I’ve blended the comforting warmth of banana bread with gooey cinnamon roll bliss, creating rolls that are tender, sweet, and perfect for any morning or dessert occasion.

Why You’ll Love This Recipe

I love these banana bread cinnamon rolls because they merge two favorites into one show-stopping treat. The banana adds natural sweetness and moisture, while the cinnamon swirl and rich icing bring indulgent flavor. They feel cozy and special, yet are surprisingly easy to make from scratch.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ripe bananas, mashed
milk
warm water
active dry yeast
all-purpose flour
granulated sugar
brown sugar (for filling)
ground cinnamon (for filling)
salt
unsalted butter, softened
eggs
vanilla extract
optional: cream cheese or powdered sugar icing

directions

Prepare the dough:
I mash ripe bananas and mix them with warm milk and water. I stir in yeast and a bit of sugar, let it bloom until foamy. Then I combine flour, sugar, salt, eggs, vanilla, and softened butter until a soft, slightly sticky dough forms. I knead it briefly, then let it rise until doubled—about 1 hour.
Make the filling:
I blend softened butter with brown sugar and cinnamon until thick and easy to spread.
Roll and shape the dough:
I roll the risen dough into a large rectangle on a lightly floured surface. I spread the cinnamon-banana filling evenly over the dough.
Roll up and slice:
I roll the dough tightly, starting from one long side, to form a log. I slice it into even rolls (about 9–12 depending on size) and place them in a greased baking dish.
Second rise:
I let the shaped rolls rise again for about 30 minutes until puffy.
Bake:
I bake at 350 °F (175 °C) for 20–25 minutes, or until the tops are golden and the centers are fully baked.
Icing:
Once slightly cooled, I drizzle or spread cream cheese icing or a simple powdered sugar glaze over the warm rolls.

Servings and Timing

Servings: 9–12 rolls, depending on slice size
Prep time: ~25 minutes (plus first rise)
Rising time: ~1 ½ hours total (first and second rises)
Bake time: 20–25 minutes
Total time: ~2 ½ hours including rises

Variations

I stir chopped nuts or raisins into the filling for extra texture.
I make them smaller or larger by slicing more or fewer rolls.
I swirl in grated nutmeg or cardamom with the cinnamon for warm spice notes.
I top them with mashed banana bits before baking for banana bursts.
I use maple or vanilla glaze instead of cream cheese for a lighter finish.

storage/reheating

Refrigeration: I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
Reheating: I gently warm them in a 325 °F (165 °C) oven for 5–7 minutes or microwave individual rolls for 15–20 seconds.
Freezing: I freeze baked rolls in a sealed bag for up to 2 months. I thaw them overnight in the fridge and reheat before serving.

FAQs

How ripe should the bananas be?

I use very ripe bananas (with brown speckles)—they’re sweeter and mash smoothly into the dough, boosting flavor and moisture.

Can I skip the cream cheese icing?

Yes—I often use a simple powdered sugar glaze (powdered sugar + milk or cream) for a lighter sweetness that still complements the rolls.

Do I need to knead the dough a lot?

I knead just until it’s smooth and elastic—about 4–5 minutes by hand. Over-kneading can make the dough tough.

Can I make this ahead?

Absolutely—I assemble the rolls, cover, and refrigerate overnight after the second rise. In the morning, I bake them directly from the fridge, adding a few extra minutes.

Is this freezer-friendly?

Yes—I freeze baked rolls. When I’m ready to eat, I thaw them and reheat—they taste nearly fresh.

Conclusion

I adore these Banana Bread Cinnamon Rolls because they bring together the best of two beloved treats in a warm, fragrant, and satisfying package. Whether for weekend brunch or a cozy afternoon bake, they’re sure to delight anyone who enjoys sweet, aromatic, and tender pastries.