These Banana Bread Cinnamon Rolls combine everything you love about warm, gooey cinnamon rolls with the soft, sweet flavor of banana bread. Filled with a rich cinnamon-sugar swirl and topped with a silky cream cheese glaze, they’re the perfect weekend bake or holiday brunch centerpiece.
Why You’ll Love This Recipe
This recipe blends the comforting familiarity of banana bread with the indulgent layers of a classic cinnamon roll. The dough is soft and subtly sweet with mashed banana, while the cinnamon filling offers the signature swirl of gooey spice. The cream cheese glaze adds richness and tang, making every bite a perfect balance of sweet, soft, and spiced. These rolls are make-ahead friendly, freezer-friendly, and sure to impress guests or treat your family to something special.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough:
- 3/4 cup warm milk (110°F)
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 1/4 cup mashed ripe banana (about 1/2 banana)
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour
- 3/4 tsp salt
For the Filling:
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 3 tbsp softened butter
- Optional: extra banana slices for layering
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tbsp milk (as needed for consistency)
Directions
- Activate the yeast: In a mixing bowl, combine the warm milk, granulated sugar, and yeast. Stir and let sit for 5–10 minutes until the mixture becomes foamy.
- Make the dough: Add the egg, egg yolk, mashed banana, and melted butter to the yeast mixture. Stir in the flour and salt until a dough forms. Knead the dough by hand or with a mixer for about 8–10 minutes, until smooth and elastic.
- Let the dough rise: Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Roll and fill: Roll the dough out on a lightly floured surface into a 14×9-inch rectangle. Spread the softened butter over the dough and sprinkle evenly with the cinnamon and brown sugar. Add thin banana slices if desired.
- Shape the rolls: Roll the dough tightly from the long edge into a log. Cut into 12 even rolls and place them into a greased 9×13-inch baking dish.
- Second rise: Cover and let the rolls rise for 30–45 minutes, or until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until lightly golden.
- Make the glaze: While the rolls bake, beat together the softened cream cheese and butter. Add the powdered sugar, vanilla extract, and milk until the glaze reaches your desired consistency.
- Glaze and serve: Spread the glaze over the warm rolls. Top with fresh banana slices if desired. Serve warm.
Servings and timing
Servings: Makes 12 rolls
Prep time: 25 minutes
Rise time: 2 hours
Bake time: 20–25 minutes
Total time: Approximately 2 hours 45 minutes
Variations
- Nutty Rolls: Add chopped walnuts or pecans to the filling for crunch.
- Chocolate Banana Rolls: Sprinkle mini chocolate chips over the filling before rolling.
- Maple Glaze: Swap vanilla extract in the glaze for maple syrup and reduce milk.
- Vegan Version: Use plant-based butter, a flax egg, and non-dairy milk and cream cheese.
- Overnight Prep: Assemble the rolls, cover, and refrigerate overnight. Let them rise in the morning before baking.
Storage/Reheating
Store leftover rolls in an airtight container in the refrigerator for up to 4 days. Reheat individual rolls in the microwave for 15–20 seconds or warm them in a 300°F oven until heated through. For longer storage, freeze unglazed rolls for up to 2 months. Thaw overnight in the fridge, warm, and glaze before serving.
FAQs
Can I use more banana in the dough?
It’s best to stick with 1/4 cup mashed banana to keep the dough soft but not overly wet, which can affect rising and texture.
Can these be made in advance?
Yes, assemble the rolls and refrigerate overnight. Bring them to room temperature and let rise before baking the next day.
Can I use instant yeast instead of active dry yeast?
Yes, use the same amount, but you can skip the proofing step. Mix it directly into the dry ingredients.
How do I keep the rolls soft and fluffy?
Avoid adding too much flour, and don’t overbake. Proper rising and soft dough help keep the rolls tender.
Can I freeze the dough?
Yes, you can freeze the shaped, unbaked rolls. Thaw in the refrigerator overnight, then let rise and bake as directed.
What’s the best way to mash bananas for this recipe?
Use very ripe bananas and mash them thoroughly with a fork or potato masher for even distribution in the dough.
Can I skip the cream cheese glaze?
Yes, you can substitute a simple vanilla glaze made with powdered sugar, milk, and vanilla extract.
Are these rolls overly sweet?
They are moderately sweet. You can reduce the amount of sugar in the filling or glaze if you prefer a less sweet result.
What kind of flour should I use?
All-purpose flour works well. Bread flour can also be used for slightly chewier texture.
Can I add spices to the filling?
Yes, try adding a pinch of nutmeg or cardamom for extra warmth.
Conclusion
Banana Bread Cinnamon Rolls with Cream Cheese Glaze are a decadent, homey treat that brings together the best of two classic baked goods. With soft banana-infused dough, a spiced swirl, and luscious cream cheese topping, these rolls are a deliciously memorable addition to any breakfast, brunch, or dessert table. Make them for a special occasion—or simply because you deserve it.
PrintBanana Bread Cinnamon Rolls with Cream Cheese Glaze
These Banana Bread Cinnamon Rolls are a fusion of soft, sweet banana bread and classic gooey cinnamon rolls. Filled with cinnamon sugar and topped with a luscious cream cheese glaze, they’re perfect for brunch or a cozy weekend treat.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes (includes rising time)
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Dough:
- 3/4 cup warm milk (110°F)
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk, room temp
- 1/4 cup mashed ripe banana (about 1/2 banana)
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour
- 3/4 tsp salt
- For the Filling:
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 3 tbsp softened butter
- Optional: extra banana slices for layering
- For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tbsp milk (as needed for consistency)
Instructions
- In a bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add egg, yolk, mashed banana, and melted butter. Stir to combine.
- Add flour and salt. Mix and knead the dough for 8–10 minutes until smooth and elastic.
- Cover the dough and let it rise in a warm place for 1 to 1.5 hours, until doubled in size.
- Roll dough into a 14×9-inch rectangle. Spread with softened butter and sprinkle with brown sugar and cinnamon. Add banana slices if desired.
- Roll up tightly from the long edge and slice into 12 rolls.
- Place rolls in a greased 9×13 baking dish. Cover and let rise for 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes, or until lightly golden.
- Meanwhile, make glaze: beat softened cream cheese and butter. Add powdered sugar, vanilla, and enough milk to reach desired consistency.
- Frost warm rolls with glaze and top with banana slices if desired.
Notes
- Use overripe bananas for the richest flavor.
- Prepare the rolls the night before, refrigerate, and bake fresh in the morning.
- Store leftovers in the fridge and warm slightly before serving for best texture.
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg