Banana Bread Cinnamon Rolls

These banana bread cinnamon rolls transform two beloved breakfast treats into one irresistible creation that fills your kitchen with the most incredible aroma. I stumbled upon this hybrid recipe when I had overripe bananas sitting on my counter and a serious craving for cinnamon rolls, and it has since become my most requested brunch item.

I originally made these for a family brunch where half the guests wanted banana bread and the other half wanted cinnamon rolls. Nobody could believe how perfectly the flavors married together, and now I get text messages asking when I am making them again. The banana keeps the dough incredibly moist even the next day, which is unusual for homemade rolls.

Gather Your Ingredients

• Mashed ripe bananas: About 2 large bananas. The riper, the better because those brown spots mean natural sweetness and intense banana flavor. Look for bananas with plenty of black speckles on the peel.
• All purpose flour: Provides the structure for your dough. I prefer unbleached flour for a slightly nuttier flavor, but bleached works perfectly fine too.
• Granulated sugar: Feeds the yeast and adds just enough sweetness to the dough without overpowering the banana flavor.
• Active dry yeast: This is what makes your rolls fluffy and light. Check the expiration date because old yeast simply will not rise properly.
• Unsalted butter, melted (for the dough): Using unsalted lets you control the salt level precisely. Make sure it is just melted, not hot, or it will kill your yeast.
• Warm milk: Should feel like bathwater when you dip your finger in, around 110 degrees Fahrenheit. Too hot kills yeast, too cold makes it sluggish.
• Salt: Enhances all the other flavors and strengthens the gluten structure. Do not skip it even though it seems like a small amount.
• Large egg: Adds richness and helps create that beautiful golden color. Bring it to room temperature for better incorporation.
• Brown sugar, packed (for filling): The molasses content plays beautifully with both banana and cinnamon. Light or dark brown sugar both work wonderfully.
• Ground cinnamon: The star spice that makes these cinnamon rolls. Ceylon cinnamon is milder and sweeter, while cassia cinnamon is more intense.
• Softened butter (for filling): Must be spreadable but not melted. Leave it out for about 30 minutes before you need it.
• Powdered sugar (for icing): Also called confectioners sugar. The cornstarch in it prevents graininess in your glaze.
• Milk (for icing): Adjust the amount based on how thick or thin you want your icing to be. Start with less and add more as needed.

How to Make It

Activate the Yeast:

Pour your warm milk into a bowl and check the temperature with your finger to ensure it feels comfortably warm but not hot. Sprinkle the yeast over the surface along with a small pinch of the granulated sugar. Whisk these together gently and then walk away for about 5 minutes. During this time, the yeast will wake up and start feeding on the sugar, creating a foamy layer on top that looks almost like beer foam. If nothing happens after 10 minutes, your yeast is dead or your milk was too hot, and you will need to start over.

Combine Wet Ingredients:

Take your mashed bananas and make sure they are completely smooth with no large lumps remaining. Add them to the foamy yeast mixture along with the melted butter that has cooled to room temperature, the egg, the remaining granulated sugar, and the salt. Stir everything together with a wooden spoon or whisk until you have a lumpy but well combined mixture. The banana pieces will break down further as you work with the dough, so do not worry if it looks a bit chunky at this stage.

Form the Dough:

Begin adding your flour about half a cup at a time, stirring after each addition. The mixture will go from a thin batter to a thick batter to a shaggy dough. Once it becomes difficult to stir, turn the dough out onto a lightly floured surface. Knead the dough by pushing it away from you with the heels of your hands, folding it back over itself, turning it a quarter turn, and repeating. Continue this rhythmic motion for 5 full minutes by the clock. Your dough should transform from sticky and rough to smooth and elastic. It should bounce back slowly when you poke it with your finger. Place it in a greased bowl, turn it over so the top is greased too, cover with a damp kitchen towel, and set it in a warm spot away from drafts. Let it rise for about 1 hour until it has doubled in size.

Prepare the Filling:

While your dough rises, combine the packed brown sugar and ground cinnamon in a small bowl, mixing them thoroughly with a fork. Make sure your softened butter is truly spreadable by testing it with a knife. If it tears rather than spreads smoothly, let it sit out longer. Having everything ready makes the assembly process much quicker and prevents your dough from warming up too much as you work.

Roll and Fill:

Once your dough has doubled, punch it down with your fist to release the air bubbles. Turn it out onto a lightly floured surface and use a rolling pin to roll it into a large rectangle measuring roughly 12 by 18 inches. Try to keep the thickness even throughout, about a quarter inch thick. Using a butter knife or offset spatula, spread the softened butter over the entire surface of the dough, leaving just a half inch border along one of the long edges. Sprinkle the cinnamon sugar mixture evenly over the butter, using your hands to press it gently into the butter so it sticks and will not fall out during rolling.

Roll and Slice:

Starting from the long edge opposite the bare border, begin rolling the dough toward you as tightly as you can without squishing out the filling. Keep the roll even and firm. When you reach the end, place the seam side down and pinch the bare edge into the roll to seal it. Use a sharp serrated knife or unflavored dental floss to cut the log into 9 equal pieces. To use dental floss, slide it under the log, cross the ends over the top, and pull to slice through cleanly without squishing the roll.

Second Rise and Bake:

Arrange the rolls cut side up in a greased 9 by 13 inch baking dish, spacing them about an inch apart. Cover them again with your damp towel and let them rise for 20 minutes. During this time, preheat your oven to 350 degrees Fahrenheit. The rolls should look puffy and slightly expanded after this second rise. Bake them on the center rack for 25 to 30 minutes until the tops are golden brown and the edges are just starting to pull away from the pan. The internal temperature should reach about 190 degrees if you want to check with a thermometer.

Make the Icing:

While the rolls bake, whisk together the powdered sugar and 2 tablespoons of milk in a small bowl. The consistency should be thick but pourable, similar to white glue. If it is too thick, add milk a teaspoon at a time. If it is too thin, add more powdered sugar. As soon as the rolls come out of the oven, drizzle this icing generously over the top while they are still hot. The heat will help the icing melt slightly into all the nooks and crannies.

The bananas in this recipe do double duty. They obviously provide that wonderful banana bread flavor, but they also act as a natural tenderizer and moisture keeper. I have left these rolls uncovered on the counter overnight by accident, and they were still soft the next morning, while regular cinnamon rolls would have dried out. My favorite part is watching people take their first bite expecting regular cinnamon rolls and then getting that surprise banana flavor that makes them pause and smile.

Flavor Boosters

If you do not have active dry yeast, instant yeast works perfectly in the same amount but you can skip the blooming step and mix it directly with the dry ingredients. Whole wheat flour can replace up to half of the all purpose flour for a heartier roll with more fiber, though you may need to add a tablespoon or two more liquid since whole wheat absorbs more moisture. For a dairy free version, use your favorite plant based milk and vegan butter, which I have tested successfully with oat milk and coconut oil based butter. The filling is endlessly adaptable: try chocolate chips, chopped pecans or walnuts, cream cheese filling, or even espresso powder with the cinnamon sugar. Bananas not quite ripe? Add a bit more sugar. Bananas very ripe? Reduce sugar. Use frozen-thawed bananas, draining any liquid. Swap half the cinnamon for pumpkin pie spice in fall, add mini chocolate chips, or use maple syrup for a maple glaze.

Serving Suggestions

These banana bread cinnamon rolls deserve to be the star of your breakfast or brunch table, but they pair wonderfully with crispy bacon, breakfast sausage, or a big fruit platter. Strong coffee or orange juice make great drink pairings. Set up a toppings bar with extra icing, nuts, sliced bananas, or caramel sauce for guests to customize their rolls. Slightly warm banana bread cinnamon rolls with vanilla ice cream makes an outstanding dessert for dinner parties.

Creative Twists

This recipe adapts beautifully for freezer meal prep: after rolling and slicing, arrange in an aluminum pan, wrap tightly, and freeze for up to three months. When ready to bake, thaw and rise at room temperature, or thaw overnight in the fridge, and bake as usual with extra time if still cold. Troubleshoot sticky dough with extra flour by the tablespoon, or tough dough with a touch of water. Check yeast freshness and milk temperature to ensure a good rise. If baking ahead or freezing, add icing just before serving for best texture.

Bake these banana bread cinnamon rolls for a treat that will disappear quickly and bring out smiles at your table. The aroma alone is reason enough to make them again and again!

Common Questions About This Recipe

→ Can I use overripe bananas?

Yes, overripe bananas enhance the sweetness and moist texture of the dough. Use bananas with plenty of brown spots for best results.

→ How do I ensure the rolls stay soft?

Allow the dough to rise fully and avoid overbaking. Baking just until golden will keep centers tender.

→ What kind of icing works best?

A classic powdered sugar and milk icing gives a sweet, smooth finish. Adjust milk for desired consistency.

→ Can I prepare these cinnamon rolls the night before?

Shape the rolls and refrigerate overnight before the final rise and bake fresh in the morning.

→ Is it possible to substitute all-purpose flour?

All-purpose flour creates the ideal soft texture, but bread flour can be used for a chewier roll if preferred.