If you are a banana bread lover, then these Banana Bread Cinnamon Rolls will be your new obsession! They’re bakery-style in every way, from the banana-flavored dough, to the cinnamon sugar filling, crunchy streusel, and cream cheese icing on top. This over-the-top treat is not only great for using up leftover bananas, but for sharing with your family or friends.
Cinnamon rolls are kinda my thing! I’ve been making cinnamon rolls for over 30 years! I love making all sorts of variations to make them even more special, and these Banana Bread Cinnamon Rolls definitely fall into that special category.
Deemed one of the best I’ve ever made by my husband, I add roasted bananas to the dough and even to the filling (if I’m wanting extra banana flavor). The quick-rise yeast keeps the dough method moving quickly, and several of the components can also be assembled in advance.
This is one breakfast or dessert recipe you don’t want to miss! Make them for Easter, Mother’s Day, or just a fun weekend brunch, I promise they are truly heavenly!
Why You’ll Love this Recipe
- Impressive for any brunch or holiday. These Banana Cinnamon Rolls are a recipe that will disappear in no time, I’ve seen it happen myself!
- Easy to make ahead. Did you know that cinnamon rolls can be prepared in advance? I give you all the details, but this makes this swoon-worthy treat so much simpler and less daunting (in my opinion).
- Customize to your liking. That’s why I love cinnamon roll recipes, you can add nuts, other spices, omit the streusel, make a regular frosting…whatever it is, make them your own!
Kathleen’s Tip: Before starting the recipe, check that your yeast hasn’t expired. I prefer instant yeast for its quicker rise time, but if you have active dry yeast, simply warm the milk to 100 to 110ºF, stir in the yeast with a pinch of sugar, and let it sit until foamy (about 5 to 10 minutes).
Ingredient Notes
Dough:
- Ripe bananas | Make sure they are nice and ripe; this helps the banana flavor to shine even more.
- Whole milk | Moistens the dough, adding softness.
- Butter | Key fat in cinnamon roll dough for richness.
- Light brown sugar | Lightly sweetens the dough.
- Large egg | Helps bind the ingredients. Make sure it is room temperature.
- Instant yeast | Key to any cinnamon roll or yeasted dough for the perfect fluffy texture.
- All-purpose flour | Gives structure to the dough base. I use organic, unbleached all-purpose flour.
- Kosher salt | Never forget the salt! It helps to bring out all of the flavors of the other ingredients.
Cinnamon Filling:
- Light brown sugar | Warm molasses-flavored sweetness that pairs so perfectly with the banana. Also try dark brown sugar!
- Granulated sugar | Adds a hint of sweetness to the filling.
- Ground cinnamon | Classic to any cinnamon roll, of course, we could never forget that!
- Salted butter | Helps the filling bind together and gives it that gooey texture.
Streusel Topping:
- All-purpose flour | The main ingredient to create that crumbly consistency. You could also try bread flour for this recipe.
- Light brown sugar | Sweetens the streusel and adds caramel-like flavor notes.
- Granulated sugar | Pairs with the brown sugar for an added sweet bite.
- Ground cinnamon | Stir in a bit more cinnamon to give another burst of the spicy, warm flavor.
- Salt | Helps to bring out the sugar in the topping.
- Salted butter | Binds the streusel together to make it crumbly in texture. Unsalted butter works well too, we just love adding a little extra hint of salt for even more vibrant flavor.
Frosting:
- Cream cheese | The base of cream cheese frosting, avoid low-fat and make sure you soften it before mixing.
- Room temperature butter | Blends with the cream cheese for the smoothest texture and melts perfectly if the rolls are warm.
- Powdered sugar | Fine sugar that sweetens the frosting and helps it hold its shape.
- Vanilla extract | Adds both floral and caramel notes (what makes this frosting SO gooood!).
- Whole milk | Use as needed to make the frosting the correct consistency.
Get the full recipe in the recipe card below.
How to Make Banana Bread Cinnamon Rolls
Step 1: Roast the Bananas
Place unpeeled bananas on a parchment-lined baking sheet and bake at 350°F (175°C) for 20 minutes, until the skins are black and the juices are bubbling. Cool slightly, then peel and mash until smooth. Measure ⅔ cup of mashed banana, reserve the remaining banana for filling, if using, and set both aside.
Step 2: Make the Filling
For the filling, stir together brown sugar, granulated sugar, and cinnamon. Set aside.
Step 3: Make the Streusel
Make the streusel by mixing flour, brown sugar, granulated sugar, cinnamon, and salt until well combined. Stir in melted butter until crumbs form. Refrigerate until ready to crumble.
Step 4: Make the Dough
Combine the milk and butter in a small microwave-safe container and heat at 15-30 second intervals until the temperature reaches 90-110°F (32-43°C) on an instant-read thermometer. It shouldn’t exceed 110°F (43°C). It’s okay if the butter isn’t totally melted.
Combine milk mixture, ⅔ cup roasted banana, sugar, egg, and yeast in the bowl of a stand mixer fitted with a paddle attachment. Mix until combined.
Add 2 cups of flour at a time, flour and salt, then switch to the dough hook attachment and knead on medium-low speed for 3-5 minutes until the dough is soft, slightly tacky, and elastic. If necessary, add up to 4 additional tablespoons of flour or water, one tablespoon at a time to adjust tackiness. Be careful not to add too much flour, which can make them tough. Dough should be tacky but not overly sticky. Cover the bowl with a clean kitchen towel and let rise in a warm spot for 45–60 minutes until doubled in size.
Step 5: Assemble the Rolls
Gently punch down the risen dough, then press it with your fingertips or roll it out using a rolling pin on a floured surface into a rectangle about 12 x 18 inches. Spread 4 tablespoons of softened butter (FILLING) evenly over the dough. Optionally, spread any remaining mashed banana on the dough as well for extra banana flavor. Then sprinkle with the cinnamon sugar mixture.
Roll tightly into a log from the long side and pinch the roll closed along the seam. Slice into 12 equal pieces using a very sharp knife or unflavored dental floss. Arrange in a greased and parchment-lined 9 x 13-inch baking pan (metal preferred). Cover with a clean kitchen towel and let sit for 20–30 minutes for a second rise, until puffy. Preheat oven to 350°F (175°C) while the dough rises.
Step 6: Bake the Banana Cinnamon Rolls
Crumble the streusel, then sprinkle it evenly over the rolls. Bake the rolls uncovered for 25–35 minutes until golden brown, bubbling around the edges, and cooked through in the center. Cool for 10 minutes before frosting.
While the rolls bake, make the frosting. Beat cream cheese and butter until smooth, then add powdered sugar and vanilla. Thin with milk if needed for drizzling consistency, or heat in microwave in 10-20 second bursts stirring well in between. Drizzle the frosting generously over the streusel-topped rolls while still slightly warm.
Step 7: Frost the Rolls
While the rolls bake, make the frosting. Beat cream cheese and butter until smooth, then add powdered sugar and vanilla. Thin with milk if needed for drizzling consistency. Drizzle the frosting generously over the streusel-topped rolls while still slightly warm.
Expert Tips
- Make sure you measure the mashed banana, not just count it. I found in my recipe testing that this will alter the flavor if you aren’t precise when measuring.
- Don’t skip roasting the bananas. Yes, it sounds like a hassle of an extra step (and yes, it is optional), but I promise it’s so worth it. Roasting caramelizes the fruit’s natural sugars, giving you an even sweeter banana flavor without making the dough heavy or wet.
- Look for a tacky cinnamon roll dough. This is your friend; it should be slightly sticky yet soft. The key is adding the flour slowly and watching for the dough to come together but not stick to your fingers.
- If you want to knead the dough by hand, that’s a great option too! I suggest kneading 6 to 8 minutes on a lightly floured surface, until smooth with a hint of stickiness.
- Watch for the dough to rise. Set a timer for reference, but don’t judge the dough only on the time. Rise times can vary in each kitchen due to different temperatures and altitudes. Just make sure the dough is puffy and has doubled in size, and you’re good to go.
- Choose the spot where the dough rises carefully. You want to make sure it isn’t too cold or drafty. I find that proofing the dough inside my “off” oven with just the light on is the perfect place.
- Use a sharp knife or unflavored dental floss for slicing. This is a true pro tip; to make clean cuts, your knife needs to be very sharp, I typically use either dental floss or a serrated bread knife.
Variations
When it comes to making cinnamon rolls, my mind dreams up new flavor combinations all the time! Whether it’s the filling, the streusel topping, or the icing, there are so many different combinations that make my mouth water. Here are some twists:
- Banana Nut Cinnamon Rolls: Add ½ cup of chopped or toasted walnuts or pecans to the streusel topping before baking for a hint of nutty flavor.
- Sticky Caramel Banana Rolls: If you love caramel sticky buns, this version is for you. Drizzle some caramel sauce into the bottom of the pan before adding the rolls and get ready for the most outrageous treat!
- Chocolate Chip Banana Cinnamon Rolls: I mean, how can we not suggest adding some chocolate! It’s a classic combination that’s ideal for any chocoholic. Sprinkle some mini chocolate chips into the filling before rolling the dough.
- Prep these ahead of time for overnight cinnamon rolls. If you’re hosting a group, keep breakfast stress-free and assemble these the night before. Just prepare the recipe through slicing of the dough, cover tightly with plastic wrap, and refrigerate overnight. In the morning, let the rolls rise at room temperature for 45 minutes, then bake as stated.
- Vegan Dairy-Free Cinnamon Rolls: Swap out the milk for a plant-based milk, I like oat or almond milk, I like Miyokos. Otherwise you should be good!
High Altitude Baking Adjustments
Since I live in Colorado, these cinnamon rolls were created at high altitude. The recipe was also tested by volunteer recipe testers around the country to guarantee they are foolproof in any location. Here are the tips for adjusting:
- Reduce the yeast to 2 teaspoons
- Increase the flour by about 4 tablespoons, but based on the feel of the dough.
- Sometimes altitude and kitchen temperature can mess with your rise times, just be patient or keep watch as it could rise quicker too.
- Bake at 375°F (190° C) and start checking for doneness at 18-25 minutes.
Storage
If you have any leftover Banana Bread Cinnamon Rolls (lucky you!), they are simple to store. Allow the rolls to cool, then store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
When reheating, gently microwave in 20-second intervals until just warmed. This can make the streusel not as crunchy, so if you want to keep the texture then reheat in a 300ºF oven for 8 to 10 minutes.
Freezing the baked cinnamon rolls is an option, too! I recommend wrapping the rolls unfrosted in plastic wrap as well as foil and freeze them for up to 2 months. Thaw overnight in the fridge and warm through completely before frosting (making a fresh batch of icing is best).
If you want to use up your leftover banana cinnamon rolls immediately, I have two fun ideas for you. Oftentimes, I like to toast any stale rolls to make sweet croutons for topping ice cream or yogurt. Or you can even make them into this Cinnamon Roll Bread Pudding for an oh-so-decadent dessert.
FAQs
You may have kneaded the dough for too long or didn’t allow the yeast to proof for long enough (make sure it doubles in size).
You can also use a vanilla glaze or frosting, maple frosting, or even a browned butter icing would be nice.
They should be very ripe with a deep yellow peel that’s nicely speckled. This means the flavor of your rolls will be even richer.
You may have not rolled the dough tightly enough, or the rolls unraveled a bit after slicing. But no matter, just tuck those leaks right on top!
More Sweet Breakfast Recipes
Equipment
Ingredients
Streusel:
- ½ cup all-purpose flour
- ¼ cup light brown sugar packed
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons salted butter melted
Dough:
- 2 medium ripe bananas plus an optional 3rd banana for filling
- 1 cup whole milk other % may be used or plant-based, dough won't be as tender
- 6 tablespoons butter salted or unsalted
- ⅓ cup light brown sugar packed
- 1 large egg room temperature
- 2 ¼ teaspoons instant yeast see notes if using active dry yeast, reduce to 2 teaspoons for high altitude
- 4- 4 ¼ cups all-purpose flour plus more for dusting
- ½ teaspoon kosher salt
Filling:
- ½ cup light brown sugar packed
- 2 tablespoons granulated sugar
- 2 tablespoons ground cinnamon
- 4 tablespoons salted butter softened
Frosting
- 2 ounces cream cheese softened
- 2 tablespoons salted butter softened
- ¾ cups powdered sugar
- ½ teaspoon vanilla extract
- 2-3 tablespoons whole milk as needed to thin
Instructions
- Place unpeeled bananas on a parchment-lined baking sheet and bake in preheated oven 350°F (175°C) for 20 minutes, until the skins are black and the juices are bubbling. Cool slightly, then peel and mash until smooth. Measure ⅔ cup of mashed banana, reserve the remaining banana if using for filling, and set both aside.2 medium ripe bananas
While bananas are baking, make the filling and streusel.
- For the filling, stir together brown sugar, granulated sugar, and cinnamon. Set aside.½ cup light brown sugar, 2 tablespoons granulated sugar, 2 tablespoons ground cinnamon, 4 tablespoons salted butter
- Make the streusel by mixing flour, brown sugar, granulated sugar, cinnamon, and salt until well combined. Stir in melted butter until crumbs form. Refrigerate until ready to crumble.½ cup all-purpose flour, ¼ cup light brown sugar, 2 tablespoons granulated sugar, ½ teaspoon ground cinnamon, ¼ teaspoon salt, 4 tablespoons salted butter
- Return to the dough. Combine the milk and butter in a small microwave-safe container and heat at 15-30 second intervals until the temperature reaches 90-110°F (32-43°C) on an instant-read thermometer. Do not surpass 110°F (43°C). It’s okay if the butter isn’t totally melted.1 cup whole milk, 6 tablespoons butter
- Combine milk mixture, ⅔ cup roasted banana, sugar, egg, salt and yeast in the bowl of a stand mixer fitted with a paddle attachment. Mix until combined. See notes if using active dry yeast.
- Add 2 cups of flour at a time, flour and salt, then switch to the dough hook attachment and knead on medium-low speed for 3-5 minutes until the dough is soft, slightly tacky, and elastic. If necessary, add up to an additional 4 tablespoons of flour or water at a time to decrease or increase tackiness. Dough should be tacky but not overly sticky. Cover the bowl with a clean kitchen towel and let rise in a warm spot for 45–60 minutes until doubled in size.4- 4 ¼ cups all-purpose flour
- Gently punch down the risen dough, then press it with your fingertips or roll it out on a floured surface into a rectangle about 12 x 18 inches. Spread 4 tablespoons of softened butter (FILLING) evenly over the dough. Optionally, spread any remaining mashed banana on the dough as well for extra banana flavor. Then sprinkle with the cinnamon sugar mixture.
- Roll tightly into a log from the long side and pinch the roll closed along the seam. Slice into 12 equal pieces using a very sharp knife or unflavored dental floss to make cuts. Arrange in a greased and parchment lined 9 x 13-inch baking pan (metal preferred). Cover with a clean kitchen towel and let rise for 20–30 minutes until puffy. Preheat oven to 350°F (175°C) while rising.
- Crumble the streusel, then sprinkle it evenly over the rolls. Bake the rolls uncovered for 25–35 minutes until golden brown, bubbling around the edges, and cooked through in the center. Cool for 10 minutes before frosting.
- While the rolls bake, make the frosting. Beat cream cheese and butter until smooth, then add powdered sugar and vanilla. Thin with milk if needed for drizzling consistency. Drizzle the frosting generously over the streusel-topped rolls while still slightly warm.2 ounces cream cheese, 2 tablespoons salted butter, ¾ cups powdered sugar, ½ teaspoon vanilla extract, 2-3 tablespoons whole milk
Notes
- Instant yeast is different from active dry yeast. I prefer Saf Gold. If using active dry yeast, warm the milk to 100–110°F, stir in the yeast and a pinch of sugar, and let it sit for 5–10 minutes until foamy. Add to the recipe as directed. Rise times will be longer than with instant yeast, so be patient and watch the dough, not the clock.
- Baking the bananas first is totally optional! I like it because it really sweetens them up nicely no matter what stage of ripeness they’re at when you’re ready to bake.
- If kneading dough by hand, knead for 6-8 minutes on a lightly floured surface.
- For the first rise, placing the bowl in the oven with only the oven light on creates the perfect environment to allow the dough to rise well.
- Lightly grease the entire pan to help hold the parchment paper in place. At the very least, grease the ends of the pan where there is no parchment paper.
- Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Reheat gently in the microwave in 20-second bursts. Or for a crunchier streusel, heat in a 300°F (150°C) oven, uncovered, for 8–10 minutes.
- To freeze, wrap unfrosted rolls tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator and warm before frosting.
- Use up stale leftover rolls: Toast slices of stale rolls for sweet croutons to top yogurt or ice cream. Or use larger amounts in this Cinnamon Roll Bread Pudding.
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