Banana Bread Cinnamon Rolls – A Heavenly Twist on Two Classics

There’s something irresistibly nostalgic about the smell of warm cinnamon rolls baking in the oven. Combine that with the sweet, comforting flavor of banana bread, and you’ve got a recipe that’s pure magic. These Banana Bread Cinnamon Rolls are soft, fluffy, and full of banana-cinnamon flavor, topped with a rich cream cheese frosting that melts into every swirl. Whether you’re serving them for a weekend brunch, a special holiday breakfast, or just because you’re craving something sweet and cozy, this recipe is guaranteed to make your kitchen smell (and feel) like home.

In this post, you’ll find everything you need to make Banana Bread Cinnamon Rolls from scratch: a soft, enriched yeast dough made with ripe bananas; a warm, cinnamon-sugar filling; and a tangy-sweet cream cheese frosting to finish. Let’s dive in and transform your ripe bananas into something truly spectacular.

Why You’ll Love This Recipe

These banana cinnamon rolls are the best of both worlds. They deliver the sweet banana flavor and moist texture of banana bread, along with the soft, pull-apart layers and gooey filling of a classic cinnamon roll.

Here’s what makes this recipe stand out:

Banana-infused dough: Using mashed ripe bananas not only adds natural sweetness and flavor but also helps keep the dough incredibly soft and tender.
Rich cinnamon swirl: Brown sugar and cinnamon are swirled with softened butter to create a warm, caramelized filling.
Cream cheese frosting: No cinnamon roll is complete without a creamy topping. This one is tangy, sweet, and the perfect balance to the rich banana filling.
Freezer-friendly: You can freeze these rolls before or after baking, so they’re perfect for prepping ahead.

Let’s take a closer look at what you’ll need.

Ingredients

For the Dough

1 cup mashed ripe bananas (about 2 large): The key to flavor and moisture. Be sure to use overripe bananas with brown spots.
1/2 cup warm milk (about 110°F): Warm, not hot, to activate the yeast.
1/4 cup melted butter: Adds richness to the dough.
1/4 cup granulated sugar: Light sweetness that complements the bananas.
1 large egg: Helps bind the dough and gives structure.
2 1/4 tsp active dry yeast (1 standard packet): Makes the rolls rise and creates that fluffy texture.
1/2 tsp salt: Balances the sweetness and enhances flavor.
3 1/4 cups all-purpose flour (plus more for kneading): Enough to create a soft, pliable dough.

For the Filling

1/2 cup brown sugar: Adds deep caramel notes.
1 tbsp ground cinnamon: The classic spice for warmth and depth.
1/4 cup softened butter: Ensures the sugar-cinnamon mixture spreads smoothly.

For the Cream Cheese Frosting

4 oz cream cheese, softened: Provides a creamy, tangy base.
2 tbsp butter, softened: Adds richness and smooth texture.
3/4 cup powdered sugar: Sweetens and thickens the frosting.
1/2 tsp vanilla extract: Enhances the cream cheese flavor.

Equipment You’ll Need

Mixing bowls
Stand mixer (optional, for easier kneading)
Rolling pin
9×13-inch baking dish
Parchment paper or butter for greasing
Kitchen towel or plastic wrap
Whisk or electric hand mixer

Instructions

Step 1: Prepare the Banana Dough

In a large mixing bowl, combine the mashed bananas, warm milk, melted butter, sugar, and egg. Stir until everything is well blended.

Sprinkle the yeast over the mixture and let it sit for 5–10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.

Add the salt, then gradually mix in the flour, one cup at a time, stirring with a wooden spoon or using the dough hook of a stand mixer. Continue kneading until a soft, slightly sticky dough forms. This may take 8–10 minutes by hand or about 5 minutes with a mixer.

Transfer the dough to a lightly floured surface and knead briefly to shape it into a ball. Place it in a greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Step 2: Make the Cinnamon Filling

While the dough is rising, mix the brown sugar and cinnamon in a small bowl.

In a separate bowl, ensure the butter is soft and spreadable. You’ll use this to smear over the rolled-out dough before sprinkling on the cinnamon-sugar mixture.

Step 3: Roll and Fill the Dough

Once the dough has doubled in size, punch it down to release any air. Turn it out onto a lightly floured surface and roll it into a rectangle, roughly 16 x 12 inches in size.

Spread the softened butter evenly across the surface, leaving a small border around the edges.

Sprinkle the cinnamon-sugar mixture over the butter, pressing it in slightly with your hands to help it adhere.

Starting at the long edge, roll the dough tightly into a log. Use a sharp knife or dental floss to cut the log into 12 equal pieces.

Step 4: Arrange and Second Rise

Grease a 9×13-inch baking dish or line it with parchment paper.

Place the rolls into the dish, cut-side up, spacing them evenly. Cover the pan with a towel or plastic wrap and let the rolls rise for another 30 to 45 minutes, or until puffy and touching.

Meanwhile, preheat your oven to 350°F (175°C).

Step 5: Bake the Rolls

Bake the rolls for 22 to 28 minutes, or until lightly golden brown on top. Keep an eye on them during the last few minutes—every oven is different.

Once baked, remove the dish from the oven and allow the rolls to cool slightly while you prepare the frosting.

Step 6: Make the Cream Cheese Frosting

In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.

Add the powdered sugar and vanilla extract, then beat until light and fluffy. If the frosting is too thick, you can add a teaspoon of milk to reach your desired consistency.

Step 7: Frost and Serve

Spread the cream cheese frosting generously over the warm cinnamon rolls, letting it melt into all the swirls and cracks.

Serve immediately and enjoy while warm and gooey!

Tips for Success

Use ripe bananas: The riper, the better. Look for bananas with brown spots for maximum flavor and sweetness.
Don’t over-flour: The dough should be soft and slightly tacky. Too much flour will make the rolls dense.
Proof in a warm spot: A draft-free space like a turned-off oven with the light on can help the dough rise faster.
Freeze for later: To freeze before baking, assemble the rolls in the pan and freeze before the second rise. When ready to bake, thaw in the fridge overnight and let rise at room temperature before baking.

Variations and Add-Ins

Want to make this recipe your own? Here are some fun ideas:

Add nuts: Sprinkle chopped walnuts or pecans into the filling.
Try chocolate: Add mini chocolate chips to the cinnamon mixture.
Go gluten-free: Use a cup-for-cup gluten-free flour blend for baking.
Make it vegan: Use plant-based milk, vegan butter, and a dairy-free cream cheese frosting alternative.

Storing and Reheating

Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, microwave individual rolls for 15–20 seconds or warm in a low oven.

For longer storage, freeze unfrosted rolls in a freezer-safe container. To serve, thaw and warm before frosting.

Final Thoughts

There’s something truly special about making cinnamon rolls from scratch, especially when they have a unique flavor twist like ripe bananas. These Banana Bread Cinnamon Rolls bring comfort, nostalgia, and homemade love to any kitchen. Whether you’re baking them on a lazy Sunday morning or surprising a loved one with breakfast in bed, this recipe is sure to be a favorite in your collection.

If you’re looking for a fun way to use up overripe bananas that isn’t banana bread, give this recipe a try. You might find yourself skipping the plain banana loaf forever.

Happy baking!