Banana Bread Cinnamon Rolls
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Banana bread cinnamon rolls combine everything you love about classic banana bread with the soft, fluffy texture of homemade cinnamon rolls. Ripe bananas are mixed right into the dough, keeping the rolls tender and lightly sweet, with a cinnamon-sugar swirl throughout.
They’re finished with a creamy peanut butter frosting that melts into the warm rolls, making them perfect for brunch, special mornings, or anytime you want a cozy bake that feels a little different.
Why You’ll Love These Banana Bread Cinnamon Rolls
- I love this recipe because it takes everything comforting about banana bread and turns it into a soft, swirled cinnamon roll. The dough is naturally tender from the bananas, which means the rolls stay soft without being heavy or dry.
- The peanut butter frosting is what really sets these apart. It’s not overly sweet, just creamy and rich enough to balance the warm cinnamon filling. This is one of those recipes I make when I want something nostalgic but a little unexpected, and it’s always the first thing to disappear.
- You can serve them warm for breakfast, brunch, or dessert, and they’re just as good the next day.
Why This Banana Bread Cinnamon Roll Recipe Is Different
This is a recipe I created because two of my favorite things just made sense together. I love banana bread, I love cinnamon rolls, and I wanted a version that was soft, pillowy, and actually worth making more than once.
I developed this banana bread cinnamon roll recipe in my own kitchen, and it’s since become one of my most loved and shared recipes. The dough stays tender, the banana flavor is just right, and you can easily switch up the frosting or glaze depending on what you’re in the mood for. I usually go peanut butter, but that flexibility is why I keep coming back to it.
Ingredients Needed To Make Banana Bread Cinnamon Rolls
- Oat milk
- Instant yeast
- Brown sugar
- Butter (unsalted and room temperature)
- Mashed banana
- Egg (room temperature)
- Vanilla extract
- Gluten-free flour or all purpose flour
- Salt
- Heavy cream (optional)
- Additional bananas (for filling)
- Cream cheese (softened)
- Powdered sugar
- Peanut butter
How To Make Banana Bread Cinnamon Rolls
- Add the honey, yeast, warm water (110 degrees), and half of the sugar to a bowl and mix to combine. Allow it to sit for 5 minutes.
- Add the butter, remaining sugar, and milk to a saucepan over medium heat. Let it begin to bubble but not come to a boil. Remove from the heat and allow it to partially cool.
- Add the banana to a mixer fit with a paddle and mix until smooth. With the mixer running add the yeast mixture into the bowl. Slowly pour in the milk mixture while the mixer is running. Add half a cup of the flour in at a time, letting it incorporate before you add the next. Once the flour has been incorporated, allow it to mix for an additional 3 minutes.
- Lightly flour your work surface and the dough. Work it by folding it over about 5 times, careful not to press all of the air out. Roll it out until it is about 9×12. You can add additional flour as needed.
- Mix together the ingredients for the filling and spread it over the dough. Tightly roll it into a log and cut it into 9 rolls. Place the rolls in a buttered 9×11 baking dish. Cover it with plastic wrap and a towel and allow them to rise for an hour. Remove the towel and plastic wrap and pour the heavy cream over the top.
- Let the cinnamon rolls bake for 30-35 minutes or until they are golden brown. Let cool completely before frosting.
- Add all of the ingredients for the frosting to a bowl and mix until smooth. Spread over the top of the rolls.
The Secret To Cinnamon Rolls
Introducing heavy cream to your cinnamon rolls is like adding a secret ingredient that takes them to the next level. The cream brings a luxurious tenderness to the rolls’ texture, making each bite soft, moist, and incredibly satisfying. As the rolls bake, the cream works its magic, creating a golden, slightly caramelized exterior that adds a subtle richness to every bite. It’s an insider’s tip to crafting cinnamon rolls that are not just good but exceptional.
How much do we add?
When pouring heavy cream into the pan for cinnamon rolls, you don’t need to entirely submerge the dough. The goal is to provide a generous amount to ensure moisture and flavor enhancement, but not so much that it drowns the dough. Aim to cover about 2/3 of the dough with the cream, leaving some parts exposed.
Commonly Asked Questions
Can I use very ripe bananas?
Yes. Overripe bananas work best in banana bread cinnamon rolls and give the dough extra moisture and banana flavor.
Can I make banana bread cinnamon rolls ahead of time?
Yes. Assemble the rolls, cover tightly, and refrigerate overnight. Let them come to room temperature before baking.
Can I freeze banana bread cinnamon rolls?
Yes. You can freeze them baked or unbaked. For best results, freeze unbaked rolls before the second rise, then thaw and bake as directed.
Can I use active dry yeast instead of instant yeast?
Yes. Bloom the active dry yeast in warm liquid before adding it to the dough.
Can I use a different type of frosting?
Absolutely. These banana bread cinnamon rolls work well with several frosting options:
Cream Cheese Frosting
- 16 oz cream cheese, room temperature
- 1 cup butter, room temperature
- 5 ½ cups powdered sugar
- 2 tsp vanilla extract
Mix until smooth and creamy.
Cinnamon Roll Glaze
- 2 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Whisk until smooth.
How do I make this recipe gluten-free, and will it turn out the same?
To make this recipe gluten-free, substitute your regular flour with a 1:1 gluten-free flour blend. The dough may look slightly less smooth, but the baked rolls will still be soft and flavorful with a more rustic appearance.
Variations & Substitutions for Banana Bread Cinnamon Rolls
- Egg Substitute: If you don’t have eggs, a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) can be used.
- Dairy-Free Options: Use dairy-free milk, butter alternatives, and cream cheese alternatives for a vegan version.
- Spice it Up! Add a pinch of nutmeg or allspice to the dough for a more complex flavor profile.
- Nut-Free Frosting: If you have nut allergies, substitute the peanut butter frosting with a simple glaze made with powdered sugar and milk or use sunflower seed butter instead.
Banana Bread Cinnamon Rolls with Peanut Butter Frosting
Equipment
- 1 mixing bowl/mixer with paddle attachment
- 1 saucepan
- 1 9×11-inch baking dish
Ingredients
For the Banana Bread Cinnamon Rolls:
- 1/2 cup warm water (110°F)
- 1 tablespoon honey
- 2 1/4 teaspoons instant active yeast (1 packet)
- 1/3 cup sugar (divided)
- 1/2 cup milk
- 6 tablespoons butter
- 1 cup mashed ripe bananas
- 3 1/2 cups all-purpose flour (1:1 gluten-free flour; plus 1/2-1 cup for working the dough)
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
For the Filling and Topping:
- 1 cup packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 4 tablespoons butter
- 1 cup heavy cream (optional if you want a Cinnabon-style cinnamon roll)
For the Frosting:
- 8 ounces cream cheese (room temperature)
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1 cup creamy peanut butter
- 4 tablespoons *May need up to 4 additional tablespoons of milk to make frosting smooth, depending on Peanut Butter used.
Instructions
- In a mixing bowl, combine 110°F warm water, honey, yeast, and half of the sugar. Allow it to rest for 5 minutes until bubbles form. NOTE: The top should be really foamy and this will show the yeast has activated. If the yeast is not foamy it has not activated.
- Heat milk, remaining sugar, and butter in a saucepan over medium/low heat until it's scalded – bubbles forming on the edges, but not boiling. Remove from heat and let it cool partially.
- In a separate mixing bowl, add the bananas and mash well with a fork. Add a dough hook attachment or paddle (not a whip) If mixing by hand I recommend a wooden spoon.
- Turn the mixer to low, and while the mixer is running, add the milk mixture to the banana mixture.
- With the mixer still running, incorporate the yeast mixture into the bowl.
- Mix flour, salt, and spices separately, then add to the mixing bowl in half increments. Allow each addition to mix before adding more. After all flour is added, mix for an additional 3 minutes. NOTE: This dough is extremely sticky. Use a spatula to remove from the mixing bowl.
- Lightly flour both your work surface, a rolling pin and the dough, as it will be sticky.
- Gently fold the dough about 5 times, being careful not to deflate it.
- Roll out the dough to a 9×12-inch rectangle.
- Combine butter, brown sugar, and cinnamon in a bowl, then spread the mixture evenly over the dough. NOTE: I use my hands for this part. It will be a little crumbly in texture.
- Roll up the dough tightly and cut into 9 rolls. TIP: you can use dental floss to cut each roll or a sharp knife. If you use a knife wipe the blade off after each cut.
- Place the rolls in a buttered 9x11x2-inch baking dish or a 12-inch skillet. Cover with plastic wrap and a towel, allow the dough to rise until doubled in size. (It should be almost pillowy looking.) A warmer area in the kitchen that is not drafty will allow the dough to rise quicker. Approximately 1-3 hours for rise time. Rise time will depend on the moisture and temperature in the house. TIP: I use a dough rise heat pad that I highly recommend if you have it available. It will speed up the rise time.
- Preheat the oven to 350°F.
- Uncover the baking dish and pour the heavy cream over the top if desired.The heavy cream will make the exterior of the cinnamon roll more soft vs crunchy.
- Bake the cinnamon rolls for 30-35 minutes until they're golden brown.
- For the frosting, combine all frosting ingredients in a bowl and mix until smooth and creamy. NOTE: If you find that the frosting is too thick, add milk until it's soft like a frosting. The texture will vary on the brand of peanut butter being used.*May need up to 4 additional tablespoons of milk to make frosting smooth, depending on the peanut butter used.
- Spread the frosting over the cooled cinnamon rolls. Enjoy!
Notes
Flour
- I use 1:1 gluten-free flour for baking. If all-purpose gluten-free flour is used, the dough tends to be a little more dense and sticky.
- Not Gluten-Free? All-purpose flour can be used (if the dough is too sticky and not workable, add an additional 1/2 cup of flour at a time).
- This dough is naturally sticky. My full-length video of the process is available in the recipe card.
- This recipe has not been tested with any other flours. If any other style flours are used, this will affect the recipe.
- Did the yeast activate? See the Photo attached in the details. It should be very foamy on top. If it doesn’t activate, the dough will not rise.
- Is the dough in a warm spot to rise? One of my favorite kitchen tools is a dough rising pad. The dough should be placed in a warmer spot, where there are no drafts.
- Was the dough overmixed? The dough may have been overworked and tightened up.
- Was the dough still a little sticky, or was it dry? It should be sticky still when working the dough (see the instructional video in the recipe card).
In this recipe do you use all-purpose flour or self-raising flour?
I used a Gluten Free Flour. Please feel free to substitute with an All Purpose
Regarding the 1pkg active yeast, what does that mean exactly?
Great Question. 1 package is referring to the packets they sell individually. It equals to 2 1/4 teaspoons or 7 Grams.
These were super easy to make and delicious! I made them for my fiancé and he really really loved them.
So Happy to hear this!!!
We made this last week! Was blown away How delicious it was! We loved that it came together pretty quickly and wasn’t overly complicated. This will be out Easter brunch contribution coming up! Thanks Danielle for another great recipe!
I’m no cook or a baker and for someone like me to be able to make this deliciousness is amazing. Recipe was simple enough for a beginner like me . Glad I found your website and will be trying more recipes. Thank you Salty Cooker for making it such a quick and easy recipe.
So Happy this was simple enough for you!!
These banana bread rolls were so delicious. I took them to a baby shower and everyone was wanting the recipe. Thank you for such an easy, 5 star recipe!
Honestly, I probably won’t make this recipe again. Although I’m a very experienced baker (I own a dessert shop) and make cinnamon very often, this recipe almost had me in tears of frustration. When it says the dough is sticky, it is VEEEERY sticky. I don’t know if I did something wrong, although I followed the recipe, but I had to add about two additional cups of flour to be able to roll it out, and even then it probably needed another half to full cup. (Maybe having it rise before rolling it out would have helped? That’s usually what I do.) In the end they were very light and yummy, but I’ll probably just stick to my tried and true recipe to avoid frustration. I’m so happy though that others didn’t have my problem and so love this recipe!
Salt is not a spice, though it seems the only assumed step to add it is when the spices are added via the instructions.
I’m making them now but and I’m adding the kosher salt to the flour since you didn’t specify.
Seemed logical
Hopefully they turn out great
Yes! We will fix this 🙂
These look amazing and I can’t wait to try them. Could you prep the rolls the day before, refrigerate and then bake the following morning. Thank you!
We haven’t tried it yet with making it in advance. We plan to today! Will keep you posted 🙂
The Gluten Free dough overnight in the refrigerator was not successful. Traditional All Purpose flour may work
Hello! Do you think I’d be able to make the dough and frosting the day before and have it prepped before morning off? Would I refrigerate or leave out if so? Thank you!
Hello, I haven’t tested the recipe as Gluten Free with making ahead of time. With that said, I am planning to today and will update tomorrow.
The Gluten Free dough overnight in the refrigerator was not successful. Traditional All Purpose flour may work
Sorry the directions didn’t flow for you. They have been edited since. THe frosting, please feel free to edit to your taste.
Is it possible to make this without an automatic mixer? Meaning, can I mix by hand?
By hand will be tough and more arm work. Please let me know if you do!
The dough is very very sticky, so it was really hard to roll out. I had to keep adding flour. Even when I tried to roll them up, the dough still stuck. So my rolls are more blob like than rolls. HOWEVER, DELICIOUS. I will probably make these again in the future. Since I am allergic to peanuts, I did a cream cheese frosting. 100/10 recommend.
I’m sorry the dough was a little too sticky for ya but so happy to hear it was delicious!!
My first success with GF and yeast. It’s a great day????. Yeast packet says 120-130 degrees for water so I went with 120. Recipe says to let rolls cool then glaze, I would glaze while still warm so peanut butter would melt better. I cut the glaze recipe by 1/2. Still had at least 1/2 left over. We don’t like them heavy on the glaze. First cinnamon roll my husband has had since his celiac diagnosis 11 years ago. Thanks for this great recipe!
I throw over ripe bananas in the freezer to use for banana bread. To use in this recipe would I need to let them come all way to room temp? I don’t in banana bread, but wondering if it would cause yeast to stop working if cold?
Hello 🙂 it would be best to allow them to defrost for this recipe
I just made this and they came out amazing, best cinnamon rolls I ever tried, and this the first time I make cinnamon rolls, just a few things.
The video is 40 min long, to much chatter and not step by step recipe, unless I missed another video somewhere on the site.
The video doesn’t follow the recipe step by step, so it was hard to sometimes answer my questions on certain steps, also my rolls came out supper fluffy, which is not a bad thing.
I am happy to hear they came out lovely. The video was a live so chit chatting does happen. 🙂
I appreciate your feedback. I am not sure what caused your frosting to be oily.
I just made these! What a decadent treat! The dough is very sticky so they were not as tight as my usual cinnamon rolls are, but they were every bit as delicious. I only gave it 4 stars instead of 5 because it is not a go-to cinnamon roll. It is a bit over the top decadent. I made them at the request of my adult son and he was very pleased!
Thanks for a great recipe and website. I can’t wait to try some of your other recipes.
Hello,
Thank you for your review. I am so happy y’all loved them! Decadent for sure but can be modified to be a go-to recipe 🙂
The whole family loved these! I made a few small changes though. I didn’t use honey, as I thought we didn’t have any (we did though!) so I added a small heap of brown sugar, then I found the honey 🤦🏻♀️. I used only ground cinnamon since my husband doesn’t like allspice. I just combined the measurements of the two and did just cinnamon. I used all purpose flour and ended up using about 4 cups. I slowly added more as I watched the dough mix in the stand mixer. Maybe I added a little too much because while it was sticky, it wasn’t as bad or difficult to handle as I anticipated. After rolling it out, I ended up slicing 12 rolls and they were still a good size and filled us. I also iced a few of them with the frosting mixture before adding peanut butter to it since I’m not a PB fan, but my husband and son loved the recipe as it is on here. I’ll definitely make these again!
Love you were able to adapt and have success!!
Can I use a bread machine to make the dough for this? Follow the recipe and just do wet then dry ingredients?
I have never tried this but if you do, please let me know how it turns out 🙂
I want to use bread machine. Did u try it and how did it go?
Danielle has not tried this method for this recipe. If you do, please let us know how it turned out 🙂
In your video, what size skillet did you use?
I used a 12 inch skillet
This recipe was amazing. It was so out there that it truly helped me overcome my fear of cinnamon rolls. I will definitely be referring this recipe to others and trying out more of the ones you have posted.
Thank you so much! DELICIOUS.
This makes my day!! We so appreciate your feedback!!
Hands down my favourite cinnamon roll recipe! Easy to follow and the results are delicious! This is becoming my go-to cinnamon roll recipe.
This recipe is amazing! I’m no experienced baker but I have dabbled in the world of SD and now I just like trying to bake anything. These cinnamon rolls WERE indeed very sticky but I let them rise for awhile before I rolled them out, as I do my other rolls I have made. I accidentally let them rise too much (i forgot about them for about 4 hrs) and then rolled them, without folding bc I missed that part. It turned out great! They are beautiful and I ended up doubling the recipe and making a batch for a friend and a batch for myself. I don’t feel like making food for others without tasting them before hand. So it worked out well. I also then them sit in the oven overnight before baking, and they rose slightly but nothing too dramatic. I say maybe adding a pecan or walnut would make these taste more like banana bread but really they seem like banana flavored cinnamon without the nuts. Lol either way these were amazing and I can’t wait to give them to my friend and get her reaction! Because of the rise time these ended up being very big rolls. Just how I like ‘em. 💛
Sounds and looks fantastic! Thank you