Banana Bread Cinnamon Rolls

Imagine the soft sweetness of banana bread swirled with the gooey filling of classic cinnamon rolls. These Banana Bread Cinnamon Rolls bring the best of both worlds into one warm, comforting treat. They’re perfect for weekend brunches, cozy mornings, or whenever you’ve got ripe bananas waiting to be used.

This recipe was born on a lazy Sunday when I had overripe bananas and a craving for cinnamon rolls. Instead of making a loaf, I mashed the bananas into the dough, and what came out of the oven was magic—pillowy rolls with a natural sweetness, layered with cinnamon sugar, and topped with cream cheese glaze. The kitchen smelled like a bakery, and the family devoured them straight off the pan. Now, it’s become a tradition anytime bananas are too ripe to eat but too perfect to waste.

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Recipe Info

• Cuisine: American Baking
• Prep Time: 25 minutes (plus 1 hour rise time)
• Cook Time: 25 minutes
• Total Time: ~1 hour 50 minutes
• Servings: 12 rolls
• Calories: ~320 per roll

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Ingredients

For the Dough:

• 1 cup warm milk (110°F / 45°C)
• 1 packet (2 ¼ tsp) active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 ripe bananas, mashed
• 1 tsp salt
• 4–4 ½ cups all-purpose flour

For the Filling:

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 tbsp ground cinnamon

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp milk (as needed for consistency)

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Step-by-Step Instructions

Step 1 – Make the Dough
In a bowl, combine warm milk, yeast, and sugar. Let it sit 5–10 minutes until foamy. Stir in melted butter, mashed bananas, and salt. Add flour gradually until a soft dough forms. Knead 5–6 minutes until smooth. Place in a greased bowl, cover, and let rise 1 hour or until doubled.

Step 2 – Fill & Roll
Roll dough into a large rectangle. Spread with softened butter, then sprinkle evenly with brown sugar and cinnamon. Roll tightly into a log and slice into 12 rolls.

Step 3 – Bake
Arrange rolls in a greased 9×13-inch pan. Cover and let rise 20–30 minutes. Bake at 350°F (175°C) for 22–25 minutes, until golden brown.

Step 4 – Glaze
Beat together cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread over warm rolls and serve.

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Pro Tips

• Use extra-ripe bananas for the best flavor.
• For gooier rolls, underbake slightly and glaze while warm.
• Add chopped nuts or chocolate chips to the filling for texture.

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Ingredient Substitutions

• Bananas: Pumpkin purée or applesauce for a seasonal twist.
• Flour: Swap part with whole wheat flour for a nuttier flavor.
• Filling: Try a Nutella spread instead of cinnamon sugar.

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Storage Tips

• Store covered at room temperature for up to 2 days.
• Refrigerate for up to 5 days, reheating gently before serving.
• Freeze unglazed rolls (baked or unbaked) for up to 2 months.

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Serving Suggestions

• Best served warm with coffee, tea, or a cold glass of milk.
• Drizzle extra glaze or caramel sauce for indulgence.
• Turn leftovers into a bread pudding-style dessert.

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Cultural Context

Banana bread became especially popular during the Great Depression, when thrifty cooks found ways to use every ingredient, even overripe fruit. Cinnamon rolls, with their Scandinavian roots, have been a bakery staple for centuries. This recipe blends the homey comfort of American banana bread with the indulgence of European-style sweet rolls, creating a modern favorite.

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FAQs

Q: Can I make the dough ahead of time?
A: Yes, prepare up to the rolling stage, refrigerate overnight, then bake the next morning.

Q: Can I skip the glaze?
A: Absolutely, though it adds richness. A simple dusting of powdered sugar works too.

Q: How do I keep the rolls soft?
A: Don’t overbake—remove them as soon as the tops are golden and the center is set.

Q: Can I use instant yeast instead of active dry?
A: Yes, just mix it directly into the flour—no need to bloom in warm milk.