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.

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Prep Time 25

Cook Time 30

Rise Time 2

Total Time 2 55

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