Banana Bread Cinnamon Rolls

These banana bread cinnamon rolls are so fluffy and soft, and they have the perfect banana bread flavor! There is banana in the dough and the filling for the perfect combination of cinnamon and banana flavor. The warm spices make these the perfect cozy treat!

Why I love these banana bread cinnamon rolls

These banana bread cinnamon rolls are amazing for so many reasons!

• The texture: These cinnamon rolls are ultra fluffy and soft, just like classic cinnamon rolls. The layers are buttery and rich, and they pull apart beautifully.
• The flavors: These cinnamon rolls incorporate bananas into the dough and the filling for maximum banana flavor. The bananas pair so well with the cinnamon and brown sugar filling, just like a classic banana bread!
• No stand mixer necessary: Although you could make these cinnamon rolls in a stand mixer, I always make them by hand and they come out amazing!
• The look: Not only do these banana bread cinnamon rolls taste amazing, they also look amazing! The distinct swirls of cinnamon filling are sure to be a show stopper at any gathering.

What bananas to use for these banana bread cinnamon rolls

Just like with banana bread, it’s best to use overripe bananas for this recipe. Overripe bananas that have turned brown are sweeter than yellow bananas, and have a delicious caramelized flavor. Often, I will freeze brown bananas so I have some on hand for recipes like this one!

Ingredients and substitutions

• Milk: Whole milk, 2%, and 1% will all work for this recipe, but I have not tested it with nonfat milk.
• Yeast: Quick rise or active yeast.
• Egg: For the best results, use an egg at room temperature so that it doesn’t bring down the temperature of the dough and slow down the yeast activity. If you use an egg from the refrigerator, simply allow the dough to rise for a little longer.
• Bread flour: For the best results, I recommend using bread flour because it has a higher protein content than all purpose flour. This results in cinnamon rolls that are tall and fluffy. If you don’t have bread flour, you can substitute all purpose flour, and the cinnamon rolls will still taste amazing. If you like baking with whole wheat flour, you can replace 1 cup of the bread flour for whole wheat flour.
• Brown sugar: If you don’t have brown sugar, you can make your own by simply mixing 2/3 cup white sugar with 2 teaspoons of molasses.
• Banana: Make sure to use brown, overripe bananas for the best flavor.
• Nuts: I like to add some chopped walnuts or pecans to my cinnamon rolls because they pair so well with the banana and cinnamon flavors. Feel free to skip the nuts if you don’t want to use them!
• Cream cheese: Make sure that the cream cheese is softened before using it, or else it will be very hard to beat.

Tips for making banana bread cinnamon rolls

• Make sure that the milk is not too warm when you add the yeast. It should be around 100º-110ºF in order to wake up the yeast. If the milk is above 120ºF, you risk killing the yeast. If you don’t have a thermometer, try testing the milk with your finger. It should feel pleasantly warm, but not too hot.
• To make these cinnamon rolls without a stand mixer, I recommend giving all the ingredients a rough mix with a stiff spoon. Then use your hands to knead the dough for 8-10 minutes to develop the gluten. I recommend setting a timer for 8 minutes when you are kneading, so that you know exactly how long to knead for.
• While kneading the dough, avoid adding too much extra flour. It is normal for the dough to be slightly sticky. Add just enough flour so that the dough is workable.
• For the filling, make sure to slice the banana thinly so that you can roll up the dough. Add the sliced bananas on top of a layer of the sugar cinnamon filling, and then top the bananas with another coating of the sugar cinnamon filling. The sugar gives the dough some traction so it doesn’t slip around when you try to roll it up.

Icing options for these cinnamon rolls

Cinnamon rolls are commonly served with a thick swirl of icing on top. I love topping these banana bread cinnamon rolls with a simple cream cheese frosting, but you could also top them with an even easier vanilla glaze. The vanilla glaze/icing is made by simply combining vanilla extract with powdered sugar, and then adding milk little by little until the desired consistency is reached.

If you liked this recipe for banana bread cinnamon rolls, you might also like…

• Pumpkin Pie Cinnamon Rolls
• No-Cinnamon Cinnamon Rolls
• Whole Wheat Cinnamon Raisin Swirl Bread
• Cinnamon Roll Muffins

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5 from 1 vote

Banana Bread Cinnamon Rolls

These banana bread cinnamon rolls are the perfect combination of two classic desserts. The banana and cinnamon pair perfectly in the form of a super fluffy and buttery cinnamon roll. Topped with a smooth cream cheese frosting, these are the perfect breakfast, brunch, or dessert!

Prep Time30 minutes mins

Cook Time20 minutes mins

Resting time1 hour hr 30 minutes mins

Total Time2 hours hrs 20 minutes mins

Course: Breakfast, Dessert

Keyword: banana, bread, cinnamon, cinnamon roll

Servings: 9 cinnamon rolls

Ingredients

For the dough:

• 1/2 cup milk warmed to 110ºF
• 2 1/4 teaspoons active or instant yeast
• 3 tablespoons granulated sugar
• 1 egg room temperature
• 1/2 cup mashed banana around 1 large banana
• 3 tablespoons unsalted butter melted and cooled
• 3 cups bread flour
• 1/2 teaspoon salt

For the filling:

• 1/2 cup brown sugar
• 1 tablespoon + 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg optional
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter very soft
• 1 thinly sliced banana

For the cream cheese frosting:

• 4 ounces cream cheese softened
• 3 tablespoons unsalted butter softened
• 1 to 2 cups powdered sugar depending on how sweet you like it
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans optional

Instructions

Make the dough:

• In a large bowl, add the warm milk, yeast, sugar, egg, mashed banana, and melted butter. Mix until well combined. Add the flour and salt and stir with a stiff spoon until a shaggy dough forms.
• Dump the dough onto a floured work surface and knead for 8 minutes. The dough should be smooth and slightly tacky. (If you have a stand mixer, add the dough to the bowl of a stand mixer and knead the dough with the dough hook for 8 minutes).
• Transfer the dough ball to an oiled bowl and cover with plastic wrap or lid. Let rest in a warm area for 1 hour to 1 1/2 hours, or until the dough has doubled in size.

Make the filling:

• In a small bowl, combine the brown sugar, cinnamon, and nutmeg. Then add the vanilla extract and stir until well combined. Set aside.
• After doubled in size, dump dough onto a well-floured work surface and roll into a rectangle (around 14 inches by 9 inches). Spread the softened butter for the filling over the dough, leaving a thin strip unbuttered on the short ends of the rectangle. Sprinkle half of the cinnamon sugar mixture over the buttered dough and press into the dough. Arrange the banana slices in a single layer over the cinnamon sugar filling. Sprinkle the rest of the cinnamon sugar filling over the bananas and gently press into the bananas.
• Starting from the short side, roll the dough into a tight log. Pinch the seam to seal, and place the seam side down. Use a very sharp knife or floss to trim off the ends of the log. Then cut the log into 1 inch pieces (you should get about 9).
• Line a 9 inch x 9 inch square pan or 9 inch round pan with parchment paper. Arrange the cinnamon rolls in the pan in a single layer. Cover with plastic wrap and let rise again for 30-45 minutes. The rolls should be puffy and larger after the rise is over.
• Preheat oven to 350ºF. Remove the plastic wrap from the cinnamon rolls and bake for 20-25 minutes, or until golden brown on top. Allow to cool slightly before frosting.

Make the frosting:

• In a medium bowl, combine the cream cheese, butter, powdered sugar, and vanilla extract. Beat with electric mixer until light and fluffy. Spread over cinnamon rolls. Optionally top with chopped nuts. Enjoy warm!

Notes

Make sure that the milk is not too hot (it should be around 100º-110ºF). If the milk is above 120ºF, you risk killing the yeast.

I recommend setting a timer for 8 minutes while you knead the dough so you know exactly how long to knead for. 

Makes sure that the banana is sliced thin. If the banana slices are too thick, you will have trouble rolling up the dough. 

You can also make a simple vanilla icing instead by whisking 1 cup sifted powdered sugar with 1/2 teaspoon vanilla extract and 2 teaspoons milk. Continue adding milk little by little until the desired consistency is reached.