Picture this: incredibly soft, tender dough infused with sweet banana, rolled up with a buttery cinnamon-sugar swirl, baked to golden perfection, and finally slathered in a tangy, luscious cream cheese frosting. It’s the ultimate comfort food mashup! You might think creating such a decadent treat is complicated, but these Banana Bread Cinnamon Rolls are surprisingly straightforward. We’ve streamlined the process, focusing on rich flavors and that irresistible texture everyone loves. This recipe delivers a crowd-pleasing delight, perfect for a special breakfast, brunch, or even dessert. Ready to elevate your baking game? Try it tonight—you won’t believe how simple and utterly delicious these homemade banana bread cinnamon rolls are! Your kitchen will smell heavenly, and the taste is pure bliss.

Ingredients :

Here’s what you’ll need to create these delightful rolls. Using high-quality ingredients makes a difference in the final product. Don’t skimp on the butter or the vanilla!

For the Banana Roll Dough:

¾ cup Warm Milk (about 105-115°F or 40-46°C)
2 ¼ teaspoons Active Dry Yeast (1 standard packet)
¼ cup Granulated Sugar
1 cup Mashed Ripe Bananas (about 2-3 medium, very ripe bananas) – For extra banana punch, use *very* ripe, almost black bananas; they provide the most flavor and moisture.
¼ cup Unsalted Butter, melted
1 large Egg, at room temperature
1 teaspoon Vanilla Extract
½ teaspoon Salt
4 to 4 ½ cups All-Purpose Flour, plus more for dusting – Measure your flour correctly: spoon it into the measuring cup and level it off, don’t scoop directly.

Tip: Using warm milk is crucial for activating the yeast, but ensure it’s not too hot, as this can kill the yeast and prevent your dough from rising properly. A kitchen thermometer is your best friend here!

For the Cinnamon Sugar Filling:

½ cup Unsalted Butter, softened to room temperature
¾ cup Packed Light Brown Sugar
2 tablespoons Ground Cinnamon
Pinch of Nutmeg (optional, but lovely with banana)

Tip: Softened butter is key for a smooth and even filling. If you forget to take it out ahead of time, you can soften it quickly by microwaving it in short bursts, but be careful not to melt it!

For the Cream Cheese Frosting:

8 ounces Cream Cheese, softened to room temperature
½ cup Unsalted Butter, softened to room temperature
3-4 cups Powdered Sugar, sifted
1 teaspoon Vanilla Extract
1-3 tablespoons Milk or Cream, as needed for consistency
Pinch of Salt

Universal Tip: Always use room temperature ingredients (butter, eggs, cream cheese) for smoother mixing and better incorporation, especially crucial for the frosting and dough.

Universal Tip: Salt your pasta water like the ocean for flavor – while not directly applicable here, remembering the importance of salt in enhancing flavors is key in all cooking and baking!

Step-by-Step Instructions: From Dough to Deliciousness

Follow these detailed instructions to create the perfect Banana Bread Cinnamon Rolls. Each step is designed to ensure success, even for beginner bakers.

Activate the Yeast: In the bowl of your stand mixer (or a large mixing bowl), gently whisk together the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5-10 minutes until it becomes foamy. This step, called proofing, ensures your yeast is alive and active, which is crucial for the dough to rise properly.
Mix the Wet Ingredients: Once the yeast is foamy, add the remaining granulated sugar, mashed bananas, melted butter, egg, and vanilla extract to the bowl. Whisk lightly to combine.
Add Dry Ingredients: Attach the dough hook to your stand mixer. Add the salt and 4 cups of flour to the wet ingredients. Mix on low speed until a shaggy dough begins to form.
Knead the Dough: Increase the speed to medium-low and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky. If it’s overly sticky after 5 minutes, add the remaining ½ cup of flour, 1 tablespoon at a time, until it pulls away from the sides of the bowl but remains soft. Kneading develops the gluten structure, giving your banana bread cinnamon rolls their signature soft and chewy texture. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes.
First Rise: Lightly grease a large bowl with oil or cooking spray. Form the dough into a ball and place it in the bowl, turning once to coat lightly. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size. This fermentation period allows flavors to develop and creates air pockets for a light roll.
Prepare the Filling: While the dough rises, cream together the softened butter, brown sugar, cinnamon, and optional nutmeg in a medium bowl until well combined and smooth. Set aside.
Roll Out the Dough: Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured surface. Roll the dough out into a large rectangle, approximately 12×18 inches and about ¼ inch thick. Try to keep the thickness even for uniform rolls.
Apply the Filling: Spread the cinnamon-sugar filling evenly over the dough, leaving about a ½-inch border along one of the long edges.
Roll and Slice: Starting from the opposite long edge (the one with filling up to the edge), carefully and tightly roll the dough into a log. Pinch the seam (the border you left clear) to seal it well. A tight roll prevents gaps in your finished banana bread cinnamon rolls. Using unflavored dental floss or a sharp serrated knife, cut the log into 12 equal-sized rolls (about 1.5 inches thick). Floss provides the cleanest cut without squishing the rolls.
Arrange for Second Rise: Grease a 9×13 inch baking pan. Place the sliced rolls cut-side up in the prepared pan. They should be close but not tightly packed.
Second Rise: Cover the pan loosely with plastic wrap or a kitchen towel. Let the rolls rise again in a warm place for 30-60 minutes, or until they look noticeably puffy. This final proof ensures a light, airy texture after baking. Preheat your oven to 375°F (190°C) during the last 15 minutes of rising time.
Bake: Bake the banana bread cinnamon rolls for 20-25 minutes, or until golden brown on top and cooked through. The internal temperature should reach around 190-200°F (88-93°C) if checked with a thermometer. If they start browning too quickly, you can loosely tent the pan with aluminum foil.
Make the Cream Cheese Frosting: While the rolls are baking or cooling slightly, prepare the frosting. In a large bowl, use an electric mixer to beat the softened cream cheese and softened butter together until smooth and creamy. Ensure they are truly soft to avoid lumps. Gradually beat in the sifted powdered sugar, starting on low speed, until incorporated. Add the vanilla extract and a pinch of salt. Beat on medium-high speed until light and fluffy. If the frosting is too thick, add milk or cream, 1 tablespoon at a time, until you reach your desired drizzling or spreading consistency.
Frost the Rolls: Let the banana bread cinnamon rolls cool in the pan for about 10-15 minutes. They should still be warm, but not piping hot. Spread the cream cheese frosting generously over the warm rolls. Frosting while warm allows it to melt slightly into all the delicious crevices. Serve immediately and enjoy!

Serving Ideas :

Serving these delightful Banana Bread Cinnamon Rolls is all about enhancing their inherent warmth and comfort. For a classic presentation perfect for breakfast or brunch, serve them slightly warm, straight from the baking pan, allowing the luscious cream cheese frosting to be perfectly gooey. A simple pairing with a tall glass of cold milk or a steaming mug of freshly brewed coffee or tea complements the sweet banana and cinnamon flavors beautifully. For plating, you can serve an individual roll on a small plate, perhaps with an extra dusting of cinnamon or a sprinkle of powdered sugar for visual appeal.

Want to elevate these Banana Bread Cinnamon Rolls for a more decadent dessert or a standout brunch feature? Consider adding a drizzle of caramel sauce or maple syrup over the cream cheese frosting just before serving. Pair them with a side of fresh berries (like strawberries or blueberries) or a simple fruit salad to add a touch of freshness and cut through the richness. For a heartier brunch spread, serve alongside savory items like crispy bacon, sausage links, or fluffy scrambled eggs to create a satisfying sweet-and-savory balance. Presentation-wise, arranging a few rolls on a platter with these accompaniments makes for an inviting display.

FAQs :

Can I make these Banana Bread Cinnamon Rolls ahead of time?Absolutely! You have a few options. You can prepare the dough, let it complete its first rise, then cover it tightly and refrigerate overnight. The next morning, let it sit at room temperature for about 30 minutes before rolling, filling, and proceeding. Alternatively, you can assemble the rolls completely, place them in the baking pan, cover tightly, and refrigerate overnight for their second rise (they’ll rise slowly in the cold). Bake straight from the fridge, adding a few extra minutes to the baking time. You can also bake the rolls completely, let them cool, cover tightly, and store them unfrosted at room temperature for a day or freeze them for up to a month. Thaw and warm gently before frosting. Fully frosted rolls are best enjoyed fresh but can be stored.
My dough didn’t rise properly. What went wrong?Several factors could be at play. Your yeast might have been expired or killed by liquid that was too hot (ensure milk is just warm, not hot – use a thermometer if unsure). The rising environment might have been too cold or drafty; yeast loves warmth! Lastly, ensure you didn’t add too much flour, which can make the dough too heavy to rise effectively. Double-check the freshness of your yeast and the temperature of your liquids next time.
How ripe should the bananas be for the best flavor?The riper, the better! You’re looking for bananas that are heavily speckled with brown or even mostly black on the outside. Overripe bananas are much sweeter and have a more intense banana flavor, which is perfect for these Banana Bread Cinnamon Rolls. They also mash more easily and incorporate better into the dough. If your bananas aren’t quite ripe enough, you can speed up the process using tips like those found in resources such as How to ripen bananas quickly.
Can I add nuts or other mix-ins?Yes, definitely! Chopped walnuts or pecans are classic additions that pair wonderfully with banana and cinnamon. You can add about ½ cup of chopped nuts into the filling mixture before spreading it on the dough, or sprinkle them over the frosting. Mini chocolate chips would also be a delicious addition to the filling for an extra decadent treat.
How should I store leftover Banana Bread Cinnamon Rolls?Leftovers should be stored in an airtight container to prevent them from drying out. If frosted with cream cheese frosting, they should ideally be refrigerated due to the dairy content, especially if keeping for more than a few hours at warm room temperature. They’ll last in the refrigerator for 3-4 days. You can gently reheat individual rolls in the microwave for 15-20 seconds to restore their soft, gooey texture. Always follow safe food handling practices; for more details on food safety, you can consult the FDA Food Safety Guidelines.
Can I use a different type of frosting?While the tangy cream cheese frosting is classic and complements the banana bread cinnamon rolls perfectly, you could substitute a simple vanilla glaze (powdered sugar, milk, vanilla) or even a maple glaze if you prefer.

Conclusion :

These Banana Bread Cinnamon Rolls truly offer the best of two beloved baked goods in one irresistible package. From the soft, banana-infused dough to the warm cinnamon swirl and the tangy cream cheese frosting, every bite is a moment of pure comfort and indulgence. They might seem intricate, but by following the steps carefully, you’ll find them a rewarding baking project, perfect for sharing with family and friends. The aroma alone while they bake is worth the effort! Don’t hesitate to make these your own with simple tweaks.

Pro Tip: For an even deeper flavor in your cream cheese frosting, use brown butter instead of regular softened butter. Simply melt the butter and continue cooking until it turns amber brown and smells nutty, then let it solidify before using.

Pro Tip: Don’t overcrowd the pan! Give the rolls a little space to expand during the second rise and baking for even cooking.

Want to experiment? Try adding shredded coconut to the filling for a tropical twist, or swirl in some Nutella along with the cinnamon sugar. For a different flavor profile, consider adding a teaspoon of espresso powder to the frosting. If you’re a fan of delightful banana baked goods, you might also adore our Banana Walnut Cream Cake Recipe. And when you’re ready for a savory change of pace, our reader-favorite Cheesesteak Tortellini in Creamy Provolone Sauce is always a hit! Enjoy baking (and eating!) these incredible banana bread cinnamon rolls!

Banana Bread Cinnamon Rolls: A Delicious Mashup

Print Recipe

Picture this: incredibly soft, tender dough infused with sweet banana, rolled up with a buttery cinnamon-sugar swirl, baked to golden perfection, and finally slathered in a tangy, luscious cream cheese frosting. These Banana Bread Cinnamon Rolls are surprisingly straightforward, bursting with flavor and sure to be your new favorite treat.

Author: Kiera
Prep Time: 30 minutes + rising time
Cook Time: 25 minutes
Total Time: 2 to 2.5 hours
Yield: 12 rolls 1x
Category: Breakfast, Brunch, or Dessert
Method: Baked
Cuisine: American-Inspired
Diet: Vegetarian

Ingredients

Scale

¾ cup Warm Milk (105-115°F / 40-46°C)
2¼ tsp Active Dry Yeast (1 packet)
¼ cup Granulated Sugar
1 cup Mashed Ripe Bananas (2–3 very ripe bananas)
¼ cup Unsalted Butter, melted
1 large Egg, at room temperature
1 tsp Vanilla Extract
½ tsp Salt
4 to 4½ cups All-Purpose Flour
½ cup Unsalted Butter, softened
¾ cup Packed Light Brown Sugar
2 tbsp Ground Cinnamon
Pinch of Nutmeg (optional)
8 oz Cream Cheese, softened
½ cup Unsalted Butter, softened
3–4 cups Powdered Sugar, sifted
1 tsp Vanilla Extract
1–3 tbsp Milk or Cream, as needed
Pinch of Salt

Instructions

In a large bowl, whisk warm milk, yeast, and 1 tbsp sugar. Let sit 5–10 mins until foamy.
Add remaining sugar, mashed bananas, melted butter, egg, and vanilla. Mix to combine.
Add salt and 4 cups flour. Mix until shaggy dough forms.
Knead for 8–10 mins until smooth and elastic (add up to ½ cup more flour if sticky).
Place in greased bowl, cover, and let rise 1–1.5 hrs until doubled.
For filling, mix softened butter, brown sugar, cinnamon, and nutmeg. Set aside.
Punch down dough, roll out to 12×18 inch rectangle, ¼ inch thick.
Spread filling evenly, leaving a ½ inch border. Roll up tightly, seal edge.
Slice into 12 rolls. Place in greased 9×13 pan, cut side up. Cover and rise 30–60 mins until puffy.
Preheat oven to 375°F (190°C). Bake 20–25 mins until golden and cooked through.
Make frosting: beat cream cheese and butter until smooth. Add sugar, vanilla, salt, and milk until fluffy and spreadable.
Cool rolls 10–15 mins. Spread frosting over warm rolls. Serve and enjoy!

Notes

Use very ripe bananas for intense flavor. Let ingredients come to room temp before baking. Floss works great for slicing clean rolls. Frost while warm for melty goodness!

Nutrition

Serving Size: 1 cinnamon roll
Calories: 390
Sugar: 28g
Sodium: 180mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 6g
Cholesterol: 60mg

Keywords: banana bread cinnamon rolls, sweet rolls, cream cheese frosting, brunch recipes, homemade cinnamon rolls