Banana Bread Cinnamon Rolls

The smell of bananas caramelizing on a Sunday morning used to pull me out of bed faster than cartoons. My grandma kept a saggy, flour-dusted recipe card for banana bread and somehow turned extra-ripe bananas into magic; I wanted to honor that comfort and dial it up with a gooey cinnamon roll twist. These banana bread cinnamon rolls taste like a hug from an old sweater—soft, warmly spiced, and just sticky enough to require napkins. They pair that familiar banana sweetness with a pillowy yeasted roll, and the kitchen fills with a toasty, cinnamon-sugar perfume that makes neighbors peek through the blinds. Trust me: one bite and you’ll forgive yourself for hoarding the second roll.

Quick Facts

• Yield: Serves 8–10
• Prep Time: 30 minutes (plus 1 hour rise)
• Cook Time: 25 minutes
• Total Time: 1 hour 55 minutes

Why This Recipe is Awesome

This recipe combines the tender crumb of banana bread with the buttery, cinnamon-sugar swirl of classic rolls. It delivers a soft, slightly chewy dough, a caramelized banana-cinnamon filling, and a glossy vanilla glaze that cracks like thin glass when you pull a roll apart. It’s approachable enough for a weekend baker and indulgent enough to make someone’s morning. Also: it fills your house with such incredible smells that delivery pizza suddenly seems unnecessary.

Ingredients

For the Main Dish:

• 1 cup whole milk, warmed to about 110°F (lukewarm)
• 2 1/4 tsp active dry yeast (one 0.25-oz packet)
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3 cups all-purpose flour (plus up to 1/2 cup for dusting)
• 1 tsp salt
• 2 ripe bananas, mashed (about 1 cup)
• 1/2 cup brown sugar, packed (for filling)
• 2 tbsp ground cinnamon (for filling)
• 2 tbsp unsalted butter, softened (for spreading)

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp milk (or cream)
• 1/2 tsp vanilla extract
• Pinch of salt

How I Make It

Step 1:

Warm the milk to about 110°F—it should feel comfortably warm, not hot. Sprinkle the yeast over the milk and let it sit 5 minutes until foamy. In a bowl, mash the bananas until chunky-smooth and stir in the 1/4 cup sugar, melted butter, eggs, and vanilla. Mix the wet into the milk-yeast, then stir in the 3 cups flour and 1 tsp salt until a shaggy dough forms.

Step 2:

Turn the dough onto a lightly floured surface and knead about 6–8 minutes until soft and slightly springy. If the dough clings too much, add flour a tablespoon at a time—you want tenderness, not rock-hardness. Place the dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm spot about 1 hour until doubled. Pro tip: I pop mine on top of a warm oven (turned off) to cut chill time.

Step 3:

Punch down the dough and roll it into a rectangle about 12×16 inches on a floured board. Spread the 2 tbsp softened butter over the surface. In a small bowl, mix 1/2 cup brown sugar and 2 tbsp cinnamon, then sprinkle evenly over the butter. Spoon the remaining mashed banana in dollops across the filling—don’t overdo it, or the rolls get soggy. Roll the dough tightly from the long side, seam-side down, and slice into 8–10 even rolls using a sharp knife or dental floss for neat edges.

Step 4:

Arrange the rolls in a greased 9×13-inch pan, leaving a little room to puff. Cover and let them rise 20–30 minutes until puffy. Preheat the oven to 350°F while they rise. Bake the rolls at 350°F for about 25 minutes, until tops turn golden brown and the centers spring back slightly when touched. Your kitchen will smell like molten cinnamon and caramel—prepare to be very proud.

Step 5:

While the rolls cool 10 minutes, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth. Drizzle the glaze over warm rolls so it melts into crevices. Serve warm with napkins and strong coffee. If you like extra goo, nudge a little more glaze on top.

Pro Tips

• Use ripe bananas with brown speckles for the best banana flavor and sweetness.
• If your kitchen is cold, warm the oven to 200°F for 2 minutes, turn it off, and place the covered dough inside to rise.
• Want fluffier rolls? Replace ½ cup all-purpose flour with bread flour for extra chew.
• To avoid soggy bottoms, don’t add too much banana to the filling—dollops spread during baking and can make the center heavy.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap whole milk for unsweetened almond milk for a dairy-free option; add 1–2 tbsp melted coconut oil if you miss richness.
• Use coconut sugar or maple syrup instead of brown sugar for a deeper, less sweet flavor—texture stays similar.
• For gluten-free: use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend lacks it; expect a slightly different crumb.
• Replace eggs with 1/2 cup plain Greek yogurt plus 2 tbsp milk in each egg’s place for a tangy, moist bite.

Variations & Tips

• Add chopped walnuts or pecans to the filling for a crunchy contrast.
• Stir a tablespoon of espresso powder into the glaze for a coffee-kissed finish.
• Make mini rolls in a muffin tin for portable, kid-friendly treats.
• For a tropical twist, mix a tablespoon of shredded coconut into the filling.
• Use brown-butter in place of regular butter for a nutty, caramel note.
• Top with cream cheese glaze (4 oz cream cheese beaten into the glaze) for a tangy, decadent finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the rolls, place them in the pan, cover tightly, and freeze. Thaw in the fridge overnight, let them rise 30–45 minutes at room temp, then bake as directed. You can also bake and refrigerate; reheat in a 350°F oven for 8–10 minutes and add fresh glaze.

Can I double the recipe?

Sure thing. Use two pans and rotate them halfway through baking for even color. Rise times stay similar, but give a little extra oven space.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 1/4 cup oil instead of 1/3 cup butter) and add a teaspoon of vanilla to boost flavor.

How do I know it’s done?

Bake until rolls look golden on top, the centers spring back slightly, and the internal temp reads about 190–200°F if you use a thermometer. You’ll also hear faint crackles as the glaze hits hot rolls.

What if I don’t have ingredient X?

Out of brown sugar? Mix white sugar with a tablespoon of molasses. No cinnamon? Use a combo of nutmeg and a pinch of ground cloves for warm spice.

How I Like to Serve It

I warm a roll for 10 seconds in the microwave, then press a dab of extra butter into the center. Pair with strong coffee or a spicy chai—this combo sings in autumn and feels like brunch-level luxury any day of the week. These also travel well to potlucks; bring extras because they vanish fast.

Notes

• Store cooled rolls in an airtight container at room temperature up to 2 days, or freeze up to 1 month. Reheat covered in a warm oven to revive softness.
• Not a meat recipe. If you cook meat often, follow safe temperatures like 165°F for poultry.

Final Thoughts

Closing: Now go impress someone — or just yourself — with these warm, banana-scented cinnamon rolls. Bake with love and don’t feel guilty when you eat the end piece—you earned it.