Dessert

Banana Bread Cinnamon Rolls Recipe

ByVictor Layne February 3, 2026February 3, 2026

Introduction

These Banana Bread Cinnamon Rolls combine the comforting flavors of banana bread with the classic sweetness of cinnamon rolls. Soft, fluffy, and filled with a cinnamon-sugar swirl, they are perfect for a special breakfast or brunch treat.

A close-up view of a single cinnamon roll on a white plate, showing two main visible layers: the light golden brown dough forming soft, fluffy spirals with a slightly crispy outer edge, and a shiny, smooth white glaze that is thickly spread on top and gently dripping down the sides. The surface of the dough inside the spirals has a darker brown cinnamon filling swirled throughout. The plate is placed on a white marbled surface with hints of cinnamon powder scattered around it. In the blurred background, a white cup and more cinnamon rolls on a white plate are visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup mashed ripe bananas (about 2 large bananas)
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp active dry yeast
1/4 cup unsalted butter, melted
1/2 cup warm milk
1/2 tsp salt
1 large egg
1/2 cup brown sugar, packed
2 tsp ground cinnamon
2 tbsp unsalted butter, softened (for filling)
1 cup powdered sugar (for icing)
2-3 tbsp milk (for icing)

Instructions

Step 1: In a bowl, whisk together the warm milk, yeast, and a pinch of granulated sugar. Let it sit until foamy, about 5 minutes.
Step 2: Add the mashed bananas, melted butter, egg, granulated sugar, and salt to the yeast mixture. Stir until combined.
Step 3: Gradually mix in the flour until a smooth dough forms. Knead the dough for about 5 minutes, then cover it and let it rise until doubled in size, approximately 1 hour.
Step 4: Roll the dough out into a rectangle. Spread the softened butter evenly over the surface, then sprinkle with brown sugar and ground cinnamon. Roll the dough tightly into a log and slice it into 9 even rolls.
Step 5: Place the rolls into a greased baking dish. Cover and let them rise for another 20 minutes. Bake in a preheated oven at 350°F (175°C) for 25 minutes or until golden brown.
Step 6: While the rolls bake, whisk together the powdered sugar and milk to make the icing. Drizzle the icing over the warm cinnamon rolls before serving.

Tips & Variations

Use very ripe bananas for the best flavor and natural sweetness.
For extra richness, substitute half of the milk with buttermilk or add a teaspoon of vanilla extract to the dough.
Try adding chopped nuts or chocolate chips to the filling for added texture.
If you prefer a thicker icing, add less milk; for a thinner glaze, add more milk gradually.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked rolls wrapped tightly in plastic wrap and foil for up to 2 months. To reheat, warm them in the oven at 300°F (150°C) for 10-15 minutes until heated through.

How to Serve

A close-up view of a single cinnamon roll sits centered on a white plate atop a white marbled surface. The cinnamon roll has two main layers: the base layer is a soft, fluffy, light golden-brown dough, while the upper layer shows a darker, cinnamon-spiced swirl. A thick layer of glossy, white icing is drizzled over the top and sides, slowly dripping down and partially covering the roll's curves. The plate has some cinnamon powder sprinkled around the roll, adding a touch of texture and warmth. In the background, some other cinnamon rolls and a light-colored mug are blurred out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after the first rise. Let it come to room temperature and rise again before shaping into rolls.

What if I don’t have active dry yeast?

You can substitute instant yeast using the same amount, mixing it directly with dry ingredients without proofing, but the texture and rise time may vary slightly.