Go Back
Banana Bread Cinnamon Rolls Recipe
Ash Tyrrell

Banana Bread Cinnamon Rolls Recipe

I recently tried making these Banana Bread Cinnamon Rolls, and wow, they turned out better than I expected! The dough was soft and fluffy thanks to ripe bananas, and the brown sugar cinnamon swirl gave every bite that perfect cozy sweetness. Topped with a creamy cinnamon cream cheese frosting, they were pure heaven
Print Recipe Pin Recipe
Total Time 30 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • All Purpose Flour – 3 cups
  • Granulated Sugar – 2 tablespoons
  • Instant Yeast – 2 ¼ teaspoons
  • Butter – ½ cup 1 stick, melted for dough, plus ¼ cup softened for filling
  • Bananas – 2 medium mashed (about 2/3 cup)
  • Milk – ½ cup warm
  • Cinnamon – 1 ½ teaspoons for filling
  • Adds that classic warm flavor.
  • Brown Sugar – ⅓ cup
  • Pure Vanilla Extract – 2 teaspoons
  • Cream Cheese – 4 ounces room temperature
  • Powdered Sugar – 1 cup

Method
 

  1. Mash your ripe bananas and combine with warm milk, melted butter, sugar, yeast, and flour. Knead until smooth and let it rise for an hour, until doubled in size. This creates a soft, fluffy base for your rolls.
  2. Mix brown sugar, cinnamon, and softened butter to create a rich filling. Spread it evenly over the rolled-out dough to ensure every bite has a sweet swirl.
  3. Roll the dough into a log and slice into even rolls. Place them in a greased baking dish and let them rise again for about 30 minutes for maximum fluffiness.
  4. Bake at 350°F (175°C) for 25–30 minutes. Watch closely so the tops are golden, but the centers stay soft and gooey.
  5. Whip cream cheese, powdered sugar, and a touch of vanilla until smooth. Spread generously over warm rolls for a luscious finish.

Notes

  • I always make sure my bananas are very ripe—they make the dough sweeter and more moist.
  • I like to slightly underbake the rolls for a gooier center; they continue cooking as they cool.
  • Using high-quality cinnamon and butter really elevates the flavor.
  • I warm the cream cheese slightly before frosting for a smoother spread.
  • I sometimes add a pinch of salt to the filling—it balances the sweetness beautifully.