Banana Bread Cinnamon Rolls – Soft, Sweet, and Spiced

There’s something utterly irresistible about cinnamon rolls fresh from the oven: that tender, yeasty dough, swirled with cinnamon sugar, and topped with a tangy cream-cheese glaze. Now imagine giving that classic treat a banana-bread makeover, folding ripe mashed bananas right into the dough so every bite carries a hint of tropical sweetness. These Banana Bread Cinnamon Rolls strike the perfect balance between breakfast and dessert, combining the pillowy softness of enriched roll dough with the familiar warmth of banana bread. Whether you’re hosting a leisurely weekend brunch or simply craving a sweet morning pick-me-up, this recipe delivers bakery-worthy results without any exotic ingredients or complicated techniques.

I first experimented with this mash-up when my fruit bowl was overflowing with spotted bananas and my family requested something special for Sunday brunch. Rather than loading up on sugar, I mashed the bananas and tucked them into my favorite roll recipe—instantly the dough became more fragrant, tender, and richly flavored. After two rises, the log of dough rolled out into a perfect rectangle, generously slathered with brown sugar and cinnamon, then shaped into a dozen plump spirals. The final touch of velvety cream-cheese icing elevates these rolls from simple comfort food to something you’ll be proud to serve to guests.

What makes these rolls so enjoyable is how straightforward the process is: bloom your yeast in warm milk, stir in mashed bananas and the basic wet ingredients, then gradually incorporate flour until you have a soft, slightly sticky dough. A six-to-eight-minute knead develops structure, while an hour’s rise gives the dough time to become airy and light. Then comes the fun part—rolling out, filling with a buttery cinnamon-sugar ribbon, and slicing into perfect swirls. A second, shorter rise ensures each roll bakes up soft and puffy, with distinct layers that crumble apart in the most satisfying way.

In this first part, we’ll cover the crucial early steps: activating the yeast, mixing in mashed bananas and wet ingredients, and kneading the dough to the ideal consistency. By the end of this section, you’ll have a greased bowl of dough proofing away—doubled in size and ready for the cinnamon-sugar surprise. Gather your ingredients and clear a spot on your counter: these Banana Bread Cinnamon Rolls are about to become your new favorite weekend ritual.

STEPS

1. Activate the yeast
   In a small bowl, pour ½ cup of warm milk (110°F/43°C) and sprinkle 2¼ teaspoons (one packet) of active dry yeast over the surface. Let this mixture sit undisturbed for 5 to 10 minutes. When the yeast is fully activated, the milk will be foamy on top, signaling that it’s ready to leaven your dough.
2. Combine mashed bananas and wet ingredients
   In a large mixing bowl, mash 1 cup of ripe bananas (about 2–3 medium bananas) until smooth. Add ¼ cup of granulated sugar, ¼ cup of melted butter, 1 large beaten egg, and ½ teaspoon of salt. Stir until the ingredients are well incorporated, then pour in the foamy yeast mixture. Mix gently until the liquid is absorbed and the bowl holds a loose, sticky batter.

1. Incorporate the flour
   Gradually stir in 3 cups of all-purpose flour, one cup at a time. After each addition, mix until the dough begins to pull away from the sides of the bowl. If the dough remains overly wet, add up to an additional ½ cup of flour—no more—to achieve a slightly tacky but manageable dough.
2. Knead until smooth and elastic
   Turn the dough onto a lightly floured surface. Knead by hand for 6 to 8 minutes, adding just enough flour to prevent sticking. You’re aiming for a smooth, elastic ball that springs back when pressed. If you prefer using a stand mixer, knead on medium speed with the dough hook attachment for the same amount of time.

Banana Bread Cinnamon Rolls – Filling, Shaping & Baking

Now that your banana-infused dough has doubled in size, it’s time to roll it out, coat it in a buttery cinnamon-sugar ribbon, and bake until golden. In this section, we’ll cover the remaining steps—rolling, slicing, second rise, and baking—as well as a handful of tips and variations to help you customize these rolls to your taste.

STEPS

5. Roll out the dough
   Turn the risen dough onto a lightly floured surface. Using a rolling pin, press and roll the dough into a rectangle roughly 12×16 inches and about ¼-inch thick. Aim for straight edges so that when you slice, each roll is uniform in size and shape.
6. Spread the cinnamon filling
   Evenly spread 3 tablespoons of softened butter over the dough, leaving a ½-inch border along the top edge. In a small bowl, mix ½ cup of brown sugar with 1 tablespoon of ground cinnamon. Sprinkle this cinnamon–sugar mixture over the butter, pressing lightly with your fingers or the back of a spoon so it adheres.

5. Shape and cut into rolls
   Starting at the long edge nearest you, roll the dough up tightly into a log. Pinch the seam closed to prevent it opening. Measure its length and use a sharp knife or unflavored dental floss to cut twelve equal 1½-inch slices. Transfer each slice, cut side up, into a greased 9×13-inch baking dish, leaving a small gap between them to allow for expansion.
6. Second rise and preheat
   Cover the pan loosely with greased plastic wrap or a clean kitchen towel. Let the rolls rise in a warm, draft-free spot for 30–45 minutes, until puffy and nearly doubled. While they rise, preheat your oven to 350°F (175°C). This second proof ensures a light, tender interior.
7. Bake until golden brown
   Remove the cover and place the pan on the center rack. Bake for 20–25 minutes, until the rolls are a deep golden color and the centers spring back gently when pressed. If the edges brown too quickly, tent the pan lightly with foil for the last 5 minutes.
8. Prepare the cream-cheese icing
   While the rolls cool slightly (5–10 minutes), beat together 4 ounces of softened cream cheese, 2 tablespoons of softened butter, 1 cup of powdered sugar, and ½ teaspoon of vanilla extract. Add 1–2 tablespoons of milk, a teaspoon at a time, until the icing reaches a spreadable yet still thick consistency.
9. Ice and serve
   Spread or drizzle the cream-cheese icing over the warm rolls, letting it melt into the swirls. Serve immediately for the best combination of gooey center and tender dough.

TIPS & VARIATIONS

• Even slicing with dental floss
  For perfectly clean cuts, slide a length of unflavored floss underneath the log, cross the ends over the top, and pull both ends to slice through without squashing the dough.
• Enhanced banana flavor
  Stir ½ teaspoon of banana extract into the wet ingredients or fold ¼ cup of finely chopped dried banana chips into the filling for bursts of extra banana sweetness.
• Nutty crunch
  Before rolling, sprinkle ½ cup of chopped walnuts or pecans over the cinnamon sugar. The nuts toast as the rolls bake, adding texture and a nutty aroma.
• Spiced variation
  Mix a pinch of ground cardamom or nutmeg into the brown-sugar filling for a warming, bakery-style twist.
• Gluten-free option
  Substitute up to half of the all-purpose flour with a 1:1 gluten-free baking blend and add 1 teaspoon of xanthan gum. The dough may require a slightly longer knead to develop structure.
• Overnight make-ahead
  After shaping the rolls in the pan, cover tightly and refrigerate overnight. In the morning, allow them to come to room temperature and complete their second rise (about 30 minutes), then bake as directed.
• Mini rolls for parties
  Use a teaspoon or melon baller to portion smaller rolls for bite-sized treats. Reduce the baking time by 5–7 minutes, watching closely to avoid overbaking.
• Vegan adaptation
  Swap milk for almond or oat milk, use coconut oil or vegan margarine in place of butter, and replace the egg with a flax “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Choose a vegan cream cheese for the icing.

With these steps and creative ideas, your Banana Bread Cinnamon Rolls will come out soft, flavorful, and perfectly swirled every time. Whether you enjoy them fresh from the oven or reheat leftovers for a midweek treat, these rolls will become a cherished addition to your baking repertoire.

Banana Bread Cinnamon Rolls – FAQs & Conclusion

Q1: Why didn’t my dough rise properly?
Ensure your milk is between 105°F and 115°F when you bloom the yeast; cooler temperatures won’t activate it, and hotter temperatures can kill it. Also, proof the dough in a warm, draft-free spot—an oven with just the light on or atop a warm appliance works well.

Q2: How can I keep the centers from underbaking while the edges brown?
If the edges brown too quickly, tent the pan loosely with aluminum foil halfway through baking. You can also rotate the pan to promote even heat distribution. A fully baked center will spring back gently when pressed.

Q3: My rolls turned out dense—what can I improve?
Dense rolls usually indicate under-kneading or insufficient rising time. Knead until the dough is smooth and elastic—about 6–8 minutes by hand—and allow it to double in size during both the first and second rises. Patience is key.

Q4: What’s the best way to store and reheat leftovers?
Once cooled, store rolls in an airtight container at room temperature for up to two days. To reheat, warm individual rolls in a 350°F oven for 5–7 minutes, or microwave for 15–20 seconds. For a gooey finish, add a touch more milk to the icing before reheating.

Q5: Can I prepare these rolls in advance?
Yes. After shaping the rolls in the pan, cover tightly and refrigerate overnight. In the morning, allow them to come to room temperature and complete their second rise (30–45 minutes), then bake as directed. This makes for an effortless brunch.

Q6: How do I adapt this recipe for gluten-free or vegan diets?
For a gluten-free version, replace half of the all-purpose flour with a 1:1 gluten-free baking blend and add 1 teaspoon of xanthan gum. For vegan rolls, swap milk for plant-based milk, butter for vegan margarine or coconut oil, and the egg for a flax “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Use vegan cream cheese for the icing.

Q7: How can I intensify the banana flavor?
Stir ½ teaspoon of banana extract into the wet ingredients or fold ¼ cup of finely chopped dried banana chips into the cinnamon filling. You can also mash in an additional half banana if you prefer a more pronounced banana profile.

Conclusion

These Banana Bread Cinnamon Rolls marry the cozy warmth of classic cinnamon rolls with the tender sweetness of banana bread, resulting in a treat that feels both nostalgic and refreshingly new. From activating the yeast and kneading a banana-infused dough to rolling, filling, and topping with a tangy cream-cheese icing, each step brings you closer to a batch of rolls that are impossibly soft, richly flavored, and show-stopping in presentation.

Whether you serve them at Sunday brunch, surprise guests with a midweek indulgence, or prepare them ahead for an effortless morning, these rolls deliver consistent, bakery-quality results. The recipe’s versatility—from make-ahead and freezer-friendly options to gluten-free and vegan adaptations—ensures that every baker, regardless of dietary preference, can enjoy them.

Gather your ripe bananas and set aside a few hours for proofing and baking; the reward is a dozen spirals of banana-scented joy that disappear all too quickly. Serve warm, slathered in cream-cheese icing, and watch as family and friends savor each tender, spiced swirl. Happy baking!Q1: Why didn’t my dough rise properly?
Ensure your milk is between 105°F and 115°F when you bloom the yeast; cooler temperatures won’t activate it, and hotter temperatures can kill it. Also, proof the dough in a warm, draft-free spot—an oven with just the light on or atop a warm appliance works well.

Q2: How can I keep the centers from underbaking while the edges brown?
If the edges brown too quickly, tent the pan loosely with aluminum foil halfway through baking. You can also rotate the pan to promote even heat distribution. A fully baked center will spring back gently when pressed.

Q3: My rolls turned out dense—what can I improve?
Dense rolls usually indicate under-kneading or insufficient rising time. Knead until the dough is smooth and elastic—about 6–8 minutes by hand—and allow it to double in size during both the first and second rises. Patience is key.

Q4: What’s the best way to store and reheat leftovers?
Once cooled, store rolls in an airtight container at room temperature for up to two days. To reheat, warm individual rolls in a 350°F oven for 5–7 minutes, or microwave for 15–20 seconds. For a gooey finish, add a touch more milk to the icing before reheating.

Q5: Can I prepare these rolls in advance?
Yes. After shaping the rolls in the pan, cover tightly and refrigerate overnight. In the morning, allow them to come to room temperature and complete their second rise (30–45 minutes), then bake as directed. This makes for an effortless brunch.

Q6: How do I adapt this recipe for gluten-free or vegan diets?
For a gluten-free version, replace half of the all-purpose flour with a 1:1 gluten-free baking blend and add 1 teaspoon of xanthan gum. For vegan rolls, swap milk for plant-based milk, butter for vegan margarine or coconut oil, and the egg for a flax “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Use vegan cream cheese for the icing.

Q7: How can I intensify the banana flavor?
Stir ½ teaspoon of banana extract into the wet ingredients or fold ¼ cup of finely chopped dried banana chips into the cinnamon filling. You can also mash in an additional half banana if you prefer a more pronounced banana profile.

Conclusion

These Banana Bread Cinnamon Rolls marry the cozy warmth of classic cinnamon rolls with the tender sweetness of banana bread, resulting in a treat that feels both nostalgic and refreshingly new. From activating the yeast and kneading a banana-infused dough to rolling, filling, and topping with a tangy cream-cheese icing, each step brings you closer to a batch of rolls that are impossibly soft, richly flavored, and show-stopping in presentation.

Whether you serve them at Sunday brunch, surprise guests with a midweek indulgence, or prepare them ahead for an effortless morning, these rolls deliver consistent, bakery-quality results. The recipe’s versatility—from make-ahead and freezer-friendly options to gluten-free and vegan adaptations—ensures that every baker, regardless of dietary preference, can enjoy them.

Gather your ripe bananas and set aside a few hours for proofing and baking; the reward is a dozen spirals of banana-scented joy that disappear all too quickly. Serve warm, slathered in cream-cheese icing, and watch as family and friends savor each tender, spiced swirl. Happy baking!

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