Hey friend, let’s talk about a breakfast (or dessert!) that’s like a warm hug in pastry form: banana bread cinnamon rolls. Imagine soft, fluffy dough swirled with a gooey cinnamon-sugar filling, laced with the sweet, comforting flavor of ripe bananas, and topped with a dreamy cream cheese glaze. These rolls are the perfect mash-up of classic cinnamon rolls and your favorite banana bread—think warm, spiced, and just indulgent enough to feel special. They’re sweet, sticky, and packed with cozy vibes that make every bite pure bliss.
These rolls are a weekend morning game-changer, perfect for lazy brunches or when you want to impress your family with something homemade. They’re also great for holiday gatherings or as a make-ahead treat for busy weeks. I fell in love with this recipe when I had a bunch of overripe bananas staring at me and a craving for something more exciting than plain banana bread. After a few tweaks, this recipe became my go-to for turning those spotty bananas into something magical. Ready to roll up your sleeves and make these? Let’s get baking!
Why You’ll Love These Banana Bread Cinnamon Rolls
- Next-Level Flavor: The banana in the dough adds natural sweetness and moisture, while the cinnamon-sugar filling brings that classic cozy warmth.
- Perfect for Any Occasion: Great for breakfast, brunch, dessert, or even a sweet snack—these rolls are versatile crowd-pleasers.
- Use Up Overripe Bananas: Got brown bananas? This is the tastiest way to give them new life.
- Make-Ahead Friendly: Prep the rolls the night before and bake them fresh in the morning for stress-free deliciousness.
- No Fancy Tools Needed: Just a bowl, a rolling pin, and a baking dish—nothing complicated here.
- Customizable: Add nuts, chocolate chips, or swap the glaze for a caramel drizzle to make them your own.
- Kid- and Adult-Approved: The familiar banana bread flavor makes these a hit with everyone at the table.
Ingredients You’ll Need
Here’s what you’ll need to whip up these heavenly rolls, with a few friendly notes:
- Overripe bananas (mashed): The spottier, the better—they’re sweeter and add amazing moisture.
- Flour (all-purpose): The base for that soft, pillowy dough.
- Yeast (active dry): Makes the rolls light and fluffy. Check the expiration date!
- Milk (warm): Helps activate the yeast and keeps the dough tender.
- Butter (melted, for dough and filling): Adds richness—salted or unsalted both work.
- Brown sugar (for filling): Pairs perfectly with cinnamon for that gooey swirl.
- Cinnamon (ground): Don’t skimp—it’s the heart of the filling’s warmth.
- Cream cheese (for glaze): Makes a tangy, creamy topping that’s irresistible.
- Powdered sugar (for glaze): Sweetens and smooths out the glaze.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make Banana Bread Cinnamon Rolls (Step-by-Step Instructions)
Let’s dive in! These steps are super approachable, and I’ll share tips to make the process smooth and fun.
Step 1: Make the Dough
In a large bowl, combine 1 cup warm milk (about 110°F/45°C), 2 1/4 teaspoons active dry yeast, and 1 tablespoon sugar. Let it sit for 5–10 minutes until foamy. Add 2 mashed overripe bananas (about 3/4 cup), 1/4 cup melted butter, 1/4 cup sugar, 1 egg, and 1 teaspoon vanilla extract. Stir in 4 cups all-purpose flour and 1/2 teaspoon salt, mixing until a soft dough forms. Knead on a floured surface for 5–7 minutes until smooth. Tip: If the dough is too sticky, add flour 1 tablespoon at a time, but don’t overdo it—you want it soft.
Step 2: Let the Dough Rise
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for 1–1.5 hours, until doubled in size. Tip: If your kitchen is chilly, pop the bowl in an oven with just the light on for a cozy rising spot.
Step 3: Prepare the Filling
While the dough rises, mix 1/2 cup softened butter, 3/4 cup brown sugar, and 2 tablespoons ground cinnamon in a small bowl until smooth. Set aside. Tip: Make sure the butter is soft but not melted for easy spreading.
Step 4: Roll and Fill the Dough
Punch down the risen dough and roll it out on a floured surface into a 12×18-inch rectangle. Spread the cinnamon-sugar filling evenly over the dough, leaving a 1/2-inch border. Starting from the long side, tightly roll the dough into a log. Cut into 12 even slices using a sharp knife or dental floss. Tip: Floss gives cleaner cuts—slide it under the log, cross the ends, and pull to slice.
Step 5: Second Rise and Bake
Place the rolls in a greased 9×13-inch baking dish, cover, and let them rise for 30–45 minutes until puffy. Preheat your oven to 350°F (175°C). Bake the rolls for 22–25 minutes, until golden and cooked through. Tip: If they brown too fast, cover with foil for the last 5 minutes.
Step 6: Make the Cream Cheese Glaze
In a medium bowl, beat 4 oz softened cream cheese, 2 tablespoons softened butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2–3 tablespoons milk until smooth. Spread or drizzle over the warm rolls. Tip: Adjust the milk for your desired glaze thickness—thinner for drizzling, thicker for spreading.
Step 7: Serve and Enjoy
Serve the rolls warm, straight from the pan, for maximum gooey goodness. They’re perfect with coffee or a glass of milk. Tip: Let them cool for 5 minutes before glazing to keep the topping from melting off.
Helpful Tips
These banana bread cinnamon rolls are already a dream, but here’s how to make them even better and fit your life:
- Meal Prep It: Assemble the rolls the night before, cover tightly, and refrigerate. In the morning, let them sit at room temp for 30 minutes, then bake as directed. Fresh rolls with zero morning stress!
- Storing Leftovers: Keep leftovers in an airtight container at room temp for up to 2 days or in the fridge for 5 days. The glaze might soak in, but they’ll still taste amazing.
- Reheating for Freshness: Warm individual rolls in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 5–7 minutes. Add a drizzle of fresh glaze if they need a boost.
- Perfect Pairings: Serve with a hot cup of coffee, chai tea, or hot chocolate for cozy vibes. For brunch, pair with fresh fruit or a yogurt parfait. A side of crispy bacon adds a savory balance.
- Creative Twists: Mix 1/2 cup chopped walnuts or pecans into the filling for crunch. Add 1/3 cup chocolate chips for a decadent twist. For a tropical vibe, sprinkle in 1/4 cup shredded coconut. Swap the glaze for a warm caramel sauce if you’re feeling extra indulgent.
- Make It Mini: Cut the dough into 24 smaller rolls and bake in a muffin tin for bite-sized treats—perfect for parties.
Frequently Asked Questions (FAQs)
Can I make these ahead of time?
Yes! Assemble the rolls, place them in the baking dish, cover, and refrigerate overnight. Let them come to room temp for 30 minutes before baking. You can also freeze unbaked rolls for up to 1 month—thaw in the fridge overnight before the second rise.
Can I freeze these cinnamon rolls?
Absolutely! Freeze baked rolls (without glaze) in an airtight container for up to 2 months. Thaw at room temp, then warm in the oven and add fresh glaze. Unbaked rolls freeze well too (see above).
What if I don’t have overripe bananas?
Ripe or slightly underripe bananas work, but they’re less sweet and mash less easily. Microwave them for 20–30 seconds to soften if needed. Avoid green bananas—they won’t give the same flavor.
Is this recipe good for meal prep?
Definitely! Bake a batch, store in the fridge, and reheat individual rolls for quick breakfasts or snacks. They’re filling and keep you satisfied.
How do I make it vegan?
Use plant-based milk, vegan butter, and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) in the dough. For the filling, use vegan butter and brown sugar. Swap cream cheese for a vegan version and use plant-based milk in the glaze.
I make these banana bread cinnamon rolls whenever I need a little comfort or want to treat my crew to something special—probably once a month, if I’m honest! My favorite way to enjoy them is warm from the oven with a steaming mug of coffee and a sprinkle of extra cinnamon on top. Give them a try and let me know how they turn out! Drop a comment or share your pics—I’d love to see your baking adventures. Happy rolling, friend!
Banana Bread Cinnamon Rolls
Ingredients
- For the Dough:
- 1 cup warm milk about 110°F
- 2 ¼ teaspoons active dry yeast 1 packet
- ¼ cup granulated sugar
- ¼ cup melted butter
- 2 large eggs
- ½ teaspoon salt
- 1 cup mashed ripe bananas about 2 medium
- 4 –4 1/2 cups all-purpose flour
- For the Filling:
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 2 tablespoons ground cinnamon
- ½ cup chopped walnuts optional
- For the Frosting:
- 4 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Activate the Yeast:
- In a large bowl, pour warm milk and sprinkle yeast and granulated sugar on top. Let sit for 5 minutes until foamy.
- Make the Dough:
- Add melted butter, eggs, salt, and mashed bananas to the yeast mixture and stir to combine. Gradually add flour, one cup at a time, until dough forms and pulls away from the sides of the bowl. Dough will be slightly sticky.
- Knead the Dough:
- Turn dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Add flour as needed to prevent sticking, but avoid over-flouring.
- First Rise:
- Place the dough in a greased bowl, turning to coat. Cover with a towel or plastic wrap and let rise in a warm area for 1 hour, or until doubled in size.
- Make the Filling:
- In a bowl, mix softened butter, brown sugar, and cinnamon until smooth and spreadable.
- Roll and Fill:
- Punch down dough and roll into a 20×14-inch rectangle on a floured surface. Spread filling evenly, leaving a small border along one long edge. Sprinkle with chopped walnuts if using.
- Shape the Rolls:
- Starting from the long edge without filling, tightly roll into a log. Pinch the seam to seal. Slice into 12 equal rolls, about 1.5 inches thick.
- Second Rise:
- Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes until puffy. Preheat oven to 350°F during this time.
- Bake:
- Bake for 25–30 minutes, until golden brown and internal temperature reaches 190°F.
- Frost:
- While rolls are warm, beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over warm rolls and serve.
Notes
- Make sure bananas are fully ripe (brown-spotted) for best flavor.
- Rolls can be assembled the night before and baked fresh the next morning—just refrigerate before the second rise and bring to room temperature before baking.
