These banana bread cinnamon rolls bring the flavor of a ripe banana loaf into soft, pillowy rolls with a gooey cinnamon swirl.
Mashed banana goes right into the yeast dough, and a tangy cream cheese frosting melts over the warm rolls. They need some rising time, but the work is simple and the results are worth the wait. Plan the baking for a lazy weekend morning.
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Why This Banana Bread Cinnamon Rolls Recipe Works
Ripe banana adds moisture and a mellow sweetness to the dough, so the rolls stay soft for days. The fruit also gives a subtle caramel note.
A butter and brown sugar filling melts into a sticky swirl, and cinnamon gives a warm, spicy contrast to the fruit.
Cream cheese frosting spreads over the warm rolls and sinks into every spiral.
Ingredients for Banana Bread Cinnamon Rolls
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast, 1 packet
- 1/2 cup granulated sugar
- 1/2 cup melted unsalted butter
- 2 large eggs
- 1 teaspoon salt
- 4 cups all purpose flour
- 1 cup mashed ripe banana, about 2 to 3 medium
- 1/2 cup softened unsalted butter for the filling
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup chopped walnuts, optional
- 4 ounces cream cheese, softened
- 1/4 cup softened unsalted butter for the frosting
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Ripe bananas. Use bananas with plenty of brown spots, since they mash smoothly and taste sweeter.
Active dry yeast. Warm the milk to about 110 degrees F, because hot milk can kill the yeast.
All purpose flour. Add the last cup gradually, and stop when the dough is soft and slightly tacky.
Brown sugar and cinnamon. Pack the brown sugar so the filling melts into a thick, sticky swirl.
Cream cheese frosting. Soften the cream cheese and butter first so the frosting whips up smooth.
How to Make Banana Bread Cinnamon Rolls
1. Wake the yeast Stir the yeast and granulated sugar into the warm milk and let it sit for 5 minutes until foamy.
2. Mix the dough Whisk in the melted butter, eggs, salt, and banana, then stir in the flour until a dough forms.
3. Knead Knead on a floured surface for about 10 minutes until smooth.
4. First rise Place the dough in a greased bowl, cover, and let it rise for 1 hour until doubled.
5. Fill and roll Roll the dough into a 20 by 14 inch rectangle, spread with the butter, brown sugar, and cinnamon, add walnuts, and roll up tightly from the long side.
6. Cut and rise again Cut 12 rolls, place them in a greased 9×13 inch dish, cover, and rest for 30 minutes.
7. Bake Heat the oven to 350 degrees F and bake for 25 to 30 minutes until golden.
8. Frost Beat the cream cheese, butter, powdered sugar, and vanilla until smooth, then spread over the warm rolls.
How to Serve Banana Bread Cinnamon Rolls
Serve the rolls warm for breakfast or brunch. A pot of coffee or a glass of fresh peach lemonade suits the sweet flavor, and a slice of Greek yogurt banana bread makes a banana themed spread. Offer cinnamon streusel coffee cake for variety, or add a cold caramel coffee frappe for dessert.
How to Store and Reheat Banana Bread Cinnamon Rolls
Cover unfrosted rolls and keep them at room temperature for up to 2 days. Frosted rolls contain cream cheese, so refrigerate them within 2 hours and use within 3 days. Freeze unfrosted baked rolls for up to 2 months, thaw overnight, and warm in the microwave for 15 to 20 seconds. Add a spoonful of frosting for extra moisture.
Tips and Variations for Banana Bread Cinnamon Rolls
Check the yeast. If the yeast does not foam in 5 minutes, start again with fresh yeast.
Use thread to cut. Slide unflavored thread under the log and cross it to cut clean rolls without squashing the swirl.
Do not overbake. Pull the rolls when golden, since extra time dries them out. Check them at 25 minutes.
Make them ahead. Cut and cover the rolls, refrigerate overnight, and let them rest 45 minutes before baking.
Flag the allergens. This recipe contains wheat, milk, egg, and optional walnuts, so check labels for guests.
Skip the raw dough. Raw dough contains uncooked flour and egg, so do not taste it before baking.
Add a glaze instead. Whisk powdered sugar with a spoonful of milk for a lighter topping.
Check trusted guidance. For general advice on storing leftovers safely, read the University of Wisconsin Extension leftovers guidance before serving.
Frequently Asked Questions About Banana Bread Cinnamon Rolls
Can I make banana bread cinnamon rolls ahead of time?
Yes. Shape and cut the rolls, refrigerate them overnight, and bake them the next morning after a short rest.
Can I freeze banana bread cinnamon rolls?
Yes. Freeze baked rolls without frosting for up to 2 months, then thaw and frost.
How ripe should the bananas be for banana bread cinnamon rolls?
Choose bananas with many brown spots for the sweetest flavor and easiest mashing. Underripe bananas taste starchy and mash poorly.
Can I skip the walnuts?
Yes. The nuts are optional, and the rolls are just as good without them.
Why are my rolls dense?
Old yeast, too much flour, or a short rise usually causes dense rolls.
Banana Bread Cinnamon Rolls
Equipment
- 9×13 inch baking dish
- Large mixing bowl
- Rolling Pin
- Electric mixer
Ingredients
Main Ingredients
- 1 cup warm milk about 110 degrees F
- 2 ¼ tsp active dry yeast 1 packet
- ½ cup granulated sugar
- 1 ¼ cup unsalted butter 1/2 cup melted for the dough, 1/2 cup softened for the filling, 1/4 cup softened for the frosting
- 2 large eggs
- 1 tsp salt
- 4 cup all purpose flour
- 1 cup mashed ripe banana about 2 to 3 medium
- 1 cup brown sugar packed
- 2 tbsp ground cinnamon
- ½ cup chopped walnuts optional
- 4 oz cream cheese softened
- 1 ½ cup powdered sugar
- ½ tsp vanilla extract
Instructions
Cooking
- Make the dough. Foam the yeast with the sugar and milk, then mix in the melted butter, eggs, salt, banana, and flour. Knead for 10 minutes.
- Rise. Let the dough double in a covered greased bowl for about 1 hour.
- Shape. Roll into a 20 by 14 inch rectangle, spread with the filling, add walnuts, roll up, and cut 12 rolls.
- Rise again. Place the rolls in a greased 9×13 inch dish and rest for 30 minutes.
- Bake. Heat the oven to 350 degrees F and bake for 25 to 30 minutes until golden.
- Frost. Beat the frosting ingredients until smooth and spread over the warm rolls.
