There’s something about the smell of warm cinnamon and banana wafting through the kitchen that makes mornings feel less rushed. I remember one weekend when I tried making banana bread cinnamon rolls—my kitchen quickly turned into this cozy nook filled with the soft sounds of dough rising and the occasional hum of the oven. I wasn’t perfect at rolling the dough evenly. In fact, some rolls were a bit chunkier than others, but that unpredictability somehow made the experience more fun, like a little reminder that homemade treats don’t have to be flawless to be delicious.
As the rolls baked, I couldn’t help but sneak a peek through the oven window, watching them puff up and turn golden brown. The anticipation was almost unbearable, especially knowing the creamy vanilla glaze was waiting to be drizzled on top. When I finally pulled them out, the warmth made the glaze melt into all the little nooks and swirls, creating this irresistible gooey texture. That morning, breakfast felt less like a chore and more like a small celebration.
Why You’ll Love It:
- The softness of banana bread meets the classic cinnamon roll for a comforting twist on two favorites.
- The creamy vanilla glaze adds just the right amount of sweetness without being overwhelming.
- It’s simple — and that’s kind of the point. This recipe doesn’t require fancy tools or complicated steps.
- Great for weekends when you want something special but don’t want to spend hours in the kitchen.
If you’re thinking about making these for a crowd, don’t worry about perfect slicing or uniformly shaped rolls—sometimes the imperfect ones are the best to eat first.
PrintBanana Bread Cinnamon Rolls
Deliciously soft and fluffy banana bread cinnamon rolls swirled with a cinnamon-sugar filling and topped with a creamy vanilla glaze. Perfect for breakfast or dessert!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 rolls 1x
Ingredients
1 cup mashed ripe bananas (about 2-3 bananas)
2 1/4 teaspoons active dry yeast (1 packet)
1/2 cup whole milk, warmed to about 110°F
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg
3 cups all-purpose flour, plus extra for dusting
1/2 teaspoon salt
1/2 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 cup unsalted butter, softened (for filling)
4 ounces cream cheese, softened (for glaze)
1/4 cup unsalted butter, softened (for glaze)
1 cup powdered sugar (for glaze)
1 teaspoon vanilla extract (for glaze)
2 tablespoons whole milk (for glaze)
Instructions
In a small bowl, combine the warm milk and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together the mashed bananas, granulated sugar, melted butter, and egg until well combined.
Add the foamy yeast mixture to the banana mixture and stir to combine.
In a separate bowl, whisk together the flour and salt.
Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms. You may need to knead by hand or with a stand mixer fitted with a dough hook for about 5-7 minutes until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the filling by mixing the brown sugar and ground cinnamon in a small bowl.
Once the dough has risen, punch it down and turn it out onto a lightly floured surface.
Roll the dough into a rectangle approximately 12×16 inches.
Spread the softened butter evenly over the dough rectangle.
Sprinkle the cinnamon sugar mixture evenly over the buttered dough.
Starting from the longer side, tightly roll the dough into a log.
Cut the log into 12 equal slices and place them cut side up in a greased 9×13 inch baking dish, leaving a little space between each roll.
Cover the rolls with a kitchen towel and let them rise for an additional 30 minutes until puffed.
Preheat the oven to 350°F (175°C).
Bake the cinnamon rolls for 22-25 minutes, or until golden brown and cooked through.
While the rolls bake, prepare the glaze by beating together the cream cheese and softened butter until smooth.
Add the powdered sugar, vanilla extract, and milk to the cream cheese mixture and beat until creamy and smooth.
Remove the cinnamon rolls from the oven and let them cool for about 10 minutes before drizzling the glaze over the top.
Serve warm and enjoy!
Kitchen Notes: You don’t need any special equipment beyond a basic mixer or even just your hands to bring the dough together. I usually bake these in a 9×13 pan, but a round dish works if that’s what you have handy. For serving, these rolls shine with a simple cup of coffee or tea, especially on a slow morning. If you want to switch it up, try adding a handful of chopped nuts or a drizzle of honey on top after glazing, though I haven’t tested these variations extensively. Another idea: swap the vanilla glaze for a maple glaze if you’re feeling adventurous.
FAQ:
Can I make the dough ahead of time? Yes, you can prepare the dough the night before and let it rise slowly in the fridge overnight. Just bring it to room temperature before rolling and baking.
How do I store leftovers? Store them in an airtight container at room temperature for a couple of days or refrigerate if you want them to last longer. Reheat gently in the microwave to bring back that fresh-baked warmth.
Can I freeze the rolls? Definitely. Freeze them without glaze, and thaw in the fridge overnight. Warm before adding the glaze for the best experience.
Ready to make your mornings a little sweeter? Save this recipe, and start your day with a batch of banana bread cinnamon rolls that feel like a warm hug.