This Banana Bread Cinnamon Rolls Recipe is what breakfast dreams are made of! Topped with a sweet glaze, they have all that signature banana bread flavor combined with the best pillowy texture of homemade cinnamon rolls. Surprisingly simple to make, they’re my go-to for special occasions and weekend brunches, and truly never disappoint!
Why You’ll Love This Banana Bread Cinnamon Rolls Recipe
Why choose between banana bread and cinnamon rolls when you can have both? The best of both worlds, this cinnamon roll banana bread recipe is an instant favorite for everyone! Here’s why I’m obsessed with it and know’ll love it, too:
- Fluffy Texture – Thanks to a few key ingredients, the dough stays super soft and moist, creating the most delicious, fluffy rolls you’ll ever taste. Not even kidding!
- Banana Bread Flavor – Every bite is infused with sweet banana flavor elevated with notes of vanilla, caramel, and cinnamon that leave you coming back for bite after bite.
- Easy + Simple – If you think homemade cinnamon rolls sound intimidating, don’t worry! The process is surprisingly simple. We’ll walk you through it step-by-step.
- Great for a Crowd – A single batch makes 12 large rolls, making this recipe great for holidays, special occasions, and sharing with friends and family.
RELATED: Cookies & Cream Cinnamon Rolls
Ingredients
This recipe has all the components of traditional cinnamon rolls with the addition of banana. That means the ingredient list is simple, consisting mostly of kitchen staples. Here’s what you’ll need:
Dough
- Rapid Rise Instant Yeast – Using instant, or quick-rise yeast, cuts down on prep time. Active yeast (the opposite of instant yeast) takes much more time to rise!
- Warm Water – Use water heated to 100-110°F to activate the yeast. Any hotter, and it won’t bloom properly.
- Ripe Banana – The riper your banana, the easier it will be to mash and the sweeter your dough will taste!
- Powdered Milk – This adds milk solids without extra liquid, making the dough more flavorful while contributing to a soft texture and promoting browning.
- Granulated Sugar – This not only adds sweetness but also helps activate the yeast.
- Unsalted Butter – Add moisture and flavor to the dough, keeping it soft.
- Salt – Balances the flavor of the rest of the ingredients.
- Flour – We use all-purpose flour as the base of the dough, but you can substitute a 1:1 all-purpose gluten-free flour, if needed.
Filling
- Ripe Banana – Again, the riper the better.
- Unsalted Butter – Adds richness to the flavor and creates a smooth, spreadable texture.
- Light Brown Sugar – Adds sweetness and a subtle caramel taste that pairs well with the banana.
- Cinnamon – Enhances the sweetness and adds depth.
- Salt
Drizzle & Decoration
- Unsalted Butter – Creates a smooth, flavorful drizzle.
- Vanilla Extract – Adds warmth and sweetness.
- Whole milk – This creates a smooth, drizzly consistency. We prefer whole milk for a stronger flavor, but any regular or non-dairy milk will work.
- Powdered Sugar – Also known as confectioner’s sugar, this melts into the drizzle, adding sweetness without making it grainy.
- Sliced Banana
How to Make Banana Bread Cinnamon Rolls
This recipe requires a bit of planning, but it’s totally worth the effort! You’ll need a stand mixer, a 9×13 baking sheet, two bowls, a whisk, a rolling pin, and plastic wrap. Here’s how to make a sweet Banana Bread Cinnamon Rolls Recipe:
Combine the Dough
- Activate the yeast – Whisk the warm water and yeast in the bowl of a stand mixer, and set it aside to bloom.
- Combine the ingredients – Add the mashed banana, powdered milk, and sugar, and whisk to combine. Then, using the stand mixer fitted with a dough hook, mix in the salt and flour.
- Add the butter – Once a shaggy dough forms, add the butter, and beat to combine. Use a spatula to scrape the sides of the bowl as needed.
- Proof – Cover the bowl with plastic wrap, and set aside for an hour. The dough should double in size!
Prepare the Filling and Dough
- Combine – Blend or whisk all the filling ingredients until smooth.
- Roll the dough – Use your hand to punch down the dough, and transfer it to a floured work surface. Roll the dough into a large rectangle.
- Layer – Spread the filling evenly over the dough, and roll it into a log.
- Proof again – Slice the dough log into equal-sized cinnamon rolls, transfer them to a prepared baking pan, cover with plastic wrap, and let them rise at room temperature.
- Bake – Transfer the cinnamon rolls to a preheated oven, and bake until they’re puffed and golden. Cool at room temperature.
Add the Drizzle
- Combine the drizzle – Blend or whisk all the drizzle ingredients in a bowl until smooth.
- Serve – Spoon the drizzle over the banana bread cinnamon rolls, add sliced bananas, and enjoy!
Tips
- Use very ripe bananas. Bananas with lots of brown spots are sweeter, softer, and much easier to mash, which gives both the dough and filling a better flavor and texture.
- Measure flour carefully. For the best results, we use a food scale. However, if that’s not possible, you can spoon the flour into your measuring cup and level it off. Too much flour will make the dough dense instead of soft and fluffy!
- Expect a soft dough. This dough is intentionally very soft and slightly sticky. Resist the urge to add extra flour, or it will become tough and difficult to handle.
- Slice with a sharp knife or floss. For clean, even rolls, use a sharp knife or unflavored dental floss to slice the dough into rolls.
- Don’t skip cooling. If you add the drizzle to piping hot cinnamon rolls, it will melt and slide right off.
You’ll Also Love: Air Fryer Cinnamon Rolls
Variations
- Banana Nut Cinnamon Rolls – Sprinkle 1/2 to 3/4 cup of chopped walnuts or pecans over the filling before rolling for a banana nut bread-inspired twist.
- Chocolate Chip Banana Rolls – Add 1/2 cup of mini chocolate chips to the filling for a sweeter, dessert-forward version.
- Cream Cheese Glaze – Swap the drizzle for a cream cheese glaze.
- Maple Banana Rolls – Replace half of the vanilla extract in the drizzle with maple extract, or add 1-2 tablespoons of maple syrup for a warm maple flavor.
- Caramel Banana Cinnamon Rolls – Drizzle the baked rolls with warm caramel sauce before adding the glaze for an extra-indulgent touch.
- Peanut Butter Banana Cinnamon Rolls – Swirl 1/4 cup of creamy peanut butter into the filling before spreading it on the dough for a banana-and-peanut-butter combo.
- Dairy-Free Option – Use plant-based butter and your favorite non-dairy milk in both the dough and drizzle.
Make Ahead Option
These banana bread cinnamon rolls are great to prepare in advance! Follow the recipe as normal, preparing and rolling the dough. Then, arrange them in a baking dish, cover them with foil, and chill in the fridge overnight.
To serve, remove the foil, and bake as normal, adding a few minutes as needed.
How to Store
Once cool, transfer leftover cinnamon rolls to an airtight container, and store them at room temperature for up to 2 days or in the fridge for up to 4 days. Leave off the banana topping until just before serving to prevent browning!
To freeze, wrap cooled banana bread cinnamon rolls without the drizzle topping in plastic wrap, and transfer them to a freezer-safe container. They’ll keep fresh for up to 2 months.
Thaw frozen rolls in the fridge overnight. Then, warm them in 15-20 second increments in the microwave. Or, transfer them to a baking dish or sheet pan, loosely cover them with foil, and warm at 300°F for 8-10 minutes. Add the drizzle just before serving.
More Sweet Brunch Recipes
- Cake Donuts
- Nutella Puff Pastry
- Long John Donuts
- Easy Bavarian Cream Donuts
- Apple Pie Filling Cinnamon Rolls
- Cinnamon Roll Peach Cobbler
Did you make this recipe? Rate it below and sign up for our email list to get the BEST dessert and drink recipes delivered straight to your inbox!
Banana Bread Cinnamon Rolls
Equipment
- 1 Stand Mixer optional
- 1 Rolling Pin
Ingredients
Dough
- 1 packet Rapid Rise Instant Yeast 2 1/4 teaspoons
- 1 cup warm water
- 1/2 cup mashed very ripe banana approx. 1 medium banana
- 1/4 cup powdered milk
- 1/4 cup granulated sugar
- 3 Tablespoons unsalted butter softened at room temperature & cut into cubes
- 1/4 teaspoon fine sea salt
- 3 cups all-purpose flour spooned and leveled
Filling
- 1 cup mashed very ripe banana approx. 2 medium bananas
- 1/2 cup unsalted butter softened at room temperature (1 stick)
- 1/2 cup packed light brown sugar
- 1 Tablespoon ground cinnamon
- 1/4 teaspoon fine sea salt
Drizzle
- 2 Tablespoons unsalted butter softened at room temperature
- 2 teaspoons vanilla extract
- 1/4 cup whole milk
- 2 cups powdered sugar
Decorate
- 1 banana sliced
Instructions
Make the Dough
- In a bowl of a stand mixer, whisk the warm water and yeast. Set aside and let bloom for 5 minutes.
- Once bubbly, add the mashed banana, powdered milk and sugar. Whisk together.
- Attach the mixer bowl to the stand mixer fitted with the dough hook.
- Mix in the salt and flour until it begins to form a shaggy dough.
- Add the butter and beat for about 5 minutes. The dough will look very soft and slightly stick, that is ok. Use a spatula to push the dough into a blob in the center of the bowl.
- Cover the bowl with plastic wrap and set aside to rise for 1 hour.
The Filling
- Grease (and optionally line with parchment paper) a 9”x13” baking pan.
- Blend or whisk all the filling ingredients until smooth.
- Punch down the dough and transfer to a generously floured work surface. Roll the dough around in the flour so that it doesn’t stick to the counter.
- Roll into a large rectangle that’s roughly 1/4” in thickness.
- Spread the filling evenly over the dough and roll into a log. Be gentle with the dough since it is quite soft.
- Slice the log into 12 cinnamon rolls and place into the prepared baking pan.
- Cover the pan with plastic wrap and let rise for another 30 minutes.
- Remove the plastic wrap and bake at 350°F for 30-35 minutes or until puffed, golden and fully cooked.
- Let cool for at least 15 minutes.
The Drizzle
- Blend or whisk the drizzle ingredients until smooth.
- Spoon over the semi-cooled cinnamon rolls.
- Top with sliced bananas before serving. Enjoy!
Notes
- The dough is quite soft, so be delicate with it and use a stand mixer if possible.
- You can prepare the cinnamon rolls raw and cover them overnight in the fridge. Then, bake the next day!
- Avoid adding the banana slices on top of the cinnamon rolls until just before serving to prevent browning.
Leave a Reply