
Here’s a tasty mashup of two morning favorites. Soft dough flavored with bananas is rolled up with a sweet cinnamon sugar filling. When they bake, they come out golden and smelling amazing. They taste like a mix of banana bread and cinnamon rolls, but somehow even better.
I made these after running out of ways to use overly ripe bananas and got bored of regular banana bread. My family was skeptical at first, but now these are a Sunday must-have. Everyone waits around for them to finish baking.
Delicious Ingredients
- Dough Stuff:
- Warm milk, 1 cup: Heat it to about 110°F so it wakes up the yeast without killing it.
- Active dry yeast, 2 1/4 teaspoons: This is one packet and makes the dough rise nice and fluffy.
- Granulated sugar, 1/2 cup: Feeds the yeast and adds a sweet touch that goes great with banana.
- Unsalted melted butter, 1/2 cup: Adds richness. Using unsalted helps you control the saltiness.
- Large eggs, 2: Bring to room temperature first. They make the dough richer and hold it together.
- Salt, 1 teaspoon: Boosts flavor and keeps the dough from tasting flat.
- All-purpose flour, 4 cups: This holds everything together. Unbleached is best if you can get it.
- Mashed banana, 1 cup: Use 2 to 3 really ripe bananas with brown spots for the best taste.
- Filling Mix:
- Soft unsalted butter, 1/2 cup: Spreadable and ready to mix in easily.
- Brown sugar, 1 cup: Dark sugar gives more flavor but light works fine too.
- Cinnamon, ground, 2 tablespoons: Freshly ground is best for strong flavor.
- Chopped walnuts, 1/2 cup: Optional but adds crunch and nuttiness.
- Sweet Icing:
- Cream cheese, 4 oz: Soften it to get smooth, tangy frosting.
- Unsalted butter, 1/4 cup: Soft for creamy icing.
- Powdered sugar, 1 1/2 cups: Sweetens and thickens the frosting.
- Vanilla extract, 1/2 teaspoon: Pure vanilla works best for extra flavor.
Easy Steps to Follow
- Spread the Icing and Eat:
- Mix cream cheese, butter, powdered sugar, and vanilla until fluffy. Spread over warm rolls—they aren’t hot so the icing melts just a bit. Eat right away—they’re best fresh.
- Put in the Oven:
- Pop your pan in a preheated oven at 350°F and bake for 25 to 30 minutes until golden on top. You can check with a thermometer and aim for 190°F inside. The rolls will puff up and snuggle together.
- Second Rise Wait:
- Place sliced rolls in a buttered 9x13 pan with some space between each, cut side up. Cover and let rest for 30 minutes to puff up. Use this time to get your oven ready.
- Roll and Cut:
- Roll dough tightly from the long cinnamon side to the other. Press the edge to seal. Slice into 12 pieces about 1.5 inches thick using a sharp knife or dental floss.
- Roll Out and Add Filling:
- After letting dough rise the first time, punch it down. Roll out on a floured surface into a 20×14 inch rectangle. Spread your cinnamon mix all over but leave a half-inch strip on one side empty. Sprinkle walnuts if you want.
- Make Filling:
- While dough rises, mix soft butter, brown sugar, and cinnamon together until smooth. Keep it spreadable on the counter but don’t let butter melt.
- Let Dough Rise First:
- Put your kneaded dough in a greased bowl, turn it over to coat all sides, then cover with a towel or plastic wrap. Let it sit somewhere warm and draft-free for about an hour until it nearly doubles.
- Kneading Time:
- Add flour gradually to your banana mix, a cup at a time, stirring as you go. It looks messy at first, but soon it’ll come together. When dough pulls from the bowl, put it on a floured surface and knead for about 10 minutes until smooth and springy.
- Mix Bananas In:
- Pour melted butter, eggs, salt, and mashed banana into your bubbly yeast mix. Mix well with no big chunks left. This way the dough gets packed with flavor.
- Wake Up the Yeast:
- Put warm milk in a bowl, stir in yeast and sugar gently. Let it sit for 5 minutes until frothy and bubbly. When you see foam, the yeast is ready.

The bananas are what really make these special. I once got greedy and added too many, and that’s when I realized these rolls could be super soft and flavorful. Now I always save a few super ripe bananas just for making these.
Common Recipe Questions
- → Can I prepare these rolls earlier?
Absolutely! Shape them the night before, cover, and chill. When you're ready, let them warm and puff up before baking.
- → Is instant yeast okay instead of active dry yeast?
Yes! Just mix instant yeast right with the dry ingredients—skip warming the milk.
- → What about making these rolls vegan?
Swap milk, butter, and cream cheese frosting for plant-based options and you're all set—completely dairy-free.
- → Can whole wheat flour be used instead of regular flour?
Sure! Whole wheat will make them a little denser. Try mixing half whole wheat and half white flour for lighter rolls.
- → What's the best way to keep leftover rolls?
Keep extras in an airtight container on the counter for up to two days or in the fridge for a week. Reheat in the microwave for 15-20 seconds to make them fresh again.