Name: Banana Cinnamon Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 3 1/4 cups all-purpose flour; 2 1/4 tsp instant or active dry yeast; 3/4 cup warm milk (about 105–115°F / 40–46°C); 2 medium ripe bananas, mashed (about 1 cup); 1/4 cup granulated sugar; 1/2 tsp salt; 1 large egg; 1/4 cup unsalted butter, softened (plus more for filling); 2 tsp ground cinnamon; 1/4 cup brown sugar (for filling); Optional glaze: 1 cup powdered sugar, 1–2 tbsp milk or cream, 1/2 tsp vanilla extract

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Why You’ll Love This Recipe

You’ll adore these banana cinnamon rolls for their moist, tender texture and naturally sweet banana flavor—no need for excess sugar. The aroma of cinnamon paired with banana is irresistible, and the rolls are surprisingly easy to make from scratch. They’re a delightful twist on a familiar favorite that’s sure to impress friends and family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Instant or active dry yeast
Warm milk
Ripe bananas (mashed)
Sugar
Salt
Butter (softened)
Ground cinnamon
Egg
Optional glaze: powdered sugar, milk or cream, vanilla extract

Directions

Prepare the dough
In a large bowl, combine warm milk, mashed banana, sugar, yeast, salt, egg, and a portion of the flour. Mix until smooth, then gradually add the remaining flour until a soft dough forms. Knead for about 5–7 minutes until smooth and elastic.
First rise
Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place until doubled in size (about 1 hour).
Roll out the dough
On a lightly floured surface, roll the dough into a rectangle (approx. 12×16 inches or size adjusted to yield desired thickness).
Add filling
Spread softened butter over the surface of the dough. Sprinkle a mixture of sugar and ground cinnamon evenly over the buttered surface.
Form rolls
Tightly roll the dough from the long side into a log. Use a sharp knife or unflavored floss to cut into individual rolls (about 9–12 rolls, depending on size).
Second rise
Arrange the rolls in a greased baking pan, leaving a little space between each. Cover and let them rise again until nearly doubled (about 30–45 minutes).
Bake
Preheat the oven to 350 °F (175 °C). Bake the rolls for about 20–25 minutes, or until golden brown and cooked through.
Glaze (optional)
While the rolls are warm, whisk together powdered sugar, a splash of milk or cream, and vanilla extract to make a glaze. Drizzle over the hot rolls so it seeps into the swirls.

Servings and timing

Makes: 9 to 12 rolls
Preparation time: 20 minutes
First rise: 1 hour
Second rise: 30–45 minutes
Baking time: 20–25 minutes
Total time: approximately 2 hours 15 minutes to 2 hours 30 minutes

Variations

Nutty crunch: Add chopped walnuts or pecans to the cinnamon-sugar filling for texture and extra flavor.
Chocolate banana rolls: Sprinkle mini chocolate chips or cocoa nibs along with cinnamon and sugar.
Maple glaze: Replace vanilla glaze with a mixture of powdered sugar and maple syrup.
Vegan option: Use plant-based milk and vegan butter; substitute egg with a flax or chia “egg” (e.g. 1 tbsp ground flax + 3 tbsp water).
Spiced twist: Add a pinch of nutmeg or cardamom to the cinnamon mixture for extra aromatic warmth.

Storage/Reheating

Storage: Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days, or freeze (without glaze) for up to 2 months.
Reheating: To reheat, place rolls in a preheated 350 °F (175 °C) oven for 5–8 minutes until warmed through. You can also microwave a roll for 15–25 seconds, though the texture may be softer. Add fresh glaze after reheating if desired.

FAQs

What kind of bananas should I use?

You should use very ripe bananas—those with brown speckles or even mostly brown—because they are sweeter and mash easily, enhancing the banana flavor.

Can I use active dry yeast instead of instant yeast?

Yes, you can. If using active dry yeast, proof it in warm liquid (milk) for about 5–10 minutes until foamy before adding to other ingredients.

Can I make this dough the night before?

Yes. After the first rise, punch down the dough, wrap it tightly, and refrigerate overnight. The next morning, roll, fill, cut, and allow the second rise before baking.

How do I prevent soggy bottoms?

Use a lightly greased baking pan, avoid overfilling with sticky glaze until after baking, and ensure rolls have space to expand so moisture can escape.

Can I skip the glaze?

Absolutely. The rolls are delicious on their own. The glaze is optional and adds a sweet finishing touch.

Can I double the recipe?

Yes, simply double all the ingredients and bake in two pans or a larger pan, adjusting baking time slightly if needed.

Why didn’t my rolls rise properly?

Possible reasons include yeast that is too old, liquid that was too hot or too cold, or rising in a too-cold environment. Ensure yeast is fresh, liquid ~105–115 °F (40–46 °C), and rise in a warm spot.

Can I use whole wheat flour?

You can substitute part (e.g. half) of the all-purpose flour with whole wheat flour, but 100% whole wheat may yield denser rolls. Adjust by adding small amounts of extra liquid if needed.

How to warm up frozen rolls?

Defrost the rolls at room temperature for a few hours or overnight in the fridge. Then reheat in a 325–350 °F oven for about 10–15 minutes until warm.

Can I make mini rolls instead?

Yes. Roll the dough thinner and cut into smaller pieces to yield mini cinnamon rolls. Adjust baking time downward (usually 12–18 minutes) and watch closely to prevent over-browning.

Conclusion

These banana cinnamon rolls are a cozy, comforting treat that transforms simple ingredients into something special. Their natural sweetness, tender texture, and warm aromas make them a standout breakfast or dessert. With options for variations, make-ahead prep, and easy reheating, they’re as practical as they are delicious. Enjoy your baking!

Banana Cinnamon Rolls

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Soft, fragrant banana cinnamon rolls that combine ripe banana sweetness with the warm spice of cinnamon, perfect for breakfast or an indulgent snack.

Author: Laura
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes
Yield: 9–12 rolls
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

In a large bowl, combine warm milk, mashed banana, sugar, yeast, salt, egg, and 1 cup of flour. Mix until smooth, then gradually add remaining flour until a soft dough forms.
Knead the dough for 5–7 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Roll the dough out on a floured surface into a 12×16-inch rectangle.
Spread softened butter over the dough. Mix brown sugar and cinnamon, then sprinkle evenly over the surface.
Roll up the dough tightly from the long edge to form a log. Cut into 9–12 rolls using a sharp knife or unflavored dental floss.
Arrange rolls in a greased baking pan, leaving space between them. Cover and let rise again until nearly doubled, about 30–45 minutes.
Preheat oven to 350°F (175°C). Bake for 20–25 minutes, until golden brown and cooked through.
Optional glaze: whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls before serving.

Notes

Use very ripe bananas for the best flavor and sweetness.
For a vegan version, use plant-based milk, vegan butter, and a flax egg (1 tbsp ground flax + 3 tbsp water).
Add nuts or chocolate chips for variation.
To make ahead, refrigerate dough after first rise and bake the next day.
Reheat leftovers in a 350°F oven for 5–8 minutes or microwave briefly.

Nutrition

Serving Size: 1 roll
Calories: 220
Sugar: 12g
Sodium: 180mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 5g
Cholesterol: 30mg