Dessert

Banana Bread Cinnamon Rolls Recipe

ByVictor Layne January 5, 2026January 5, 2026

Introduction

These Banana Bread Cinnamon Rolls combine the comforting flavors of classic banana bread with the gooey sweetness of cinnamon rolls. Soft, fluffy, and topped with a creamy glaze, they make a perfect treat for breakfast or brunch.

A cinnamon roll sits on a white scalloped plate, showing three visible layers: a bottom layer of soft, slightly gooey golden brown dough, a middle swirled layer of cinnamon and sugar filling that looks sticky and rich, and a thick top layer of creamy white frosting with light specks of cinnamon scattered across it. Part of the roll is pulled apart, revealing its soft inside texture, and a fork holding a bite with sticky cinnamon filling is visible in the lower left corner. The scene is set on a white marbled surface with cinnamon sticks nearby and blurred wooden bowls and a book in warm brown tones in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ – 3 cups all-purpose flour
2 ripe bananas, mashed
1 packet (2 ¼ tsp) active dry yeast
¼ cup warm milk
¼ cup granulated sugar
1 egg
¼ cup unsalted butter, melted
½ tsp salt
½ cup brown sugar
2 tsp cinnamon
¼ cup unsalted butter, softened
1 cup powdered sugar
2 tbsp milk (or heavy cream for richness)
½ tsp vanilla extract

Instructions

Step 1: Activate the yeast by mixing warm milk and granulated sugar in a small bowl. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy.
Step 2: In a large bowl, mash the bananas. Add the egg, melted butter, salt, and the yeast mixture. Gradually add flour until a dough forms.
Step 3: Knead the dough on a floured surface for about 5 minutes until smooth. Place it in a greased bowl, cover, and let it rise for 1 to 1.5 hours until doubled in size.
Step 4: Make the filling by combining softened butter, brown sugar, and cinnamon in a small bowl.
Step 5: Roll out the dough into a 12×18 inch rectangle. Spread the cinnamon sugar filling evenly over the surface. Roll the dough into a log and cut it into 12 even slices.
Step 6: Place the rolls in a greased pan, cover, and let them rise for another 30–40 minutes.
Step 7: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes until golden brown.
Step 8: Prepare the glaze by mixing powdered sugar, milk, and vanilla extract. Drizzle the glaze over the warm cinnamon rolls before serving.

Tips & Variations

Use heavy cream instead of milk in the glaze for a richer finish.
Add chopped nuts or chocolate chips to the filling for extra texture and flavor.
If the dough feels too sticky, add a little more flour, a tablespoon at a time, until manageable.

Storage

Store leftover banana bread cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. Reheat gently in the microwave or oven to restore their softness.

How to Serve

A soft, thick cinnamon roll sits on a white plate, its base showing a golden-brown dough swirled with darker cinnamon layers and a gooey caramel-like filling. The roll is generously topped with a creamy, white frosting that has a smooth texture with slight specks of cinnamon visible. A piece has been cut and is held by a white fork, showing the moist, layered inside with a mix of light dough and rich cinnamon filling. The scene includes cinnamon sticks and a wooden bowl in the background, set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Since instant yeast acts faster, you can mix it directly into the flour and may need to shorten the rising times slightly.

Can I make the dough ahead of time?

Absolutely. You can prepare the dough, complete the first rise, then refrigerate it overnight. Let it come to room temperature and complete the second rise before baking.