dough
Add your melted (but slightly cooled) butter, eggs, salt, and mashed banana to the yeasty mixture. Now gradually mix in the flour—I usually start with 3 cups, then add the last cup as needed. The dough should pull away from the bowl but still be slightly sticky—that banana adds moisture! Knead it by hand on a floured surface (or let your mixer do the work) for 5-7 minutes until it’s smooth and elastic.
3. First rise
Pop that beautiful dough into a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour. I like to turn my oven light on and let it rise in there. It should double in size—poke it gently, and if the indent stays, it’s ready!
4. Roll and fill
Now for the fun part! Punch down the dough (so satisfying) and roll it out on a floured surface into a big rectangle, about 16×12 inches. Spread that softened butter all over—get right to the edges! Then sprinkle your brown sugar-cinnamon mixture evenly, pressing it gently into the butter. If you’re using walnuts, scatter them on now.
5. Roll and slice
Starting from the long side, roll it up tightly—like a jelly roll. Use a sharp knife or unflavored dental floss to cut into 12 even slices. Pro tip: For clean cuts, chill the rolled log for 15 minutes first (but I’m usually too impatient!).
6. Second rise and bake
Arrange your swirls in a greased 9×13 dish, cover, and let rise again for 30 minutes until puffy. Meanwhile, preheat your oven to 350°F (175°C). Bake for 25-30 minutes until golden brown—that heavenly cinnamon-banana smell will tell you when they’re close!
7. Make the icing
While the rolls bake, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth. Wait until the rolls are just slightly cooled (about 10 minutes) before drizzling that creamy goodness all over them. Now try to resist eating three at once—I dare you!
Tips for Perfect Banana Bread Cinnamon Rolls
After making these rolls more times than I can count, here are my foolproof secrets for banana-cinnamon perfection:
- Use bananas with black spots—they’re sweeter and mash easier than yellow ones
- Don’t rush the rises—let the dough double fully for maximum fluffiness
- Spread filling evenly—but leave a 1/2-inch border so it doesn’t squish out
- Chill before slicing—15 minutes in the fridge makes cleaner cuts
- Bake until golden—a toothpick should come out clean, not doughy
- Warm the icing slightly—10 seconds in the microwave makes it drizzle perfectly
Variations for Banana Bread Cinnamon Rolls
Oh, the fun you can have with these rolls! Here are my favorite tweaks:
- Nut lovers: Swap walnuts for pecans or hazelnuts—toast them first for extra flavor
- Chocolate fix: Sprinkle 1/2 cup chocolate chips over the cinnamon sugar (my kids beg for this version)
- Tropical twist: Add shredded coconut to the filling and a splash of coconut extract in the glaze
- Healthier option: Use whole wheat flour for half the all-purpose and reduce the sugar slightly
- Extra banana: Fold 1/2 cup diced banana into the filling for crazy moist rolls
Serving and Storing Banana Bread Cinnamon Rolls
Oh, the best part—eating these beauties! Serve them warm (not piping hot) so the glaze melts just right into all those cinnamon-swirled layers. They’re amazing fresh from the oven, but if you have leftovers (ha!), store them in an airtight container at room temp for 2 days or freeze for up to a month.
To reheat, pop them in the microwave for 15 seconds or wrap in foil and warm in a 300°F oven for 10 minutes. Pro tip: Add a fresh drizzle of glaze after reheating—it makes them taste just-baked again!
Nutritional Information for Banana Bread Cinnamon Rolls
Here’s the scoop on what’s in these sweet swirls of joy (per roll): 320 calories, 14g fat, 45g carbs, and 5g protein. But listen—these numbers are just estimates. Your actual results might dance around a bit depending on your bananas’ size or how generously you drizzle that glaze. My advice? Enjoy every gooey bite and save the math for another day!
Frequently Asked Questions
I get so many questions about these Banana Bread Cinnamon Rolls—here are the ones that pop up most often:
Can I use instant yeast instead of active dry?
Absolutely! Just skip the initial foaming step and mix it right in with the dry ingredients. You’ll save about 10 minutes—perfect for those “I-need-cinnamon-rolls-now” emergencies. The rolls still turn out fluffy and delicious.
How ripe should the bananas be?
The blacker, the better! Those spotty, almost-too-ripe bananas pack the most flavor and sweetness. If your bananas aren’t quite there yet, pop them in a 300°F oven for 15 minutes—the skins will blacken and they’ll mash beautifully.
Can I make these ahead overnight?
Yes! After shaping the rolls, cover and refrigerate overnight. In the morning, let them sit at room temp for 30 minutes before baking. The slow rise makes them extra tender—my secret for stress-free brunch hosting!
Why did my filling leak out?
Ah, the classic cinnamon roll struggle! Leave that 1/2-inch border when spreading filling, and don’t overfill. If some still escapes? No worries—those caramelized bits are the baker’s treat!
Share Your Banana Bread Cinnamon Rolls
I’d love to see your swirls of banana-cinnamon goodness! Snap a pic and tag me—nothing makes me happier than seeing your kitchen creations.
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Irresistible Banana Bread Cinnamon Rolls You Must Try
- Total Time: 2 hours 15 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Banana bread cinnamon rolls combine the comforting flavors of banana bread with the sweet, spiced swirls of cinnamon rolls. Perfect for breakfast or a sweet treat.
Ingredients
- Dough
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1/2 cup melted unsalted butter
- 2 large eggs
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 cup mashed banana (about 2–3 medium bananas)
- Filling
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup chopped walnuts (optional)
- Icing
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a bowl, mix warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
- Add melted butter, eggs, salt, mashed banana, and flour. Mix until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise for 1 hour.
- Roll dough into a rectangle. Spread softened butter, brown sugar, cinnamon, and walnuts.
- Roll tightly into a log and cut into 12 even slices.
- Place rolls in a greased baking dish, cover, and let rise for 30 minutes.
- Bake at 350°F (175°C) for 25-30 minutes until golden brown.
- Beat cream cheese, butter, powdered sugar, and vanilla for icing. Drizzle over warm rolls.
Notes
- Use ripe bananas for best flavor.
- Let dough rise in a warm place.
- Adjust cinnamon amount to taste.
- Walnuts can be omitted or replaced with pecans.
- Prep Time: 1 hour 45 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: banana bread, cinnamon rolls, sweet rolls, breakfast, easy baking
