Banana Bread Cinnamon Rolls

I just made these banana bread cinnamon rolls and I’m pretty sure I’ve created the most perfect breakfast mashup that’s ever existed!

I had some overripe bananas sitting on my counter that I was planning to turn into regular banana bread, but then I got this crazy idea – what if I combined banana bread with cinnamon rolls into one incredible treat?

The dough is infused with mashed banana and has that amazing banana bread flavor, but then you get all those warm cinnamon swirls and that gooey center that makes cinnamon rolls so irresistible.

I pulled them out of the oven about an hour ago and the smell alone has been driving me absolutely crazy – they’re like the best of both worlds rolled into pure breakfast heaven!

Why You’ll Love This Recipe

These banana bread cinnamon rolls are the ultimate weekend breakfast treat that combines two beloved classics into something completely irresistible and unique!

They’re perfect for using up those overripe bananas that are too soft for eating but ideal for baking, turning potential food waste into the most amazing breakfast indulgence.

You’ll love how the banana flavor adds natural sweetness and incredible moisture to the dough, while the cinnamon sugar filling creates those perfect gooey swirls that make every bite heavenly.

Plus, they’re impressive enough for special occasions or brunch guests but still cozy enough for lazy Sunday mornings when you want something extra special to go with your coffee!

What You’ll Need

For the dough:

1 cup warm milk (110°F)
2 ¼ tsp active dry yeast (1 packet)
⅓ cup granulated sugar
2 ripe bananas, mashed
1 egg, room temperature
⅓ cup melted butter
4 ½–5 cups all-purpose flour
1 tsp salt

For the filling:

½ cup unsalted butter, softened
1 cup brown sugar, packed
2 tbsp cinnamon
½ tsp nutmeg (optional)

For the glaze:

2 cups powdered sugar
2–3 tbsp milk or cream
1 tsp vanilla extract

Pro Tips

Use ripe bananas. The spottier, the better—they add sweetness and moisture.
Don’t rush the rise. Let the dough double in size for the fluffiest rolls.
Spread filling evenly. It ensures every bite has cinnamon-sugar goodness.
Use dental floss to cut rolls. It keeps the swirls neat without squishing.
Glaze while warm. The icing melts into the rolls for extra gooeyness.

Tools You’ll Need

Mixing bowls
Stand mixer with dough hook (optional)
Measuring cups and spoons
Rolling pin
9×13-inch baking dish
Sharp knife or dental floss

Substitutions and Variations

Dough base: Use whole wheat flour for a heartier texture.
Filling: Add chopped nuts, mini chocolate chips, or even a smear of peanut butter.
Glaze: Swap vanilla for maple extract, or make a cream cheese frosting instead.
Vegan option: Use plant milk, vegan butter, and a flax egg.
Mini rolls: Cut dough into smaller sections for bite-sized treats.

Make-Ahead Tips

Overnight option: Prepare rolls, place in the baking dish, cover, and refrigerate overnight. Bake in the morning.
Freezer-friendly: Freeze unbaked rolls on a tray, then transfer to a bag. Thaw overnight in the fridge and bake.
Bake ahead: Rolls can be baked, cooled, and frozen. Reheat in the oven before glazing.

How to Make Banana Bread Cinnamon Rolls

Step 1: Activate the yeast

In a bowl, mix warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.

Step 2: Make the dough

Add mashed bananas, egg, melted butter, salt, and flour gradually. Knead until dough is smooth and elastic (about 5–7 minutes). Cover and let rise in a warm spot until doubled, about 1 hour.

Step 3: Roll it out

Punch down dough and roll into a large rectangle, about 12×18 inches.

Step 4: Add the filling

Spread softened butter over the dough. Mix brown sugar, cinnamon, and nutmeg, then sprinkle evenly.

Step 5: Roll and cut

Roll up tightly from the long side. Slice into 12 equal rolls with a sharp knife or dental floss. Place in a greased 9×13 dish.

Step 6: Second rise

Cover and let rise for 30 minutes, until puffy.

Step 7: Bake

Bake at 350°F for 25–30 minutes, until golden brown.

Step 8: Glaze

Whisk powdered sugar, milk, and vanilla into a glaze. Drizzle over warm rolls before serving.

Serving Suggestions

Serve warm with coffee or tea for breakfast.
Make them the centerpiece of a holiday brunch spread.
Add fresh fruit or yogurt on the side for balance.
Reheat leftovers with an extra drizzle of glaze for a treat.

Leftovers & Storage

Room temp: Keep covered for up to 2 days.
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze baked rolls for up to 2 months.
Reheat: Warm in the microwave for 20–30 seconds or in the oven at 325°F.

Nutrition & Benefits

These rolls are definitely more of a treat, but the banana adds natural sweetness, fiber, and potassium.

Compared to traditional cinnamon rolls, the added fruit makes the dough extra moist and flavorful.

When portioned as part of a special breakfast or dessert, they’re a fun and satisfying indulgence.

Recipe FAQ

1. Can I use instant yeast instead of active dry?

Yes—skip proofing and mix directly with the dry ingredients.

2. Can I use frozen bananas?

Yes—just thaw and drain excess liquid before using.

3. Do these taste like banana bread or cinnamon rolls?

A little of both! They have the gooey cinnamon filling of rolls with the sweet, moist flavor of banana bread.

4. Can I make these dairy-free?

Yes—swap butter and milk with plant-based alternatives.

5. Can I make them ahead for a party?

Absolutely—use the overnight rise method for fresh rolls in the morning.

6. Can I double the recipe?

Yes, just bake in two pans or larger trays.

7. What’s the best way to cut neat rolls?

Use unflavored dental floss to slice cleanly without crushing.

Gooey, Sweet, and Totally Worth It

These banana bread cinnamon rolls are everything I want in a cozy baking project: sweet, fluffy, gooey, and full of comforting flavors.

They’re simple enough for a weekend treat but special enough to make for holidays or family gatherings.

If you love banana bread and cinnamon rolls separately, trust me—you’re going to be obsessed with them together.