Banana Bread Cinnamon Rolls

These Banana Bread Cinnamon Rolls are what happens when your favorite banana bread meets the gooey magic of a cinnamon roll. Soft, pillowy dough made with ripe mashed bananas, a rich cinnamon-brown sugar swirl, and a generous layer of cinnamon cream cheese frosting—all baked into a comforting, cozy treat perfect for weekends, holidays, or any morning that needs a little extra warmth.

The first time I made these, I had two bananas sitting on the counter begging to be used—and not enough energy for banana bread again. So I added them into my cinnamon roll dough, and the result was heavenly. Since then, they’ve become a staple for family brunches, especially when I want something just a little special but still made from scratch.

Ingredients and Why They Work Together

• All-Purpose Flour (3½ cups): A sturdy base for the dough. Add more as needed during kneading to keep the dough soft but not sticky.
• Granulated Sugar (¼ cup): Lightly sweetens the dough. Just enough to enhance the bananas without overwhelming.
• Instant Yeast (2¼ tsp): Helps the dough rise beautifully. Using instant yeast makes the process faster and more forgiving.
• Salt (½ tsp): Balances the sweetness and deepens the flavor of the dough.
• Mashed Ripe Bananas (⅔ cup): This is the star. Use very ripe bananas for natural sweetness and banana flavor.
• Warm Milk (½ cup): Helps activate the yeast and adds richness to the dough. Whole milk gives the best texture.
• Melted Butter (¼ cup): Keeps the dough tender and adds buttery flavor.
• Egg (1): Binds the dough and gives it structure.
• Vanilla Extract (1 tsp): Adds warmth and pairs beautifully with banana and cinnamon.

For the Filling:

• Softened Butter (½ cup): Acts as the base for the filling and helps it spread easily.
• Brown Sugar (¾ cup): Sweet and slightly caramel-like; it melts into the dough as it bakes.
• Cinnamon (2 tbsp): Bold cinnamon flavor makes these rolls feel just like a classic cinnamon bun.

For the Frosting:

• Cream Cheese (4 oz): Softened for easy blending. Adds tangy richness.
• Butter (¼ cup): Gives the frosting structure and extra creaminess.
• Cinnamon (1 tsp): Ties the whole flavor profile together.
• Vanilla Extract (1 tsp): Enhances both banana and cinnamon notes.
• Powdered Sugar (1½ cups): Sweetens and thickens the frosting.

Step-by-Step Instructions for the Fluffiest Banana Cinnamon Rolls

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Step 1: Make the Dough

In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour, sugar, instant yeast, and salt. In a separate bowl, combine the mashed banana, warm milk, melted butter, egg, and vanilla. Add the wet mixture to the dry ingredients and mix until a soft dough forms. Knead by hand or with a dough hook for 5–7 minutes until smooth and elastic. If the dough feels too sticky, add a bit more flour, one tablespoon at a time.

Step 2: Let the Dough Rise

Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.

Step 3: Make the Filling

In a small bowl, stir together the softened butter, brown sugar, and cinnamon until you have a smooth, spreadable paste.

Step 4: Assemble the Rolls

Once the dough has risen, turn it out onto a floured surface and roll it into a 16x12 inch rectangle. Spread the cinnamon-sugar filling evenly, roll tightly, and slice into 12 pieces.

Step 5: Final Rise

Arrange the rolls in a greased 9x13 inch baking dish. Cover and let them rise again for 30–45 minutes until puffy.

Step 6: Bake

Preheat your oven to 350°F (175°C). Bake for 20–25 minutes, or until golden brown and just set.

Step 7: Make the Frosting

Beat the softened cream cheese and butter until smooth. Add vanilla, cinnamon, and powdered sugar. Beat until fluffy.

Step 8: Frost and Serve

Spread the frosting over the warm rolls. Serve while warm and gooey.

One weekend I made these the night before a brunch and refrigerated them after shaping. The next morning, I let them rise on the counter and popped them into the oven. They turned out just as fluffy as freshly made ones, and the frosting melted like a dream.

Optional Variations to Try

• Add chopped walnuts or pecans to the filling for crunch
• Use cream instead of milk for an even richer dough
• Sprinkle mini chocolate chips inside for a dessert-style twist

I've even tried drizzling the top with a little caramel sauce in place of the frosting. It's a different take, but oh-so-good for fall mornings.

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Chef’s Helpful Tips

• Use dental floss to slice the rolls cleanly without squishing them
• Grease your baking dish generously—banana-based dough can stick
• Let the frosting melt slightly over the rolls for that gooey bakery finish

This is one of those recipes I bring out when I want to treat people I love—whether it's a holiday morning, a birthday breakfast, or just a cozy weekend at home.

Frequently Asked Questions

• Can I make these rolls ahead of time?
  Yes! Assemble them and refrigerate overnight. Let rise at room temp in the morning before baking.
• Can I freeze banana cinnamon rolls?
  Yes, after baking and cooling, wrap them tightly and freeze. Thaw and reheat before serving.
• What if I don’t have cream cheese?
  You can use a basic powdered sugar glaze or whipped butter frosting as an alternative.
• Do I have to use instant yeast?
  Active dry yeast also works, just let it proof in the warm milk for 5–10 minutes first.
• Can I use whole wheat flour?
  You can substitute half the flour for whole wheat, but the rolls may be denser.