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| Easiest Banana Bread Cinnamon Rolls EVER |
Banana Bread Cinnamon Rolls
There’s something magical about the warm scent of cinnamon drifting through the house – especially when it’s wrapped up in soft, buttery dough. These Banana Bread Cinnamon Rolls are a delightful twist on two beloved classics: moist banana bread and gooey cinnamon rolls. They’re perfect for breakfast, brunch, or a sweet afternoon pick-me-up. And the best part? They’re easier to make than you think.
I came up with this idea on a whim – some overripe bananas on my counter had me reaching for something other than banana bread. I remembered the soft, pillowy cinnamon rolls I used to bake in my restaurant (they always sold out!), and I thought: why not combine the two? The result is a rich, banana-infused dough, filled with sweet cinnamon butter, and finished with a creamy banana-maple frosting. Trust me, this is one of those treats you’ll want to make again and again.
These easy banana bread cinnamon rolls are a game-changer when it comes to using up leftover bananas – and they’re perfect for proving overnight so you can bake fresh in the morning. If you've ever been intimidated by yeast baking, don’t be. This recipe walks you through it step by step.
Why You’ll Love These Moist Banana Bread Cinnamon Rolls
Easy to make – The dough comes together quickly, and most of the time is just resting and baking.
No waste – A great way to use up those brown bananas you’ve been ignoring.
Deliciously different – The banana flavor adds richness and depth to traditional cinnamon rolls.
Perfect texture – Soft and buttery with a beautiful chew thanks to bread flour.
Versatile – Frost them, fill them with something else, or adapt them to your liking.
Substitutions & Variations
Looking for a healthier version? Try replacing half the flour with whole wheat and reduce the sugar in the filling.
Want a fun twist? Use chocolate spread, peanut butter, or Biscoff instead of the cinnamon filling.
Out of yeast? Make a shortcut dough with self-rising flour, mashed banana, and Greek yogurt.
Frosting options are endless – from classic cream cheese to a simple icing or even burnt honey.
Banana Bread Cinnamon Rolls Recipe
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 12 rolls
Course: Breakfast, Brunch
Cuisine: American, Baked Goods
Ingredients
250ml lukewarm milk
2¼ tsp active dry yeast
50g sugar
75g unsalted butter, melted
1 egg
2 ripe bananas, mashed
500g bread flour (or plain flour)
½ tsp salt
For the Filling
75g softened butter
100g brown sugar
2 tsp ground cinnamon
For the Frosting
100g cream cheese
1 ripe banana, mashed
50g butter, softened
2 tbsp maple syrup (or honey)
1 tsp lemon juice
Instructions
Pour lukewarm milk into a large mixing bowl. Stir in yeast and sugar. Let it sit until foamy, about 5–10 minutes.
Whisk in melted butter, egg, and mashed banana.Add flour and salt. Mix to form a shaggy dough. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
Transfer to a greased bowl. Cover and let rise in a warm place for 1 to 1½ hours until doubled in size.
Deflate the dough. Roll out into a 40x20cm rectangle.
Mix the filling ingredients and spread evenly across the dough.
Roll up from the long side and place seam-side down. Cut into 12 equal pieces.
Arrange in a greased baking dish. Cover and let rise for 20–25 minutes.
Preheat oven to 175°C (fan). Bake for 25–30 minutes until golden brown.
Let cool slightly. Spread frosting over warm rolls and serve.
Notes
Lukewarm milk is key – hot milk can kill the yeast.
If the dough is sticky, add more flour a tablespoon at a time.
You can proof the dough overnight in the fridge for fresh morning baking.
Use room temperature ingredients for the frosting to avoid lumps.
Estimated Nutrition (Per Roll)
Calories: 280Carbs: 42g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Sugar: 15g
Final Thoughts
Whether you're baking on a cozy weekend or prepping for a special brunch, these banana bread cinnamon rolls with yeast are sure to please. They’re soft, rich, and packed with flavor – and they smell just as amazing as they taste. Once you try them, they may just become your new go-to for those ripe bananas sitting on the counter.
Banana Bread Cinnamon Rolls
These banana bread cinnamon rolls combine the soft, moist flavor of banana bread with gooey cinnamon swirls and creamy frosting. A cozy and irresistible breakfast or brunch treat!
Ingredients
- ▢¾ cup mashed ripe bananas (about 2 medium)
- ▢¼ cup warm milk (110°F)
- ▢2 ¼ tsp active dry yeast
- ▢¼ cup sugar
- ▢¼ cup unsalted butter, melted
- ▢1 large egg
- ▢2 ¾ cups all-purpose flour
- ▢½ tsp salt
For the Filling
- ▢½ cup brown sugar
- ▢1 ½ tbsp ground cinnamon
- ▢¼ cup unsalted butter, softened
For the Frosting
- ▢4 oz cream cheese, softened
- ▢2 tbsp butter, softened
- ▢1 cup powdered sugar
- ▢½ tsp vanilla extract
- ▢1–2 tbsp milk (as needed)
Instructions
- In a small bowl, combine the warm milk and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl, mix mashed bananas, sugar, melted butter, and egg. Stir in the yeast mixture.
- Add flour and salt gradually, stirring until a soft dough forms. Knead for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 60–75 minutes or until doubled in size.
- Roll the dough into a 10x14 inch rectangle. Spread softened butter over the surface, then sprinkle with the cinnamon-sugar mixture.
- Tightly roll up the dough from the long side and slice into 12 rolls. Place rolls in a greased 9x13-inch pan.
- Cover and let rise again for 30–40 minutes, or until puffy. Meanwhile, preheat oven to 350°F (175°C).
- Bake rolls for 22–26 minutes, or until golden brown.
- While rolls bake, make the frosting: beat cream cheese and butter together, then mix in powdered sugar, vanilla, and enough milk to reach your desired consistency.
- Spread frosting over warm rolls and serve.
Notes
- Bananas: Use overripe bananas for the best flavor.
- Make ahead: You can prep the rolls the night before and bake them in the morning.
- Storage: Keep leftovers in an airtight container at room temp for up to 2 days or refrigerate for 4–5 days.
Nutrition
Calories: 290 kcal | Fat: 11 g | Protein: 5 g | Total Carbs: 42 g | Fiber: 2 g | Sugar: 18 g