There’s a certain magic that happens when you combine two beloved bakes into one glorious treat. That’s exactly what we have here with this Banana Cinnamon Rolls Recipe. Imagine the soft, yielding dough of a classic cinnamon roll, but infused with the sweet, gentle fragrance of ripe bananas. Then, picture a swirl of buttery brown sugar, warming cinnamon, and caramelised banana slices, all topped with a generous slick of tangy cream cheese icing. It’s the kind of bake that fills the kitchen with an irresistible aroma and makes a weekend morning feel truly special. I make this at least once a month – it’s become a family favourite for lazy Saturday breakfasts.

This recipe was born from a desire to use up those spotty bananas on the counter without resorting to our usual Moist Banana Bread Recipe. While that’s always a winner, I wanted something a little more indulgent, something that felt like a proper project. The result is a batch of sweet rolls that are unbelievably soft, thanks to the moisture from the mashed banana in the dough itself. The filling isn’t just cinnamon sugar; we’re adding thinly sliced banana which caramelises in the oven, creating gooey pockets of flavour.

These banana rolls are ideal when you want to treat yourself, your family, or your friends. They’re a wonderful bake for a brunch gathering, a delightful afternoon snack with a cup of tea, or even a comforting dessert. The process is straightforward and deeply satisfying, giving you a chance to get your hands messy and create something truly memorable from scratch.

Recipe Overview

This recipe guides you through making the softest, most flavourful banana cinnamon rolls. The dough is enriched with mashed banana, making it exceptionally moist and tender. The filling combines the classic cinnamon-sugar swirl with slices of fresh banana that caramelise during baking. After a few tests, I found that letting the dough have its second rise in the fridge overnight not only develops more flavour but also makes the rolls easier to handle and slice.

• Prep Time: 30 minutes (plus 2 hours proofing)
• Cook Time: 25-30 minutes
• Total Time: 2 hours 55 minutes
• Servings: 12 rolls
• Difficulty: Medium

Why You’ll Love This Banana Cinnamon Rolls Recipe

• Genuine Banana Flavour: We use banana in two ways – mashed into the dough for moisture and softness, and sliced in the filling for gooey, caramelised pockets. It’s a natural sweetness that shines through beautifully.
• Unbelievably Soft Texture: The enriched dough, combined with the moisture from the bananas, creates a pillowy, tender crumb that stays soft for days.
• Flexible & Adaptable: You can easily add chopped walnuts or pecans to the filling for a lovely crunch. If you’re not a fan of cream cheese icing, a simple vanilla glaze works wonderfully too.
• Works Brilliantly for a Weekend Brunch: You can prepare the rolls the night before and let them have their final proof in the fridge. In the morning, just pop them in the oven for a freshly baked treat with minimal fuss.
• Family Tested and Approved: My kids absolutely adore these rolls. They always try to sneak the centre one, which is always the gooiest and softest of the batch!

Banana Cinnamon Rolls Recipe

⏱️ 135 min prep  •  🍳 30 min cook  •  👥 12 servings

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Ingredients You’ll Need

For the best results, it’s important to use ingredients at the right temperature, particularly the milk and butter. I always use full-fat milk for richness, and for the bananas, the spottier and riper they are, the better – they’ll be sweeter and easier to mash. I prefer using Lurpak unsalted butter for its creamy flavour, but any good quality unsalted butter will do.

• For the Dough:
• 120ml whole milk, lukewarm
• 2 ¼ tsp (7g) fast-action dried yeast
• 50g granulated sugar
• 2 large, very ripe bananas, mashed (about 200g)
• 1 large egg, at room temperature
• 70g unsalted butter, melted and cooled
• 450g strong white bread flour, plus extra for dusting
• ½ tsp salt
• For the Filling:
• 100g unsalted butter, very soft
• 150g soft light brown sugar
• 2 tbsp ground cinnamon
• 1 large ripe banana, thinly sliced
• For the Cream Cheese Icing:
• 100g full-fat cream cheese, softened
• 50g unsalted butter, softened
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• 1-2 tbsp milk (to thin, if needed)

Adam’s Tip: Make sure your milk is just lukewarm – about 40°C. If it’s too hot, it will kill the yeast and your dough won’t rise. A good test is to dip your finger in; it should feel comfortably warm, not hot.

How to Make Banana Cinnamon Rolls

Making these sweet rolls is a wonderfully therapeutic process. We’ll start by activating the yeast and making the soft, enriched dough. After its first rise, we’ll roll it out, spread it with that delicious filling, and slice it into perfect swirls before a final proof and bake.

1. Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), gently warm the milk until lukewarm. Stir in the yeast and a teaspoon of the granulated sugar. Let it sit for 5-10 minutes until it becomes foamy on top. This shows the yeast is active.
2. Make the Dough: To the yeast mixture, add the remaining granulated sugar, mashed bananas, egg, and melted butter. Whisk to combine. Fit the stand mixer with the dough hook and add the bread flour and salt. Mix on a low speed until a shaggy dough forms.
3. Knead the Dough: Increase the speed to medium-low and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. It will be slightly sticky due to the bananas. If kneading by hand, tip the dough onto a lightly floured surface and knead for about 12-15 minutes.
4. First Proof: Lightly grease a large bowl with oil. Form the dough into a ball and place it in the bowl, turning it over to coat lightly with oil. Cover with cling film or a clean tea towel and leave in a warm place for 1-1.5 hours, or until it has doubled in size. Understanding how enriched dough works is key to getting that perfect rise.
5. Prepare the Filling: While the dough is rising, mix the softened 100g of butter, light brown sugar, and cinnamon together in a small bowl until you have a smooth paste.
6. Shape the Rolls: Once risen, punch the dough down gently and tip it out onto a lightly floured work surface. Roll it out into a large rectangle, roughly 30cm x 40cm. Spread the cinnamon filling evenly over the dough, leaving a small 1cm border along one of the long edges. Arrange the thin banana slices over the cinnamon filling.
7. Roll and Slice: Starting from the long edge opposite the clean border, roll the dough up tightly into a log. I find that using a piece of unflavoured dental floss or a sharp serrated knife is best for cutting the log into 12 even rolls without squashing them.
8. Second Proof: Grease a 23cm x 33cm (9×13 inch) baking dish. Arrange the rolls cut-side up in the dish. Cover and let them proof for another 30-45 minutes until they look puffy and are touching each other. (For the overnight option, cover tightly with cling film and place in the fridge at this stage for up to 18 hours).
9. Bake the Rolls: Preheat your oven to 180°C (160°C fan). If the rolls have been in the fridge, let them sit at room temperature for 30 minutes while the oven heats up. Bake for 25-30 minutes, until they are a beautiful golden brown and the filling is bubbling.
10. Make the Icing and Serve: While the rolls are cooling slightly, beat the cream cheese and softened 50g of butter together until smooth. Gradually beat in the sifted icing sugar and vanilla extract. If the icing is too thick, add a tablespoon of milk at a time until you reach your desired consistency. Spread the icing generously over the warm rolls and serve immediately.

Tips From My Kitchen

• Temperature Control is Key: Yeast is a living organism. Ensure your milk is lukewarm (not hot) and your egg is at room temperature. A cold environment can slow down the proofing time, so find a cosy, draught-free spot for your dough to rise.
• The Secret Step for Gooey Bottoms: I learned that pouring about 60ml of double cream into the bottom of the baking dish before adding the rolls creates an incredible, self-saucing caramel layer as they bake. It’s an optional but highly recommended step for extra indulgence.
• Make-Ahead Magic: You can prepare the rolls up to the point of the second proof (step 8). Instead of letting them rise at room temperature, cover the dish tightly with cling film and refrigerate overnight. The next morning, bake straight from the fridge, adding about 5-10 minutes to the baking time.
• Storage: These rolls are best eaten on the day they are made. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. I like to warm them in the microwave for 15-20 seconds to soften them up again before eating.

Common Mistakes to Avoid

• Overcrowding the Pan: Give your rolls enough space in the baking dish. They need room to expand during the second proof and in the oven. If they are too tightly packed, they will steam instead of bake, resulting in dense sides. A 23x33cm (9×13 inch) dish is ideal for 12 rolls.
• Baking at the Wrong Temperature: An oven that is too hot will brown the tops too quickly, leaving the centres underbaked and doughy. An oven that is too cool will dry them out. Use an oven thermometer to ensure your oven is accurately calibrated to 180°C (160°C fan).
• Skipping the Second Proof: The second rise is crucial for a light, airy texture. If you skip it, your rolls will be dense and heavy. Be patient and wait until they are visibly puffy and have filled out the pan before baking.

What to Serve With Banana Cinnamon Rolls

These rolls are a complete treat on their own, but if you’re serving them for a special brunch, here are a few ideas to round out the meal.

• A Strong Cup of Coffee: The slightly bitter notes of a good quality coffee or espresso cut through the sweetness of the icing and richness of the rolls beautifully.
• Fresh Fruit Salad: A simple bowl of fresh berries, melon, and citrus provides a bright, acidic contrast that refreshes the palate between bites of the warm, sweet roll.
• A Scoop of Vanilla Ice Cream: For a truly decadent dessert, serve a warm banana cinnamon roll with a scoop of creamy vanilla bean ice cream. The contrast between warm and cold is sublime. A great alternative to this is our Chocolate Peanut Butter Banana Bread.

Frequently Asked Questions

Banana Cinnamon Rolls

Indulge in incredibly soft and fluffy cinnamon rolls, packed with sweet banana flavor in both the dough and the filling, and topped with a luscious cream cheese icing.

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Prep Time 2 hours hrs 15 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 12 rolls

Course: Dessert

Cuisine: American

Calories: 472

Ingredients Method Notes

Ingredients

  

For the Dough

• 120 ml whole milk lukewarm
• 2 ¼ tsp 7g fast-action dried yeast
• 50 g granulated sugar
• 2 large very ripe bananas, mashed (about 200g)
• 1 large egg at room temperature
• 70 g unsalted butter melted and cooled
• 450 g strong white bread flour plus extra for dusting
• ½ tsp salt

For the Filling

• 100 g unsalted butter very soft
• 150 g soft light brown sugar
• 2 tbsp ground cinnamon
• 1 large ripe banana thinly sliced

For the Cream Cheese Icing

• 100 g full-fat cream cheese softened
• 50 g unsalted butter softened
• 200 g icing sugar sifted
• 1 tsp vanilla extract
• 1-2 tbsp milk to thin, if needed

Method

 

1. Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), gently warm the milk until lukewarm. Stir in the yeast and a teaspoon of the granulated sugar. Let it sit for 5-10 minutes until it becomes foamy on top. This shows the yeast is active.
2. Make the Dough: To the yeast mixture, add the remaining granulated sugar, mashed bananas, egg, and melted butter. Whisk to combine. Fit the stand mixer with the dough hook and add the bread flour and salt. Mix on a low speed until a shaggy dough forms.
3. Knead the Dough: Increase the speed to medium-low and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. It will be slightly sticky due to the bananas. If kneading by hand, tip the dough onto a lightly floured surface and knead for about 12-15 minutes.
4. First Proof: Lightly grease a large bowl with oil. Form the dough into a ball and place it in the bowl, turning it over to coat lightly with oil. Cover with cling film or a clean tea towel and leave in a warm place for 1-1.5 hours, or until it has doubled in size. Understanding how enriched dough works is key to getting that perfect rise.
5. Prepare the Filling: While the dough is rising, mix the softened 100g of butter, light brown sugar, and cinnamon together in a small bowl until you have a smooth paste.
6. Shape the Rolls: Once risen, punch the dough down gently and tip it out onto a lightly floured work surface. Roll it out into a large rectangle, roughly 30cm x 40cm. Spread the cinnamon filling evenly over the dough, leaving a small 1cm border along one of the long edges. Arrange the thin banana slices over the cinnamon filling.
7. Roll and Slice: Starting from the long edge opposite the clean border, roll the dough up tightly into a log. I find that using a piece of unflavoured dental floss or a sharp serrated knife is best for cutting the log into 12 even rolls without squashing them.
8. Second Proof: Grease a 23cm x 33cm (9x13 inch) baking dish. Arrange the rolls cut-side up in the dish. Cover and let them proof for another 30-45 minutes until they look puffy and are touching each other. (For the overnight option, cover tightly with cling film and place in the fridge at this stage for up to 18 hours).
9. Bake the Rolls: Preheat your oven to 180°C (160°C fan). If the rolls have been in the fridge, let them sit at room temperature for 30 minutes while the oven heats up. Bake for 25-30 minutes, until they are a beautiful golden brown and the filling is bubbling.
10. Make the Icing and Serve: While the rolls are cooling slightly, beat the cream cheese and softened 50g of butter together until smooth. Gradually beat in the sifted icing sugar and vanilla extract. If the icing is too thick, add a tablespoon of milk at a time until you reach your desired consistency. Spread the icing generously over the warm rolls and serve immediately.

Notes

For a make-ahead option, the rolls can be refrigerated overnight after shaping. Let them sit at room temperature for 30 minutes before baking as directed.

I really hope you give this Banana Cinnamon Rolls Recipe a try. There’s nothing quite like the satisfaction of pulling a tray of these warm, fragrant rolls from the oven. They are a true labour of love that always gets compliments. Let me know how you get on in the comments below – I’d love to hear about it! Happy baking.
– Adam Henderson