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Banana Bread Cinnamon Rolls in a baking pan.

Banana Bread Cinnamon Rolls

Dalya Rubin
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! 
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Prep Time 35 minutes
Cook Time 30 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 Cinnamon Rolls
Calories 390 kcal

Equipment

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. 

Nutrition

Serving: 1RollCalories: 390kcal
Keyword banana bread cinnamon rolls, banana bread cinnamon rolls recipe, cinnamon roll banana bread recipe
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