There are certain mornings when you can't decide between a warm slice of banana bread and a gooey cinnamon roll, so I decided we shouldn't have to choose. These Banana Bread Cinnamon Rolls are the ultimate breakfast mashup. Max calls them "monkey buns" because he loves pulling apart the spirals to get to the sticky, sweet center. They smell exactly like your favorite banana bread baking in the oven, but with the added luxury of a yeast dough and a mountain of cream cheese icing.
Jump to:
- Why You Will Love This Banana Bread Cinnamon Rolls
- How To Make Banana Bread Cinnamon Rolls
- What Pairs Well With Banana Bread Cinnamon Rolls
- Banana Bread Cinnamon Rolls Variations
- Equipment
- Storage / Make Ahead / Serving Tips
- Top Tips for Best Banana Bread Cinnamon Rolls
- Banana Bread Cinnamon Rolls FAQs
- A Cozy Morning Treat
- Related
- Banana Bread Cinnamon Rolls
Why You Will Love This Banana Bread Cinnamon Rolls
This recipe takes the comfort of ripe bananas and folds it directly into a soft, brioche-style dough. The result is a roll that is moister and more flavorful than a standard cinnamon bun. The filling is a classic caramelized brown sugar and cinnamon mix, but the real showstopper is the thick, tangy cream cheese frosting topped with fresh banana slices that makes every bite taste like a fancy brunch treat.
How To Make Banana Bread Cinnamon Rolls
We start by mashing overripe bananas and mixing them right into a yeasted dough with warm milk and butter. This banana-infused dough rises until fluffy, then gets rolled out and slathered with butter and cinnamon sugar. After a second rise, they bake until golden and are immediately smothered in a rich cream cheese icing that melts slightly into the spirals. We finish them off with fresh banana slices and a dusting of cinnamon for that bakery-perfect look.
Banana Bread Cinnamon Rolls Ingredients
The Banana Dough
- ¾ cup warm milk (110°F)
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup granulated sugar
- ½ cup unsalted butter (melted and slightly cooled)
- 1 cup ripe bananas (mashed smoothly, about 2 bananas)
- 1 large egg (room temperature)
- 4.5 cups all-purpose flour
- 1 teaspoon salt
The Cinnamon Filling
- ½ cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- 2 tablespoons ground cinnamon
The Cream Cheese Frosting
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (if needed to thin)
The Garnish
- 2 fresh bananas (sliced into rounds)
- Pinch of ground cinnamon or nutmeg
Step by Step Method
Activate the Yeast
- In the bowl of a stand mixer, combine the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy.
Make the Dough
- Add the remaining sugar, melted butter, mashed bananas, egg, and salt to the yeast mixture. Whisk to combine.
- Add the flour gradually using the dough hook attachment. Knead on medium-low speed for 5–7 minutes until the dough is smooth and slightly tacky but pulls away from the sides of the bowl.
- Transfer to a greased bowl, cover with a warm towel, and let rise for 1 to 1.5 hours until doubled in size.
Fill and Roll
- Punch down the risen dough and turn it out onto a floured surface. Roll it into a large 12x18 inch rectangle.
- Spread the softened butter over the dough, leaving a small margin at the edges.
- Mix the brown sugar and cinnamon in a small bowl; sprinkle evenly over the butter.
- Tightly roll the dough up from the long edge into a log. Cut into 12 even rolls using dental floss or a sharp knife.
Second Rise and Bake
- Place the rolls into a greased 9x13 inch baking dish. Cover and let rise again for 30–45 minutes until they are puffy and touching each other.
- Preheat oven to 350°F (175°C).
- Bake the rolls for 25–30 minutes until golden brown.
Frost and Serve
- While baking, beat the cream cheese, butter, powdered sugar, and vanilla until fluffy.
- Spread the frosting generously over the warm rolls.
- Just before serving, top with fresh banana slices and a dusting of cinnamon.
Max’s Reaction: "It's super sticky and fluffy! I saved the banana slice for last because it had the most frosting on it."
What Pairs Well With Banana Bread Cinnamon Rolls
These rolls are rich and sweet, so they need a savory partner to balance the breakfast table. We love serving them with crispy bacon or breakfast sausage links. A strong cup of black coffee or a cold glass of milk helps cut through the sweetness of the frosting.
Banana Bread Cinnamon Rolls Variations
Banana Nut Rolls
- Sprinkle ½ cup of chopped walnuts or pecans over the cinnamon sugar filling before rolling up the dough for a classic "banana nut bread" crunch.
Caramel Drizzle
- Drizzle salted caramel sauce over the cream cheese frosting for a "Bananas Foster" inspired twist.
Chocolate Chip
- Scatter ½ cup of mini chocolate chips inside the rolls along with the cinnamon sugar. Banana and chocolate are a match made in heaven.
Overnight Method
- After cutting the rolls and placing them in the pan, cover them tightly with plastic wrap and refrigerate overnight. In the morning, let them come to room temperature for 30 minutes before baking.
Equipment
- Stand Mixer (recommended)
- 9x13 Baking Dish
- Rolling Pin
- Dental Floss (for clean cutting)
Storage / Make Ahead / Serving Tips
Storage Tips That Keep It Fresh
Because of the cream cheese frosting and fresh fruit garnish, these rolls should be stored in the refrigerator if they aren't eaten within 2 hours. They will keep for up to 3 days.
Make Ahead Strategy
You can make the dough and let it do the first rise in the fridge overnight. Alternatively, freeze the unbaked rolls in the pan; thaw them in the fridge overnight and bake in the morning.
Reheating Instructions
Microwave a single roll for 20–30 seconds. This softens the dough back to its original fluffiness and melts the frosting into a delicious glaze.
Top Tips for Best Banana Bread Cinnamon Rolls
The key to fluffy rolls is not adding too much flour. The mashed bananas add moisture and stickiness to the dough, which might tempt you to add more flour, but try to resist! The dough should be tacky (sticky to the touch but not leaving residue on your finger). If you add too much flour, the rolls will be dense and heavy like a bagel. Also, add the fresh banana slices after frosting and right before serving. If you put them on too early, they will turn brown. If you need them to sit out for a while, toss the banana slices in a little lemon juice first.
Banana Bread Cinnamon Rolls FAQs
Can I make these without a stand mixer?
Yes, you can knead by hand, but because the banana dough is sticky, it will be a messy process. Flour your hands well and knead for at least 10 minutes.
Why didn't my dough rise?
Yeast is sensitive to heat. If your milk was too hot (over 120°F), it may have killed the yeast. It should feel like warm bath water, not hot tea.
Can I use frozen bananas?
Yes! Thaw them completely and drain off any excess liquid before mashing them into the dough.
A Cozy Morning Treat
This recipe has become our favorite way to use up those spotty bananas on the counter when we are tired of standard loaf bread. It feels like a celebration on a plate. If you are looking for more decadent treats, you have to try our Banana Pudding Cheesecake for a creamy dessert option, or the rich Red Velvet Brownies for a chocolate fix. For a super easy holiday dessert, the Pecan Pie Dump Cake is always a winner.
Share your Banana Bread Cinnamon Rolls! Tag us @HannahCooking with #BananaBreadCinnamonRolls; we’re dying to see your version and hear about your homemade kitchen stories!
⭐️ Rate this Banana Bread Cinnamon Rolls recipe and let us know what twists or ingredients you used!
Related
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- Japanese Pancakes with Sweet Honey Butter30 Minutes
Banana Bread Cinnamon Rolls
Ingredients
Equipment
Method
- Activate yeast in warm milk with 1 tablespoon sugar for 5-10 minutes.
- Mix mashed banana, butter, egg, sugar, salt, and flour; knead until smooth.
- Let dough rise in a warm place for 1-1.5 hours until doubled.
- Roll out, spread with butter and cinnamon sugar, roll up, and cut into 12 pieces.
- Place in pan, rise again for 30 mins, then bake at 350°F for 25-30 mins.
- Frost with cream cheese icing and top with fresh banana slices.
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