I’ve combined the comforting flavors of banana bread with the indulgent swirls of cinnamon rolls to create these Banana Bread Cinnamon Rolls. They feature a soft, yeast-based dough enriched with mashed bananas, a luscious cinnamon-sugar filling layered with sliced bananas, and a generous topping of cream cheese frosting. Perfect for breakfast, brunch, or a sweet treat any time of day.

Why You’ll Love This Recipe

I like how the dough is naturally sweet and moist from mashed bananas.
I get that rich cinnamon flavor in every bite with the layered filling.
I can enjoy a cream cheese frosting that perfectly complements the warm, spiced rolls.
I appreciate that the recipe is egg-free, making it accessible to more diets.
I often prep the rolls ahead to save time and enjoy them fresh in the morning.

Ingredients

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

1 cup whole milk, lukewarm
6 tablespoons unsalted butter
½ cup granulated sugar
4½ to 5 cups all-purpose flour, spooned and leveled
2¼ teaspoons instant yeast
1½ teaspoons salt
½ cup mashed ripe banana (about 1 large banana)
4 tablespoons unsalted butter, very soft (for filling)
½ cup packed light brown sugar
1 tablespoon ground cinnamon
2 large bananas, thinly sliced
¼ cup heavy cream, slightly warmed
4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1½ cups powdered sugar
1 teaspoon vanilla extract

Directions

I start by heating the milk, butter, and sugar in a saucepan until the butter melts and the mixture reaches 120–130°F.
In a large bowl, I mix flour, yeast, and salt. I stir in the warm milk mixture and mashed banana to form a shaggy dough.
I knead the dough on a floured surface for 6–8 minutes until smooth and elastic.
I place the dough in a greased bowl, cover, and let it rise for about 1 hour or until doubled.
Once risen, I roll it into a 12x18-inch rectangle, spread with softened butter, and sprinkle with cinnamon-sugar. I layer sliced bananas over the top.
I roll up the dough tightly and slice it into 12 equal rolls. I arrange them in a greased 9x13-inch pan and let them rise again for 45 minutes.
While preheating the oven to 350°F, I pour warmed heavy cream over the rolls.
I bake for 30–35 minutes until golden brown, then let them cool slightly.
I mix cream cheese, butter, powdered sugar, and vanilla until smooth, then spread the frosting over the warm rolls.

Servings and Timing

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

Variations

I sometimes add chopped walnuts or pecans for a crunchy filling.
I like to use a maple glaze instead of cream cheese frosting for a different twist.
I mix in mini chocolate chips with the cinnamon sugar when I want a chocolatey version.
I switch to whole wheat flour when I want something heartier.
I add a pinch of nutmeg or cardamom to the cinnamon mix for added spice.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days.
To reheat, I microwave one for 15–20 seconds or warm several in the oven at 350°F for 10–15 minutes.
I freeze unfrosted rolls for up to 3 months, then thaw overnight in the fridge and reheat before frosting.

FAQs

Can I make these rolls ahead of time?

I prep the rolls through the second rise, cover, and refrigerate overnight. I let them come to room temperature and rise a bit more before baking.

Can I use active dry yeast instead of instant?

Yes, I just proof it in warm milk with a pinch of sugar for 5–10 minutes before mixing it into the dough.

What if I don’t have a stand mixer?

I knead by hand—it takes a little more effort, but the dough comes together beautifully with some patience.

Can I make these dairy-free?

Yes, I substitute with plant-based milk, butter, and dairy-free cream cheese to make them dairy-free.

How ripe should the bananas be?

I always use very ripe bananas—browned and soft—for the best sweetness and texture in both the dough and filling.

Conclusion

These Banana Bread Cinnamon Rolls are a dream for anyone who loves cozy flavors. The banana-infused dough, warm cinnamon filling, and rich frosting make them a standout for brunch or dessert. I make them again and again when I want something comforting, unique, and truly satisfying.

Banana Bread Cinnamon Rolls

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

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Description

Banana Bread Cinnamon Rolls blend the sweet flavor of banana bread with the soft, swirled delight of cinnamon rolls, topped with creamy frosting for a comforting, indulgent treat.

Instructions

Heat milk, butter, and sugar in a saucepan until butter melts and mixture reaches 120–130°F.
In a large bowl, mix flour, yeast, and salt. Stir in warm milk mixture and mashed banana to form a shaggy dough.
Knead dough on a floured surface for 6–8 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise for about 1 hour or until doubled.
Roll dough into a 12x18-inch rectangle. Spread softened butter over surface, sprinkle with cinnamon-sugar, and layer sliced bananas on top.
Roll up dough tightly and slice into 12 equal rolls. Arrange in a greased 9x13-inch pan. Let rise again for 45 minutes.
Preheat oven to 350°F. Pour warmed heavy cream over the rolls.
Bake for 30–35 minutes until golden brown. Let cool slightly.
Mix cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over warm rolls.