I’ve always loved the warm, comforting smell of freshly baked cinnamon rolls wafting through the kitchen. But one day, I had a couple of overripe bananas on the counter and thought, why not take my favorite classic and give it a banana bread twist? That’s how these Banana Bread Cinnamon Rolls were born—soft, gooey, and with just the right hint of banana flavor to make them totally irresistible.
There’s something so satisfying about combining the nostalgic taste of banana bread with the indulgence of a cinnamon roll. The mashed bananas add natural sweetness and moisture to the dough, making each bite tender and flavorful. Plus, the banana flavor pairs beautifully with the classic cinnamon-sugar filling, creating a unique but familiar taste that everyone loves.
These rolls are a game-changer for weekend breakfasts, cozy brunches, or even as a special treat during the week. What I love most is how versatile and approachable the recipe is. You don’t need to be an expert baker to make these turn out perfectly every time. If you’ve got some ripe bananas and basic baking staples in your pantry, you’re already halfway there.
They also reheat beautifully, which means I can enjoy a fresh, warm roll with my morning coffee even days after baking. Whether you serve them with a drizzle of cream cheese glaze or enjoy them plain, they’re packed with flavor and comfort. And if your family is anything like mine, you’ll find yourself baking a second batch sooner than you think.
In this recipe, I’ll walk you through everything you need to know—from the dough to the filling and baking tips—so you can bring these banana-spiced swirls of joy to your own table.
Ingredients for Banana Bread Cinnamon Rolls
To make these delicious Banana Bread Cinnamon Rolls, you’ll need some simple yet flavorful ingredients that work perfectly together:
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Ripe bananas – About 2 medium-sized, mashed. They add natural sweetness and moisture to the dough.
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All-purpose flour – The base for the soft, tender dough.
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Active dry yeast – To help the dough rise and become fluffy.
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Warm milk – Helps activate the yeast and keeps the dough soft.
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Granulated sugar – For a touch of sweetness in the dough.
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Brown sugar – Adds a rich, caramel-like sweetness to the cinnamon filling.
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Ground cinnamon – The star spice of the filling that gives those classic warm notes.
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Unsalted butter – Used in the dough and filling to add richness and tenderness.
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Salt – Balances the flavors and enhances the sweetness.
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Eggs – Help bind the dough and give it structure.
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Vanilla extract – Adds depth of flavor to the dough.
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Powdered sugar and cream cheese (optional) – For making a glaze to drizzle on top after baking.
How to Make Banana Bread Cinnamon Rolls
The process to make these cinnamon rolls is straightforward but rewarding. Follow these steps for perfect rolls:
Step 1:
Start by warming your milk until it’s about 110°F (43°C). Combine it with the yeast and a teaspoon of sugar, then let it sit for about 5-10 minutes until it becomes foamy. This means your yeast is active.
Step 2:
In a large mixing bowl, mash the ripe bananas until smooth. Add the sugar, melted butter, eggs, and vanilla extract. Mix until well combined.
Step 3:
Add the yeast mixture to the banana mixture and stir. Then gradually add the flour and salt, mixing until a soft dough forms. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Step 4:
Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
Step 5:
While the dough is rising, prepare the filling by mixing brown sugar and cinnamon together. Set aside.
Step 6:
After the dough has risen, roll it out on a floured surface into a rectangle about 12×16 inches.
Step 7:
Spread softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
Step 8:
Starting from the longer edge, tightly roll the dough into a log. Slice into 12 equal rolls.
Step 9:
Arrange the rolls in a greased baking dish, cover, and let them rise again for about 30-45 minutes.
Step 10:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
Step 11:
If desired, mix powdered sugar with cream cheese to create a glaze and drizzle over warm rolls before serving.
How Long to Bake Banana Bread Cinnamon Rolls
Baking time is crucial to achieve the perfect texture for these banana bread cinnamon rolls. Typically, they need about 25 to 30 minutes in a preheated 350°F (175°C) oven. However, oven temperatures can vary, so it’s important to keep an eye on them. The rolls should turn a lovely golden brown on top and feel firm but soft to the touch.
If your rolls are browning too quickly but still feel doughy inside, you can loosely cover them with aluminum foil halfway through baking. This prevents over-browning while allowing the inside to cook fully. After baking, let them cool for a few minutes to set before glazing or serving.
How to Store Leftover Banana Bread Cinnamon Rolls
These rolls are just as enjoyable the next day, and proper storage will keep them fresh and soft:
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Refrigerator – Store leftover rolls in an airtight container or tightly wrapped in plastic wrap. They will last up to 3 days. Reheat gently in a microwave or oven before serving to restore their softness.
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Freezer – For longer storage, wrap each roll individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. To enjoy, thaw overnight in the refrigerator and warm in the oven before serving.
Tips for Perfect Banana Bread Cinnamon Rolls
Here are some tips to help you get the best results every time:
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Use ripe bananas – The riper, the better for natural sweetness and flavor.
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Don’t overfill with cinnamon sugar – A generous layer is good, but too much can make the rolls soggy.
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Knead dough well – Proper kneading develops gluten, giving the rolls a soft and chewy texture.
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Let the dough rise fully – Patience is key to fluffy, light rolls.
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Customize your glaze – Try adding a little lemon zest or maple syrup to your cream cheese glaze for extra flavor.
With these tips and steps, your banana bread cinnamon rolls will turn out deliciously soft, flavorful, and a guaranteed hit with everyone.
Frequently Asked Questions
1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas as long as they are fully thawed and mashed well. Frozen bananas may add extra moisture, so keep an eye on the dough’s consistency and adjust flour if needed.
2. How do I know when the dough has risen enough?
The dough should roughly double in size. You can test by gently pressing your finger into it—if the indentation stays and doesn’t bounce back, the dough is ready for the next step.
3. Can I make the dough the night before?
Absolutely! You can prepare the dough, let it rise once, then refrigerate it overnight. In the morning, bring it to room temperature, shape the rolls, let them rise again, and bake as directed.
4. What can I use instead of cream cheese for the glaze?
If you want a lighter glaze, simply mix powdered sugar with a bit of milk or lemon juice. This creates a sweet and tangy drizzle that complements the banana and cinnamon flavors nicely.
Banana Bread Cinnamon Rolls
- Total Time: 25-50 minutes
- Yield: 12 rolls 1x
Description
These Banana Bread Cinnamon Rolls combine the best of two classic treats. Soft, tender rolls infused with ripe banana flavor are swirled with cinnamon sugar for a warm, comforting taste. Perfect for breakfast, brunch, or anytime you want a sweet homemade treat.
Ingredients
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2 medium ripe bananas, mashed
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4 cups all-purpose flour
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2 1/4 tsp active dry yeast (1 packet)
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1 cup warm milk (about 110°F / 43°C)
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1/2 cup granulated sugar
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1/2 cup brown sugar
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1/2 cup unsalted butter, softened (plus extra for filling)
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1 tsp salt
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2 large eggs
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1 tsp vanilla extract
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2 tbsp ground cinnamon
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Powdered sugar and cream cheese (optional, for glaze)
Instructions
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Warm the milk and mix with yeast and 1 tsp sugar; let it foam for 5-10 minutes.
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Mash bananas in a large bowl; add sugar, melted butter, eggs, and vanilla; mix well.
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Add yeast mixture to banana mix, then gradually add flour and salt; knead until smooth and elastic.
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Place dough in a greased bowl, cover, and let rise for 1-1.5 hours until doubled.
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Mix brown sugar and cinnamon for the filling.
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Roll dough into a 12×16 inch rectangle; spread softened butter over it, then sprinkle cinnamon sugar.
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Roll dough into a log and slice into 12 rolls.
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Arrange rolls in a greased dish, cover, and let rise for 30-45 minutes.
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Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
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Optionally, mix powdered sugar and cream cheese to make glaze; drizzle over warm rolls.
Notes
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Use very ripe bananas for best flavor and moisture.
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Don’t overfill the rolls to avoid sogginess.
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Rolls can be stored in an airtight container in the fridge for up to 3 days.
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Freeze individually wrapped rolls for up to 2 months.
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Try adding lemon zest or maple syrup to the glaze for variation.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes