Banana Bread Cinnamon Rolls – Soft, Sweet, and Swirled with Flavor

If you love banana bread and cinnamon rolls, why not bring them together into one irresistible treat? These Banana Bread Cinnamon Rolls combine the moist, banana-rich flavor of classic banana bread with the fluffy texture and sugary swirl of homemade cinnamon rolls. It’s truly the best of both breakfast worlds!

Whether you have overripe bananas to use up or you’re simply craving something sweet and cozy, these cinnamon rolls are the answer. With a banana-infused dough, a gooey cinnamon-sugar filling, and a luscious cream cheese icing on top, they’re a hit for brunch, holidays, or lazy weekend mornings.

You’ll start by making a soft yeast dough that’s enriched with mashed banana for flavor and moisture. Then roll it out, fill it with buttery cinnamon sugar, and bake until golden. A rich cream cheese frosting melts right over the top—warm, sticky, and completely delicious.

These banana bread cinnamon rolls are everything you want in a homemade baked good: tender, flavorful, and 100% comfort food. Bonus? Your kitchen will smell like heaven while they bake.

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Ingredients:

For the Dough:

• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast (1 packet)
• 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)

For the Filling:

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 tablespoons ground cinnamon
• 1/2 cup chopped walnuts (optional)

For the Icing:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract

Directions:

1)  In a large bowl, mix warm milk with yeast and sugar. Let it sit for 5 minutes until foamy.

2)  Add melted butter, eggs, salt, and mashed banana. Mix well.

3)  Gradually add flour, stirring until the dough comes together. Knead on a lightly floured surface for about 10 minutes.

4)  Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

5)  For the filling, combine butter, brown sugar, and cinnamon in a bowl.

6)  Roll out dough on a floured surface into a 20×14-inch rectangle. Spread the filling over the dough and sprinkle with walnuts, if using.

 

7)  Roll up tightly from the long side. Cut into 12 rolls and place in a greased baking dish.

8)  Cover and let rise again for 30 minutes. Preheat oven to 350°F (175°C).

9)  Bake for 25-30 minutes until golden brown.

10)  For the icing, beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over warm rolls.

Pro Tips for Perfect Banana Bread Cinnamon Rolls

1. Use ripe bananas – The spottier the better for flavor and natural sweetness.

2. Let the dough rise fully – A warm, draft-free space helps it double in size properly.

3. Don’t overflour – Too much flour can make the dough dense; aim for a soft, slightly tacky texture.

4. Use softened—not melted—butter in the filling so it spreads evenly.

5. Chill the dough before slicing for cleaner, more even rolls (optional but helpful).

6. Add walnuts for a crunchy banana bread twist—optional but delicious.

7. Don’t overbake – The rolls should be golden but still soft in the center.

8. Spread the icing while warm – It will melt slightly into the rolls for that bakery-style finish.

9. Freeze unbaked rolls after cutting if you’d like to prep ahead.

10. Warm leftovers in the microwave for 15 seconds to bring them back to gooey perfection.

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FAQ:

Q: Can I make banana bread cinnamon rolls ahead of time?

• A: Yes! After slicing the rolls, place them in a baking dish, cover, and refrigerate overnight. Let them come to room temperature before baking.

Q: Can I freeze these cinnamon rolls?

• A: Absolutely. Freeze them after baking (without icing), then thaw and warm before adding the icing.

Q: What type of bananas should I use?

• A: Use very ripe bananas with brown spots for the best flavor and moisture.

Q: Can I make this recipe without nuts?

• A: Yes, the walnuts are completely optional and can be left out or swapped for chocolate chips.

Q: Why did my dough not rise?

• A: Make sure your yeast is active and the milk is warm—not hot—when mixing. A temperature around 105°F is ideal for yeast activation.

Recipe Summary

• Prep Time: 2 hours

• Cook Time: 30 minutes

• Total Time: 2 hours 30 minutes

• Calories per serving: 450 kcal

• Yield: 12 servings

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