The Ultimate Banana Bread Cinnamon Rolls: A Gooey Comfort Food Mashup
By Jason Griffith Published on Chefmaniac.com
The cinnamon roll is already a perfect food: fluffy, tender, gooey, and covered in a thick layer of tangy cream cheese frosting. But what if I told you we could make it better? We’re taking that classic morning pastry and giving it a massive flavor boost by infusing the dough with the sweet, deep flavor of ripe bananas.
Yes, these are Banana Bread Cinnamon Rolls, and they are the best way to use up those spotty bananas sitting on your counter. The banana adds an incredible richness and moisture to the dough, keeping the rolls unbelievably soft and giving them a complex, fruity sweetness that pairs perfectly with the spicy cinnamon-sugar swirl. If you love a classic slice of banana bread, get ready for your new favorite breakfast. These rolls come out of the oven golden, sticky, and ready to be smothered in a homemade cream cheese glaze.
Why I Love This Recipe
This recipe is more than just a mashup; it’s an elevated comfort food experience. I’ve always loved the deep, caramelized flavor that ripe bananas bring to baked goods. When I started experimenting with using them in a traditional yeast-based cinnamon roll dough, I found the results were phenomenal.
The biggest win is the texture. The mashed banana replaces some of the liquid, creating a richer, more pillowy soft crumb than a standard cinnamon roll. Even two days later, these rolls stay incredibly moist. Plus, the subtle banana flavor takes the warm cinnamon filling to a whole new level of cozy. Whether it’s for a holiday brunch or just a lazy weekend morning, these Banana Bread Cinnamon Rolls are always the first thing to disappear. It’s a delicious way to use up overripe fruit, much like my go-to Chocolate Chip Banana Bread, but with the added decadence of that cinnamon swirl and cream cheese frosting.
Banana Bread Cinnamon Rolls Recipe
Ingredients
For the Dough:
- 1 cup mashed ripe bananas (about 2 large)
- 1/2 cup warm milk (110∘F is ideal)
- 1/4 cup melted butter
- 1/4 cup granulated sugar
- 1 large egg
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 tsp salt
- 3 1/4 cups all-purpose flour (plus more for kneading)
For the Filling:
- 1/2 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 1/4 cup softened butter
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
Swaps and Notes
- Yeast: Make sure your yeast is fresh and your milk is warm, not hot. Too hot, and you’ll kill the yeast; too cool, and it won’t activate. The perfect temperature feels slightly warmer than body temperature.
- Bananas: The riper the bananas, the better. You want them very spotty or even brown, as this is where the maximum sweetness and moisture reside.
- Filling Additions: For an extra layer of texture, you can sprinkle chopped walnuts or pecans over the cinnamon-sugar before rolling. A pinch of nutmeg or cardamom can also enhance the spice profile.
- Make it Chocolate: Add 1/4 cup of mini chocolate chips to the dough or sprinkle them over the cinnamon-sugar filling.
- Dairy-Free: You can swap the milk for a non-dairy alternative (like almond or oat milk) and use a high-quality vegan butter stick and cream cheese alternative.
Directions: How to Make Fluffy Banana Bread Cinnamon Rolls
Step 1: Activate the Yeast
In a large mixing bowl (or the bowl of a stand mixer), combine the warm milk and yeast. Give it a light stir and let it sit for 5–10 minutes until a foamy layer forms on top. This tells you the yeast is active.
Step 2: Mix the Dough
To the yeast mixture, add the mashed bananas, melted butter, sugar, egg, and salt. Mix until just combined. Gradually add the flour, stirring until a shaggy dough forms.
Step 3: Knead and Rise (First Proof)
Turn the dough out onto a lightly floured surface. Knead for 5–7 minutes until the dough is smooth, soft, and slightly tacky (it shouldn’t stick aggressively to your hands). Place the dough in a greased bowl, turning it once to coat. Cover the bowl with plastic wrap or a kitchen towel and let it rise in a warm spot for 1 hour, or until it has doubled in size.
Step 4: Assemble the Rolls
Punch the risen dough down gently to release the air. On a lightly floured surface, roll the dough out into a rectangle, roughly 16 x 12 inches. Spread the softened butter evenly over the entire surface of the dough. In a small bowl, mix the brown sugar and cinnamon, then sprinkle this mixture evenly over the buttered dough.
Step 5: Roll and Slice
Starting from the long end, tightly roll the dough into a log. Use a sharp knife or, for cleaner cuts, a piece of dental floss, to slice the log into 12 even rolls. Place the rolls cut-side up in a greased 9×13 inch baking dish.
Step 6: Second Rise and Bake
Cover the rolls again and let them rise for a second time for 30–45 minutes. This second proof is crucial for extra fluffy rolls. While they rise, preheat your oven to 350∘F (175∘C). Bake the rolls for 25–28 minutes, or until they are golden brown on top and cooked through in the center.
Step 7: Make the Frosting and Serve
While the rolls are still warm, prepare the frosting. In a medium bowl, beat the softened cream cheese and softened butter until light and fluffy. Gradually beat in the powdered sugar until smooth, then stir in the vanilla extract. Spread the creamy, tangy frosting generously over the warm rolls. Serve immediately!
Tips for Success
- Use a Warm Spot for Rising: Yeast loves warmth. If your kitchen is cool, preheat your oven to the lowest setting for a few minutes, turn it OFF, and place the covered dough inside to rise.
- Room Temperature Cream Cheese: The key to smooth, lump-free frosting is using fully softened cream cheese and butter. Set them out on the counter an hour before you start baking.
- Do Not Overbake: Overbaking is the number one cause of dry cinnamon rolls. The centers should still look slightly moist when you pull them out—they will continue to cook slightly in the hot pan. The rolls are done when the edges are golden brown.
- Floss is Your Friend: To get perfect, non-squished rolls, use a piece of plain, unflavored dental floss instead of a knife to slice the log. Slide the floss under the log, cross the ends over the top, and pull.
Serving Suggestions and Pairings
These Banana Bread Cinnamon Rolls are a meal in themselves, but they shine as part of a balanced brunch spread. The richness of the rolls pairs beautifully with something savory and protein-heavy, or something light and tart to cut through the sweetness.
- Savory Pairings: Crispy bacon, savory sausage patties, or a simple scrambled egg dish provide the salty contrast needed for a perfect brunch. For a fantastic dinner option that hits the sweet/savory craving, serve them with my favorite Crockpot Nacho Dip (a midwestern classic pairing!).
- Fresh & Bright: A simple fresh fruit salad (especially mixed berries or citrus) offers a refreshing break from the sweetness.
Nutritional Information Per Serving (Estimate)
Serving Size: 1 Roll (out of 12)
| Nutrient | Amount |
| Calories | 340 kcal |
| Protein | 6 g |
| Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 48 g |
| Fiber | 2 g |
| Sugar | 25 g |
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Note: This is an estimated nutritional breakdown and may vary based on specific ingredient brands and measurements.
Storage and Leftover Tips
Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Reheating: The best way to revive a day-old roll is to use the microwave. Wrap a single roll loosely in a damp paper towel and microwave for 15-20 seconds. The moisture from the towel will help steam the roll back to that soft, fresh-baked texture. You can also place the rolls in a covered oven-safe dish and bake at 300∘F for about 10 minutes.
Make-Ahead Option (Overnight Rolls): Prepare the rolls through Step 5. Once sliced and placed in the baking dish, cover tightly with plastic wrap and refrigerate for 8-12 hours (overnight). In the morning, pull the rolls out of the fridge and let them sit at room temperature for at least 1 hour to warm up before baking as directed. This skip allows the rolls to bake up light and fluffy.
More Recipes You Will Love
If you enjoyed these gooey, moist rolls, here are a few other sweet and savory recipes that are equally addictive:
- For another great banana recipe: This Chocolate Chip Banana Bread is My Favorite Way to Use Up Overripe Bananas
- If you’re craving more sweet indulgence: These Chocolate Chip Cookie Dough Brownie Bombs are My Favorite Sweet Obsession
- For a simple, classic treat: These Easy Coconut Macaroons are My Favorite 3-Ingredient Treat
- If you love the peanut butter and banana combo: The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot)
- For a savory crowd-pleaser: Easy Cheesy Chicken Sliders with Marinara Garlic Butter
Final Thoughts
Baking a batch of homemade cinnamon rolls is a labor of love, but the look of pure joy on someone’s face when they take that first bite of a warm, gooey roll covered in frosting is worth every minute. This banana bread version elevates the classic to true dessert-for-breakfast territory. Give these a try this weekend, and I promise they’ll become a new tradition in your home.
I’d love to hear how these turned out for you! Drop a comment below with your favorite part, or what you paired them with. Don’t forget to tag #ChefManiac on social media to share your masterpieces! Happy baking!
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