You know that warm, sweet smell that fills your kitchen when banana bread is baking? Now picture it swirling together with gooey cinnamon rolls and a dreamy cloud of cream cheese frosting on top. That’s what you get with these banana bread cinnamon rolls—a mashup of two classic comfort treats that’s honestly hard to resist! The first time I made these, it was on a lazy Sunday morning when I had some spotty bananas begging to be used. Regular banana bread felt too predictable, but cinnamon rolls? Now that’s a breakfast worth getting out of bed for.
I’ve baked a lot of banana bread over the years (who hasn’t, right?), but combining those cozy, banana-rich flavors with the soft, pull-apart magic of homemade cinnamon rolls was a total game-changer. These banana bread cinnamon rolls aren’t just about taste—they’re about creating something special for family brunch, impressing your friends, or just treating yourself because you deserve it. With the easy homemade cream cheese frosting, every bite is a melt-in-your-mouth moment. Plus, if you love recipes that let you use up ripe bananas and fill your home with the best bakery aromas, this one’s for you.
As someone who’s tested this recipe too many times to count (my family didn’t complain!), I can say this is the best of both worlds. The secret is using mashed bananas in the dough for extra moisture and flavor, a super-cinnamon swirl for that classic roll vibe, and a thick, tangy cream cheese frosting that you’ll probably want to eat straight from the bowl. If you’re looking for a breakfast or brunch showstopper, or just want to enjoy a twist on a beloved classic, this banana bread cinnamon rolls recipe is a must-bake. Let’s get rolling!
Why You’ll Love This Banana Bread Cinnamon Rolls Recipe
- Quick & Easy: These banana bread cinnamon rolls come together faster than you’d expect—especially with a few make-ahead tips I’ll share.
- Simple Ingredients: No hunting for weird stuff at specialty stores. Bananas, flour, sugar, cinnamon, and cream cheese—most of it’s probably in your kitchen right now.
- Perfect for Any Occasion: Whether it’s a cozy weekend, a holiday morning, or a brunch potluck, these cinnamon rolls are always the first to disappear.
- Crowd-Pleaser: Even picky eaters and those “not a banana fan” folks will go back for seconds (trust me, I’ve seen it happen at family gatherings).
- Unbelievably Delicious: We’re talking banana-infused dough, a gooey cinnamon-sugar swirl, and thick, tangy cream cheese frosting. Every bite is soft, sticky, and bursting with flavor.
What really sets these banana bread cinnamon rolls apart is how the mashed bananas work their magic in the dough. Instead of dry, bready rolls, you get soft, moist spirals that stay tender even the next day. I’ve tried blending the bananas and folding them in, and that makes each bite taste like the best banana bread you’ve ever had—just in cinnamon roll form. The cinnamon-sugar layer isn’t shy either; I like it extra gooey, so you get that classic cinnamon roll stickiness, but with a fruity twist.
Honestly, these rolls are both nostalgic and new. They remind you of grandma’s banana bread, but the cinnamon roll shape and creamy frosting make them special enough for a celebration. The recipe is forgiving, so even if you’re new to homemade dough, you’ll be amazed at how bakery-worthy these turn out. And if you want to wow your brunch guests or just treat yourself (no judgment), this recipe checks all the boxes!
What Ingredients You Will Need
This banana bread cinnamon rolls recipe uses familiar, wholesome ingredients that come together for maximum flavor and texture. Here’s what you’ll need:
- For the Dough:
- 2 large ripe bananas, mashed (about 1 cup/225g; the riper, the better for sweetness and flavor)
- 1/2 cup (120ml) whole milk, warmed to 110°F (43°C)
- 1/4 cup (55g) unsalted butter, melted (plus extra for greasing and brushing)
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons (7g) instant yeast (one standard packet)
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 3 1/2 cups (440g) all-purpose flour (plus extra for dusting; King Arthur is my go-to for consistent results)
- For the Cinnamon Filling:
- 1/2 cup (110g) unsalted butter, softened
- 3/4 cup (150g) packed brown sugar (light or dark, depending on your preference)
- 2 tablespoons (16g) ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, but adds warmth)
- Pinch of salt
- For the Cream Cheese Frosting:
- 4 oz (115g) cream cheese, softened (full fat for best texture)
- 1/4 cup (55g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons (15-30ml) milk (to thin, as needed)
- Pinch of salt
Ingredient Tips and Substitutions:
- If you need this recipe dairy-free, swap the milk and butter for your favorite plant-based versions, and use a vegan cream cheese in the frosting.
- For a gluten-free version, a 1:1 gluten-free flour blend (like Bob’s Red Mill) works, but add an extra 2 tablespoons liquid if the dough seems dry.
- Don’t have instant yeast? You can use active dry yeast—just proof it in the warm milk with a pinch of sugar first.
- No nutmeg? Skip it, or try pumpkin pie spice for a twist.
- If you’re out of brown sugar, coconut sugar works great for the filling.
Honestly, the only must-have is really those perfectly ripe bananas. If you’ve got those, you’re halfway to banana bread cinnamon roll heaven!
Equipment Needed
Making banana bread cinnamon rolls doesn’t require anything fancy, but having the right tools makes the process smoother. Here’s what I recommend:
- Large Mixing Bowls: At least two—one for the dough and one for the filling/frosting.
- Measuring Cups & Spoons: For accuracy, especially when baking. I love my stainless steel set because it lasts forever.
- Stand Mixer with Dough Hook (optional): Makes kneading a breeze, but you can absolutely knead by hand if you want a workout.
- Rolling Pin: For rolling out the dough. A wine bottle works in a pinch (been there!).
- 9×13 inch (23x33cm) Baking Dish: Glass or metal both work—I find glass gives a slightly softer bottom.
- Plastic Wrap or Clean Kitchen Towel: To cover the dough as it rises.
- Sharp Knife or Dental Floss: For slicing the rolls cleanly (unflavored floss gives picture-perfect spirals).
- Rubber Spatula: For spreading the filling and frosting.
If you’re just getting started or on a budget, you can totally get by with hand-mixing and basic gear. Just be sure to keep your mixer and pans clean—sticky dough is no fun to scrape off later!
Preparation Method
-
Prepare the Dough (20 minutes):
- In a large mixing bowl (or the bowl of a stand mixer), whisk together the warm milk and yeast. Let sit for 3-5 minutes until slightly foamy if using active dry yeast.
- Add mashed bananas, melted butter, sugar, egg, and salt. Mix until combined.
- Gradually add flour, 1 cup (125g) at a time, mixing on low speed (or with a wooden spoon) until the dough comes together. It should be slightly sticky but pull away from the sides of the bowl.
- If kneading by hand, turn the dough onto a floured surface and knead for 6-8 minutes until smooth and elastic. If using a mixer, knead on medium speed for 5-6 minutes.
- Lightly grease a clean bowl with butter or oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 60-90 minutes.
- Tip: If your kitchen is chilly, set the bowl in a turned-off oven with the light on for a cozy rising spot.
-
Prepare the Filling (5 minutes):
- While the dough rises, mix together softened butter, brown sugar, cinnamon, nutmeg, and salt until smooth and spreadable.
- Tip: If your butter is too cold, microwave in 5-second bursts until just soft—don’t melt it completely.
-
Shape the Rolls (15 minutes):
- Punch down the risen dough and transfer to a lightly floured surface.
- Roll out into a 16×12 inch (40x30cm) rectangle. Try to keep the thickness even—about 1/4 inch (6mm).
- Spread the cinnamon filling evenly over the dough, leaving a 1/2 inch (1.25cm) border at the long edge furthest from you.
- Starting at the long edge closest to you, roll up the dough tightly into a log. Pinch the seam to seal.
- Cut into 12 even rolls. For clean slices, use unflavored dental floss to “saw” through the log.
-
Second Rise (30-45 minutes):
- Arrange rolls, spiral side up, in a greased 9×13 inch (23x33cm) baking dish. Cover and let rise again until puffy and nearly doubled, 30-45 minutes.
- Warning: Don’t rush this step—the second rise gives you those fluffy, bakery-style layers.
-
Bake (25-30 minutes):
- Preheat your oven to 350°F (177°C).
- Bake rolls in the center of the oven for 25-30 minutes, or until golden brown on top and cooked through. If the tops brown too fast, tent with foil halfway through.
- Sensory cue: The kitchen will smell like heaven when they’re done!
-
Make the Cream Cheese Frosting (5 minutes):
- In a medium bowl, beat together cream cheese and butter until smooth and creamy.
- Add powdered sugar, vanilla, salt, and 1 tablespoon milk. Beat until fluffy, adding more milk if needed for spreadable consistency.
- Tip: For extra-smooth frosting, sift the powdered sugar first.
-
Frost and Serve (5 minutes):
- Spread cream cheese frosting over warm rolls so it melts into all the nooks and crannies.
- Serve immediately for maximum gooey-ness!
Troubleshooting: If your dough feels too sticky, add a little more flour, 1 tablespoon at a time. If the rolls seem dry after baking, cover them while still warm to trap steam and soften them up.
Cooking Tips & Techniques
Baking banana bread cinnamon rolls is pretty straightforward, but a few smart techniques can make all the difference.
- Let the Bananas Get Really Ripe: Speckled, brown bananas pack the most flavor and natural sweetness. Don’t be tempted to use yellow ones—they just don’t deliver the same punch.
- Don’t Over-Flour the Dough: It should be tacky, not dry. Too much flour can make the rolls dense instead of fluffy. I’ve learned the hard way—less is more here.
- Use Room-Temperature Ingredients: Cold eggs and butter can slow down yeast activity and cause uneven mixing. Take them out early for best results.
- Roll Up Tightly: If you roll the dough too loosely, the spirals can unravel while baking. Start at one end and go slow, keeping the log snug.
- Proof in a Warm Spot: Yeast loves warmth. If your kitchen is drafty, try proofing your dough in a slightly warm (but off) oven or near a sunny window.
- Slice with Floss: Sounds odd, but unflavored dental floss gives the cleanest, most beautiful spirals. A knife can squish the dough and filling.
- Don’t Overbake: The rolls should be golden and set, but still soft. Check at 25 minutes—an extra 5 minutes can dry them out fast.
- Frost While Warm: Spreading the cream cheese frosting on warm rolls lets it sink in just enough for that classic gooey finish.
I used to rush the rise times, but patience really pays off—giving the dough enough time to double means lighter, softer rolls. And don’t be afraid to make a mess with the filling; more is more when it comes to cinnamon swirl!
Variations & Adaptations
Banana bread cinnamon rolls are endlessly customizable! Here are a few fun twists and adaptations I’ve tried (and loved):
- Gluten-Free Version: Swap the all-purpose flour with a 1:1 gluten-free blend and add a splash more milk. They turn out just as soft, though the dough is a little more delicate—handle gently!
- Vegan Cinnamon Rolls: Use almond milk, vegan butter, a flax egg (1 tablespoon ground flax + 3 tablespoons water), and dairy-free cream cheese. The end result is still fluffy and flavorful.
- Chocolate Chip Banana Rolls: Sprinkle 1/2 cup (85g) mini chocolate chips over the filling for a chocolate-banana twist. The chips melt into the swirl for extra decadence.
- Nuts or Fruit Add-ins: Chopped pecans, walnuts, or even dried cranberries work great in the filling. Toasted nuts give a nice crunch and nutty aroma.
- Caramel Drizzle: For extra indulgence, drizzle caramel sauce over the frosting before serving. It’s a total showstopper at brunch.
- Different Frostings: Not a fan of cream cheese? Try a simple vanilla glaze (powdered sugar, milk, vanilla) or even a peanut butter drizzle for a fun twist.
Personally, I love tossing in a handful of toasted pecans and a dash of cardamom for a little something special. Don’t be afraid to play around and make these banana bread cinnamon rolls your own—there’s no wrong way to roll!
Serving & Storage Suggestions
Banana bread cinnamon rolls truly shine when served warm, right out of the oven, with the cream cheese frosting gently melting into every swirl. If you want to get fancy, sprinkle a few chopped toasted nuts or a dusting of cinnamon on top. For brunch, serve them alongside fresh fruit, scrambled eggs, and a big pot of coffee (trust me, it’s a winning combo!).
Leftovers? These rolls keep beautifully. Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, pop one in the microwave for 15-20 seconds or warm them in a 300°F (150°C) oven for 10 minutes—just until soft and gooey again.
Want to freeze? After baking and cooling, wrap individual rolls tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before frosting, or freeze unfrosted and add the cream cheese topping fresh. Honestly, the flavor deepens after a day or two—the banana and cinnamon get even cozier together!
Nutritional Information & Benefits
Each banana bread cinnamon roll (with frosting) is approximately 310 calories, with 9g fat, 52g carbohydrates, and 5g protein. Thanks to the bananas, you get a boost of potassium, vitamin B6, and fiber in every roll. The dough uses less sugar than typical cinnamon rolls, relying on the natural sweetness of ripe bananas instead.
These banana bread cinnamon rolls can be adapted to fit various dietary needs (see variations above), and they’re nut-free unless you add nuts. The cream cheese frosting delivers a little protein and calcium, and using whole wheat flour for half the amount can up the fiber. As always, check for dairy or gluten if you have allergies—but otherwise, these are a sweet treat you can feel good about sharing!
From a wellness perspective, I love that these rolls are filling and made with real, wholesome ingredients—no mystery preservatives or artificial flavors here. Enjoy in moderation, and let your tastebuds (and heart) be happy!
Conclusion
So, why should you make these banana bread cinnamon rolls? Because they combine the best of two iconic comfort foods into one unforgettable breakfast (or snack, or dessert…). The banana-infused dough, gooey cinnamon swirl, and that luscious cream cheese frosting are seriously hard to beat. Every time I bake these, someone asks for the recipe—and honestly, that’s the best compliment a baker can get.
Don’t be afraid to tweak this recipe to suit your tastes or dietary needs. Add chocolate chips, swap the frosting, or toss in some toasted nuts—make it yours! I love these banana bread cinnamon rolls because they turn a few humble bananas into something truly special. Warm, cozy, and pretty much guaranteed to make your kitchen smell amazing.
If you try this recipe, let me know in the comments how it went! Share your photos, tag me on Pinterest, or tell me about your favorite twists. Happy baking, and may your mornings always start with something sweet and homemade!
FAQs
Can I make these banana bread cinnamon rolls ahead of time?
Yes! Assemble the rolls, cover tightly, and refrigerate overnight. Let them come to room temperature and rise for about 45 minutes before baking in the morning. Super easy for brunch prep!
What’s the best way to ripen bananas quickly?
If your bananas aren’t ripe enough, bake them (unpeeled) on a baking sheet at 300°F (150°C) for 15-20 minutes. Let cool, then mash—they’ll be perfect for this recipe.
Can I freeze the baked rolls?
Absolutely. Freeze them (unfrosted or frosted) in an airtight container for up to 2 months. Thaw overnight and warm in the oven or microwave before serving.
Is it possible to make these rolls gluten-free?
Yes, just use a 1:1 gluten-free flour blend. The texture is slightly different but still delicious. Add a bit more milk if needed to keep the dough soft.
Can I use store-bought frosting instead?
Of course! If you’re short on time, any cream cheese frosting will work. But honestly, homemade is worth the extra five minutes and tastes so much better.
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Banana Bread Cinnamon Rolls with Easy Homemade Cream Cheese Frosting
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls 1x
Description
These banana bread cinnamon rolls combine the cozy flavors of banana bread with gooey cinnamon rolls, all topped with a dreamy cream cheese frosting. Perfect for breakfast, brunch, or a sweet treat, they’re soft, moist, and bursting with banana-cinnamon goodness.
Ingredients
- 2 large ripe bananas, mashed (about 1 cup)
- 1/2 cup whole milk, warmed to 110°F
- 1/4 cup unsalted butter, melted (plus extra for greasing and brushing)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast (one standard packet)
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1/2 cup unsalted butter, softened (for filling)
- 3/4 cup packed brown sugar (light or dark, for filling)
- 2 tablespoons ground cinnamon (for filling)
- 1/4 teaspoon ground nutmeg (optional, for filling)
- Pinch of salt (for filling)
- 4 oz cream cheese, softened (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 1 1/2 cups powdered sugar, sifted (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
- 1–2 tablespoons milk (for frosting, to thin as needed)
- Pinch of salt (for frosting)
Instructions
- In a large mixing bowl (or stand mixer), whisk together warm milk and yeast. Let sit for 3-5 minutes if using active dry yeast.
- Add mashed bananas, melted butter, sugar, egg, and salt. Mix until combined.
- Gradually add flour, 1 cup at a time, mixing on low speed or with a wooden spoon until the dough comes together. It should be slightly sticky but pull away from the bowl.
- Knead by hand on a floured surface for 6-8 minutes (or mixer for 5-6 minutes) until smooth and elastic.
- Lightly grease a clean bowl, place dough inside, turn to coat, and cover. Let rise in a warm spot until doubled, about 60-90 minutes.
- While dough rises, mix softened butter, brown sugar, cinnamon, nutmeg, and salt for the filling until smooth.
- Punch down risen dough and transfer to a lightly floured surface. Roll into a 16×12 inch rectangle, about 1/4 inch thick.
- Spread cinnamon filling evenly over dough, leaving a 1/2 inch border at the far edge.
- Starting at the long edge closest to you, roll up the dough tightly into a log. Pinch seam to seal.
- Cut into 12 even rolls using a sharp knife or unflavored dental floss.
- Arrange rolls, spiral side up, in a greased 9×13 inch baking dish. Cover and let rise until puffy and nearly doubled, 30-45 minutes.
- Preheat oven to 350°F. Bake rolls for 25-30 minutes, or until golden brown and cooked through. Tent with foil if tops brown too quickly.
- While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and 1 tablespoon milk. Beat until fluffy, adding more milk if needed.
- Spread cream cheese frosting over warm rolls. Serve immediately for maximum gooey-ness.
Notes
For best flavor, use very ripe bananas. Don’t over-flour the dough; it should be tacky, not dry. Frost rolls while warm for a gooey finish. Rolls can be made ahead and refrigerated overnight before baking. For gluten-free or vegan adaptations, see ingredient notes.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 22
- Sodium: 210
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 52
- Fiber: 2
- Protein: 5
Keywords: banana bread cinnamon rolls, banana cinnamon rolls, cream cheese frosting, brunch, breakfast, easy cinnamon rolls, homemade cinnamon rolls, ripe bananas, sweet rolls, comfort food
