Banana Cinnamon Rolls
Banana Cinnamon Rolls are soft, sweet, and full of cozy banana flavor that makes every bite feel like a treat.
With a tender homemade dough, warm cinnamon sugar filling, and layers of fresh banana slices, these rolls bake up golden and gooey with just the right touch of cream cheese icing on top.
It’s the kind of recipe that looks impressive but is surprisingly easy to pull off, and once you make them, they’ll go straight into your regular baking rotation.
Banana Cinnamon Rolls Recipe Highlights
- Tender banana-infused dough with a rich, gooey cinnamon swirl
- Easy to prep and perfect for brunch, holidays, or weekend baking
- Cream cheese icing that adds a creamy finish without being too sweet
- Banana Cinnamon Rolls cab be made ahead and frozen
- A fun way to use up ripe bananas in something other than banana bread
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
MILK – I use whole milk in both the dough and the icing. In the dough, it adds richness and moisture, helping the rolls bake up soft and tender. In the icing, just a little milk thins it out to the perfect spreadable consistency without making it runny. If you’re out of whole milk, 2% works in a pinch, but the texture may be a little less rich.
SUGARS – I use granulated sugar in the dough to give it just the right hint of sweetness without making it overly sugary. For the filling, dark brown sugar is key. It melts down with the butter and cinnamon into a deep, gooey swirl that gives these rolls their warm, cozy flavor. Powdered sugar is used in the icing to keep it smooth and creamy. If yours looks clumpy, give it a quick sift before adding it in—it makes a big difference.
BUTTER – I use unsalted butter so I can control how much salt goes into the recipe overall. Melted butter goes in the dough for richness, and softened butter makes it easy to blend the filling into a spreadable paste. You want that filling to glide right over the dough.
YEAST – I use active dry yeast, and it’s important to let it bloom in warm liquid (around 85º to 90º Fahrenheit) before mixing in the flour. That gentle temperature helps the yeast come to life and gives your dough the lift it needs. If the dough doesn’t rise enough, the rolls will bake up flat and dense.
FLOUR – I use all-purpose flour and adjust as I go. Start with less and add more only if the dough is too sticky. You’ll know it’s ready when it pulls away from the sides of the bowl and feels soft but not wet. Too much flour and you’ll end up with dry rolls, so it’s better to go slow here.
BANANAS – I use ripe bananas that are still firm enough to slice without falling apart. When baked into the filling, they soften and caramelize slightly, adding a natural sweetness that plays so well with the brown sugar and cinnamon. They’re the heart of the recipe’s twist.
WALNUTS – These are optional, but I love the contrast they bring. The crunch helps balance the soft, gooey center, and their slightly bitter flavor keeps the sweetness in check. You can swap in pecans or leave them out if you’re baking for someone with allergies.
SPICES – Cinnamon is the main spice here, and I keep it simple so it doesn’t overpower the banana. Just enough to bring warmth and that familiar cinnamon roll scent. A little salt in the filling helps sharpen the overall flavor.
CREAM CHEESE – I use full-fat cream cheese, softened at room temperature so it whips up smooth. It gives the icing a slightly tangy bite that cuts through the sweetness of the rolls and makes them taste like they came from a bakery.
VANILLA EXTRACT – A splash of vanilla in the icing rounds everything out and gives it that homemade flavor that bottled frosting just can’t match.
How To Make Banana Cinnamon Rolls
Please check the printable recipe card below for more detailed instructions.
- Heat the milk, butter, sugar, and salt, then stir in the yeast and mix in flour to form a soft dough.
- Knead until smooth and let rise until doubled in size, about 2 hours.
- Mix the filling, roll out the dough, spread the filling, layer on bananas and nuts, roll, slice, and let rise again.
- Bake at 350º Fahrenheit for 35 to 40 minutes, then frost with cream cheese icing.
Leftovers and Storage
STORE – Once the Banana Cinnamon Rolls have cooled, store them in an airtight container at room temperature for up to two days. If you want them to stay fresh a bit longer, transfer them to the fridge where they’ll keep well for up to a week. Just make sure they’re sealed tightly so they don’t dry out.
FREEZE – These rolls freeze beautifully. Let them cool completely, skip the icing, and place them in a freezer-safe container or resealable bag. You can freeze them as a full batch or wrap individual rolls for grab-and-go treats. They’ll keep their texture and flavor for up to 3 months.
REHEAT – To bring that just-baked warmth back, microwave individual rolls for 20 to 30 seconds or pop a batch into the oven at 325º Fahrenheit until warmed through. If the Banana Cinnamon Rolls have been frozen, let them thaw at room temperature before reheating. Add the icing after reheating so it melts just enough to coat the tops perfectly.
MAKE AHEAD – You can make the dough and fully assemble the rolls the night before. Place them in your baking dish, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes while the oven preheats, then bake as usual. It’s an easy way to get fresh-baked rolls without the early morning prep.
Serving Suggestions
COFFEE – A warm cup of good coffee is always the right move. The slight bitterness balances the sweetness of the rolls and brings out the cinnamon even more. This pairing makes for a cozy, satisfying breakfast that feels complete without being fussy.
FRUIT SALAD – A mix of berries, melon, or citrus is the perfect contrast to the rich, gooey rolls. It adds brightness and freshness to the table and keeps the whole meal from feeling too heavy. A fruit salad with mint or a squeeze of lime makes it feel a little more special.
BACON OR BREAKFAST SAUSAGE – Adding something savory and salty helps round out the sweetness of the cinnamon rolls. Bacon adds crunch while sausage gives you something warm and hearty. Both are great if you’re serving this as part of a full brunch spread.
SCRAMBLED EGGS WITH HERBS – Soft, fluffy scrambled eggs give you a nice savory bite between forkfuls of sweet roll. Add chives, parsley, or a little shredded cheese to give the eggs a boost without competing with the cinnamon.
YOGURT PARFAITS – Layer yogurt with granola, banana slices, and a drizzle of honey for a light and easy side. It brings a cool, creamy texture that complements the warm rolls and gives your table a little visual contrast too.
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Recipe Success Tips
CHECK YOUR MILK TEMPERATURE – Warm milk is key to waking up the yeast. Aim for about 85 to 90º Fahrenheit. If it’s too hot, it can kill the yeast, and if it’s too cold, the dough won’t rise properly. Use a thermometer if you have one—it really takes the guesswork out.
ADD FLOUR SLOWLY – Go one step at a time with the flour. Start with less and add just enough until the dough begins pulling away from the sides of the bowl. It should feel soft and a little tacky. If you add too much, the rolls can turn out dense instead of fluffy.
SLICE BANANAS THIN – Keep your banana slices nice and thin so they melt into the filling as the rolls bake. Thick slices can release too much moisture and make the dough soggy in spots.
GIVE THE DOUGH TIME TO RISE – It’s tempting to rush, but letting the dough double in size makes all the difference. That slow rise gives you a softer, taller Banana Cinnamon Rolls with a bakery-style texture.
FROST WHILE WARM – Spread the icing on while the rolls are still warm. It softens just enough to coat every swirl and seeps into all the right places without melting completely away.
EXPERT TIP – No stand mixer? No problem. Kneading by hand works just as well—it’ll just take a few extra minutes. You’ll know the dough is ready when it feels smooth, elastic, and slightly springy under your hands. It’s a great way to learn the feel of good dough if you’re new to baking.
Commonly Asked Questions
Can I Bake The Banana Cinnamon Rolls In A Round Pan?
You can use two 9-inch cake pans instead of a rectangle. Just divide the rolls evenly and bake as directed.
What If I Don’t Have Parchment Paper?
Just grease your pan well with oil, butter, or baking spray. It helps prevent sticking and still gives a clean release.
How Should I Measure Flour For Best Results?
Use the spoon and level method if you don’t have a scale. Spoon flour into your measuring cup and level it with a knife.
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Banana Cinnamon Rolls
Ingredients
For the dough
- 1 ½ cup whole milk
- ¼ cup granulated sugar
- ¼ cup butter unsalted, ½ stick
- 1 teaspoon salt
- 2 ¼ teaspoon dry active yeast 1 packet
- 3 ½-4 cups all-purpose flour
For the filling
For the icing
- 8 ounce cream cheese softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1-4 Tablespoon milk as needed to thin out the icing
Instructions
Dough
- Heat the milk, sugar, butter, and salt in a medium saucepan over medium heat until the temperature reaches 85º to 90º Fahrenheit. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and stir in the yeast.
- Add 2 cups of the flour and mix until smooth. Switch to the dough hook. Continue adding flour, ½ cup at a time, just until the dough begins to pull away from the sides of the bowl. The dough should feel soft and slightly tacky.
- Knead the dough on medium speed for 3 to 5 minutes, until it becomes smooth and shiny. Transfer the dough to a clean surface. Clean and dry the mixing bowl, then grease it lightly with oil or baking spray. Return the dough to the bowl, cover, and let rise for about 2 hours or until doubled in size.
Filling
- Mix the softened butter, brown sugar, salt, and cinnamon in a large bowl with an electric mixer until well combined. Set aside.
Assembly
- Grease a 9×13 baking dish and line it with parchment paper.
- Once the dough has risen, roll it out on a clean surface into a large rectangle, about twice the size of the baking dish.
- Spread the prepared filling evenly over the dough. Top with the banana slices and sprinkle with chopped walnuts. Cut the dough into 12 strips using a pastry cutter or pizza wheel.
- Roll each strip into a spiral and place them in the prepared dish. Cover the pan with a tea towel or plastic wrap and let the rolls rise for 30 minutes.
- Preheat the oven to 350º Fahrenheit.
- Once the rolls have risen, uncover and bake for 35 to 40 minutes, or until the tops are golden brown.
Icing
- Beat the softened cream cheese, vanilla extract, and half of the powdered sugar in the bowl of a stand mixer with the whisk attachment on low speed.
- Gradually add the remaining powdered sugar. Continue to cream on medium-low speed. Add milk, 1 tablespoon at a time, until the icing reaches the desired consistency. Spread the icing over the warm rolls before serving.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.