When Bananas Meet Cinnamon Rolls: A Match Made in Bakery Heaven
Hey there, fellow foodies! Imagine this: It’s Sunday morning, sunlight’s streaming through your kitchen window, and you’re staring at two sad, overripe bananas on your counter. Sure, you could make regular banana bread… but where’s the fun in that? Enter my latest obsession: Banana Bread Cinnamon Rolls—a mashup so delicious, it’ll make you wonder why these two classics haven’t been dating all along.
Picture this: Soft, fluffy dough infused with sweet banana flavor, swirled with gooey cinnamon sugar, and topped with a vanilla glaze that’s basically edible sunshine. It’s the love child of your grandma’s banana bread and that cinnamon roll you sneak at the mall—except better, because you made it. Whether you’re a baking newbie or a seasoned pro, this recipe is your ticket to brunch glory (or let’s be real, a 2 AM snack attack). Let’s get sticky!
The Time I Accidentally Invented Breakfast Magic
Okay, confession time: This recipe was born from pure laziness. Last fall, I hosted a “Friendsgiving” brunch and realized—two hours before guests arrived—that I’d forgotten to buy cream cheese for my famous cinnamon rolls. Panic mode? Absolutely. But then I spotted three black bananas lurking on my fridge top (you know the ones).
In a chaotic flurry of flour and optimism, I mashed those bananas into my dough, crossed my fingers, and hoped for the best. The result? My friends descended on these rolls like seagulls on a french fry. My buddy Carlos literally licked his plate. “Tastes like a hug from my abuela,” he said. High praise, considering his abuela once won a tamale competition in Oaxaca.
Now, these rolls are my go-to for impressing in-laws, soothing heartbreaks, or celebrating “I Survived Another Monday” victories. They’re proof that kitchen mistakes can be delicious—and that bananas belong in everything.
What You’ll Need to Make Banana Bread Cinnamon Rolls (And Why It Works)
Mashed ripe bananas (1 cup): The spottier, the better! Overripe bananas add natural sweetness and moisture. If you don’t have overripe ones, bake yellow bananas at 300°F for 15 minutes until the skins blacken and the fruit softens.
All-purpose flour (2½ cups): This forms the foundation of your dough. You can sub in up to ½ cup of bread flour for more structure or use 1:1 gluten-free flour with 1 teaspoon xanthan gum if needed.
Instant yeast (2¼ tsp): Fast-acting and convenient. If you only have active dry yeast, you’ll need to proof it in warm milk first.
Warm milk (¼ cup): Whole milk yields the best flavor and texture. Almond, oat, or soy milk are all solid non-dairy alternatives—just make sure it’s lukewarm (around 110°F), not hot.
Cinnamon (1 tbsp): Vietnamese cinnamon brings deeper flavor, but any ground cinnamon will work. For a twist, try 2 teaspoons cinnamon + 1 teaspoon cardamom for a chai-spiced vibe.
Softened butter: You’ll use it both in the dough and in the filling. Grate it cold to soften quickly if you’re in a rush.
Brown sugar (for filling): Creates that gooey swirl and adds rich caramel notes.
Egg, granulated sugar, salt, vanilla extract: All standard baking heroes doing their part to enhance flavor and texture.
How to Make Banana Bread Cinnamon Rolls: Your Foolproof Guide
Wake Up the Yeast: Add warm milk to a large bowl, sprinkle in the yeast, and let it sit for 5–10 minutes until frothy. It should resemble the top of a cappuccino. If nothing happens, your yeast may be expired—start over with a fresh packet.
Banana Mash Party: Mash the bananas in a separate bowl. Add them to the yeast mixture along with the egg, melted butter, sugar, salt, and vanilla. Mix until it’s like a thick, lumpy batter. Don’t worry—the banana chunks will melt into the dough when baked.
Knead With Confidence: Gradually add flour while stirring until a soft dough forms. Turn it out onto a floured surface and knead for 5–8 minutes (or use a stand mixer with a dough hook for 4–5 minutes). The dough should be soft, elastic, and slightly tacky—not overly sticky.
First Rise: Place dough in a greased bowl, cover with a damp towel, and let it rise in a warm, draft-free area for 1 hour, or until doubled in size. If you’re prepping ahead, refrigerate it overnight for a slower, flavor-boosted rise.
Roll It Out: Punch down the risen dough and roll it into a 12×16-inch rectangle on a lightly floured surface. Spread the softened butter edge to edge, then sprinkle with a mix of brown sugar and cinnamon. Make sure it’s evenly coated so every bite is packed with that gooey, swirled goodness.
Cutting Hack: Roll the dough up tightly from the long edge into a log. Use unflavored dental floss or a serrated knife to cut 1½-inch slices. Floss gives you clean, round edges without smushing the dough.
Second Rise & Bake: Arrange the rolls in a greased 9-inch round or square baking dish, leaving a little room between them. Cover loosely and let them rise again for 30–40 minutes until puffy. Bake at 350°F for 20–25 minutes until golden brown, with the edges bubbling and your kitchen smelling like heaven.
How to Make the Glaze
While the rolls bake, whisk together:
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1 cup powdered sugar
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2–3 tablespoons milk (or cream)
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½ teaspoon vanilla extract
Drizzle it over the warm rolls fresh from the oven. If you’re feeling wild, add a pinch of cinnamon or a splash of maple syrup.
How to Serve These Banana Bread Cinnamon Rolls
These banana bread cinnamon rolls shine brightest fresh out of the oven, warm and melty with glaze dripping down the sides. Here are some dreamy pairings:
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Cold brew coffee: Its bitterness cuts through the sweetness perfectly.
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Crispy bacon: Sweet and salty—need we say more?
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Greek yogurt with honey: Adds tang and a protein boost to balance the sugar.
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Melted peanut butter drizzle: Because you deserve it.
Mix It Up: 5 Delicious Twists
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Nutty Professor: Stir ½ cup chopped toasted pecans or walnuts into the filling before rolling.
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Choco-Loco: Mix ¼ cup unsweetened cocoa powder into the cinnamon-sugar blend.
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Vegan Vibes: Use a flax egg (1 tbsp flaxseed + 3 tbsp water), plant-based butter, and almond or soy milk.
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Tropical Escape: Swap cinnamon with 1 teaspoon nutmeg and add ½ cup toasted shredded coconut.
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Berry Burst: Dot the dough with fresh raspberries, blueberries, or chopped strawberries before rolling.
Behind the Recipe: Lessons From My Kitchen
True story: My first attempt at these rolls was a glorious disaster. I used frozen bananas, skipped the second rise, and pulled them out too early. They were soggy, dense, and somehow both overbaked and underdone. But failure is part of baking. The second time, I was patient. I let the dough rise fully, used fresh bananas, and watched for that golden-brown crust. That batch? Perfection.
Baking is about trusting your instincts and learning from the mess. Now, I even hum a little Whitney Houston while waiting for my dough to rise. Something about those ballads makes the dough fluffier (don’t quote me on that).
Your Questions, Answered
Q: Can I use regular yeast instead of instant?
A: Definitely. Just dissolve it in the warm milk with a pinch of sugar first and wait 10 minutes until it bubbles.
Q: My dough didn’t rise. What went wrong?
A: Double-check the yeast’s expiration date and make sure your milk wasn’t too hot (which can kill the yeast). If your kitchen is cold, let the dough rise in a turned-off microwave with a mug of hot water inside to create a warm, humid environment.
Q: Can I freeze these?
A: Yes. After slicing, place the unbaked rolls on a tray to freeze individually. Once frozen, transfer to a zip-top bag. When ready to bake, thaw overnight in the fridge, let them rise, and bake as directed.
Q: Can I make these the night before?
A: Absolutely. Prepare everything up to the second rise, cover tightly, and refrigerate overnight. In the morning, let the rolls sit at room temperature for about 30 minutes before baking.
Q: Can I skip the glaze?
A: You can, but why would you? The glaze adds a silky, sweet finish that takes them from “yum” to “whoa.”
Nutrition Per Roll (Because Knowledge Is Power)
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Calories: 290
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Fat: 9g
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Carbs: 45g
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Protein: 5g
Note: These are estimates. To lighten things up, reduce the sugar by ¼ cup or use low-fat milk. For extra indulgence, swap in cream in the glaze.
PrintBanana Bread Cinnamon Rolls
I had overripe bananas and a craving for cinnamon rolls—so I mashed them together into one unforgettable bake. These Banana Bread Cinnamon Rolls are soft, fluffy, and packed with warm banana flavor, swirled with cinnamon sugar and topped with sweet glaze. It’s the perfect cozy combo for breakfast, brunch, or just because!
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 8—10 1x
Ingredients
Dough:
1 cup mashed ripe bananas (about 2)
2½ cups all-purpose flour
1 egg
¼ cup sugar
2¼ tsp instant yeast (1 packet)
¼ cup warm milk
3 tbsp melted butter
½ tsp salt
Filling:
¼ cup softened butter
⅓ cup brown sugar
1 tbsp cinnamon
Glaze:
½ cup powdered sugar
1–2 tbsp milk
½ tsp vanilla extract
Instructions
In a bowl, combine warm milk and yeast. Let sit 5 mins. Mix in mashed bananas, egg, sugar, butter, and salt.
Add flour gradually and knead into a soft dough. Let rise 1 hour or until doubled.
Roll dough into a rectangle. Spread with butter, sprinkle with brown sugar and cinnamon.
Roll up tightly and cut into 8–10 rolls. Place in a greased baking dish.
Let rise again for 30 mins. Bake at 350°F (175°C) for 20–25 minutes until golden.
Whisk glaze ingredients and drizzle over warm rolls.
Nutrition
- Serving Size: 1
- Calories: 290
- Fat: 9g
- Carbohydrates: 45g
- Protein: 5g
Final Thoughts
Whether you’re hosting brunch, soothing your soul after a long day, or just trying to use up those forgotten bananas, Banana Bread Cinnamon Rolls are your golden ticket. They’re warm, comforting, sticky, and impossibly good. Plus, they make your kitchen smell like a bakery—a total bonus. You’ll never look at banana bread or cinnamon rolls the same way again. Happy baking!