Banana Bread Cinnamon Rolls Recipe

If you’ve ever hesitated between banana bread and cinnamon rolls for a cozy brunch or a sweet treat, these Banana Bread Cinnamon Rolls are absolutely the answer. People rave about how pillowy and plush the banana-infused dough gets, and when you swirl in brown sugar and cinnamon, then coat everything with a dreamy cream cheese icing, it’s pure magic. Each bite combines the mellow sweetness of banana bread with the gooey, spiced swirls of cinnamon rolls—a perfect marriage of old comforts and delicious originality.

Ingredients You’ll Need

Ingredients You’ll Need

You’ll only need a handful of familiar ingredients to make these rolls, but each one plays a special role in flavor and texture. From ripe bananas that keep things extra moist, to cinnamon for warmth, everything here brings its own little bit of joy to the mix.

• Mashed banana: Use super ripe bananas for the sweetest, most flavorful dough.
• All-purpose flour: This forms the structure for your Banana Bread Cinnamon Rolls—sturdy yet tender.
• Salt: Just a pinch brings out all the other flavors.
• Large eggs: These add richness and bind the dough together beautifully.
• Melted unsalted butter: For that soft, buttery crumb.
• Granulated sugar: It sweetens the dough and helps it brown as it bakes.
• Active dry yeast: The secret to that coveted fluffy rise.
• Warm milk: This helps activate the yeast and creates a tender dough.
• Chopped walnuts (optional): For a little nutty crunch if you like texture in your rolls.
• Ground cinnamon: You can’t have Banana Bread Cinnamon Rolls without a generous swirl of cinnamon.
• Brown sugar: Creates that classic ooey-gooey filling.
• Softened unsalted butter: Lets the cinnamon and sugar blend spread easily inside.
• Vanilla extract: Adds a sweet, fragrant finish to the icing.
• Powdered sugar: For a silky-smooth icing you can slather on thick.
• More unsalted butter (softened): Creaminess is key in the icing, too.
• Cream cheese (room temperature): For that tangy, luscious icing that melts over the warm rolls.

How to Make Banana Bread Cinnamon Rolls

Step 1: Bloom the Yeast

Start by pouring your warm milk, active dry yeast, and sugar into a large mixing bowl. Give it a gentle stir and let it sit for about five minutes. This gives the yeast time to activate and turn foamy—it’s the little signal that your dough will rise beautifully later on.

Step 2: Combine Wet Ingredients

Add your mashed bananas, salt, lightly beaten eggs, and melted butter to the yeast mixture. Stir enthusiastically; the bananas really do work their magic, infusing the dough with flavor and moisture.

Step 3: Mix in Flour & Knead

Gradually mix in the flour, stirring as you go until the dough starts pulling together in a scrappy ball. Tip it out onto a floured surface, then knead for about 10 minutes. Trust the process—your hands and a little elbow grease will create a smooth, springy dough.

Step 4: First Rise

Pop the dough into a greased bowl, cover it with a clean towel, and tuck it somewhere warm. Let it rise for about an hour, or until it’s doubled in size. The aroma at this point already hints at just how special these Banana Bread Cinnamon Rolls are going to be.

Step 5: Make the Filling

While your dough is getting nice and puffy, whip up your filling. Mix the softened butter, brown sugar, and cinnamon until you have a fragrant, spreadable paste. This is what will create those signature sticky, caramelized swirls as the rolls bake.

Step 6: Roll and Fill

Sprinkle some flour over your counter and roll the dough out to a large rectangle, about 20 by 14 inches. Smear your filling evenly right to the edges, then scatter chopped walnuts over the top if you’re using them.

Step 7: Roll Up & Slice

Working from the long edge, roll your dough up tightly into a log. With a gentle but firm touch, cut the log into 12 even rolls. Arrange them in a greased baking pan, spacing them just far enough apart for a snug but not squished rise.

Step 8: Second Rise

Cover your pan again and let the rolls puff up for another 30 minutes. Meanwhile, preheat your oven to 350°F (175°C) so there’s no waiting around when it’s time to bake.

Step 9: Bake

Slide your pan of Banana Bread Cinnamon Rolls into the oven and bake for 25 to 30 minutes. You’re looking for golden tops and a gentle crispness along the edges. The smell at this stage is irresistible.

Step 10: Make the Icing & Slather It On

While the rolls are baking, beat the cream cheese, butter, powdered sugar, and vanilla together until you have a cloud of creamy icing. Spread it thickly over the rolls while they’re still warm so it melts just slightly into all those cinnamon-swirled cracks.

How to Serve Banana Bread Cinnamon Rolls

Garnishes

Dress up your Banana Bread Cinnamon Rolls with a touch more chopped walnuts or a sprinkle of cinnamon across the glazed tops. Sliced bananas or a handful of fresh berries scattered over the platter will make things look stunning and taste even better.

Side Dishes

Serve your cinnamon rolls with a simple bowl of vanilla yogurt, a fresh fruit salad, or a strong mug of coffee. These pairings bring out the cozy brunch vibes and balance the sweetness for a complete meal.

Creative Ways to Present

For a showstopping twist, pile the rolls high on a cake stand, or serve them in a cast iron skillet straight from the oven. A drizzle of caramel sauce or a dusting of powdered sugar adds flourish. If you’re having guests, turn the rolls into a DIY bar with various toppings and let everyone customize their own.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Banana Bread Cinnamon Rolls in an airtight container at room temperature for up to two days. For anything longer, move them to the fridge—this keeps the frosting from turning too soft and the dough from drying out.

Freezing

Absolutely! Freeze baked (and cooled) rolls wrapped tightly in foil or plastic, preferably before you’ve slathered on the icing. Just add fresh icing after you’ve warmed them up, and they’ll taste every bit as wonderful as day one.

Reheating

To bring leftover rolls back to gooey perfection, pop them in the microwave for 15–20 seconds or warm them in a low oven (300°F) for about 10 minutes. If you’ve frozen them, thaw overnight in the fridge before reheating.

FAQs

Can I use whole wheat flour instead of all-purpose?

You can swap up to half of the flour for whole wheat to add nutty flavor and extra fiber, but keep in mind it might make the rolls a little denser. Stick with mostly all-purpose flour for the classic, pillowy texture.

Do I have to add walnuts?

Not at all! Walnuts add crunch and classic banana bread flavor, but feel free to leave them out or swap for pecans—or skip nuts altogether for ultimate softness.

Can I prep Banana Bread Cinnamon Rolls the night before?

Yes! After shaping and placing the rolls in the pan, cover and refrigerate overnight. Let them come to room temperature and rise a bit before baking the next morning—fresh, bakery-level rolls with minimal morning effort.

What type of bananas work best?

Use bananas that are very ripe—think peels heavily speckled with brown. The more ripe, the sweeter and more flavorful your Banana Bread Cinnamon Rolls will turn out.

How do I keep the rolls extra soft?

Be careful not to add too much flour when kneading, and don’t overbake—pull them from the oven when they’re just golden. Covering warm rolls with foil while they cool also traps in steam, keeping them lovely and soft.

Final Thoughts

If you love comforting bakes and crave a special breakfast or brunch that feels homemade through and through, you truly owe it to yourself to try these Banana Bread Cinnamon Rolls. They’re a wonderful treat to share—or to keep all for yourself, no judgment! I can’t wait for you to fall for them just like I have.

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