Gooey Banana Bread Cinnamon Rolls You’ll Crave

Irresistible Banana Bread Cinnamon Rolls: A Dessert Dream Come True

In just under two hours, you can transform ripe bananas and pantry staples into the most decadent dessert: soft, fluffy cinnamon rolls infused with banana bread flavor and topped with a luscious cream cheese glaze. These rolls deliver the best of both worlds—the comforting, moist crumb of banana bread wrapped around a gooey, buttery cinnamon swirl. I first tasted something like this at a tiny bakery in Nashville, where the owner told me her grandmother used to mash overripe bananas into her cinnamon roll dough on Sunday mornings. That memory stuck with me, and after countless trials in my own kitchen, I’m sharing a version that captures that same soul-warming magic.

Why You’ll Love This Recipe

• Combines two beloved classics—banana bread and cinnamon rolls—into one irresistible treat
• The dough stays incredibly soft and tender thanks to the moisture from ripe bananas
• A rich cream cheese frosting ties everything together with tangy sweetness
• Perfect for weekend brunch, holiday mornings, or when you need serious comfort food
• The aroma of baking bananas and cinnamon will make your home feel like a cozy bakery

Ingredients

• For the dough: 1 cup mashed ripe bananas (about 2 large bananas), 1/2 cup warm milk, 1/3 cup granulated sugar, 2 1/4 teaspoons active dry yeast, 1/4 cup unsalted butter softened, 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 3 to 3 1/2 cups all-purpose flour
• For the filling: 1/2 cup unsalted butter softened, 3/4 cup packed brown sugar, 2 tablespoons ground cinnamon, 1/4 teaspoon ground nutmeg
• For the cream cheese glaze: 4 ounces cream cheese softened, 2 tablespoons unsalted butter softened, 1 cup powdered sugar sifted, 1/2 teaspoon vanilla extract, 2 to 3 tablespoons milk or cream

Instructions

• In a small bowl, combine warm milk and granulated sugar, then sprinkle yeast on top and let sit for 5 to 10 minutes until foamy
• In a large bowl or stand mixer, mix the mashed bananas, softened butter, egg, vanilla extract, and salt until smooth
• Add the yeast mixture and stir to combine, then gradually add flour one cup at a time until a soft dough forms
• Knead the dough on a floured surface for 6 to 8 minutes until smooth and elastic, then place in a greased bowl and cover with plastic wrap
• Let the dough rise in a warm place for about 1 hour until doubled in size
• While the dough rises, mix the softened butter, brown sugar, cinnamon, and nutmeg in a small bowl until well combined
• Punch down the risen dough and roll it out on a floured surface into a 12×18 inch rectangle
• Spread the cinnamon-brown sugar filling evenly over the dough, leaving a one-inch border on one long edge
• Roll the dough tightly from the long edge with filling, pinching the seam to seal
• Cut the log into 12 equal rolls using a sharp knife or unflavored dental floss
• Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for another 30 minutes
• Preheat your oven to 350 degrees Fahrenheit and bake the rolls for 22 to 28 minutes until golden brown on top
• While the rolls bake, beat together cream cheese and butter until smooth, then add powdered sugar, vanilla, and milk until the glaze is pourable
• Let the rolls cool for 10 minutes, then drizzle generously with cream cheese glaze and serve warm

Pro Tips

• Use spotty, very ripe bananas for the most flavor and natural sweetness in your dough
• If your dough feels too sticky after adding 3 cups of flour, add the extra half cup gradually until it comes together without being dry
• To check if your rolls are done baking, the center should reach 190 degrees Fahrenheit on an instant-read thermometer
• For cleaner cuts when slicing the roll, use a piece of unflavored dental floss slid under the log and crossed over the top
• Let the glaze sit at room temperature while the rolls bake so it stays pourable, but not too thin

Variations

• Add 1/2 cup of chopped pecans or walnuts to the filling for extra crunch and toasty flavor
• Swap the cream cheese glaze for a maple drizzle made with powdered sugar, maple syrup, and a splash of milk
• Toss 1/2 cup of mini chocolate chips into the dough after kneading for a banana chocolate chip cinnamon roll
• Use 1/2 cup of mashed banana combined with 1/2 cup of pumpkin puree for a fall-inspired twist

Frequently Asked Questions

• Can I make the dough the night before? Yes, after the first rise, punch it down, cover tightly, and refrigerate overnight. Roll and fill the next morning
• Why did my dough not rise enough? Your yeast might be expired, or your milk was too hot and killed the yeast. Warm milk should feel like bath water, about 110 degrees Fahrenheit
• Can I freeze unbaked cinnamon rolls? Absolutely. Assemble the rolls in the pan, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before the second rise and baking
• How should I store leftover rolls? Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days
• Can I use instant yeast instead of active dry? Yes, instant yeast works the same but you can skip the proofing step and mix it directly with the flour and other dry ingredients
• My glaze is too thick or too thin, what should I do? For thick glaze, add milk one teaspoon at a time until it drizzles. For thin glaze, add extra sifted powdered sugar a tablespoon at a time

More Recipes You’ll Love

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• Carrot Cake Bars with Cream Cheese Frosting
• Gooey Pecan Pie Cookies
• Salted Caramel Chocolate Chunk Muffins
• Irresistible Mini Creme Brulee Cheesecakes

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.