Easy Banana Bread Cinnamon Rolls

Why You’ll Love This Recipe

If you’re a fan of banana bread and cinnamon rolls, you’re in for a real treat with these Banana Bread Cinnamon Rolls. The dough is rich and tender, with a hint of banana flavor that pairs perfectly with the cinnamon-sugar swirl inside. Topped with a creamy glaze, every bite is a warm, sweet, and comforting delight. Whether you’re serving it to guests or enjoying it with your morning coffee, this recipe will surely impress everyone. It’s a fun, creative twist on two beloved classics!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast (1 packet)
• ½ cup melted unsalted butter
• 1/4 cup sugar
• 1 ripe banana, mashed
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs

For the Filling:

• 1/2 cup softened unsalted butter
• 1 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• 1 ripe banana, mashed (optional for extra banana flavor)

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

For the Dough:

1. In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes, until the yeast becomes foamy.
2. In a large mixing bowl, combine the melted butter, sugar, mashed banana, and eggs. Add the yeast mixture and stir until well combined.
3. Gradually add the flour and salt, mixing until a dough begins to form. Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

For the Filling:

1. In a small bowl, combine the softened butter, brown sugar, cinnamon, and mashed banana (if using). Mix well to create a spreadable filling.

Assembling the Rolls:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish or line it with parchment paper.
2. Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough into a rectangle about 1/4 inch thick.
3. Spread the cinnamon-banana filling evenly over the dough.
4. Starting from one edge, carefully roll the dough into a tight log. Pinch the seam to seal the roll.
5. Slice the dough log into 12 even rolls and arrange them in the prepared baking dish, leaving a little space between each one.
6. Cover the rolls with a clean cloth and let them rise for an additional 30 minutes.
7. Bake the rolls for 20-25 minutes, or until they’re golden brown and cooked through.

For the Glaze:

1. While the rolls are baking, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth.
2. Once the rolls are out of the oven, drizzle the glaze over the top while they’re still warm.

Servings and timing

• Servings: 12 rolls
• Total time: 2.5-3 hours (including rising time)

Variations

• Nutty addition: Add chopped walnuts or pecans to the cinnamon-sugar filling for a bit of crunch.
• Chocolate lovers: Sprinkle mini chocolate chips inside the rolls along with the cinnamon filling for a sweet twist.
• Maple glaze: Swap the vanilla glaze for a maple glaze made with powdered sugar, milk, and maple syrup for extra flavor.

Storage/Reheating

• Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.
• Reheating: To reheat, warm the rolls in the microwave for 15-20 seconds, or in a 350°F (175°C) oven for about 5-7 minutes.

FAQs

1. Can I use ripe bananas that are overripe for this recipe?

Yes, overripe bananas work wonderfully for this recipe as they are sweeter and will provide more banana flavor to the dough and filling.

2. Can I make the dough in advance?

Yes, you can prepare the dough the night before, let it rise, and refrigerate it overnight. The next day, let it come to room temperature before rolling and baking.

3. Can I freeze these banana bread cinnamon rolls?

Yes, you can freeze the unbaked rolls. Place the rolls in a baking dish, cover them tightly, and freeze for up to 3 months. When ready to bake, allow them to rise in the fridge overnight, then bake as directed.

4. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute part or all of the all-purpose flour with whole wheat flour, but keep in mind the rolls will be denser and have a more rustic texture.

5. Can I make the glaze without powdered sugar?

You can make a simple glaze with heavy cream and a little sugar, or skip the glaze entirely and top the rolls with whipped cream for a lighter finish.

6. Can I add chocolate chips to the filling?

Yes, mini chocolate chips would be a great addition to the cinnamon-banana filling for an extra sweet touch.

7. Can I make this recipe without eggs?

Yes, you can use an egg substitute like flax eggs or applesauce if you’re looking for an egg-free version.

8. How do I know when the rolls are done baking?

The rolls are done when they are golden brown on top and cooked through. You can test them by gently pressing the top; they should feel firm, not doughy.

9. Can I use a stand mixer to make the dough?

Yes, you can use a stand mixer with a dough hook to mix and knead the dough. This will save you time and effort.

10. Can I skip the glaze?

If you prefer, you can skip the glaze for a simpler version of the rolls, or dust them with powdered sugar for a lighter touch.

Conclusion

Banana Bread Cinnamon Rolls are the perfect treat for anyone who loves the flavors of banana bread and cinnamon rolls. With soft, fluffy dough and a sweet, cinnamony filling, these rolls are sure to become a family favorite. The added banana flavor in the dough and filling makes them extra special, and the glaze gives them that perfect touch of sweetness. Whether you’re making them for a special occasion or just treating yourself, these rolls are sure to impress!

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