Name: Banana Bread Cinnamon Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup warm milk (about 105–115°F / 40–46°C); 2 1/4 teaspoons active dry yeast; 1/4 cup granulated sugar; 1/2 teaspoon salt; 2 eggs, room temperature; 4 cups all-purpose flour, plus extra for dusting; 1/2 cup mashed banana (about 1 large ripe banana); 1/2 cup melted butter (divided); 1 tablespoon ground cinnamon; 1/4 cup packed brown sugar; 1 cup chopped nuts (optional); 1/2 cup raisins or dried cranberries (optional); Cream cheese glaze (optional); A pinch of ground nutmeg or cardamom (optional); 1 teaspoon vanilla extract (optional)

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Last updated on February 11, 2026

A Cozy Welcome

Do you ever find yourself standing in the kitchen with a very ripe banana and a sudden, irresistible craving for something warm, snug, and cinnamon-swirled? I’ve been there—spreading melted butter on a rolled dough while the whole house smells like Sunday morning. If you’re a beginner, the idea of working with yeast can feel a little intimidating, but trust me: this recipe is forgiving and wonderfully comfort-focused. If you like to compare recipes, you might enjoy this banana bread cinnamon rolls page for another take on the idea, but stick with me—I’ll walk you through everything step by step so you leave the stress at the door.

A Quick Look at This Banana Bread Cinnamon Rolls Recipe

These Banana Bread Cinnamon Rolls combine two homey favorites: ripe bananas and a soft, yeasted cinnamon roll dough. The mashed banana and melted butter are the stars that give the rolls a tender crumb and rich flavor. You get comfort food that also makes great use of overripe bananas—practical and delicious. It’s perfect for home cooks and beginners because the technique is straightforward and the dough is forgiving. Scroll down for a simple step-by-step guide and tips that make this an easy weekend baking project worth waking up for.

Ingredients You’ll Need for Banana Bread Cinnamon Rolls

Below I break the recipe ingredients into what you must have, nice extras to try, and sensible swaps or shortcuts if you’re in a rush or working with pantry limits.

Essentials

1 cup warm milk (about 105–115°F / 40–46°C) — warm, not hot, to activate yeast without killing it
2 1/4 teaspoons active dry yeast (one 7g envelope)
1/4 cup granulated sugar — sweetens the dough and feeds the yeast a little
1/2 teaspoon salt — balances flavor
2 eggs, room temperature — enrich the dough and help structure
4 cups all-purpose flour, plus extra for dusting — forms the dough
1/2 cup mashed banana (about 1 large ripe banana) — the banana flavor and tenderizer
1/2 cup melted butter (divided: some for dough, some to spread)
1 tablespoon ground cinnamon — the warm spice for the swirl
1/4 cup packed brown sugar — for the cinnamon filling

Optional add-ons

1 cup chopped nuts (walnuts or pecans) — for crunch in the filling or on top
1/2 cup raisins or dried cranberries — a chewy, sweet contrast
Cream cheese glaze (softened cream cheese + powdered sugar + milk/vanilla) — for a tangy finishing touch
A pinch of ground nutmeg or cardamom — to deepen the spice profile
Vanilla extract (1 teaspoon) — folded into the dough for warmth

Substitutions and shortcuts

Milk substitute: Use equal parts warm almond milk or oat milk if you prefer dairy-free. The yeast will still activate nicely.
Flour: If you only have bread flour, you can use it for a chewier roll; reduce to 3 3/4 cups if the dough feels too dry. If using whole wheat, swap up to half the flour and expect a denser texture.
Butter: Melted coconut oil can replace butter in the dough and filling for a dairy-free option, but flavor will shift slightly.
Quick shortcut for busy mornings: Make the dough the night before, let it rise once, punch it down, cover tightly, and refrigerate overnight. Roll and bake in the morning. This slow, cold fermentation actually improves flavor.
Yeast swap: If you only have instant yeast, reduce the amount to 2 teaspoons and mix it directly into the dry flour (no need to proof in warm milk first).
Sugar reduction: You can reduce the brown sugar in the filling by up to half if you prefer less-sweet rolls. The banana adds natural sweetness, too.

How to Make Banana Bread Cinnamon Rolls Step-by-Step

I’ll walk you through this recipe like I’m standing at the counter with you. Take it slow, enjoy the process, and remember: you can’t really ruin these if you follow the basics.

Prepare your workspace and ingredients
- Bring your eggs and banana to room temperature for even mixing. Measure your flour and have extra on hand for dusting. Preheat nothing yet—you’ll only heat the oven right before baking. A clean countertop or a large silicone mat is a nice surface for kneading.
Activate the yeast
- Warm the milk to about 105–115°F (warm to the touch). Pour 1 cup into a bowl and sprinkle the 2 1/4 teaspoons active dry yeast over the milk. Stir gently and let it sit for 5 minutes. You should see it foam or bubble slightly—this means the yeast is alive and happy. If nothing happens after 7 minutes, your yeast might be old; start with fresh yeast.
Mix in the wet ingredients
- To the foamy milk-yeast mixture, stir in the 1/4 cup granulated sugar, 1/2 teaspoon salt, 2 eggs, 1/2 cup melted butter (leave a few tablespoons for the filling), and the 1/2 cup mashed banana. Use a wooden spoon or a stand mixer with the paddle attachment on low. The banana makes the dough a touch stickier and gives it lovely flavor.
Add the flour gradually and form the dough
- Add 4 cups all-purpose flour a little at a time. If using a stand mixer, switch to the dough hook once the mixture gets thicker. If mixing by hand, fold the flour in with a spatula until a shaggy dough forms. Turn it out onto a lightly floured surface.
Knead for structure and elasticity
- Knead the dough for about 8–10 minutes by hand. The dough should become smooth and slightly elastic, not rock-hard. If it feels too sticky, dust with a little more flour—one tablespoon at a time. If it’s too dry and stiff, wet your hands with a teaspoon of water and continue kneading. Good kneading develops the gluten that traps air and gives you tender, fluffy rolls.
First rise — proof the dough
- Lightly oil a large bowl and place the dough inside, turning it to coat in oil. Cover with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot. Let it rise until roughly doubled in size—about 1 hour. The dough should feel airy and puffy when poked.
Roll out the dough into a rectangle
- Once doubled, turn the dough out onto a floured surface and gently press the air out. Using a rolling pin, roll it into a rectangle approximately 12×18 inches (or close—don’t worry about exact measurements). Try to keep even thickness so the rolls bake uniformly.
Assemble the filling and spread
- Brush the surface with additional melted butter (about 2–3 tablespoons). Mix the 1 tablespoon cinnamon with 1/4 cup brown sugar and sprinkle it evenly over the butter. If you’re adding nuts or raisins, scatter them across the sugar layer now. Press the filling gently into the dough so it sticks and won’t fall out when rolling.
Roll tightly and cut into rolls
- Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or dental floss to cut the log into even slices—aim for 10–12 rolls depending on preferred size. Clean cuts help the rolls hold their shape while baking.
Second rise in the pan

Grease a 9×13-inch baking dish (or two smaller pans). Place the rolls cut-side up, spacing slightly apart. Cover loosely with a towel and let them rise for about 30 minutes until puffy again. They won’t need a full hour—30 minutes is usually perfect.

Bake to golden perfection

Preheat your oven to 350°F (175°C). Bake the risen rolls for 20–25 minutes until golden brown on top and cooked through. If the tops brown too quickly, loosely tent with foil for the last 5–10 minutes. The centers should be set but still soft.

Cool and finish (optional glaze)

Let the rolls cool for 10–15 minutes in the pan so they hold together. If you want a classic sweet finish, whip together a simple glaze: 4 ounces softened cream cheese, 1 cup powdered sugar, 1–2 tablespoons milk, and 1/2 teaspoon vanilla. Spread or drizzle over warm rolls. For a quicker glaze, mix 1 cup powdered sugar with 2–3 tablespoons milk and a splash of vanilla.

Enjoy warm

Serve your Banana Bread Cinnamon Rolls warm. They’re best the day of baking but can be reheated gently in the oven or microwave. Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 4 days.

Helpful tips sprinkled through the steps:

Proof your yeast in a wide, shallow bowl to see the foam easily.
When kneading by hand, use the heel of your hand and fold — it’s more effective and less tiring.
If you try the overnight fridge trick, pull the dough out an hour before shaping so it’s easier to roll.
Don’t overfill the rolls. Too much filling can leak and create a caramelized mess on the pan.

Common Mistakes to Avoid

I’ve made these rolls a handful of times and learned a few things the easy way. Start here to skip the drama.

Mistake 1: Using milk that’s too hot or too cold

If the milk is too hot, it can kill the yeast and your dough won’t rise. If it’s too cold, the yeast won’t activate. Aim for that pleasant warm-to-the-touch range (about 105–115°F) and always test by touch rather than guesswork.

Mistake 2: Over-flouring during kneading

It’s tempting to add lots of flour when dough feels sticky, but over-flouring leads to dense, dry rolls. Dust your surface lightly and add flour one tablespoon at a time. A slightly tacky dough yields the softest rolls.

Mistake 3: Skipping the second rise

I get it—when you’re hungry, waiting is hard. But the second rise is crucial for light, fluffy interiors. Let the shaped rolls puff again for about 30 minutes before baking. You’ll see the difference in texture.

Serving Suggestions for Banana Bread Cinnamon Rolls

These rolls are cozy on their own, but a few simple pairings elevate the experience.

Start with one warm idea: serve them fresh from the oven with a hot mug of coffee or tea, and watch the smiles appear.

Serve for breakfast or brunch

Slice and serve with scrambled eggs or a fruit salad for a balanced spread. The sweetness of the rolls pairs nicely with tangy yogurt or citrus fruits.

Afternoon tea or coffee break

Cut them into halves for a lighter treat alongside a cappuccino or black tea. A small dollop of softened butter or cream cheese on a warm roll is comfort in every bite.

Dessert with a twist

Top with a scoop of vanilla ice cream and a drizzle of warm caramel for an indulgent dessert. The contrast of warm roll and cold ice cream is a crowd-pleaser without needing complicated steps.

Conclusion

I hope you feel ready to roll up your sleeves and try these Banana Bread Cinnamon Rolls—there’s something quietly wonderful about filling your home with their scent. If you’d like to compare a slightly different method or see another version for inspiration, take a look at Banana Bread Cinnamon Rolls – Justine Doiron for ideas you can blend into your own baking. Give the recipe a go this weekend, and tell me how your batch turned out—I love hearing about what worked, what you tweaked, and the little happy accidents that become your signature touches.

FAQs About Banana Bread Cinnamon Rolls

Q1: How long do Banana Bread Cinnamon Rolls stay fresh?
A1: Banana Bread Cinnamon Rolls are best eaten the day you bake them, when they’re still warm and the texture is at its best. You can store leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to 4 days or freeze individually wrapped rolls for up to 2 months. Reheat gently in the oven or microwave before serving.

Q2: Can I make Banana Bread Cinnamon Rolls ahead of time?
A2: Yes—this recipe is very friendly to make-ahead plans. After shaping the rolls, you can place them in the greased dish, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature for about 30–45 minutes, then bake as directed. This slow rise overnight develops flavor and simplifies timing.

Q3: Can I use instant yeast in the Banana Bread Cinnamon Rolls recipe?
A3: Absolutely. If you use instant yeast, reduce the amount to about 2 teaspoons and mix it with the dry ingredients rather than proofing it in warm milk. Instant yeast speeds the rise slightly, so keep an eye on the dough during both the first and second rises.

Q4: How do I fix Banana Bread Cinnamon Rolls that turned out dense?
A4: Dense rolls usually mean the dough wasn’t kneaded enough, was over-floured, or didn’t rise long enough. Next time, knead until the dough is smooth and elastic, avoid adding too much flour, and allow the dough to double in a warm spot. Using fresh yeast also helps—check the expiration date.

Q5: Can I make a glaze for Banana Bread Cinnamon Rolls without cream cheese?
A5: Yes, you can make a simple vanilla glaze by mixing 1 cup powdered sugar with 2–3 tablespoons milk and 1/2 teaspoon vanilla extract. Adjust the milk for desired consistency. Pour over warm rolls for a sweet, shiny finish without the tang of cream cheese.

Banana Bread Cinnamon Rolls

A Cozy Welcome

A Quick Look at This Banana Bread Cinnamon Rolls Recipe