I take everything I love about soft cinnamon rolls and combine it with sweet mashed banana to create this incredibly fluffy Banana Cinnamon Rolls Bread. It is tender, swirled with a buttery cinnamon filling, and topped with a rich cream cheese glaze that melts beautifully over the warm rolls.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough:
1 packet (2¼ tsp) active dry yeast
1/4 cup warm milk (about 110°F / 43°C)
1/4 cup granulated sugar
1/4 cup melted butter
1 mashed ripe banana (about 1/2 cup)
1 egg
1/2 tsp salt
2 1/2 to 3 cups all-purpose flour
Cinnamon Filling:
1/3 cup softened butter
1/2 cup brown sugar
1 tbsp cinnamon
1/4 cup chopped pecans or walnuts (optional)
Cream Cheese Glaze:
4 oz cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1/2 tsp vanilla
1–2 tbsp milk (to thin)
Directions
I start by activating the yeast. I stir the yeast into warm milk with a pinch of sugar and let it sit for 5 to 10 minutes until it becomes foamy.
Next, I make the dough. In a large bowl, I mix the yeast mixture with sugar, melted butter, mashed banana, egg, and salt. I gradually add flour until the dough pulls away from the sides of the bowl. I knead it for about 5 to 8 minutes until it becomes smooth and elastic. Then I let it rise in a warm spot for about 1 hour, or until doubled in size.
For the filling, I mix the brown sugar and cinnamon together. I roll the dough into a 10×14-inch rectangle, spread the softened butter over the surface, and sprinkle the cinnamon-sugar mixture evenly on top. If I want extra crunch, I add chopped nuts.
I roll the dough tightly from the long side into a log and slice it into 9 to 12 rolls. I place them into a greased baking dish.
Then I cover the rolls and let them rise again for 30 to 45 minutes until puffy. While they rise, I preheat the oven to 350°F (175°C).
I bake the rolls for 20 to 25 minutes, until golden brown and fully cooked through.
Finally, I mix all the glaze ingredients until smooth and spread the glaze over the warm rolls so it gently melts into every swirl.
Servings and timing
I usually get 9 to 12 rolls from this recipe, depending on how thick I slice them.
Prep time: 20 minutes
First rise: 1 hour
Second rise: 30 to 45 minutes
Bake time: 20 to 25 minutes
Total time: about 2 hours 15 minutes
Variations
I sometimes add chocolate chips to the filling for a sweeter twist. When I want more banana flavor, I add a few thin banana slices over the butter before sprinkling the cinnamon sugar. I also like replacing the nuts with shredded coconut for a different texture. If I prefer a lighter topping, I drizzle a simple powdered sugar glaze instead of cream cheese frosting.
Storage/Reheating
I store the rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. When I want to reheat them, I microwave a roll for about 15 to 20 seconds to make it soft again. If reheating several rolls, I cover them with foil and warm them in a 300°F oven for about 10 minutes.
FAQs
Can I make the dough ahead of time?
I often prepare the rolls the night before, cover them tightly, and refrigerate after shaping. The next morning, I let them come to room temperature and rise slightly before baking.
Can I freeze these rolls?
I freeze baked rolls without glaze in an airtight container for up to 2 months. I thaw them at room temperature and warm them before adding fresh glaze.
What if I don’t have active dry yeast?
I can use instant yeast instead. I mix it directly into the dry ingredients and skip the proofing step.
How do I know when the dough has risen enough?
I check if the dough has doubled in size. When I gently press it with a finger and the indentation slowly springs back, I know it is ready.
Can I make this recipe without nuts?
I simply leave out the nuts if I prefer a smoother texture. The rolls are still soft, sweet, and full of cinnamon flavor.
Conclusion
I find this Banana Cinnamon Rolls Bread to be the perfect blend of fruity sweetness and classic cinnamon roll comfort. The soft banana-infused dough, rich cinnamon filling, and creamy glaze create a bakery-style treat that I can easily make at home. Whenever I want something warm and special, this recipe never disappoints me.
📖 Recipe:
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Banana Cinnamon Rolls Bread
- Total Time: 2 hours 15 minutes
- Yield: 12 rolls
- Diet: Vegetarian
Description
This Banana Cinnamon Rolls Bread combines soft, banana-infused dough with a buttery cinnamon swirl and a rich cream cheese glaze. It is fluffy, comforting, and perfect for breakfast, brunch, or dessert.
Ingredients
1 packet (2¼ tsp) active dry yeast
1/4 cup warm milk (about 110°F / 43°C)
1/4 cup granulated sugar
1/4 cup melted butter
1 mashed ripe banana (about 1/2 cup)
1 egg
1/2 tsp salt
2 1/2 to 3 cups all-purpose flour
1/3 cup softened butter (for filling)
1/2 cup brown sugar
1 tbsp cinnamon
1/4 cup chopped pecans or walnuts (optional)
4 oz cream cheese, softened
1/4 cup butter, softened (for glaze)
1 cup powdered sugar
1/2 tsp vanilla
1–2 tbsp milk (to thin)
Instructions
- Stir the yeast into warm milk with a pinch of sugar and let it sit for 5 to 10 minutes until foamy.
- In a large bowl, mix the yeast mixture with sugar, melted butter, mashed banana, egg, and salt. Gradually add flour until the dough pulls away from the sides of the bowl.
- Knead the dough for 5 to 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
- Mix brown sugar and cinnamon together for the filling.
- Roll the dough into a 10×14-inch rectangle. Spread softened butter over the surface and sprinkle evenly with the cinnamon-sugar mixture. Add chopped nuts if using.
- Roll the dough tightly from the long side into a log and slice into 9 to 12 rolls. Place in a greased baking dish.
- Cover and let rise for 30 to 45 minutes until puffy. Preheat the oven to 350°F (175°C).
- Bake for 20 to 25 minutes until golden brown and cooked through.
- Mix cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread glaze over warm rolls before serving.
Notes
For extra sweetness, add chocolate chips to the filling.
Thin banana slices can be layered over the butter for stronger banana flavor.
Shredded coconut can replace nuts for a different texture.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat individual rolls in the microwave for 15 to 20 seconds or warm covered in a 300°F oven for 10 minutes.
Baked rolls without glaze can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
