There’s something irresistible about the cozy comfort of cinnamon rolls, and when you combine them with the nostalgic sweetness of banana bread, you get a breakfast treat that’s as indulgent as it is heartwarming. These Banana Bread Cinnamon Rolls are soft, fluffy, and infused with the flavor of ripe bananas, layered with a rich cinnamon-sugar filling, and topped with a velvety vanilla glaze. It’s the kind of homemade bake that turns a weekend morning into a special occasion.
This recipe bridges the gap between two beloved classics: the warmth and spice of traditional cinnamon rolls, and the moist, fruity charm of banana bread. The mashed bananas don’t just bring flavor—they also lend moisture and a tender crumb to the dough, making each bite luxuriously soft. The brown sugar and cinnamon filling provides the familiar spiced swirl we all crave in a cinnamon roll, and the optional pecans offer a nutty crunch that balances the sweetness beautifully.
The dough is easy to work with and rises wonderfully, giving you thick, bakery-style rolls. And though these rolls look like something you’d find behind glass at a high-end café, the process is simple and approachable for bakers of any skill level. Plus, the addition of banana makes them feel a little more wholesome, even if they’re topped with a silky sugar glaze.
These rolls are perfect for weekend brunches, holiday mornings, or whenever you need a comforting treat with a twist. Serve them warm from the oven, and watch them disappear within minutes. Whether enjoyed fresh or reheated the next day, their aroma and flavor are guaranteed to impress.
Servings: 9 rolls
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 2 hours (includes rise time)
Ingredients :
For the dough:
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk
- ¼ cup granulated sugar
- 1 egg
- ¼ cup unsalted butter, melted
- 1 cup mashed ripe bananas (about 2 bananas)
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
For the filling:
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter, softened
- ½ cup chopped pecans (optional)
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions :
- In a large mixing bowl, combine the warm milk and yeast. Let sit for 5–10 minutes until foamy.
- Add the granulated sugar, egg, melted butter, mashed bananas, salt, and cinnamon. Mix to combine.
- Gradually stir in the flour, mixing until a soft dough forms.
- Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
- After rising, punch down the dough and roll it out into a rectangle, approximately 10×14 inches.
- Spread the softened butter evenly over the dough. Sprinkle with brown sugar and cinnamon, and top with pecans if using.
- Roll the dough tightly from the long edge to form a log. Slice into 9 equal pieces.
- Arrange the rolls in a greased 9×9-inch baking dish. Cover and let rise again for 30–45 minutes until puffy.
- Preheat your oven to 350°F (175°C). Bake the rolls for 22–25 minutes, or until golden brown on top.
- While the rolls bake, whisk together the glaze ingredients until smooth.
- Drizzle the glaze over the warm rolls and serve immediately.
Variations :
- Chocolate Chip Twist: Add a handful of mini chocolate chips to the filling for a chocolate-banana combo.
- Nut-Free Version: Simply omit the pecans for an allergen-friendly take.
- Cream Cheese Glaze: Replace the glaze with a cream cheese version by mixing 4 oz cream cheese, ½ cup powdered sugar, and a bit of milk.
- Maple Glaze: Swap the milk in the glaze with pure maple syrup for a deeper, caramel-like sweetness.
Tips :
- Use very ripe bananas with brown spots for maximum sweetness and flavor.
- If your kitchen is cool, let the dough rise in a slightly warm (but turned off) oven.
- To make ahead, assemble the rolls and refrigerate overnight after the second rise. Bake the next morning.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in the microwave for a fresh-from-the-oven feel.
