These banana bread cinnamon rolls are a cozy blend of soft, fluffy dough enriched with ripe bananas and a sweet, cinnamon-laced filling. I skip the eggs and rely on mashed banana to create a moist, tender roll, making this recipe not only delicious but also egg-free. Finished with a creamy layer of cream cheese frosting, these rolls are a warm and comforting twist on two classic favorites—banana bread and cinnamon rolls.

Why You’ll Love This Recipe

I use mashed bananas in the dough for natural sweetness and moisture.
The filling combines cinnamon, brown sugar, and sliced bananas for a rich, gooey center.
These rolls are soft, fluffy, and completely egg-free.
I like how versatile the recipe is—with an overnight option for stress-free mornings.
The cream cheese frosting adds a smooth, tangy finish that balances the sweetness.

Ingredients

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

Dough

1 cup lukewarm milk (about 120-130°F)
6 tablespoons unsalted butter
½ cup granulated sugar
4½ to 5 cups all-purpose flour
2¼ teaspoons instant yeast
1½ teaspoons salt
½ cup mashed ripe banana (about 1 large banana)

Filling

4 tablespoons unsalted butter, very soft
½ cup packed light brown sugar
1 tablespoon ground cinnamon
2 large bananas, thinly sliced
¼ cup heavy cream, slightly warmed

Cream Cheese Frosting

4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1½ cups powdered sugar
1 teaspoon vanilla extract

Directions

I start by warming the milk, butter, and sugar until the butter melts and the mixture reaches around 120-130°F.
In a mixing bowl, I combine 4½ cups of flour, yeast, and salt, then stir in the milk mixture and mashed banana until a dough forms.
Using a dough hook, I knead the dough for 6-8 minutes, adding a bit more flour if needed until it’s smooth and slightly sticky.
I let the dough rise in a greased bowl, covered, for about 1 to 1½ hours until it doubles in size.
I roll the dough into an 18x12-inch rectangle and spread it with softened butter, then sprinkle on brown sugar, cinnamon, and sliced bananas.
Rolling tightly from the long edge, I cut the log into 12 equal pieces and place them in a greased 9x13-inch dish.
I let the rolls rise again, covered, for about 45 minutes until puffy.
Just before baking, I pour the warmed heavy cream evenly over the rolls.
I bake them at 350°F for 30-35 minutes until golden and set.
For the frosting, I beat the cream cheese and butter until smooth, then mix in powdered sugar and vanilla until fluffy. I spread it over the warm rolls before serving.

Servings and Timing

Servings: 12 rolls
Prep Time: 1 hour
Rising Time: 2 hours 15 minutes
Bake Time: 35 minutes
Total Time: 3 hours 50 minutes

Variations

I sometimes mix chopped nuts like walnuts or pecans into the filling for a crunchy bite.
Mini chocolate chips pair well with the banana and add a sweet twist.
For a different flavor, I switch out the cream cheese frosting with a maple glaze.
A pinch of nutmeg or cardamom in the filling gives a warm, spiced boost.

Storage/Reheating

I store leftover rolls in an airtight container in the fridge for up to 5 days.
To reheat, I microwave a roll for 20-30 seconds or warm it in a 300°F oven for 10 minutes.
I freeze unfrosted rolls by wrapping them tightly and keeping them in the freezer for up to 3 months. I thaw them overnight in the fridge, reheat, and then frost.

FAQs

Can I make these rolls ahead of time?

Yes, I assemble them the night before, cover, and refrigerate. In the morning, I let them come to room temperature and rise before baking.

Can I use active dry yeast instead of instant yeast?

Absolutely. I just let the dough rise a bit longer—about 1½ to 2 hours for the first rise and 75 minutes for the second.

What if I don’t have a stand mixer?

I knead the dough by hand for about 8-10 minutes on a lightly floured surface until smooth and elastic.

Can I skip the cream cheese frosting?

Definitely. The rolls are tasty on their own or with a simple powdered sugar glaze.

How ripe should the bananas be?

I go for very ripe bananas with lots of brown spots—they're sweeter and give the best flavor.

Conclusion

I love how these banana bread cinnamon rolls turn out every time—soft, flavorful, and comforting. The banana-infused dough and gooey cinnamon filling pair perfectly, and the cream cheese frosting is the final touch that makes them irresistible. Whether for breakfast, brunch, or a weekend baking project, these rolls are always a hit in my kitchen.

Banana Bread Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 3 hours 50 minutes
Yield: 12 rolls
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These banana bread cinnamon rolls combine the moist, tender texture of banana bread with the rich, spiced sweetness of cinnamon rolls, finished with a luscious cream cheese frosting. Perfect for brunch or a cozy treat.

Instructions

In a saucepan, heat the milk, butter, and sugar until the butter melts and the mixture reaches 120-130°F. Remove from heat.
In a stand mixer bowl, combine 4½ cups of flour, yeast, and salt. Add the warm milk mixture and mashed banana. Mix until a shaggy dough forms.
Attach the dough hook and knead on medium speed for 6-8 minutes, adding more flour if necessary, until the dough is smooth and slightly sticky.
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 to 1½ hours.
Roll the dough into an 18x12-inch rectangle. Spread with softened butter, sprinkle with brown sugar and cinnamon, and layer with sliced bananas.
Roll the dough tightly from the long side into a log. Cut into 12 equal rolls using a serrated knife or dental floss.
Place the rolls in a greased 9x13-inch baking dish. Cover and let them rise until puffy, about 45 minutes.
Preheat the oven to 350°F (177°C). Pour the slightly warmed heavy cream over the rolls.
Bake for 30-35 minutes until golden brown. Let cool for 20 minutes.
For the frosting, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy. Spread over the warm rolls.

Notes

You can prepare the rolls the night before and refrigerate them for a morning bake.
Use very ripe bananas for the best flavor.
Add chopped nuts or chocolate chips for variation.
Freeze unfrosted rolls for up to 3 months and frost after reheating.