Introduction
Banana bread cinnamon rolls combine two beloved desserts into one irresistible treat. This decadent fusion of soft, pillowy cinnamon rolls with the rich, moist texture of banana bread creates an indulgent breakfast or dessert option that’s sure to please any crowd. The marriage of banana bread’s natural sweetness with cinnamon-spiced filling and a sweet glaze takes comfort food to a whole new level.

The History of Banana Bread Cinnamon Rolls
Banana bread has long been a favorite comfort food, particularly for using up overripe bananas. Its humble origins date back to the 1930s, when baking soda and baking powder were commonly used as leavening agents. Cinnamon rolls, on the other hand, trace their history to European pastries and have been a staple in Scandinavian cuisine for centuries. The hybridization of banana bread and cinnamon rolls is a relatively modern creation, emerging in the 21st century as bakers and home cooks looked for innovative ways to combine their favorite baked goods into one indulgent treat.

Ingredients Breakdown
For the dough:

1 cup mashed ripe bananas
2 teaspoons active dry yeast
3/4 cup warm milk
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder

For the filling:

1/2 cup brown sugar, packed
1 tablespoon ground cinnamon
1/4 cup unsalted butter, softened
1/2 cup mashed banana

For the glaze:

1 cup powdered sugar
2 tablespoons milk or heavy cream
1 teaspoon vanilla extract

Step-by-Step Recipe

Begin by activating the yeast. In a bowl, combine the warm milk and sugar. Sprinkle the yeast over the milk and let it sit for 5-10 minutes, or until it becomes foamy.
In a large mixing bowl, combine the mashed bananas, melted butter, egg, and vanilla extract. Add the yeast mixture and stir to combine.
In another bowl, whisk together the flour, salt, cinnamon, and baking powder. Slowly add the dry ingredients to the wet ingredients, mixing until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.
Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
While the dough is rising, prepare the filling. In a small bowl, mix together the brown sugar, cinnamon, and softened butter. Stir in the mashed banana.
Once the dough has risen, punch it down and roll it out into a rectangle about 12×18 inches. Spread the filling evenly across the dough, leaving a small border around the edges.
Starting from the long edge, carefully roll the dough into a tight log. Slice the log into 12 equal pieces.
Place the cinnamon rolls into a greased baking dish, leaving a little space between each roll.
Preheat the oven to 350°F (175°C). Let the rolls rise for another 20-30 minutes while the oven heats up.
Bake the rolls for 20-25 minutes, or until they are golden brown on top.
While the rolls are baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
Once the rolls are baked, let them cool slightly before drizzling the glaze over the top. Serve warm and enjoy!

Tips for the Perfect Banana Bread Cinnamon Rolls

Be sure your bananas are ripe enough to yield plenty of natural sweetness. Overripe bananas will give the rolls the best flavor and moisture.
Don’t skip the resting and rising times for the dough—this helps the rolls become light and fluffy.
If you want a stronger cinnamon flavor, feel free to add more cinnamon to the filling.
Be cautious when rolling the dough—roll tightly to ensure that the filling stays inside the rolls, but not so tight that the dough tears.
If you prefer a thicker glaze, reduce the amount of milk or heavy cream. For a thinner glaze, add a bit more liquid.
You can freeze leftover rolls (before glazing) and bake them on a later date for a quick treat.

Variations and Customizations

For a nutty twist, try adding chopped walnuts or pecans to the cinnamon sugar filling.
Add a handful of chocolate chips for a chocolate-banana combination.
If you prefer a slightly different flavor, try using maple syrup instead of granulated sugar for the dough.
For a dairy-free option, substitute the butter and milk with plant-based alternatives like coconut oil and almond milk.

Health Considerations and Nutritional Value
While banana bread cinnamon rolls are undoubtedly a delicious treat, they can be a bit heavy on sugar and fat. Using overripe bananas helps cut down on added sugars, while whole wheat flour can provide a bit more fiber. To reduce calories, consider using a lighter glaze or cutting back on the sugar in the dough. As with all sweet treats, enjoy them in moderation. A serving typically provides a good amount of carbohydrates and natural sugars from the bananas, but the rolls are high in fat and calories due to the butter and sugar content.

FAQ

Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas, but be sure to thaw them and drain off any excess liquid before using them in the dough.
Can I make these rolls ahead of time?
Yes, you can prepare the dough and filling the night before, then store the dough in the fridge overnight. Let the dough rise in the morning before baking.
Can I freeze the rolls?
Absolutely! You can freeze the unbaked rolls before you let them rise. When ready to bake, let them thaw and rise before baking them as usual.
Can I make these rolls without the glaze?
Yes, if you prefer a less sweet treat, feel free to skip the glaze and enjoy the rolls as is.

Banana Bread Cinnamon Rolls

Banana bread cinnamon rolls combine the softness of banana bread with the sweet, spiced goodness of cinnamon rolls for an irresistible treat. Perfect for breakfast or dessert, these rolls are a comforting and indulgent delight, especially when paired with a drizzle of sweet glaze.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 30

Total Time 3 30

Servings 12

Ingredients

For the Dough

4 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons Rapid Rise yeast
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup milk
6 tablespoons unsalted butter
2/3 cup mashed overripe banana

For the Cinnamon Sugar Filling

1/4 cup unsalted butter at room temperature
1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
1/4 cup unsalted butter at room temperature
Pinch of salt

For the Cinnamon Cream Cheese Frosting

1/3 cup unsalted butter at room temperature
2 ounces cream cheese at room temperature
2 cups powdered sugar
2 teaspoons ground cinnamon
1 tablespoon milk
1 teaspoon vanilla extract
Pinch of salt

Instructions

In a large bowl, mix together 2 cups of flour, brown sugar, yeast, cinnamon, and salt. Stir until combined.
In a microwave-safe bowl, heat the milk and butter together for 30 seconds until the mixture is warm and the butter is mostly melted. The mixture should feel warm to the touch, but not hot. If it’s too hot, let it cool slightly before adding it to the yeast to avoid killing the yeast. Add the warm milk, butter, and mashed banana to the flour mixture.
Beat the mixture on low speed, gradually increasing to high, until fully combined, about 2 minutes.
Scrape down the sides of the bowl and add another cup of flour. Beat until well combined, then slowly add the final cup of flour a little at a time until the dough begins to pull away from the sides of the bowl and forms a ball.
Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic. You should be able to stretch a piece of dough between your fingers without it breaking, which indicates the gluten has developed.
Place the dough in an oiled bowl, cover it, and let it rise in a warm place for about 1 hour or until it has doubled in size.
While the dough rises, prepare the filling. In a small bowl, mix together the brown sugar, cinnamon, and salt. Set aside.
Once the dough has risen, roll it out on a floured surface into a rectangle about 18 x 12 inches.
Spread the softened butter over the dough all the way to the edges. Evenly sprinkle the sugar mixture over the butter, pressing gently to ensure it sticks.
Starting from the long edge, roll the dough up tightly away from you, pinching the bottom edge to seal the dough.
Using dental floss or a sharp knife, cut the dough into 12 even rolls. Place the rolls in a 9 x 13-inch pan lined with parchment paper. Cover loosely with a dishcloth and let them rise for another hour until puffed up and doubled in size.
Preheat the oven to 350°F and bake the cinnamon rolls for 30 minutes or until they are golden brown and fully cooked through. Let the rolls cool.
While the rolls are cooling, prepare the cream cheese frosting. In a stand mixer with the whisk attachment, combine the cream cheese, butter, powdered sugar, milk, salt, and vanilla extract. Beat on low speed, gradually increasing to high until the mixture is light and fluffy.
Once the rolls have cooled slightly, spread the frosting evenly over the top. Serve warm and enjoy!

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