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Soft Banana Cinnamon Rolls

Featured in Sweet Treats to Satisfy Any Craving.

Whip up banana dough, fill with cinnamon sugar, bake, and spread on frosting for a cozy brunch treat.
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Barbara Chef
Updated on Sun, 13 Apr 2025 21:03:44 GMT
A stack of warm banana cinnamon rolls covered in frosting with a cinnamon sprinkle on top. Pin it
A stack of warm banana cinnamon rolls covered in frosting with a cinnamon sprinkle on top. | cookwithcarla.com

Shake up your morning routine with these clever banana bread cinnamon swirls that mix two favorite treats into one mouth-watering delight. Ripe bananas run through the fluffy, yeast-raised dough and filling, building waves of natural sweetness that work beautifully with the toasty cinnamon flavor. Finished with creamy cheese topping, each bite brings total comfort.

When I first tried putting bananas into my cinnamon roll mix, I couldn't believe how they made everything so soft while adding natural sweetness. My family now asks for these at every get-together.

Key Elements

  • Spotted bananas: Go for ones with dark spots for best sweetness and taste
  • Active yeast: New instant yeast helps everything rise properly
  • Full-fat milk: The fat makes your dough extra soft
  • Premium butter: Adds better richness and flavor notes
  • New cinnamon: Crush it right before cooking for amazing smell

Crafting Your Treat

Nail The Foundation
  • Heat milk mix to just the right warmth so your yeast wakes up nicely.
Work The Mix
  • Push and fold until smooth yet slightly sticky, watching for that perfect feel.
Wait It Out
  • Give enough time for dough to puff up twice its size for the best bite.
Spread It Flat
  • Make a nice even sheet so your swirls look pretty and match.
Add Your Goodies
  • Spread butter, sugar, and bananas from edge to edge for taste in every bite.
Top It Off
  • Put cheese mix on while still warm so it melts just right.

My grandma always told me that taking your time with the rising step makes the softest rolls. I find she's right every single time I bake this.

A tasty pile of banana bread cinnamon rolls with sweet glaze dripping down and a dash of cinnamon on top. Pin it
A tasty pile of banana bread cinnamon rolls with sweet glaze dripping down and a dash of cinnamon on top. | cookwithcarla.com

Perfect Pairings

Put these rolls next to some berry mix and hot coffee for a fancy morning meal. Throw in some sugar-coated nuts for extra crunch and style.

Fun Variations

Try using maple and bourbon in your topping or mix in toasted coconut flakes. A chocolate-nut spread version gives amazing rich flavor too.

Keeping It Fresh

Plain rolls stay good on your counter for a couple days. Once you add topping, keep in the fridge and warm them up before eating.

Just-baked banana bread cinnamon rolls showing their golden-brown outside and filling the air with sweet cinnamon scent. Pin it
Just-baked banana bread cinnamon rolls showing their golden-brown outside and filling the air with sweet cinnamon scent. | cookwithcarla.com

Final Thoughts

These banana bread cinnamon rolls have become what I'm known for at family events. Mixing these two favorite treats creates something truly amazing that brightens up breakfast time. Just remember, even though it takes some patience, you'll end up with bakery-quality treats that make any morning special.

Frequently Asked Questions

→ Can I swap all-purpose flour with bread flour?
Sure! All-purpose works great, making them soft and tender.
→ What if instant yeast isn’t available?
You can use active dry yeast but adjust the milk temperature and allow extra rising time.
→ How should leftovers be stored?
Keep them in the fridge for up to five days and warm them up in the oven or microwave to serve.
→ Can I freeze these rolls?
Definitely! Freeze before or after baking for up to 3 months. Let them thaw overnight in the fridge when ready to use.
→ Is a dairy-free version possible?
Absolutely! Use plant-based butter, dairy-free milk, and vegan cream cheese for the frosting.

Cinnamon Banana Rolls

Tender rolls with banana flavor, cinnamon sugar filling, and creamy frosting for a delightful indulgence.

Prep Time
60 Minutes
Cook Time
35 Minutes
Total Time
95 Minutes

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (12 rolls)

Dietary: Vegetarian

Ingredients

→ Dough

01 ½ cup mashed banana (about 1 large banana)
02 1½ teaspoons salt
03 2 ¼ teaspoons instant yeast
04 4 ½–5 cups (540–600 g) all-purpose flour, measured and leveled off
05 ½ cup (100 g) granulated sugar
06 6 Tablespoons (85 g) unsalted butter
07 1 cup (240 ml) milk, warmed to 120–130°F

→ Filling and Assembly

08 ¼ cup (60 ml) slightly warmed heavy cream (pour over rolls before baking)
09 2 large bananas, sliced thin
10 1 tablespoon ground cinnamon
11 ½ cup (107 g) light brown sugar, packed tightly
12 4 Tablespoons (1/2 stick, 57 g) unsalted butter, very soft

→ Cream Cheese Frosting

13 1 teaspoon vanilla extract
14 1 ½ cups (170 g) powdered sugar
15 4 tablespoons (57 g) butter, softened to room temp
16 4 ounces cream cheese, brought to room temperature

Instructions

Step 01

Heat up the milk, butter, and sugar in a medium pot until the butter is melted and the liquid hits 120–130°F (105–110°F if you're using active dry yeast). Take off the heat and let it cool a little.

Step 02

In a stand mixer's bowl, use the paddle attachment to mix up 4 ½ cups of flour, salt, and yeast. Add the lukewarm butter mixture and mashed banana, stirring until it starts to look like a rough dough.

Step 03

Switch to the dough hook and knead on medium speed for about 6-8 minutes, adding a bit more flour if needed (up to a total of 5 cups). The dough should be smooth with a slight stickiness. If you’re doing it by hand, knead on a floured surface for 8–10 minutes.

Step 04

Grease a large bowl lightly, pop the dough inside, and cover it up. Let it rest in a warm, draft-free spot for about 1–1.5 hours (or longer for active dry yeast) until it’s doubled in size.

Step 05

Sprinkle some flour on your work surface and roll the dough into a rectangle about 18×12 inches.

Step 06

Using a knife or spatula, smear the soft butter over the dough but leave about ½-inch border at the top. Stir together the brown sugar with cinnamon and scatter it everywhere on the butter. Lay the thin banana slices on top.

Step 07

Start rolling the dough tightly from the long edge into a log. Seal the seam by pinching it closed. Slice the log into 12 equal-sized rolls with thread, unflavored floss, or a serrated knife for clean edges.

Step 08

Place the rolls, spiral sides facing up, into a greased 9×13 inch dish. Cover them and let them puff up for 45 minutes (or 75 minutes if using slower yeast).

Step 09

Set your oven to 350°F (177°C). Drizzle the slightly warmed heavy cream over the rolls and bake for 30–35 minutes until beautifully golden. Let them cool for 20 minutes before slathering them with frosting.

Step 10

Beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar slowly, mixing the whole time. Stir in the vanilla extract, then spread it on the rolls while they're still a bit warm.

Notes

  1. To prep ahead, assemble rolls and stash them in the fridge overnight. Let them sit at room temp before baking.
  2. Rolls can be frozen before or after baking for up to 3 months. Thaw them in the fridge overnight and reheat to enjoy.
  3. A kitchen thermometer is handy to ensure your milk’s the perfect temperature for yeast activation.

Tools You'll Need

  • A mixer with dough hook and paddle attachment
  • Medium pot
  • Rolling pin for spreading the dough out
  • A sharp serrated knife or plain floss for cutting rolls
  • 9×13 inch dish for baking

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy ingredients: butter, cream cheese, heavy cream.
  • Sub gluten-free flour to make this suitable for gluten sensitivities.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 511
  • Total Fat: 20 g
  • Total Carbohydrate: 78 g
  • Protein: 8 g