There are some combinations in the kitchen that just feel destined to be. Peanut butter and jam, apple and cinnamon, cheese and onion. But every now and then, you discover a partnership that feels both wonderfully familiar and completely new. That’s exactly what happened here. These Banana Bread Cinnamon Rolls are the happy result of having a few overripe bananas on the counter and a craving for something warm, soft, and comforting. I stumbled upon this combination by accident, and it’s been a hit ever since.

Imagine the soft, tender crumb of your favourite banana bread, rich with sweet banana flavour and a hint of spice. Now, picture that swirled into the classic shape of a cinnamon roll, filled with a buttery, brown sugar and cinnamon filling, and baked until golden. To finish it all off, we slather them, while still warm, with a generous layer of tangy, smooth cream cheese frosting that melts into every nook and cranny. It’s the ultimate fusion of two beloved bakes, and the result is something truly special.

This recipe is ideal for a lazy weekend morning when you have a bit more time to enjoy the process of baking. The aroma that fills the house as these bake is worth the effort alone. They work beautifully for a special brunch, an afternoon treat with a cup of tea, or even a delightful dessert to share with friends. Everyone seems to love this unique take on a classic roll.

Recipe Overview

This recipe brings together the moist, sweet character of banana bread with the structure and spiced filling of a classic cinnamon roll. The banana puree is mixed directly into the dough, which not only adds incredible flavour but also results in an exceptionally soft and tender texture. From a technical standpoint, the banana adds moisture, which means the dough is quite forgiving. During testing, I found that you need to be a little patient during the first knead, as the dough starts quite sticky but comes together beautifully into a smooth, pliable ball.

• Prep Time: 30 minutes
• Proofing Time: 1 hour 30 minutes – 2 hours
• Cook Time: 25-30 minutes
• Total Time: Approximately 3 hours
• Servings: 12 rolls
• Difficulty: Medium

Why You’ll Love This Banana Bread Cinnamon Rolls With Cream Cheese Frosting

• Genuine Flavour: The taste is authentic and layered. You get the deep sweetness from very ripe bananas, the warmth of cinnamon, the caramel notes of brown sugar, and a final, bright tang from the cream cheese frosting. It’s a beautifully balanced treat.
• Amazingly Soft Texture: Thanks to the mashed banana in the dough, these rolls stay incredibly moist and tender for days. The crumb is pillowy soft, making each bite a pure delight.
• Flexible Recipe: You can easily customise the filling. Try adding 100g of finely chopped walnuts or pecans for a lovely crunch, or a handful of mini chocolate chips for a more decadent twist.
• Great for Special Mornings: These banana rolls make any weekend morning feel like an occasion. They’re also brilliant for holiday breakfasts or for bringing along to a brunch gathering.
• Family Tested: My kids absolutely adore these. They love unravelling the warm, gooey spirals, and they always ask if they can help with the frosting. It’s a recipe that brings everyone to the kitchen.

Banana Bread Cinnamon Rolls With Cream Cheese Frosting

⏱️ 40 min prep  •  🍳 30 min cook  •  👥 12 servings

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Ingredients You’ll Need

For the best results, use ingredients that are at room temperature, especially the butter and eggs. This helps everything combine smoothly. When it comes to the cream cheese, I always reach for full-fat Philadelphia; its firm texture and tangy flavour create a frosting that is rich and holds its shape beautifully without becoming runny.

• For the Dough:
• 120ml whole milk, warmed
• 2 ¼ tsp (7g) active dry yeast
• 50g granulated sugar
• 2 large eggs, at room temperature
• 75g unsalted butter, melted
• 250g very ripe bananas, mashed (about 2-3 bananas)
• 1 tsp vanilla extract
• 550g strong white bread flour, plus extra for dusting
• 1 tsp salt
• ½ tsp ground cinnamon
• For the Filling:
• 100g unsalted butter, very soft
• 150g soft light brown sugar
• 2 tbsp ground cinnamon
• For the Cream Cheese Frosting:
• 115g full-fat cream cheese, softened
• 55g unsalted butter, softened
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• 1-2 tbsp whole milk (as needed)

Adam’s Tip: Make sure your bananas are very ripe—the darker and spottier, the better! This is where all the natural sweetness and intense banana flavour comes from. If you need some inspiration for using up more bananas, my Moist Banana Bread Recipe is a fantastic choice.

How to Make Banana Bread Cinnamon Rolls With Cream Cheese Frosting

The process involves making a soft, enriched dough, letting it rise, then filling, rolling, and baking. Don’t be intimidated by the yeast; as long as your milk is warm (not hot), it will do its job perfectly. For a detailed guide on working with dough, this kneading technique guide from BBC Good Food is a great resource.

1. Activate the Yeast: In the bowl of a stand mixer, combine the warm milk (it should feel like a warm bath, around 40°C), yeast, and 1 tsp of the granulated sugar. Let it sit for 5-10 minutes until it becomes foamy. This shows the yeast is active.
2. Make the Dough: To the yeast mixture, add the remaining granulated sugar, eggs, melted butter, mashed bananas, and vanilla extract. Whisk to combine. Fit the mixer with the dough hook and add the bread flour, salt, and cinnamon. Mix on low speed until a shaggy dough forms, then increase the speed to medium and knead for 8-10 minutes. The dough will be sticky at first but should become smooth and elastic. It will pull away from the sides of the bowl.
3. First Proof: Lightly grease a large bowl with oil. Form the dough into a ball and place it in the bowl, turning to coat. Cover with a clean tea towel or cling film and leave in a warm place to rise for 60-90 minutes, or until doubled in size.
4. Prepare the Filling: While the dough rises, mix the soft butter, light brown sugar, and cinnamon in a small bowl until it forms a smooth, spreadable paste. Grease a 23x33cm (9×13 inch) baking dish.
5. Shape the Rolls: Once risen, gently punch down the dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 30x45cm (12×18 inches). Spread the cinnamon filling evenly over the dough, leaving a small border along one of the long edges.
6. Roll and Cut: Starting from the long edge opposite the clean border, roll the dough up tightly into a log. What works best for me is using unflavoured dental floss to cut the log into 12 even rolls; it gives a perfectly clean cut without squashing the shape. Simply slide the floss under the log, cross the ends over the top, and pull. Place the rolls cut-side up in your prepared baking dish.
7. Second Proof: Cover the dish and let the rolls rise again in a warm place for 30-45 minutes until they look puffy and are touching each other. While they rise, preheat your oven to 180°C (160°C Fan).
8. Bake: Bake for 25-30 minutes, or until the rolls are a deep golden brown and the filling is bubbly. The centre roll should be cooked through. Let them cool in the pan for about 10-15 minutes before frosting.
9. Make the Frosting: While the rolls are cooling, beat the softened cream cheese and butter together in a bowl with an electric mixer until smooth and creamy. Gradually add the sifted icing sugar and beat until combined. Mix in the vanilla and 1 tablespoon of milk. If the frosting is too thick, add the second tablespoon of milk until it reaches a smooth, spreadable consistency.
10. Frost and Serve: Spread the cream cheese frosting generously over the warm rolls. The heat will help it melt slightly into all the crevices. These are best served warm.

Tips From My Kitchen

• Temperature Control: Yeast is a living organism. Milk that is too hot will kill it, and milk that is too cold won’t activate it. The ideal temperature is between 38-43°C. If you don’t have a thermometer, it should feel comfortably warm to the touch.
• The Secret Step: Don’t skip the second proof! I learned that this is what gives the rolls their light, airy, and fluffy texture. It allows the yeast to work again after shaping, ensuring they don’t turn out dense.
• Make-Ahead: You can prepare these the night before. Follow the steps up to placing the cut rolls in the baking dish. Cover tightly with cling film and refrigerate overnight. In the morning, take them out and let them sit at room temperature for about 45-60 minutes to take the chill off and rise a little more before baking as directed.
• Storage: Store any leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat gently in the microwave for 15-20 seconds to soften them up again before enjoying.

Equipment You’ll Need

• Stand mixer with dough hook (or a large bowl and your hands!)
• 23x33cm (9×13 inch) baking dish
• Rolling pin
• Unflavoured dental floss or a sharp knife
• Wire cooling rack

Common Mistakes to Avoid

• Overcrowding the pan: While you want the rolls to be cosy and touching, using a pan that’s too small will prevent them from baking evenly. A 9×13 inch dish is just right for 12 rolls, giving them space to expand upwards.
• Wrong Oven Temperature: An oven that’s too hot will brown the tops too quickly, leaving the centres doughy. Use an oven thermometer to ensure accuracy. If you notice them browning too fast, you can lightly tent the dish with foil for the last 10 minutes of baking.
• Skipping the Rest Time: Letting the rolls cool for 10-15 minutes before frosting is important. If you frost them straight out of the oven, the frosting will melt completely and become a glaze. A short rest allows it to stay thick and creamy while still melting in beautifully.

Delicious Variations to Try

One of the best things about this recipe is how easily you can adapt it. While the classic version is fantastic, here are a few ideas to change things up.

• Nutty & Chocolatey Twists: Add 100g of toasted, chopped pecans or walnuts to the cinnamon-sugar filling for a wonderful crunch. For an even richer treat, sprinkle 100g of dark chocolate chips over the filling before rolling up the dough. If you love this combo, you should also try my Chocolate Peanut Butter Banana Bread.
• Extra Spice: Add ¼ teaspoon of ground nutmeg and a pinch of ground cardamom to the filling along with the cinnamon. This will give the rolls a warmer, more complex spiced flavour profile.
• Vegan Option: This recipe can be made vegan with a few swaps. Use a plant-based milk (like oat or almond), a vegan butter block, and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) in place of the egg. For the frosting, use a good quality vegan cream cheese and vegan butter.

What to Serve With Banana Bread Cinnamon Rolls

These rolls are a complete treat on their own, but they also fit beautifully into a larger brunch spread.

• Fresh Fruit: A simple bowl of fresh berries like strawberries, raspberries, or blueberries provides a lovely, sharp contrast to the sweetness of the rolls.
• Savoury Side: If serving for brunch, pair them with something savoury like scrambled eggs or a simple frittata to balance the meal.
• A Good Coffee: A freshly brewed pot of coffee or a well-made flat white is the ideal companion. The slight bitterness of the coffee cuts through the richness of the frosting and buttery dough perfectly.

Frequently Asked Questions

Banana Bread Cinnamon Rolls With Cream Cheese Frosting

A decadent fusion of classic banana bread and gooey cinnamon rolls, topped with a rich and tangy cream cheese frosting. The ultimate indulgent treat for breakfast, brunch, or dessert.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 rolls

Course: Dessert

Cuisine: American

Calories: 510

Ingredients Method Notes

Ingredients

  

For the Dough

• 120 ml whole milk warmed
• 2 ¼ tsp 7g active dry yeast
• 50 g granulated sugar
• 2 large eggs at room temperature
• 75 g unsalted butter melted
• 250 g very ripe bananas mashed (about 2-3 bananas)
• 1 tsp vanilla extract
• 550 g strong white bread flour plus extra for dusting
• 1 tsp salt
• ½ tsp ground cinnamon

For the Filling

• 100 g unsalted butter very soft
• 150 g soft light brown sugar
• 2 tbsp ground cinnamon

For the Cream Cheese Frosting

• 115 g full-fat cream cheese softened
• 55 g unsalted butter softened
• 200 g icing sugar sifted
• 1-2 tbsp whole milk as needed

Method

 

1. Activate the Yeast: In the bowl of a stand mixer, combine the warm milk (it should feel like a warm bath, around 40°C), yeast, and 1 tsp of the granulated sugar. Let it sit for 5-10 minutes until it becomes foamy. This shows the yeast is active.
2. Make the Dough: To the yeast mixture, add the remaining granulated sugar, eggs, melted butter, mashed bananas, and vanilla extract. Whisk to combine. Fit the mixer with the dough hook and add the bread flour, salt, and cinnamon. Mix on low speed until a shaggy dough forms, then increase the speed to medium and knead for 8-10 minutes. The dough will be sticky at first but should become smooth and elastic. It will pull away from the sides of the bowl.
3. First Proof: Lightly grease a large bowl with oil. Form the dough into a ball and place it in the bowl, turning to coat. Cover with a clean tea towel or cling film and leave in a warm place to rise for 60-90 minutes, or until doubled in size.
4. Prepare the Filling: While the dough rises, mix the soft butter, light brown sugar, and cinnamon in a small bowl until it forms a smooth, spreadable paste. Grease a 23x33cm (9x13 inch) baking dish.
5. Shape the Rolls: Once risen, gently punch down the dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 30x45cm (12x18 inches). Spread the cinnamon filling evenly over the dough, leaving a small border along one of the long edges.
6. Roll and Cut: Starting from the long edge opposite the clean border, roll the dough up tightly into a log. What works best for me is using unflavoured dental floss to cut the log into 12 even rolls; it gives a perfectly clean cut without squashing the shape. Simply slide the floss under the log, cross the ends over the top, and pull. Place the rolls cut-side up in your prepared baking dish.
7. Second Proof: Cover the dish and let the rolls rise again in a warm place for 30-45 minutes until they look puffy and are touching each other. While they rise, preheat your oven to 180°C (160°C Fan).
8. Bake: Bake for 25-30 minutes, or until the rolls are a deep golden brown and the filling is bubbly. The centre roll should be cooked through. Let them cool in the pan for about 10-15 minutes before frosting.
9. Make the Frosting: While the rolls are cooling, beat the softened cream cheese and butter together in a bowl with an electric mixer until smooth and creamy. Gradually add the sifted icing sugar and beat until combined. Mix in the vanilla and 1 tablespoon of milk. If the frosting is too thick, add the second tablespoon of milk until it reaches a smooth, spreadable consistency.
10. Frost and Serve: Spread the cream cheese frosting generously over the warm rolls. The heat will help it melt slightly into all the crevices. These are best served warm.

Notes

Best served warm from the oven. Note that the prep time is active time only and does not include the approximately 1.5-2 hours required for the dough to rise.

I really hope you give these Banana Bread Cinnamon Rolls a try. They are a true labour of love that brings together two of my all-time favourite bakes into one glorious treat. Friends always ask me for this recipe after trying it, and I’m so happy to be sharing it with you. If you make them, please let me know how they turned out in the comments below – I’d love to hear from you!
All the best,
Adam Henderson