Name: Banana Bread Cinnamon Rolls
Prep time: 25 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 3 ½ cups all-purpose flour; 2 ripe bananas, mashed; ¼ cup granulated sugar; ¼ cup brown sugar; 2 ¼ tsp active dry yeast (1 packet); ¾ cup whole milk, warmed; ¼ cup unsalted butter, melted (plus more for filling); 1 large egg; 1 ½ tsp ground cinnamon; 1 tsp vanilla extract; ½ tsp salt; 1 cup powdered sugar (for glaze); 2 tbsp milk (for glaze); 2 oz cream cheese, softened (optional, for glaze)

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Banana Bread Cinnamon Rolls bring together the comforting, familiar flavor of banana bread with the gooey, sweet swirl of classic cinnamon rolls. These soft, pillowy rolls are packed with banana flavor and a generous amount of cinnamon-sugar filling, all topped with a luscious glaze. When I bake these, the aroma alone is enough to make anyone's day better.

Why You’ll Love This Recipe

I love how these rolls strike the perfect balance between cozy and indulgent. They’re softer and moister than traditional cinnamon rolls thanks to the ripe bananas in the dough, and the filling melts into every layer. This recipe is a brilliant way to use up overripe bananas in a fresh, unexpected way. Whether I’m making brunch for guests or treating myself on a slow weekend morning, these always feel like a special occasion.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Ripe bananas
Granulated sugar
Brown sugar
Active dry yeast
Whole milk
Unsalted butter
Egg
Ground cinnamon
Vanilla extract
Salt
Powdered sugar (for the glaze)
Cream cheese (optional, for a richer glaze)

directions

I start by warming the milk and dissolving the yeast in it until it becomes foamy.
In a large bowl, I mash the ripe bananas and mix in sugar, melted butter, and the egg.
I combine the banana mixture with the yeast mixture and stir in the flour and salt to form a sticky dough.
I knead the dough until it’s smooth and elastic, then let it rise in a warm place for about 1 hour, or until doubled in size.
Once risen, I roll the dough out into a rectangle and spread a generous layer of softened butter over it.
I mix brown sugar and cinnamon and sprinkle it over the buttered dough.
I roll the dough tightly from the long side and slice it into even rolls.
I place the rolls in a greased baking dish and let them rise again for about 30 minutes.
I bake the rolls in a preheated oven at 350°F (175°C) for 25–30 minutes or until golden brown.
While they bake, I prepare a glaze by whisking powdered sugar with a little milk and vanilla (sometimes I add cream cheese for extra richness).
Once the rolls are slightly cooled, I drizzle the glaze generously over the top.

Servings and timing

This recipe makes about 12 rolls.
Prep time: 25 minutes
Rise time: 90 minutes
Bake time: 25–30 minutes
Total time: approximately 2 hours 30 minutes

Variations

Sometimes I like to add chopped nuts, like walnuts or pecans, to the filling for a bit of crunch. For a richer twist, I’ve added mini chocolate chips along with the cinnamon sugar. If I’m in the mood for something lighter, I skip the cream cheese in the glaze and just go with a simple vanilla icing. I’ve even tried swapping in whole wheat flour for half the flour for a slightly heartier texture.

storage/reheating

I store any leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I pop one in the microwave for about 20–30 seconds to make it warm and gooey again. If I want to reheat several rolls, I cover them with foil and warm them in a 325°F (160°C) oven for 10–15 minutes.

FAQs

How ripe should the bananas be for this recipe?

I use bananas that are heavily speckled or mostly brown—they add more sweetness and moisture to the dough.

Can I make these rolls ahead of time?

Yes, I often prepare the rolls up to the second rise, then cover and refrigerate them overnight. In the morning, I let them come to room temperature and rise for a bit before baking.

Can I freeze banana bread cinnamon rolls?

Absolutely. I bake the rolls, let them cool, and then freeze them in an airtight container. I reheat them in the oven or microwave whenever I want a treat.

What can I use if I don't have cream cheese for the glaze?

I just stick with a classic powdered sugar and milk glaze, adding a bit of vanilla extract for flavor.

How do I know when the rolls are done baking?

I look for a golden brown color on top and check that the centers are cooked through—not doughy. A toothpick inserted in the center should come out mostly clean.

Conclusion

Banana Bread Cinnamon Rolls are a creative and comforting twist on two classic baked goods. They’re soft, sweet, and packed with flavor, making them perfect for breakfast, brunch, or dessert. I keep coming back to this recipe whenever I have extra ripe bananas—it’s an easy favorite that fills the house with warmth and sweetness.

Banana Bread Cinnamon Rolls

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Author: Sue
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 12 rolls
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Banana Bread Cinnamon Rolls combine the moist, rich flavor of banana bread with the gooey, spiced swirls of traditional cinnamon rolls, topped with a luscious glaze for the perfect brunch or dessert treat.

Instructions

Warm the milk and dissolve the yeast in it until foamy, about 5–10 minutes.
In a large bowl, mash bananas and mix with granulated sugar, melted butter, and egg.
Add the yeast mixture to the banana mixture, then stir in flour and salt until a sticky dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
Roll the dough into a rectangle and spread with softened butter.
Mix brown sugar and cinnamon, then sprinkle over buttered dough.
Roll the dough tightly from the long edge and slice into 12 even rolls.
Place the rolls in a greased baking dish and let rise for another 30 minutes.
Bake at 350°F (175°C) for 25–30 minutes or until golden brown.
Whisk powdered sugar with milk and vanilla (add cream cheese if using) to make the glaze.
Drizzle the glaze over slightly cooled rolls before serving.