Banana bread cinnamon rolls are a delightful fusion of two beloved comfort foods: the rich, moist sweetness of banana bread and the soft, gooey, spiced decadence of classic cinnamon rolls. This hybrid treat brings the best of both worlds into a single, irresistible pastry that’s perfect for breakfast, brunch, or dessert. The dough is infused with mashed bananas, lending a subtle natural sweetness and tender texture, while the cinnamon-sugar filling delivers that familiar warmth and depth of flavor you expect from a traditional cinnamon roll. Topped with a luscious cream cheese or vanilla glaze, these banana bread cinnamon rolls are fluffy, fragrant, and incredibly satisfying. Whether you’re using up ripe bananas or simply craving something uniquely indulgent, this recipe is a creative and comforting twist on classic baked goods that will quickly become a favorite in your kitchen.
The history of banana bread cinnamon rolls is rooted in two separate culinary traditions that eventually merged in creative home baking. Banana bread originated in the United States during the Great Depression, a time when minimizing food waste was essential, and overripe bananas found a second life in quick breads. Its popularity surged alongside the widespread availability of baking soda and powder, which enabled quick leavening without yeast. Cinnamon rolls, on the other hand, date back to Northern Europe, particularly Sweden, where “kanelbullar” have been enjoyed since the 1920s. These yeast-based pastries eventually evolved into the sticky, frosted cinnamon rolls beloved in North America. The combination of banana bread and cinnamon rolls likely emerged in recent decades as bakers sought to elevate both treats by blending their best elements. The natural moisture and flavor of bananas complement the soft, yeasty dough of cinnamon rolls, creating a rich, flavorful roll that’s as tender as it is aromatic.
Ingredients Breakdown: The dough for banana bread cinnamon rolls typically starts with all-purpose flour as the structural base. Yeast—either active dry or instant—is the leavening agent, giving the rolls their signature rise and fluffiness. Ripe bananas are mashed and incorporated directly into the dough, contributing both moisture and sweetness. Sugar is added for sweetness, usually in both the dough and the filling. Warm milk and butter enrich the dough, creating a soft, tender crumb, while eggs add richness and help bind the dough. Salt balances the flavors. The filling is a classic blend of softened butter, brown sugar, and ground cinnamon, which melts into gooey swirls as the rolls bake. For the glaze, cream cheese, powdered sugar, vanilla extract, and a splash of milk or cream combine into a smooth, sweet topping that perfectly complements the rolls’ warmth and spice.
Step-by-Step Recipe: 1. Start by warming ¾ cup of milk until lukewarm (about 110°F/43°C). Add 2¼ teaspoons of instant yeast and 1 tablespoon of sugar, stir, and let sit for 5–10 minutes until foamy. 2. In a large mixing bowl, combine 3 cups of flour, ½ teaspoon salt, and ½ teaspoon ground cinnamon. 3. In another bowl, mash 2 ripe bananas (about 1 cup), then mix with ¼ cup melted butter and 1 large egg. 4. Add the banana mixture and the yeast mixture to the dry ingredients. Stir until combined, then knead by hand or with a stand mixer for 8–10 minutes, adding more flour if necessary until the dough is soft and elastic. 5. Transfer the dough to a greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 1 to 1½ hours or until doubled in size. 6. For the filling, mix ½ cup brown sugar, 2 teaspoons cinnamon, and 4 tablespoons softened butter into a paste. 7. Once risen, roll the dough out on a lightly floured surface into a large rectangle about ¼ inch thick. Spread the filling evenly over the surface. 8. Roll the dough tightly from the long edge to form a log, then slice into 10–12 equal rolls. 9. Place the rolls in a greased baking dish or round cake pan, slightly touching. Cover and let them rise again for 30–45 minutes. 10. Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown and cooked through. 11. While baking, prepare the glaze by mixing 4 ounces cream cheese, 1 cup powdered sugar, ½ teaspoon vanilla extract, and 2–3 tablespoons milk until smooth. 12. Once the rolls are out of the oven and slightly cooled, spread the glaze generously over the top and serve warm.
Tips for the Perfect Rolls: Use very ripe bananas for the best flavor and natural sweetness—they should have lots of brown spots and be easy to mash. Always check that your yeast is fresh and properly activated, especially if you’re using active dry yeast. Kneading the dough well is key to developing gluten, which gives the rolls their fluffy texture. If the dough is sticky, add a little flour at a time, but avoid over-flouring or the rolls will be dense. For an extra gooey filling, add a tablespoon of maple syrup or honey to the cinnamon sugar mix. Let the dough rise in a warm, draft-free environment like an oven with the light on. To ensure even baking, place the pan in the center of the oven and rotate halfway through. Don’t overbake—remove them when golden and slightly firm to the touch. For best results, glaze the rolls while they’re still warm so the frosting melts slightly into every swirl.
Variations and Customizations: Banana bread cinnamon rolls are endlessly adaptable. You can add chopped nuts like pecans or walnuts to the filling for crunch. Mix chocolate chips or raisins into the dough or sprinkle them over the filling before rolling up. Swap the cream cheese glaze for a simple vanilla icing or even a caramel drizzle. For a tropical twist, add shredded coconut or diced pineapple to the filling. You can also use whole wheat flour for a heartier version or plant-based milk and butter to make them dairy-free. To turn them into a make-ahead breakfast, refrigerate the shaped rolls overnight, then let them come to room temperature before baking in the morning. You could even bake them in muffin tins for individually portioned mini rolls. For added spice, mix nutmeg or cardamom into the dough or filling. Want a fall-inspired version? Stir in a bit of pumpkin puree along with the banana and add a pinch of cloves to the spice mix.
Health Considerations and Nutritional Value: Banana bread cinnamon rolls are a treat best enjoyed in moderation. Each roll is typically high in carbohydrates and sugars due to the dough, filling, and glaze, but they also provide some nutrients from the bananas, such as potassium, vitamin B6, and dietary fiber. Using mashed banana helps reduce the need for excess sugar and adds moisture without relying solely on fat. For a slightly healthier version, you can reduce the amount of sugar in the filling and use low-fat cream cheese for the glaze. Swapping half the flour for whole wheat can increase fiber content, and plant-based substitutions can make the recipe vegan-friendly. If you’re monitoring your calorie intake, consider making smaller rolls or skipping the glaze. However, when made from scratch, these rolls are free from artificial preservatives and additives, making them a more wholesome option than many store-bought pastries.
FAQ
Q: Can I make the dough ahead of time? A: Yes, prepare the dough and refrigerate it after the first rise. Bring it to room temperature before rolling, shaping, and baking.
Q: Can I freeze banana bread cinnamon rolls? A: Absolutely. You can freeze them before or after baking. If freezing unbaked, let them rise after thawing. If already baked, reheat gently before serving.
Q: What if my bananas aren’t ripe enough? A: Speed up ripening by placing bananas in a paper bag for a day or baking them (unpeeled) at 300°F for 10–15 minutes until soft.
Q: Can I make this without a stand mixer? A: Yes, the dough can be mixed and kneaded entirely by hand—just expect a slightly longer kneading time.
Q: Are these rolls very sweet? A: They are moderately sweet. You can adjust the sugar in the filling and glaze to suit your taste preferences.
Q: Can I skip the glaze? A: Yes, the rolls are delicious on their own or with a simple dusting of powdered sugar.
Q: What pan works best for baking? A: A round or rectangular baking dish works well. Make sure it’s greased or lined to prevent sticking.
Banana Bread Cinnamon Rolls
Ingredients
For the Dough
- 4 cups all-purpose flour
- ⅓ cup packed light brown sugar
- 2¼ teaspoons Rapid Rise yeast
- 1½ teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup milk
- 6 tablespoons unsalted butter
- ⅔ cup mashed overripe banana
For the Cinnamon Sugar Filling
- ¼ cup unsalted butter softened to room temperature
- ½ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter softened to room temperature (additional)
- A pinch of salt
For the Cinnamon Cream Cheese Frosting
- ⅓ cup unsalted butter softened
- 2 ounces cream cheese softened
- 2 cups powdered sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- In a large mixing bowl, combine 2 cups of the all-purpose flour with the packed brown sugar, rapid-rise yeast, ground cinnamon, and salt. Stir everything together until evenly mixed.
- In a separate microwave-safe bowl, heat the milk and butter together for about 30 seconds until the mixture is warm and the butter is mostly melted. The temperature should be warm but not hot—if it feels too hot, let it cool slightly before adding to avoid deactivating the yeast. Pour the warm milk-butter mixture and the mashed banana into the bowl with the dry ingredients.
- Using a mixer on low speed, begin blending the ingredients, gradually increasing the speed to high. Beat for about 2 minutes, or until fully incorporated.
- Scrape down the sides of the bowl and add in 1 additional cup of flour. Continue mixing until well combined. Gradually add the remaining 1 cup of flour, mixing in a bit at a time until the dough pulls away from the sides of the bowl and starts forming a cohesive ball.
- Transfer the dough to a floured surface and knead it by hand for approximately 10 minutes, or until it becomes smooth and elastic. You should be able to gently stretch a small piece between your fingers without it tearing—this indicates the gluten has developed properly.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- While the dough is rising, prepare the filling by mixing the brown sugar, cinnamon, and a pinch of salt together in a small bowl. Set the mixture aside.
- Once the dough has finished rising, roll it out on a floured surface into a large rectangle measuring about 18 by 12 inches.
- Spread the softened butter for the filling evenly over the entire surface of the dough, making sure to reach the edges. Evenly sprinkle the prepared sugar mixture over the butter layer, gently pressing it down so it adheres well.
- Starting with the long edge, tightly roll the dough into a log, then pinch the seam along the bottom to seal it closed.
- Using unflavored dental floss or a very sharp knife, slice the dough log into 12 equal pieces. Arrange the rolls cut-side up in a parchment-lined 9 x 13-inch baking dish. Cover loosely with a clean dish towel and allow them to rise again for about an hour, or until they’ve doubled in size and look puffy.
- Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for approximately 30 minutes, or until they’re golden brown and baked through. Allow the rolls to cool slightly in the pan.
- While the rolls are cooling, prepare the cinnamon cream cheese frosting. In a stand mixer fitted with a whisk attachment, beat together the cream cheese, softened butter, powdered sugar, milk, salt, and vanilla extract. Start on low speed, gradually increasing to high, and mix until the frosting is smooth, fluffy, and light.
- Spread the frosting evenly over the warm rolls and enjoy them fresh!