What the heck is this?
Okay, so picture this: you love banana bread, you’re obsessed with cinnamon rolls, and you can’t decide which one to make for Sunday brunch. Plot twist — you don’t have to choose! These Banana Bread Cinnamon Rolls are basically the love child of your two favorite breakfast treats, and honestly? They’re better than both parents combined.
We’re talking soft, pillowy banana bread dough rolled up with a buttery cinnamon-sugar filling, then topped with the most ridiculous cream cheese glaze that’ll make you question every other breakfast you’ve ever had. It’s like banana bread decided to get fancy and put on its Sunday best. Even my friend who “doesn’t really do sweets” demolished three of these and asked for the recipe.
Why You’ll Lose Your Mind Over These
- It’s banana bread, but make it extra
- Uses up those overripe bananas sitting on your counter judging you
- Cream cheese glaze that’s basically edible heaven
- Your kitchen will smell like a bakery had a baby with a cinnamon factory
- Perfect for impressing brunch guests (or just treating yourself like the queen you are)
- Way easier than you think — no fancy techniques required
The Good Stuff You’ll Need
For the Banana Bread Dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1/2 cup warm milk
- 2 very ripe bananas, mashed (the mushier, the better)
- 1/4 cup melted butter
- 1 large egg
For the Cinnamon Filling:
- 1/3 cup softened butter
- 1/2 cup brown sugar (packed like your suitcase)
- 2 tsp ground cinnamon
- 1/4 tsp vanilla extract
- Pinch of salt
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
- Pinch of salt
For the Final Touch:
- Extra banana slices for topping (because we’re fancy like that)
- A sprinkle of cinnamon
Let’s Make Some Magic
Step 1: Wake Up That Yeast
In a small bowl, mix the warm milk with a pinch of sugar and sprinkle in the yeast. Let it sit for about 5 minutes until it gets all foamy and bubbly. If it doesn’t foam, your yeast is dead — get new yeast and try again.
Step 2: Make the Banana Dough
In a large bowl, mash those bananas until they’re basically banana baby food. Mix in the melted butter, egg, and sugar until combined.
Add the foamy yeast mixture, then gradually mix in the flour and salt until you have a soft, slightly sticky dough. Don’t worry if it’s a bit messy — banana dough is supposed to be more tender than regular bread dough.
Cover and let it rise in a warm spot for about 1 hour until doubled in size.
Step 3: Prep That Filling
While you’re waiting, mix together the softened butter, brown sugar, cinnamon, vanilla, and salt until it’s like sweet, spiced butter heaven. Set aside.
Step 4: Roll It Out
Once your dough has doubled, turn it out onto a lightly floured surface. Roll it into a rectangle about 12×8 inches.
Spread that cinnamon filling all over the dough, leaving about a 1/2 inch border at the top edge.
Step 5: Roll and Slice
Starting from the bottom (the long side), roll the dough up tightly but gently. Pinch the seam to seal.
Using a sharp knife or dental floss (yes, really), cut into 8-9 thick slices. Place them cut-side up in a greased 9×13 baking dish.
Step 6: Second Rise
Cover the rolls and let them rise again for 30-45 minutes until they’re puffy and touching each other. Preheat your oven to 350°F during the last 15 minutes.
Step 7: Bake ‘Em Up
Bake for 25-30 minutes until golden brown on top. They should sound hollow when you tap them.
Step 8: Glaze Like Your Life Depends On It
While they’re baking, whisk together all the glaze ingredients until smooth and pourable. Adjust the milk to get your desired consistency.
Pour that glaze all over the warm rolls and watch it seep into every crevice. Top with fresh banana slices and a sprinkle of cinnamon.
Serving Suggestions
- Serve these babies warm with a cup of coffee strong enough to wake the dead
- Add chopped walnuts or pecans to the filling if you’re feeling nuts (literally)
- Drizzle with a little extra honey because why not live dangerously
Switch It Up
Go Chocolate Crazy: Add mini chocolate chips to the filling because chocolate + banana = magic
Nutty Professor: Swirl in some peanut butter with the filling for a PB&banana situation
Tropical Vibes: Add shredded coconut to the filling and top with toasted coconut flakes
Caramel Dreams: Drizzle with caramel sauce instead of (or in addition to) the cream cheese glaze
Make-Ahead Magic
- You can make these the night before! Just cover and refrigerate after the second rise, then bake in the morning
- The dough can be made and frozen for up to 3 months
- Leftover rolls keep for 3-4 days covered (if they last that long)
Questions People Actually Ask
Q: Can I use regular bread flour? A: Stick with all-purpose — bread flour will make these too chewy. We want pillowy soft, not workout-for-your-jaw tough.
Q: My bananas aren’t ripe enough. Help! A: Throw them in a 300°F oven for 15-20 minutes until the peels are black. Let them cool, then use the gooey inside.
Q: Can I make mini rolls instead? A: Absolutely! Cut into 12 smaller pieces and bake for 18-22 minutes. Perfect for portion control (or lack thereof).
Q: The glaze is too thick/thin. Now what? A: Too thick? Add milk a teaspoon at a time. Too thin? Add more powdered sugar. You got this.
Print
Banana Bread Cinnamon Rolls: The Mashup You Never Knew You Needed
- Total Time: 23 minute
- Yield: 9 rolls 1x
Description
Okay, so picture this: you love banana bread, you’re obsessed with cinnamon rolls, and you can’t decide which one to make for Sunday brunch. Plot twist — you don’t have to choose! These Banana Bread Cinnamon Rolls are basically the love child of your two favorite breakfast treats, and honestly? They’re better than both parents combined.
We’re talking soft, pillowy banana bread dough rolled up with a buttery cinnamon-sugar filling, then topped with the most ridiculous cream cheese glaze that’ll make you question every other breakfast you’ve ever had. It’s like banana bread decided to get fancy and put on its Sunday best. Even my friend who “doesn’t really do sweets” demolished three of these and asked for the recipe.
Ingredients
For the Banana Bread Dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1/2 cup warm milk
- 2 very ripe bananas, mashed (the mushier, the better)
- 1/4 cup melted butter
- 1 large egg
For the Cinnamon Filling:
- 1/3 cup softened butter
- 1/2 cup brown sugar (packed like your suitcase)
- 2 tsp ground cinnamon
- 1/4 tsp vanilla extract
- Pinch of salt
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- Pinch of salt
For the Final Touch:
For the Banana Bread Dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1/2 cup warm milk
- 2 very ripe bananas, mashed (the mushier, the better)
- 1/4 cup melted butter
- 1 large egg
For the Cinnamon Filling:
- 1/3 cup softened butter
- 1/2 cup brown sugar (packed like your suitcase)
- 2 tsp ground cinnamon
- 1/4 tsp vanilla extract
- Pinch of salt
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- Pinch of salt
For the Final Touch:
- Extra banana slices for topping (because we’re fancy like that)
- A sprinkle of cinnamon
Extra banana slices for topping (because we’re fancy like that)
- A sprinkle of cinnamon
Instructions
In a small bowl, mix the warm milk with a pinch of sugar and sprinkle in the yeast. Let it sit for about 5 minutes until it gets all foamy and bubbly. If it doesn’t foam, your yeast is dead — get new yeast and try again.
In a large bowl, mash those bananas until they’re basically banana baby food. Mix in the melted butter, egg, and sugar until combined.
Add the foamy yeast mixture, then gradually mix in the flour and salt until you have a soft, slightly sticky dough. Don’t worry if it’s a bit messy — banana dough is supposed to be more tender than regular bread dough.
Cover and let it rise in a warm spot for about 1 hour until doubled in size.
While you’re waiting, mix together the softened butter, brown sugar, cinnamon, vanilla, and salt until it’s like sweet, spiced butter heaven. Set aside.
Once your dough has doubled, turn it out onto a lightly floured surface. Roll it into a rectangle about 12×8 inches.
Spread that cinnamon filling all over the dough, leaving about a 1/2 inch border at the top edge.
Starting from the bottom (the long side), roll the dough up tightly but gently. Pinch the seam to seal.
Using a sharp knife or dental floss (yes, really), cut into 8-9 thick slices. Place them cut-side up in a greased 9×13 baking dish.
Cover the rolls and let them rise again for 30-45 minutes until they’re puffy and touching each other. Preheat your oven to 350°F during the last 15 minutes.
Bake for 25-30 minutes until golden brown on top. They should sound hollow when you tap them.
While they’re baking, whisk together all the glaze ingredients until smooth and pourable. Adjust the milk to get your desired consistency.
Pour that glaze all over the warm rolls and watch it seep into every crevice. Top with fresh banana slices and a sprinkle of cinnamon.
Notes
- Serve these babies warm with a cup of coffee strong enough to wake the dead
- Add chopped walnuts or pecans to the filling if you’re feeling nuts (literally)
- Drizzle with a little extra honey because why not live dangerously
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: ~380 kcal