Banana Bread Cinnamon Rolls

It was a rainy Saturday morning when I first whipped up these Banana Bread Cinnamon Rolls. I had a few overripe bananas on the counter and a craving for something cozy and sweet. Combining the comfort of banana bread with the gooey decadence of cinnamon rolls turned out to be pure magic. Now, these are a staple in our home, especially during the colder months or when we want a little extra love baked into our breakfast.

Soft, fluffy, and bursting with banana-cinnamon flavor, these rolls are a beautiful mash-up of two beloved classics. One bite and you'll see why this recipe has become a weekend favorite for my family.

Why You’ll Love This Recipe

• Two Favorites in One: A cross between banana bread and cinnamon rolls—what’s not to love?
• Soft and Gooey Texture: Tender banana-infused dough with a gooey, spiced filling.
• Perfect for Brunch or Special Mornings: Great for holidays, weekends, or a cozy treat.
• Make-Ahead Friendly: Prep the night before and bake fresh in the morning.
• Creamy, Dreamy Frosting: Cream cheese icing brings everything together beautifully.
• Customizable: Add nuts, chocolate chips, or caramel for your own twist.

Ingredients You'll Need

For the Dough:

• 1 cup warm milk
• 2 ¼ teaspoons active dry yeast (1 packet)
• ½ cup granulated sugar
• ½ cup melted unsalted butter
• 2 large eggs
• 1 teaspoon salt
• 4 cups all-purpose flour
• 1 cup mashed banana (about 2–3 ripe bananas)

For the Filling:

• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 2 tablespoons ground cinnamon
• ½ cup chopped walnuts (optional)

For the Icing:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• ½ teaspoon vanilla extract

Substitutions and Tips:

• Use whole wheat flour for a heartier texture.
• Swap walnuts with pecans or omit for nut-free.
• Add a pinch of nutmeg or cardamom for spice variation.

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large mixing bowl, combine the warm milk and yeast. Let sit for 5–10 minutes until it becomes frothy.

Tip: The milk should be warm but not hot (around 110°F) to activate the yeast properly.

Step 2: Mix the Dough

Add sugar, melted butter, eggs, salt, mashed banana, and 2 cups of flour. Mix until well combined. Gradually add the remaining flour until the dough is soft and pulls away from the bowl.

Tip: Depending on the moisture from the bananas, you might need slightly more or less flour.

Step 3: Knead the Dough

Turn dough onto a floured surface and knead for 6–8 minutes, until smooth and elastic.

Tip: If the dough is too sticky, add flour 1 tablespoon at a time while kneading.

Step 4: First Rise

Place the dough in a greased bowl. Cover and let rise in a warm place for 1 hour or until doubled in size.

Tip: A slightly warm (but off) oven is a great proofing spot.

Step 5: Prepare the Filling

While the dough rises, mix the softened butter, brown sugar, and cinnamon in a bowl. Stir in walnuts, if using.

Step 6: Roll and Fill

Once the dough has risen, punch it down and roll it out into a 16x12-inch rectangle. Spread the cinnamon mixture evenly over the dough.

Tip: Leave a small border around the edges to help seal the roll.

Step 7: Roll Up and Slice

Starting from the long side, roll the dough tightly into a log. Slice into 12 equal rolls and place them in a greased 9x13-inch baking dish.

Step 8: Second Rise

Cover the pan and let the rolls rise for 30–40 minutes until puffy.

Step 9: Bake

Preheat the oven to 350°F (175°C). Bake for 25–30 minutes, or until golden brown and cooked through.

Tip: Check at 25 minutes to avoid overbaking.

Step 10: Make the Icing

While the rolls bake, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth.

Step 11: Frost and Serve

Spread the icing over the warm rolls right out of the oven. Serve gooey and fresh.

Tip: Let them cool just slightly to keep the icing creamy but not runny.

Serving and Storage Tips

Serve warm with a cup of coffee or tea. These rolls are best fresh, but you can store leftovers covered at room temperature for 1 day or in the fridge for up to 3 days. Reheat individual rolls in the microwave for 20–30 seconds or in a 300°F oven until warm.

Helpful Notes

• Use Very Ripe Bananas: They’re sweeter and mash more smoothly.
• Chill Overnight: You can refrigerate the shaped rolls overnight and bake fresh in the morning.
• Add More Texture: Try adding mini chocolate chips or raisins to the filling.
• Prevent Drying Out: Cover the rolls with foil if they’re browning too fast.

Frequently Asked Questions

1. Can I make the dough ahead of time?
   Yes! Let it rise once, then refrigerate overnight before shaping.
2. Can I freeze the rolls?
   Yes, either freeze unbaked (after shaping) or freeze baked and iced rolls. Thaw and reheat to serve.
3. How do I keep the rolls soft?
   Don’t overbake and store them covered. You can also brush with a little melted butter after baking.
4. Can I use instant yeast?
   Yes, skip the proofing step and mix it directly with the dry ingredients.
5. How do I know they’re done baking?
   They should be golden on top and not doughy in the center. A thermometer in the center should read around 190°F.
6. Can I reduce the sugar?
   Slightly, but they’re meant to be a sweet treat. Try cutting the icing if you want a lighter option.

Final Thoughts

Banana Bread Cinnamon Rolls are a dream come true for anyone who loves soft, sweet, and comforting baked goods. They’re warm, aromatic, and filled with love in every swirl. Whether for a brunch spread or a quiet morning treat, they’ll fill your home with joy and your belly with happiness.

Have you tried this recipe yet? What’s your favorite twist to add to the filling or frosting? Let’s swap ideas!