Banana Cinnamon Rolls
These soft, fluffy banana cinnamon rolls combine the cozy warmth of classic cinnamon rolls with natural banana sweetness. They’re perfect for weekend brunch or a special breakfast treat.
Made with ripe mashed bananas in the dough, these rolls stay incredibly moist and tender. The banana flavor is subtle but adds a delicious twist that pairs beautifully with cinnamon sugar.
Whether you’re a banana bread lover or a cinnamon roll fanatic, this recipe brings the best of both worlds together in one irresistible pastry.
Why You’ll Love This Recipe
These banana cinnamon rolls are naturally sweeter than traditional rolls, which means you can use less sugar. The bananas also keep the dough extra soft and pillowy for days.
They’re easier to make than you might think. The dough comes together quickly, and the banana flavor makes them feel special without any extra effort.
Plus, they make your kitchen smell absolutely amazing. The combination of warm cinnamon, sweet banana, and freshly baked bread is unbeatable.
Key Ingredients
For the dough, you’ll need ripe bananas (the spottier, the better), warm milk, active dry yeast, and all-purpose flour. Butter and eggs add richness and structure.
For the filling, use softened butter, brown sugar, and plenty of ground cinnamon. The brown sugar creates a gooey, caramelized layer that’s absolutely heavenly.
For the frosting, cream cheese is essential. Mix it with powdered sugar, vanilla, and a splash of milk for a tangy-sweet glaze that complements the banana flavor perfectly.
How to Make Banana Cinnamon Rolls
Start by mashing your ripe bananas until smooth. Warm the milk to about 110°F and dissolve the yeast in it, then let it sit for 5 minutes until foamy.
Mix the banana, yeast mixture, melted butter, egg, and sugar in a large bowl. Gradually add flour until a soft dough forms, then knead for 5–7 minutes until smooth and elastic.
Let the dough rise in a greased bowl covered with a towel for about 1 hour until doubled. Meanwhile, prepare your cinnamon filling by mixing softened butter with brown sugar and cinnamon.
Rolling and Shaping
Once risen, punch down the dough and roll it into a large rectangle (about 12×18 inches). The dough should be about ¼-inch thick.
Spread the cinnamon-sugar butter evenly over the dough, leaving a small border on one long edge. Roll tightly from the opposite long side, keeping the roll even as you go.
Slice into 12 equal rolls using a sharp knife or dental floss. Place them in a greased 9×13-inch baking pan with a little space between each roll.
Baking Tips
Let the rolls rise again for 30 minutes while you preheat the oven to 350°F. This second rise makes them extra fluffy and light.
Bake for 25–30 minutes until golden brown on top. Don’t overbake – you want them soft and tender, not dry.
Let them cool for just 5 minutes before frosting. The warm rolls will slightly melt the cream cheese frosting, creating a delicious glaze that seeps into every crevice.
Storage and Make-Ahead Options
Store leftover rolls in an airtight container at room temperature for up to 3 days. They stay remarkably soft thanks to the banana.
You can also freeze these rolls before or after baking. For unbaked rolls, freeze after the first rise, then thaw and do the second rise before baking.
For a make-ahead breakfast, prepare the rolls the night before up to the point of the second rise. Cover and refrigerate overnight, then let them come to room temperature for 30 minutes before baking.
Read More: Strawberry Cheesecake Cookies
Variations to Try
Chocolate banana rolls: Add ½ cup mini chocolate chips to the filling for a decadent twist that tastes like chocolate banana bread.
Nutty version: Sprinkle chopped pecans or walnuts over the filling before rolling. They add a delightful crunch and pair wonderfully with banana.
Caramel drizzle: Instead of cream cheese frosting, try a salted caramel sauce drizzled over the warm rolls for an indulgent treat.
Banana Cinnamon Rolls
Course: DessertCuisine: AmericanDifficulty: Intermediate12
rolls25
minutes1
hour58
minutes2
hours23
Soft, fluffy cinnamon rolls made with ripe bananas for natural sweetness and incredible moisture. Topped with tangy cream cheese frosting.
Ingredients
- For the Dough:
2 large ripe bananas, mashed (about 1 cup)
¾ cup warm milk (110°F)
2¼ teaspoons active dry yeast (1 packet)
¼ cup granulated sugar
¼ cup melted butter
1 large egg, room temperature
1 teaspoon vanilla extract
½ teaspoon salt
3½–4 cups all-purpose flour
- For the Filling:
½ cup softened butter
¾ cup packed brown sugar
2 tablespoons ground cinnamon
- For the Cream Cheese Frosting:
4 oz cream cheese, softened
2 tablespoons softened butter
1 cup powdered sugar
½ teaspoon vanilla extract
1–2 tablespoons milk
Directions
- Activate the yeast: Warm milk to 110°F and stir in yeast. Let sit 5 minutes until foamy.
- Make the dough: In a large bowl, combine mashed bananas, yeast mixture, melted butter, egg, sugar, vanilla, and salt. Mix well.
- Add flour: Gradually mix in flour, starting with 3½ cups, until a soft dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour until doubled in size.
- Prepare filling: Mix softened butter, brown sugar, and cinnamon in a small bowl until well combined.
- Roll out dough: Punch down risen dough and roll into a 12×18-inch rectangle on a floured surface.
- Add filling: Spread cinnamon-sugar butter evenly over dough, leaving a ½-inch border on one long edge.
- Roll and slice: Tightly roll dough from the long side opposite the border. Slice into 12 equal pieces using a sharp knife or dental floss.
- Second rise: Place rolls in a greased 9×13-inch pan, cover, and let rise 30 minutes. Preheat oven to 350°F.
- Bake: Bake 25–30 minutes until golden brown. Cool 5 minutes.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk to reach desired consistency.
- Frost and serve: Spread frosting over warm rolls and serve immediately.
Notes
- Use very ripe bananas with brown spots for maximum sweetness and flavor.
Don’t add too much flour – the dough should be slightly sticky but manageable.
For overnight prep, refrigerate after shaping rolls, then let sit at room temperature 30 minutes before baking.
Unfrosted rolls can be frozen for up to 2 months. Thaw and reheat before frosting.
For even slices, use unflavored dental floss instead of a knife.
| Nutrient | Per Serving |
|---|---|
| Calories | 355 kcal |
| Total Fat | 15 g |
| Sugars | 12 g |
| Protein | 7 g |
| Dietary Fiber | 3 g |
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
You can substitute up to half the all-purpose flour with whole wheat flour, but using 100% whole wheat will make the rolls denser and heavier. For best results, try a 50/50 blend or use white whole wheat flour, which has a lighter texture.
Why are my banana cinnamon rolls dense instead of fluffy?
Dense rolls usually result from adding too much flour or not letting the dough rise long enough. Make sure your yeast is fresh and active, use the minimum amount of flour needed, and allow the full rising time in a warm (75–80°F) environment.
Can I make these without a stand mixer?
Absolutely! These banana cinnamon rolls can be made entirely by hand. Mix the ingredients in a large bowl and knead the dough on a floured surface for 7–10 minutes until smooth and elastic. It takes a bit more effort, but it works perfectly well.
