Banana Bread Cinnamon Rolls

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Delicious banana bread cinnamon rolls topped with icing.
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I grew up with the smell of warm cinnamon and ripe bananas in the house. I make this Banana Bread Cinnamon Rolls when I want to bring that home smell back. I love that this is a tried-and-true favorite that feeds a crowd and lifts a quiet morning into something warm and slow. I also share a link to my version with cream cheese on top for anyone who likes that extra tang: banana bread cinnamon rolls with cream cheese frosting.

My dad James taught me to knead dough with patience. Mom Eva liked rolls warm from the oven. My sister Jennifer asked for extra cinnamon on every batch. Those small ways make this recipe feel like a family thing I keep making.

What You’ll Need

  • 2 ripe bananas, mashed
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup softened butter
  • 1/2 cup milk
  • 1/4 cup warm water
  • 1 packet active dry yeast
  • 1 egg
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • Cream cheese frosting (for topping)

My Trusted Kitchen Tools

I like tools that help me work fast and keep things tidy. Here are the items I reach for every time I make these rolls.

  • A large mixing bowl that holds all the wet mix and lets me stir without spilling.
  • A medium bowl for the dry mix so I can whisk flour and spices well.
  • A bench scraper or a spatula to move dough and clean the counter.
  • A rolling pin to roll the dough into a neat rectangle.
  • A sharp knife or kitchen twine to cut the log into even rolls.
  • A baking dish that fits the rolls with a little room for rise.
  • A clean kitchen towel to cover the dough while it rises.
  • An oven thermometer if your oven runs hot or cold.
  • A cooling rack so the rolls cool without getting soggy.
  • A hand mixer or spatula for the cream cheese frosting, if you use it.

I keep a small bowl for proofing the yeast. I use a digital timer to track rises and bake time. These tools save me fuss and make the result steady.

Bringing It All Together

  • Proof the yeast by mixing warm water, yeast, and a pinch of sugar until foamy.
  • Mix mashed bananas, sugar, brown sugar, butter, milk, and egg in a large bowl.
  • Stir in the yeast mix to the wet mix.
  • Whisk flour, baking powder, baking soda, cinnamon, and salt in another bowl.
  • Add the dry mix to the wet mix and stir until it forms a soft dough.
  • Knead the dough on a lightly floured surface for about five minutes.
  • Place dough in a greased bowl and let it rise in a warm place until doubled, about one hour.
  • Preheat the oven to 350 degrees Fahrenheit, 175 degrees Celsius.
  • Roll the dough into a rectangle on a floured surface.
  • Spread softened butter over the dough.
  • Sprinkle with brown sugar, cinnamon, and sliced bananas.
  • Roll the dough tightly from one long side into a log.
  • Slice the log into even rolls and place them in a greased baking dish.
  • Cover the dish and let rolls rise another thirty minutes.
  • Bake the rolls for twenty five to thirty minutes until golden on top.
  • Let the rolls cool a bit, then drizzle with cream cheese frosting if you like.
  • Serve warm and enjoy the soft, sweet layers.

Banana Bread Cinnamon Rolls

Making It Your Own (Swaps & Ideas)

I like to give people simple swaps so they can change the rolls to fit their pantry or mood.

  • Swap the butter with coconut oil for a slight coconut note.
  • Use half whole wheat flour for more texture, but not more than half the flour or the rolls will be dense.
  • Add chopped nuts or walnuts to the filling for crunch.
  • Use brown sugar only in the filling for a deeper molasses taste.
  • Add a little orange zest to the butter before spreading for bright flavor.
  • Replace the cream cheese frosting with a simple powdered sugar glaze if you want less tang.
  • Stir in a handful of chocolate chips when you roll the dough for a sweet twist tied to banana and chocolate.
  • For a fun cross recipe idea, try our spin on banana treats in my post about banana bread brownies which use similar flavors in bars.

Keep changes small. I try one swap at a time so I know what I like.

How We Love to Serve It

We serve these rolls in many ways. They work for slow weekend mornings, brunch with friends, or a small dessert after dinner.

  • Warm the rolls in the oven for a few minutes before serving so the aroma fills the room.
  • Top with extra cream cheese frosting for a party.
  • Serve with a cup of strong coffee or a warm glass of milk for kids.
  • Cut rolls in half and toast lightly for a toast-and-jam style treat.

If you like deeper cocoa or a hint of espresso with banana, try my take on a darker loaf that pairs well with these rolls, the chocolate espresso banana bread. It mixes the same warm notes in a different form.

A Few Tips For Success

I keep my tips short and clear so the rolls turn out the first time.

  • Use warm water for the yeast but not hot. It should feel warm to your wrist.
  • Mash the bananas until smooth for even flavor.
  • Do not add too much flour while kneading. The dough should feel soft and slightly tacky.
  • Let the dough rise in a warm, draft free spot. I use the oven with just the light on.
  • Slice rolls with a sharp knife or clean kitchen twine for neat edges.
  • Watch the oven in the last five minutes so the tops do not get too dark.
  • Cool the rolls a bit before you frost so the frosting does not melt off.

I learned these steps the hard way. Little care at each stage makes big difference.

Saving Some For Later

I like to keep a batch on hand. Here is how I store them.

  • Store cooled rolls in an airtight container at room temperature for up to two days.
  • For longer storage, freeze the rolls after baking and cooling. Wrap each roll or the whole dish in plastic wrap and foil.
  • Thaw frozen rolls in the fridge overnight or on the counter for a few hours.
  • Warm leftover rolls in a low oven or microwave for a few seconds to bring them back to life.

You can also freeze the dough after you roll and slice it. Place the cut rolls on a tray, freeze until firm, then transfer to a bag. Thaw, let rise, and bake when you want fresh rolls.

From My Kitchen to Yours

I hope these Banana Bread Cinnamon Rolls find a place on your table. I make them for quiet mornings and for busy hands that need comfort. I love the way simple ingredients come together to make something that feels slow and kind. This recipe has history in my house and now I send it to yours with warm hands.

Your Questions, Answered

Is Banana Bread Cinnamon Rolls good to make ahead?

Yes, you can make parts ahead. You can prepare the dough, roll it, and then freeze the cut rolls. Thaw, let rise, and bake the day you want fresh rolls.

Can I use instant yeast for Banana Bread Cinnamon Rolls?

You can use instant yeast. I would mix it with the dry ingredients and reduce the water a little. The dough may rise faster, so watch it closely.

How do I keep Banana Bread Cinnamon Rolls from getting soggy?

Let the rolls cool on a rack before you frost them. Store in a container with a paper towel at the bottom to help absorb extra moisture. Do not frost while very hot.

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banana bread cinnamon rolls 2026 04 12 111311 1 Banana Bread Cinnamon Rolls

Banana Bread Cinnamon Rolls

  • Author: sarah
  • Total Time: 90 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Warm, soft, and sweet, these Banana Bread Cinnamon Rolls bring the cozy aroma of cinnamon and ripe bananas to your kitchen, perfect for a crowd or a quiet morning.

Ingredients

Scale
  • 2 ripe bananas, mashed
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup softened butter
  • 1/2 cup milk
  • 1/4 cup warm water
  • 1 packet active dry yeast
  • 1 egg
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • Cream cheese frosting (for topping)

Instructions

  1. Proof the yeast by mixing warm water, yeast, and a pinch of sugar until foamy.
  2. Mix mashed bananas, sugar, brown sugar, butter, milk, and egg in a large bowl.
  3. Stir in the yeast mix to the wet mix.
  4. Whisk flour, baking powder, baking soda, cinnamon, and salt in another bowl.
  5. Add the dry mix to the wet mix and stir until it forms a soft dough.
  6. Knead the dough on a lightly floured surface for about five minutes.
  7. Place dough in a greased bowl and let it rise in a warm place until doubled, about one hour.
  8. Preheat the oven to 350°F (175°C).
  9. Roll the dough into a rectangle on a floured surface.
  10. Spread softened butter over the dough.
  11. Sprinkle with brown sugar, cinnamon, and sliced bananas.
  12. Roll the dough tightly from one long side into a log.
  13. Slice the log into even rolls and place them in a greased baking dish.
  14. Cover the dish and let rolls rise another thirty minutes.
  15. Bake the rolls for 25 to 30 minutes until golden on top.
  16. Let the rolls cool a bit, then drizzle with cream cheese frosting if you like.
  17. Serve warm and enjoy the soft, sweet layers.

Notes

For added flavor, try swapping ingredients like using coconut oil instead of butter or half whole wheat flour for more texture.

  • Prep Time: 60 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 320
  • Sugar: 16g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 30mg

Keywords: banana bread, cinnamon rolls, breakfast, brunch, sweet rolls

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