Banana Bread Cinnamon Rolls: The Ultimate Brunch Mashup

Why choose between banana bread and cinnamon rolls when you can have both? Imagine the soft, fluffy texture of a classic yeasted cinnamon roll, but infused with the sweet, comforting flavor of ripe bananas. These Banana Bread Cinnamon Rolls are the ultimate weekend baking project. They are sticky, sweet, and topped with a tangy cream cheese icing that melts into every spiral. If you have overripe bananas sitting on your counter, step away from the loaf pan—this recipe is about to change your life.

This recipe takes the best elements of banana bread—moisture, sweetness, and that unmistakable aroma—and works them directly into a pillowy yeast dough. The result is a roll that stays incredibly soft for days. Unlike standard rolls that can dry out, the banana acts as a natural tenderizer, ensuring every bite is melt-in-your-mouth delicious.

We fill these beauties with a classic brown sugar and cinnamon mixture, but the real star is the frosting. A rich, thick cream cheese glaze is slathered over the warm rolls, seeping into the layers and creating that gooey center we all fight over. Whether you are hosting a holiday brunch or just treating the family on a Sunday morning, these rolls are guaranteed to impress.

Why This Recipe Works

• Double the Flavor: You get the warm spice of cinnamon rolls combined with the fruity sweetness of banana bread.
• Super Soft Texture: The mashed banana in the dough adds moisture, preventing the rolls from becoming tough or dry.
• Make-Ahead Friendly: You can prepare the dough the night before and bake them fresh in the morning.
• Crowd Pleaser: It’s a familiar comfort food with a fun twist that everyone loves.

Ingredients

Gather these simple ingredients to get started. Make sure your yeast is fresh and your bananas are very ripe (brown spots are good!).

For the Banana Dough

• All-Purpose Flour – 4 to 4.5 cups. You may need a little more depending on humidity.
• Mashed Banana – 1 cup (about 2-3 ripe bananas). Mash them very smooth so there are no large chunks in the dough.
• Milk – 1/2 cup, warm (about 110°F).
• Sugar – 1/3 cup granulated sugar.
• Butter – 1/4 cup unsalted butter, melted and slightly cooled.
• Yeast – 1 packet (2 1/4 tsp) active dry yeast.
• Egg – 1 large egg, room temperature.
• Salt – 1 tsp.

For the Filling

• Butter – 1/2 cup unsalted butter, softened to room temperature.
• Brown Sugar – 1 cup packed light or dark brown sugar.
• Cinnamon – 2 tbsp ground cinnamon.

For the Cream Cheese Icing

• Cream Cheese – 4 oz, softened.
• Butter – 1/4 cup, softened.
• Powdered Sugar – 1.5 cups.
• Vanilla Extract – 1 tsp.
• Milk – 1-2 tbsp, to thin if needed.
• Fresh Banana Slices – Optional, for garnish.

Instructions

Follow these steps to create the fluffiest rolls imaginable. Don’t rush the rise times!

1. Activate Yeast: In the bowl of a stand mixer, combine warm milk and 1 tsp of the sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
2. Mix Dough: Add the remaining sugar, melted butter, egg, mashed banana, and salt to the yeast mixture. Whisk to combine. Slowly add flour, 1 cup at a time, mixing with the dough hook.
3. Knead: Knead on medium-low speed for 5-7 minutes. The dough should be tacky (sticky to the touch) but should pull away cleanly from the sides of the bowl. If it’s too sticky, add flour 1 tbsp at a time.
4. First Rise: Lightly grease a large bowl. Place dough inside, cover with plastic wrap or a warm towel. Let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Roll and Fill: Punch down the risen dough. Turn out onto a floured surface. Roll into a large rectangle (approx. 12×18 inches). Spread softened butter over the entire surface. Whisk brown sugar and cinnamon together, then sprinkle evenly over the butter.
6. Shape: Tightly roll the dough up starting from the long edge. Pinch the seam to seal. Cut into 12 even rolls using a sharp knife or unflavored dental floss (for a clean cut).
7. Second Rise: Place rolls into a greased 9×13 inch baking pan. Cover and let rise again for 30-45 minutes until they look puffy and touch each other.
8. Bake: Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until golden brown.
9. Frost: While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy. Spread generously over warm rolls. Top with fresh banana slices before serving if desired.

Tips for Success

Don’t Over-Flour: Because bananas vary in moisture, it is tempting to add lots of flour. Only add enough so the dough is manageable. Tacky dough equals soft rolls.

Room Temperature Ingredients: Ensure your egg, butter, and cream cheese are at room temperature. This helps them incorporate smoothly without lumps.

The Floss Trick: Use dental floss to cut your rolls instead of a knife. Slide the floss under the log, cross it over the top, and pull quickly. This prevents squishing the beautiful spiral shape.

Overnight Option: After cutting the rolls and putting them in the pan (Step 6), cover them tightly and put them in the fridge overnight. In the morning, let them come to room temperature and rise for about an hour before baking.

Variations

• Nutty Crunch: Add 1/2 cup of chopped walnuts or pecans to the filling for texture.
• Caramel Glaze: Swap the cream cheese frosting for a salted caramel drizzle for a “Bananas Foster” vibe.
• Chocoholic: Sprinkle mini chocolate chips inside with the cinnamon sugar. Banana and chocolate are a classic pair!

Conclusion

These Banana Bread Cinnamon Rolls are more than just a breakfast; they are a warm hug on a plate. The aroma of baking banana bread mixed with spicy cinnamon will fill your home and bring everyone running to the kitchen. Soft, gooey, and perfectly sweet, this recipe is sure to become a new family tradition. Happy baking!