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If you’ve ever wished that the warm comfort of banana bread could merge with the indulgent swirl of a classic cinnamon roll, this recipe is your dream come true. These Banana Bread Cinnamon Rolls are ultra-soft, packed with real banana flavor, filled with buttery cinnamon sugar, and finished with a dreamy vanilla glaze. They’re perfect for breakfast, brunch, or whenever you need a cozy treat that feels homemade and special.

Whether you’re using up ripe bananas or preparing a crowd-pleasing bake for guests, these rolls deliver all the nostalgic sweetness you love—wrapped inside a tender, melt-in-your-mouth dough.

Ingredients

For the Dough

• 2 ½–3 cups all-purpose flour
• 2 ripe bananas, mashed
• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup warm milk
• ¼ cup granulated sugar
• 1 large egg
• ¼ cup unsalted butter, melted
• ½ tsp salt

For the Cinnamon Filling

• ½ cup brown sugar
• 2 tsp ground cinnamon
• ¼ cup unsalted butter, softened

For the Glaze

• 1 cup powdered sugar
• 2 tbsp milk (or heavy cream for extra richness)
• ½ tsp vanilla extract

Instructions

1. Activate the Yeast

1. In a small bowl, combine warm milk and sugar.
2. Sprinkle the yeast on top and let stand for 5–10 minutes, until bubbly and foamy.

2. Make the Dough

1. Mash the bananas in a large bowl.
2. Add the egg, melted butter, salt, and yeast mixture.
3. Add flour gradually, mixing until a soft, slightly sticky dough forms.

3. Knead & First Rise

1. Turn the dough onto a floured surface.
2. Knead for 5 minutes until smooth and elastic.
3. Transfer to a greased bowl, cover, and let rise for 1–1.5 hours, or until doubled.

4. Prepare the Filling

• Mix softened butter, brown sugar, and cinnamon into a spreadable paste.

5. Shape the Rolls

1. Punch down the dough and roll it into a 12×18-inch rectangle.
2. Spread the filling evenly across the dough.
3. Roll tightly from the long side into a log.
4. Cut into 12 equal slices.
5. Arrange rolls in a greased baking dish.

6. Second Rise

• Cover and let rise for 30–40 minutes, until puffy.

7. Bake

• Bake at 350°F (175°C) for 25–30 minutes, or until golden brown.

8. Glaze

1. Whisk powdered sugar, milk, and vanilla.
2. Drizzle over the warm rolls and serve immediately.

Pro Tips

• Use very ripe bananas with brown spots for maximum flavor.
• If dough feels too sticky, add flour 1 tablespoon at a time—do not over-flour.
• For extra gooey centers, bake rolls slightly under until lightly golden.
• Slice rolls using unflavored dental floss for perfectly clean cuts.

Why This Recipe Works

• Combines two beloved comfort foods into one indulgent pastry
• Naturally moist dough thanks to ripe bananas
• Simple, beginner-friendly process
• Perfect for brunch gatherings or holiday mornings
• Customizable with nuts, chocolate, or different frostings

Substitutions & Variations

Make It Dairy-Free

• Use almond or oat milk
• Swap butter with plant-based alternatives

Flavor Variations

• Walnut Cinnamon Rolls: Add chopped walnuts to the filling
• Chocolate Banana Rolls: Sprinkle mini chocolate chips before rolling
• Cream Cheese Icing: Replace glaze with a tangy cream cheese frosting
• Banana Nutella Rolls: Spread Nutella instead of cinnamon sugar

Overnight Rolls

• Assemble fully
• Cover tightly and refrigerate overnight
• Bring to room temperature and bake in the morning

Make-Ahead, Storage & Reheating Guide

Make Ahead

• Prepare the dough and rolls the night before
• Refrigerate and bake fresh the next day

Storage

• Room temperature: 2 days
• Refrigerator: 4–5 days
• Freezer: Up to 2 months (without glaze)

Reheating

• Microwave individual rolls for 20–30 seconds
• Or warm in the oven at 300°F for 10 minutes
• Cover with a damp towel to keep them soft

Serving Ideas

Serve with:

• Fresh fruit salad
• Hot coffee or espresso
• Vanilla ice cream (for dessert-style rolls)
• Scrambled eggs or bacon for a sweet-and-savory breakfast

Nutrition (Per Serving Estimate)

Approximate values for 12 rolls

• Calories: 290
• Carbohydrates: 45g
• Protein: 4g
• Fat: 9g
• Saturated Fat: 4g
• Sugar: 22g
• Fiber: 2g
• Sodium: 150mg

Frequently Asked Questions

1. Can I use less sugar?

Yes—reduce the filling sugar by up to 25% without affecting the texture.

2. Can I use instant yeast instead of active dry?

Absolutely. Skip the activation step and mix directly into the dough.

3. Why is my dough too sticky?

Bananas vary in moisture; add flour gradually until dough is soft but workable.

4. Can I freeze the unbaked rolls?

Yes! Freeze after slicing. Thaw overnight in the fridge, then bake.

5. Can I double the recipe?

Yes—use a 9×13 pan for 18–20 rolls.

These Banana Bread Cinnamon Rolls combine the cozy sweetness of banana bread with the warm, gooey swirl of classic cinnamon rolls. Soft, flavorful, and incredibly comforting, they’re the perfect treat for breakfast, brunch, or dessert. Whether you’re baking for guests or simply craving something homemade and sweet, this recipe guarantees warm, fluffy rolls that disappear fast.

Soft Banana Bread Cinnamon Rolls

Moist banana-infused cinnamon rolls filled with buttery cinnamon sugar and topped with sweet vanilla glaze. Perfect for breakfast, brunch, or dessert.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Rise Time 2 hours hrs

Total Time 2 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Servings 12 rolls

Calories 290 kcal

Ingredients

  

For the Dough

• 2 ½–3 cups all-purpose flour
• 2 ripe bananas, mashed
• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup warm milk
• ¼ cup granulated sugar
• 1 large egg
• ¼ cup unsalted butter, melted
• ½ tsp salt

For the Cinnamon Filling

• ½ cup brown sugar
• 2 tsp ground cinnamon
• ¼ cup unsalted butter, softened

For the Glaze

• 1 cup powdered sugar
• 2 tbsp milk (or heavy cream for extra richness)
• ½ tsp vanilla extract

Instructions

 

• Activate the Yeast

  In a small bowl, combine warm milk and sugar.

  Sprinkle the yeast on top and let stand for 5–10 minutes, until bubbly and foamy.
• Make the Dough

  Mash the bananas in a large bowl.

  Add the egg, melted butter, salt, and yeast mixture.

  Add flour gradually, mixing until a soft, slightly sticky dough forms.
• Knead & First Rise

  Turn the dough onto a floured surface.

  Knead for 5 minutes until smooth and elastic.

  Transfer to a greased bowl, cover, and let rise for 1–1.5 hours, or until doubled.
• Prepare the Filling

  Mix softened butter, brown sugar, and cinnamon into a spreadable paste.
• Shape the Rolls

  Punch down the dough and roll it into a 12×18-inch rectangle.

  Spread the filling evenly across the dough.

  Roll tightly from the long side into a log.

  Cut into 12 equal slices.

  Arrange rolls in a greased baking dish.
• Second Rise

  Cover and let rise for 30–40 minutes, until puffy.
• Bake

  Bake at 350°F (175°C) for 25–30 minutes, or until golden brown.
• Glaze

  Whisk powdered sugar, milk, and vanilla.

  Drizzle over the warm rolls and serve immediately.

Notes

• Extremely ripe bananas create the best texture and flavor
• For richer taste, replace milk with heavy cream
• Add nuts or chocolate chips for extra customization

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