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Banana Bread Cinnamon Rolls

These Banana Bread Cinnamon Rolls combine the comforting warmth of cinnamon rolls with the rich, fruity flavor of ripe bananas, creating a soft, gooey, and unforgettable treat perfect for brunch or gifting.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 4 cups all-purpose flour divided (2 cups initially, 2 cups added gradually)
  • 1/2 cup light brown sugar
  • 2 1/4 tsp rapid rise yeast 1 packet
  • 2 tsp ground cinnamon
  • 1/2 tsp salt plus a pinch for filling and frosting
  • 1 cup milk warmed to about 110°F
  • 4 tbsp unsalted butter mostly melted
  • 1 cup mashed overripe banana
For the Cinnamon Sugar Filling
  • 1/2 cup light brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp salt pinch
  • 4 tbsp unsalted butter softened, for spreading
For the Cinnamon Cream Cheese Frosting
  • 4 tbsp unsalted butter softened
  • 4 oz cream cheese softened
  • 1 1/2 cups powdered sugar
  • 1 1/2 tsp ground cinnamon for frosting
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1/8 tsp salt pinch for frosting

Equipment

  • Large bowl
  • Microwave
  • Stand Mixer with Dough Hook (optional)
  • Rolling Pin
  • 9x13-inch Baking Pan
  • Sharp knife or dental floss

Method
 

  1. Step 1: Whisk together 2 cups of flour, brown sugar, yeast, cinnamon, and salt in a large bowl. Warm milk and butter in 30-second bursts in the microwave until warm to the touch (~110°F) and butter mostly melted.
  2. Step 2: Add warm milk mixture and mashed banana to dry ingredients. Mix with a stand mixer dough hook or wooden spoon until combined.
  3. Step 3: Gradually add remaining 2 cups flour, one cup at a time, mixing after each addition until a shaggy dough forms. Turn onto floured surface and knead 8–10 minutes until smooth and elastic (or 5–7 minutes with mixer).
  4. Step 4: Place dough in greased bowl, cover, and let rise in warm spot for about 1 hour or until doubled in size.
  5. Step 5: Mix brown sugar, cinnamon, and salt for filling. Punch down dough and roll into 18x12-inch rectangle on floured surface.
  6. Step 6: Spread softened butter evenly over dough, then sprinkle cinnamon sugar mixture on top. Press gently to adhere. Roll tightly from long edge into a log. Cut into 12 even rolls using unflavored dental floss or sharp serrated knife.
  7. Step 7: Place rolls cut-side up in greased or parchment-lined 9x13-inch pan. Cover loosely and let rise 45–60 minutes until puffy and soft.
  8. Step 8: Preheat oven to 350°F. Bake rolls for 25–30 minutes until golden brown. Let cool in pan 15–20 minutes before frosting.
  9. Step 9: Beat softened butter and cream cheese until smooth. Gradually add powdered sugar, cinnamon, milk, vanilla, and salt. Beat until light and fluffy. Spread frosting over warm rolls and serve.

Notes

Swap half of the flour with whole wheat for nuttier flavor. Use almond, oat, or soy milk for dairy-free. Substitute butter with coconut oil for a tropical note. Try adding nuts or chocolate chips to filling. Frosting can be replaced with a simple glaze if preferred. Store rolls in airtight container at room temperature up to 2 days or freeze after second rise.