Banana Bread Cinnamon Rolls combine the cozy flavor of classic banana bread with soft, fluffy cinnamon rolls and rich cream cheese frosting. These Banana Bread Cinnamon Rolls are tender, warmly spiced, and perfect for slow mornings, brunch spreads, or special occasions.
Why You’ll Love This Recipe
- Tastes like banana bread wrapped into a cinnamon roll
- Soft, fluffy dough with natural banana sweetness
- Perfect for breakfast, brunch, or dessert
- Great way to use overripe bananas
- Crowd-pleasing and freezer-friendly
Banana Bread Cinnamon Rolls
Banana Bread Cinnamon Rolls are soft yeast rolls made with mashed banana, filled with cinnamon sugar, and topped with cinnamon cream cheese frosting.
Ingredients
For the Dough
- 4 cups all-purpose flour
- ⅓ cup light brown sugar packed
- 2¼ teaspoons rapid rise yeast
- 1½ teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup milk
- 6 tablespoons unsalted butter
- ⅔ cup mashed overripe banana
For the Cinnamon Sugar Filling
- ¼ cup unsalted butter room temperature
- ½ cup light brown sugar packed
- 1 tablespoon ground cinnamon
- Pinch of salt
For the Cinnamon Cream Cheese Frosting
- ⅓ cup unsalted butter room temperature
- 2 ounces cream cheese room temperature
- 2 cups powdered sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, combine 2 cups flour, brown sugar, yeast, cinnamon, and salt. Mix well.
- Microwave milk and butter for about 30 seconds until warm and mostly melted. Let cool slightly if hot. Add milk mixture and mashed banana to the flour mixture.
- Beat on low speed, then increase to high and mix for about 2 minutes until combined.
- Add 1 cup flour and mix until combined. Gradually add the remaining flour until the dough pulls away from the bowl and forms a soft ball.
- Transfer dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Mix filling ingredients (brown sugar, cinnamon, salt) in a small bowl.
- Roll dough into an 18 x 12-inch rectangle. Spread butter evenly and sprinkle cinnamon sugar mixture on top.
- Roll tightly from the long side and pinch to seal. Cut into 12 rolls using floss or a sharp knife.
- Place rolls in a parchment-lined 9 x 13-inch pan. Cover and let rise for another hour.
- Bake at 350°F (175°C) for 30 minutes until golden and baked through. Cool slightly.
- Beat frosting ingredients until light and fluffy. Spread over warm rolls and serve.
Notes
These rolls pair beautifully with coffee or tea. You can add chopped walnuts or pecans to the filling for extra texture.
Ingredients
For the Dough
- 4 cups all-purpose flour
- ⅓ cup light brown sugar, packed
- 2¼ teaspoons rapid rise yeast
- 1½ teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup milk
- 6 tablespoons unsalted butter
- ⅔ cup mashed overripe banana
For the Cinnamon Sugar Filling
- ¼ cup unsalted butter, room temperature
- ½ cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- Pinch of salt
For the Cinnamon Cream Cheese Frosting
- ⅓ cup unsalted butter, room temperature
- 2 ounces cream cheese, room temperature
- 2 cups powdered sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, combine 2 cups flour, brown sugar, yeast, cinnamon, and salt. Mix well.
- Microwave milk and butter for about 30 seconds until warm and mostly melted. Let cool slightly if hot. Add milk mixture and mashed banana to the flour mixture.
- Beat on low speed, then increase to high and mix for about 2 minutes until combined.
- Add 1 cup flour and mix until combined. Gradually add the remaining flour until the dough pulls away from the bowl and forms a soft ball.
- Transfer dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Mix filling ingredients (brown sugar, cinnamon, salt) in a small bowl.
- Roll dough into an 18 x 12-inch rectangle. Spread butter evenly and sprinkle cinnamon sugar mixture on top.
- Roll tightly from the long side and pinch to seal. Cut into 12 rolls using floss or a sharp knife.
- Place rolls in a parchment-lined 9 x 13-inch pan. Cover and let rise for another hour.
- Bake at 350°F (175°C) for 30 minutes until golden and baked through. Cool slightly.
- Beat frosting ingredients until light and fluffy. Spread over warm rolls and serve.
Tips & Tricks
- Use very ripe bananas for the best flavor
- Warm milk should be lukewarm, not hot
- Dental floss gives the cleanest roll cuts
- Frost while warm for a melt-in finish
Details
- Prep Time: 30 minutes
- Rise Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 rolls
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
- Difficulty: Intermediate
- Dietary Notes: Vegetarian, halal-friendly
Notes
These rolls pair beautifully with coffee or tea. You can add chopped walnuts or pecans to the filling for extra texture.
Nutrition (Approximate per roll)
- Calories: 420
- Protein: 6g
- Carbohydrates: 62g
- Fat: 18g
FAQ
Can I make these overnight?
Yes, refrigerate after shaping and bake the next morning.
Can I freeze cinnamon rolls?
Yes, freeze baked or unbaked rolls for up to 2 months.
Can I skip the cream cheese frosting?
Yes, a simple vanilla glaze works well too.
Do bananas affect rising?
No, the yeast still works normally with mashed banana.
Can I use instant yeast?
Rapid rise or instant yeast both work in this recipe.
Storage
Store Banana Bread Cinnamon Rolls in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Reheat gently before serving.
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Conclusion
Banana Bread Cinnamon Rolls are the ultimate comfort bake, blending two beloved classics into one unforgettable treat. Soft, sweet, and generously frosted, they’re guaranteed to become a favorite for breakfast or brunch.