If you love banana bread and cinnamon rolls, this recipe gives you the best of both in one warm, fragrant pan. These rolls are soft, gooey, and filled with cinnamon-brown sugar goodness, with ripe banana mixed right into the dough. They’re perfect for weekend breakfasts, brunch with friends, or a cozy afternoon treat.
You don’t need to be a pro baker to pull them off—just a little patience and a ripe banana or two. By the time they come out of the oven, your kitchen will smell like pure comfort.
What Makes This Special
These banana bread cinnamon rolls are not your standard rolls. The banana adds moisture and natural sweetness, so the dough stays soft for days.
You get the familiar swirl of a classic cinnamon roll, but with subtle banana bread flavor that feels nostalgic and homey. The dough is easy to work with, and the frosting is simple yet creamy. It’s a reliable recipe you’ll want to make again and again.
Ingredients
- For the dough:
- 3 cups (360 g) all-purpose flour, plus more for dusting
- 1 packet (2 1/4 tsp) instant or rapid-rise yeast
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2/3 cup (160 ml) warm milk (about 110°F / 43°C)
- 1 large ripe banana, mashed (about 1/2 cup)
- 1 large egg, room temperature
- 1/4 cup (57 g) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- For the filling:
- 1/3 cup (75 g) unsalted butter, softened
- 2/3 cup (135 g) brown sugar, packed
- 1 1/2 tbsp ground cinnamon
- Pinch of salt
- Optional: 1/2 cup chopped toasted pecans or walnuts
- For the frosting:
- 4 oz (113 g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1–2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Mix the dry ingredients. In a large bowl, whisk the flour, yeast, sugar, salt, and cinnamon.
Set aside.
- Combine wet ingredients. In a separate bowl, mix the warm milk, mashed banana, egg, melted butter, and vanilla. The milk should feel warm but not hot.
- Form the dough. Pour the wet ingredients into the dry. Stir with a spoon or spatula until a shaggy dough forms.
If it feels too sticky, add 1–2 tablespoons of flour. If too dry, add a tablespoon of milk.
- Knead until smooth. Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook for about 4–5 minutes on medium-low.
- First rise. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled, about 60–90 minutes.
It should look puffy and spring back slowly when pressed.
- Prepare the filling. In a small bowl, stir together the softened butter, brown sugar, cinnamon, and a pinch of salt until it forms a spreadable paste.
- Roll out the dough. Punch down the dough and roll it into a rectangle about 12×16 inches. Spread the filling evenly over the surface. Sprinkle nuts on top if using.
- Roll and slice. Starting from a long side, roll the dough into a tight log.
Trim the ends. Slice into 12 even rolls using dental floss or a sharp knife to keep the swirls neat.
- Second rise. Arrange rolls in a greased 9×13-inch pan (or two 9-inch round pans), leaving a little space between them. Cover and let rise until puffy, 30–45 minutes.
They should expand and touch.
- Bake. Preheat the oven to 350°F (175°C). Bake for 20–25 minutes, until lightly golden on top and the centers register about 190°F (88°C). Do not overbake or they’ll dry out.
- Make the frosting. Beat the cream cheese and butter until smooth.
Add powdered sugar, vanilla, a pinch of salt, and 1 tablespoon of milk. Beat until fluffy, adding more milk for a softer glaze.
- Frost and serve. Let the rolls cool for 10 minutes, then spread with frosting while still warm so it melts slightly into the swirls. Serve fresh.
Keeping It Fresh
Store at room temperature for up to 2 days, tightly covered.
The banana keeps them soft. For longer storage, refrigerate for up to 5 days and warm before serving.
Freeze unfrosted rolls in an airtight container for up to 2 months. Thaw overnight in the fridge, warm in the oven at 300°F (150°C) for 10 minutes, then frost.
Make-ahead option: After shaping and placing in the pan, cover and refrigerate overnight.
Let sit at room temperature for 45–60 minutes the next morning, then bake.
Benefits of This Recipe
- Extra soft texture: Banana adds moisture that keeps rolls tender without needing extra fat.
- Great use for ripe bananas: A smart way to use bananas beyond standard banana bread.
- Beginner-friendly: Simple dough, clear steps, and flexible proofing times.
- Balanced sweetness: Not cloying—banana and brown sugar give a warm, rounded flavor.
- Customizable: Easy to tweak with nuts, chocolate, or different frostings.
Common Mistakes to Avoid
- Overheating the milk: Hot liquid can kill the yeast. Aim for warm, not hot. If you can comfortably hold a finger in it, it’s fine.
- Adding too much flour: Slightly sticky dough bakes softer.
Dust lightly when kneading, and add flour sparingly.
- Under-proofing or over-proofing: Rolls should be puffy and spring back slowly when touched. If they collapse or feel dense, proofing was off.
- Overbaking: Pull them when lightly golden. Dry rolls usually mean too long in the oven.
- Skipping salt in the frosting: A tiny pinch balances sweetness and brings out flavor.
Recipe Variations
- Brown Butter Frosting: Brown the butter first for a nutty flavor before mixing with cream cheese.
- Maple Glaze: Swap milk with pure maple syrup and add a dash of cinnamon to the frosting.
- Chocolate Chip Swirl: Sprinkle 1/2 cup mini chocolate chips over the filling before rolling.
- Nutty Crunch: Add chopped toasted pecans or walnuts to the filling for texture.
- Caramel Banana Topping: Sauté sliced bananas in butter and brown sugar.
Spoon over warm rolls just before serving.
- Dairy-Free: Use plant-based milk and vegan butter; swap cream cheese frosting for a simple powdered sugar glaze.
- Whole Wheat Boost: Replace 1 cup of the flour with white whole wheat flour for a slightly heartier roll.
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FAQ
Can I use active dry yeast instead of instant?
Yes. Bloom 2 1/4 teaspoons active dry yeast in the warm milk with a pinch of sugar for 5–10 minutes until foamy, then proceed. Rise times may be slightly longer.
Do I need super ripe bananas?
Yes, the riper the better. Spotty, soft bananas add sweetness and moisture.
If yours are just yellow, microwave them (peeled) for 30–45 seconds to soften, then cool before using.
How do I keep the rolls from unrolling?
Roll the dough tightly and use a paste-like filling so it grips the layers. Slice with unflavored dental floss for clean cuts, and place the rolls snugly in the pan so they support each other as they rise.
Can I make these overnight?
Absolutely. After slicing and placing in the pan, cover and refrigerate.
The next day, let them come to room temperature and puff up for 45–60 minutes before baking.
What if I don’t have cream cheese?
Make a simple glaze: 1 cup powdered sugar, 1–2 tablespoons milk, 1/2 teaspoon vanilla, and a pinch of salt. Whisk until smooth and drizzle over warm rolls.
How do I know the rolls are done?
The tops should be lightly golden, and the center of a middle roll should read about 190°F (88°C) on an instant-read thermometer. If you don’t have one, check that the dough in the center looks set, not doughy.
Can I reduce the sugar?
Yes.
Cut the filling sugar to 1/2 cup and the dough sugar to 3 tablespoons. The banana still keeps them flavorful and moist.
Can I use gluten-free flour?
Use a 1:1 gluten-free baking blend with xanthan gum and be prepared for a slightly different texture. The dough may be stickier; shape with lightly oiled hands and avoid over-kneading.
In Conclusion
These banana bread cinnamon rolls are warm, soft, and easy enough for a relaxed morning at home.
The banana brings moisture and gentle sweetness, while the classic cinnamon swirl makes them feel special. With simple steps, make-ahead options, and flexible variations, this recipe fits your schedule and your cravings. Bake a pan, share a few, and keep the rest for tomorrow—if they last that long.
Banana Bread Cinnamon Rolls Easy Homemade Recipe – Soft, Cozy, and Full of Flavor
Ingredients
- For the dough:
- 3 cups (360 g) all-purpose flour, plus more for dusting
- 1 packet (2 1/4 tsp) instant or rapid-rise yeast
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2/3 cup (160 ml) warm milk (about 110°F / 43°C)
- 1 large ripe banana, mashed (about 1/2 cup)
- 1 large egg, room temperature
- 1/4 cup (57 g) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- For the filling:
- 1/3 cup (75 g) unsalted butter, softened
- 2/3 cup (135 g) brown sugar, packed
- 1 1/2 tbsp ground cinnamon
- Pinch of salt
- Optional: 1/2 cup chopped toasted pecans or walnuts
- For the frosting:
- 4 oz (113 g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1–2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Mix the dry ingredients. In a large bowl, whisk the flour, yeast, sugar, salt, and cinnamon.Set aside.
- Combine wet ingredients. In a separate bowl, mix the warm milk, mashed banana, egg, melted butter, and vanilla. The milk should feel warm but not hot.
- Form the dough. Pour the wet ingredients into the dry. Stir with a spoon or spatula until a shaggy dough forms.If it feels too sticky, add 1–2 tablespoons of flour. If too dry, add a tablespoon of milk.
- Knead until smooth. Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook for about 4–5 minutes on medium-low.
- First rise. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled, about 60–90 minutes.It should look puffy and spring back slowly when pressed.
- Prepare the filling. In a small bowl, stir together the softened butter, brown sugar, cinnamon, and a pinch of salt until it forms a spreadable paste.
- Roll out the dough. Punch down the dough and roll it into a rectangle about 12×16 inches. Spread the filling evenly over the surface. Sprinkle nuts on top if using.
- Roll and slice. Starting from a long side, roll the dough into a tight log.Trim the ends. Slice into 12 even rolls using dental floss or a sharp knife to keep the swirls neat.
- Second rise. Arrange rolls in a greased 9×13-inch pan (or two 9-inch round pans), leaving a little space between them. Cover and let rise until puffy, 30–45 minutes.They should expand and touch.
- Bake. Preheat the oven to 350°F (175°C). Bake for 20–25 minutes, until lightly golden on top and the centers register about 190°F (88°C). Do not overbake or they’ll dry out.
- Make the frosting. Beat the cream cheese and butter until smooth.Add powdered sugar, vanilla, a pinch of salt, and 1 tablespoon of milk. Beat until fluffy, adding more milk for a softer glaze.
- Frost and serve. Let the rolls cool for 10 minutes, then spread with frosting while still warm so it melts slightly into the swirls. Serve fresh.