Imagine the heavenly scent of banana bread and cinnamon rolls having a beautiful bakery baby. These banana bread cinnamon rolls bring together two beloved classics in one irresistible treat that’s perfect for weekend brunches or special occasions.
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The Perfect Marriage of Two Breakfast Favorites
There are few aromas more inviting than freshly baked banana bread wafting through your home on a lazy weekend morning. Except, perhaps, the intoxicating scent of warm cinnamon rolls fresh from the oven. So why choose between these two beloved treats when you can have both?
That’s exactly what these banana bread cinnamon rolls deliver – all the comforting flavors of traditional banana bread transformed into soft, swirly cinnamon rolls that will have everyone at your table reaching for seconds (and thirds!).
As someone who has spent countless Sunday mornings experimenting with different breakfast bakes, I can tell you these banana bread cinnamon rolls have become a staple in my home. The dough, enriched with ripe bananas, creates an incredibly tender roll, while the cinnamon-sugar filling caramelizes into gooey perfection during baking. Topped with a cream cheese glaze that slowly melts into every crevice, these rolls are simply heaven on a plate.
Let’s dive into this delightful mashup that’s about to become your new favorite breakfast indulgence!
What Makes These Banana Bread Cinnamon Rolls Special
Before we jump into the nitty-gritty of baking, let’s talk about why this banana cinnamon bread crossover deserves a spot in your recipe collection.
Traditional cinnamon rolls are delicious in their own right, but the addition of mashed ripe bananas to the dough takes them to an entirely new level. Bananas naturally sweeten the bread, keep it moist, and bring that signature flavor everyone loves in classic banana bread.
Cinnamon sugar and banana-infused dough come together to deliver rich, layered flavors in every bite. While classic banana bread is a quick bread that relies on baking soda or powder for lift, these cinnamon banana bread rolls use yeast for that fluffy, pull-apart texture that makes cinnamon rolls so satisfying.
Plus, unlike traditional cinnamon rolls that can be time-consuming and technically challenging, this banana bread cinnamon rolls recipe is surprisingly approachable, even for novice bakers. Banana in the dough adds flexibility during shaping and gives the baked rolls a lovely golden color.
Ingredients You’ll Need
For the Banana Dough:
- 3 medium ripe bananas (the spottier, the better!)
- ¼ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 2 ¼ teaspoons active dry yeast (1 standard packet)
- Measure out 3 ½ cups of all-purpose flour and keep a bit extra for flouring your workspace.
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ cup warm milk (about 110°F)
For the Cinnamon Filling:
- ½ cup unsalted butter, softened to room temperature
- ¾ cup brown sugar, packed
- 2 tablespoons ground cinnamon
- ¼ teaspoon nutmeg (optional, but adds wonderful depth)
- Add ½ cup of chopped pecans if you’d like a nutty cinnamon-banana variation.
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk, to achieve desired consistency
Making the Perfect Banana Bread Cinnamon Rolls
Preparing the Banana Dough
Prepare the bananas: mash ripe bananas in a large bowl until they’re creamy and lump-free. The riper they are, the more flavor they’ll bring to your cinnamon banana bread rolls.
Mix wet ingredients: Add the melted butter, sugar, and egg to your mashed bananas. Mix until well combined and slightly frothy.
Activate the yeast: In a small bowl, combine warm milk with the active dry yeast. Allow the mixture to rest for 5 minutes, or until a foamy layer forms on top. Foam on top means your yeast is active and ready to do its job.
Combine dry and wet mixtures:In a different bowl, mix the flour, salt, and a pinch of cinnamon, then gradually add to the wet ingredients until fully incorporated. Add the activated yeast mixture to your banana mixture, then gradually fold in your dry ingredients.
Knead the dough: Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. The dough will be slightly sticky due to the bananas – that’s perfect! It should feel tacky but not stick heavily to your fingers.
First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for about 1 hour or until doubled in size. The banana helps the dough rise beautifully!
Creating the Cinnamon Swirl Banana Bread Magic
Prepare the filling: While the dough rises, mix together softened butter, brown sugar, cinnamon, and nutmeg (if using) until you have a smooth, spreadable paste. If you’re making cinnamon pecan banana bread rolls, have your chopped pecans ready to sprinkle.
Roll out the dough: Once risen, punch down the dough and turn it onto a floured surface. Roll it into a rectangle approximately 18×12 inches. The thinner you roll it, the more swirls you’ll get in your cinnamon roll banana bread.
Add the filling: Spread your cinnamon-sugar mixture evenly across the entire surface of the dough, leaving about a ½-inch border along one long edge. If using pecans, sprinkle them evenly over the filling.
Roll and slice: Starting from the long edge (opposite from your clean border), tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls.
Second rise: Place the shaped rolls in a buttered 9×13 baking dish, leaving some space between each. Cover and let them rise again for 30–45 minutes until noticeably puffed.
Baking Your Banana Bread Cinnamon Rolls
Preheat and bake: Set your oven to 350°F (175°C) and allow it to fully preheat before baking. Bake the rolls for 25-30 minutes until golden brown on top. If they’re browning too quickly, tent them with foil.
Prepare the glaze: While the rolls bake, beat together the cream cheese and butter until smooth. Mix powdered sugar, vanilla, and a splash of milk until the glaze reaches a silky, pourable consistency.
The finishing touch: Once the banana cinnamon bread rolls are out of the oven, let them cool for about 10 minutes before spreading the cream cheese glaze over the top. The slight cooling ensures the glaze doesn’t completely melt away but still gets to sink partially into the warm rolls.
Tips for Banana Bread Cinnamon Roll Success
Getting the Perfect Dough
The key to amazing cinnamon banana swirl bread is starting with the right bananas. For the most flavor, use bananas that are very ripe – think lots of brown spots or even nearly black skin. These bananas aren’t just sweeter; they also have a more concentrated banana flavor that really shines in these rolls.
Avoid over-flouring the dough—even if it’s sticky—so the rolls stay soft and tender. A slightly sticky dough results in softer, more tender rolls. Instead, lightly oil your hands or use a bench scraper to handle the dough.
Make-Ahead Options
One of the beautiful things about these banana bread cinnamon rolls is that you can prepare them the night before. After placing the sliced rolls in your baking dish, cover them tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for about 45 minutes before baking.
Unbaked rolls freeze well and can be stored for up to one month. Thaw in the refrigerator overnight, then bring to room temperature and bake as directed for a fresh-baked treat anytime.
Creating Cinnamon Sugar Banana Bread Variations
The beauty of this banana and cinnamon bread mashup is its versatility. Here are some delicious variations to try:
Cinnamon Crunch Banana Bread Rolls
For an extra texture dimension, mix ⅓ cup of brown sugar with 2 tablespoons of flour, 2 tablespoons of cold butter, and an extra teaspoon of cinnamon. Cut together until crumbly, then sprinkle over the rolls during the last 10 minutes of baking for a delightful cinnamon crunch banana bread experience.
Chocolatey Banana Cinnamon Rolls
Add ½ cup of mini chocolate chips to your filling for a chocolate-banana combination that tastes like dessert for breakfast. The chips melt during baking, creating pockets of gooey chocolate throughout your cinnamon banana bread rolls.
Banana Bread Cinnamon Rolls with Caramel
Drizzle homemade or store-bought caramel sauce over the rolls instead of (or in addition to!) the cream cheese glaze for an indulgent twist that pairs wonderfully with the banana flavor.
Troubleshooting Your Banana Bread Cinnamon Rolls
Dough Not Rising Properly
If your dough isn’t rising well, check that your yeast is fresh and that your milk wasn’t too hot (which can kill the yeast). Also, make sure you’re letting the dough rise in a warm, draft-free place. I like to turn my oven on for just a minute, then turn it off and place my covered dough inside – it creates the perfect warm environment.
Filling Leaking Out
If your cinnamon filling is leaking out during baking, it might mean your butter was too warm or you didn’t roll the dough tightly enough. Make sure your butter is softened but not melted for the filling, and really focus on getting a tight roll when forming your log.
Balancing Flavors
Each roll should offer a well-rounded mix of banana sweetness and cinnamon spice. If your banana flavor isn’t coming through strongly enough, try adding ¼ teaspoon of banana extract to your dough. For more pronounced cinnamon flavor in your cinnamon roll banana bread, you can increase the cinnamon in both the dough and filling.
Serving and Storing Your Banana Bread Cinnamon Rolls
These banana bread cinnamon rolls are at their absolute best when served warm from the oven, with the glaze still slightly gooey. They make the perfect centerpiece for a weekend brunch, especially when paired with fresh fruit and hot coffee.
If you have leftovers (which is rare in my house!), store them in an airtight container at room temperature for up to 2 days. Keep any leftovers chilled in the fridge for up to 5 days to preserve their flavor and texture. To reheat, microwave individual rolls for about 15-20 seconds, or warm several rolls, covered with foil, in a 300°F oven for about 10 minutes.
The unfrosted rolls can also be frozen for up to 2 months. Thaw at room temperature and warm before adding fresh glaze for the best texture and flavor.
Why You’ll Love This Cinnamon Banana Bread Recipe
There’s something uniquely satisfying about creating a hybrid recipe that captures the best of two beloved classics. These banana bread cinnamon rolls deliver the comforting flavor of banana bread recipe with cinnamon, but in a fun, pull-apart format that makes breakfast feel special.
The hands-on process of making these rolls – from kneading the banana-scented dough to rolling up the cinnamon-sugar filling – is therapeutic and rewarding. And the payoff? Watching your family or friends’ faces light up when you place a tray of these warm, fragrant rolls on the table.
Plus, they’re incredibly versatile. Once you master the basic recipe, you can experiment with different add-ins like nuts, chocolate, or even a streusel topping for your own unique version of cinnamon swirl banana bread.
Frequently Asked Questions
Can you use instant yeast instead of active dry?
Yes! You can substitute the same amount of instant yeast and skip the activation step. Simply mix it directly with your dry ingredients before adding to the wet mixture.
My bananas aren’t ripe enough. Any quick fixes?
If your bananas aren’t as ripe as you’d like, place them (unpeeled) on a baking sheet and bake at 300°F for 15-20 minutes until the skins turn black. Let them cool before using in your banana bread cinnamon rolls.
Can I make these banana bread cinnamon rolls gluten-free?
Absolutely! To make it gluten-free, use a 1:1 flour blend that includes xanthan gum. The texture may be slightly different, but the banana helps keep everything moist and delicious.
Can I skip the cream cheese in the glaze?
Yes, you can make a simple glaze with just powdered sugar, vanilla, and milk if you prefer. The slight tang of cream cheese perfectly balances the sweetness of the banana cinnamon loaf.
How can I tell when my banana bread cinnamon rolls are perfectly baked?
Your rolls are done when the tops are golden and the center springs back when touched. For accuracy, use a thermometer—190°F means they’re ready.
Can I add banana slices to the filling?
While fresh banana slices might release too much moisture during baking, you can add thin slices of slightly firm banana to the filling. Just be aware that they might cause the rolls to be more delicate when serving.
Let’s Share Our Banana Bread Cinnamon Roll Adventures!
Now that you have this delicious banana bread cinnamon rolls recipe in your arsenal, I’d love to hear how your baking adventures go! Did you try one of the variations? Did you come up with your own creative twist on this cinnamon banana bread recipe?
Feel free to leave a comment below with your thoughts or any questions you’d like answered. And if you snap a photo of your gorgeous banana and cinnamon bread creation, be sure to tag me on social media – I absolutely love seeing your kitchen successes!
Until next time, happy baking, and remember: life is too short not to enjoy a warm, gooey banana bread cinnamon roll now and then.
More Easy Recipes
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Gluten-Free Cinnamon Swirl Bread
Banana Bread Cinnamon Rolls: A Deliciously Easy Recipe to Try!
Description
These Banana Bread Cinnamon Rolls combine the cozy flavors of banana bread with the swirly sweetness of cinnamon rolls. Made with ripe bananas and topped with a luscious cream cheese glaze, they’re the ultimate weekend indulgence that’s moist, fluffy, and impossible to resist.
Ingredients
For the Banana Dough:
For the Cinnamon Filling:
For the Cream Cheese Glaze:
Instructions
1. Prepare the Banana Dough
- In a large mixing bowl, mash the ripe bananas until smooth and creamy.
- Add melted butter, granulated sugar, and the egg. Stir well until fully combined.
- In a small bowl, stir the warm milk with the active dry yeast. Let sit for 5 minutes until foamy—this activates the yeast.
- In another bowl, whisk together flour, salt, and cinnamon.
- Pour the yeast mixture into the banana mixture. Gradually mix in the dry ingredients until a soft dough forms.
- Knead the dough on a floured surface for 5–7 minutes until smooth and slightly elastic. It should be tacky but not overly sticky.
- Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour, or until doubled in size.
2. Make the Filling
- In a bowl, mix softened butter, brown sugar, cinnamon, and nutmeg until a smooth paste forms.
- If using pecans, have them chopped and ready to sprinkle.
3. Assemble the Rolls
- Punch down the risen dough and transfer it to a floured surface.
- Roll into a rectangle about 18x12 inches.
- Spread the cinnamon-sugar filling evenly over the dough, leaving a ½-inch border along one long edge.
- Sprinkle chopped pecans over the filling (if using).
- Roll the dough tightly from the long edge to form a log. Slice into 12 equal rolls using a sharp knife or dental floss.
4. Second Rise
- Place rolls in a greased 9x13-inch baking dish, spacing them slightly apart.
- Cover and let rise for 30–45 minutes until puffy.
5. Bake
- Preheat oven to 350°F (175°C).
- Bake the rolls for 25–30 minutes until golden brown. If browning too fast, cover loosely with foil.
- Check doneness: rolls should spring back when touched, or reach 190°F internally with a thermometer.
6. Prepare the Glaze
- Beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla, and 2–3 tbsp milk until glaze is pourable and creamy.
7. Finish and Serve
- Let rolls cool for 10 minutes before drizzling glaze generously over the top.
- Serve warm and enjoy!
Nutrition Facts
Servings 12
Serving Size Per Serving – 1 of 12 Rolls
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 35mg12%
- Sodium 210mg9%
- Potassium 180mg6%
- Total Carbohydrate 48g16%
- Dietary Fiber 2g8%
- Sugars 22g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
