Banana Bread Cinnamon Rolls (Soft, Gooey, and Perfect for Brunch)

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What happens when banana bread meets a pan of warm cinnamon rolls?

You get a pan of soft, gooey banana bread cinnamon rolls that taste like comfort and smell like a bakery.

They are rich, tender, and packed with banana flavor, with a glossy cream cheese icing that melts into every swirl.

This recipe shines at breakfast or brunch, and it is friendly for beginners. Ripe bananas do more than add sweetness.

They bring moisture and reduce food waste, which is a nice bonus when those speckled bananas are sitting on the counter.

The texture is pillowy and moist, the cinnamon swirl is sweet and warm, and the icing ties it all together.

You will learn how to make a reliable dough, roll it up with a buttery cinnamon filling, and bake a tray that pulls apart in perfect spirals.

The steps are simple and clear. We will cover the dough, the rise times, and how to keep the rolls soft.

Keep reading for a full ingredient list, step-by-step directions, and easy variations. By the end, you will have a new favorite way to use bananas and a recipe you will want to share.

Ingredients for Soft Banana Bread Cinnamon Rolls

Dough

• 2 1/4 tsp active dry yeast

• 1/2 cup warm milk (110°F)

• 1/4 cup granulated sugar

• 1/4 cup unsalted butter (melted)

• 2 large eggs

• 3/4 cup mashed ripe bananas (about 2 bananas)

• 4 cups all-purpose flour

• 1/2 tsp salt

Filling

• 1/2 cup unsalted butter (softened)

• 1 cup brown sugar (packed)

• 2 tbsp ground cinnamon

• 1/2 cup chopped ripe banana

Icing

• 8 oz cream cheese (softened)

• 1/4 cup unsalted butter (softened)

• 2 cups powdered sugar

• 1 tsp vanilla extract

• 2 tbsp milk

Substitution notes

• Dairy-free: use plant milk, dairy-free butter, and dairy-free cream cheese.

• Egg-free: use 2 flax eggs (2 tbsp ground flax mixed with 5 tbsp water).

• Gluten-free: use a quality 1-to-1 gluten-free baking flour.

Why these ingredients work

• Bananas add moisture and aroma, so the rolls stay soft.

• Brown sugar and cinnamon create a gooey swirl that caramelizes at the edges.

• Cream cheese icing mirrors banana bread’s tangy finish and keeps the rolls tender.

Dough Ingredients Breakdown

• Yeast: Makes the dough rise and gives that bakery lift. Check the date so it is fresh.

• Warm milk: Feeds the yeast. Aim for 110°F, warm but not hot.

• Sugar: Sweetens the dough and boosts yeast activity.

• Butter: Adds softness and flavor. Melt, then cool slightly.

• Eggs: Enrich the dough and help with structure.

• Bananas: Bring moisture and banana flavor. Mash until smooth for even mixing.

• Flour: Provides structure. Start with 4 cups, then adjust if sticky.

• Salt: Balances sweetness and strengthens the dough.

Measuring tips

• Spoon flour into the cup, then level it. Do not pack it.

• Measure mashed bananas after mashing for accuracy.

• Use a thermometer for the milk if you can, or test with a clean finger. It should feel warm, not hot.

Filling and Icing Essentials

• Cinnamon and brown sugar: This classic combo melts into a glossy swirl.

• Chopped banana: Adds fresh banana pockets in the spiral. Use small, even pieces.

• Softened butter: Spreads easily and holds the sugar in place.

• Cream cheese icing: Slight tang cuts the sweetness and mirrors banana bread’s vibe.

Prep notes

• Soften butter and cream cheese at room temp. Cold dairy clumps and will not spread well.

• Mix icing until smooth and glossy. Add milk slowly to reach a spreadable texture.

Step-by-Step Guide to Baking Banana Bread Cinnamon Rolls

Safety note:

Pans and syrupy filling get very hot. Use oven mitts and give the rolls a short rest before icing.

Preparing the Dough and First Rise

• In a large bowl, combine warm milk and yeast. Let it sit for 5 to 10 minutes until foamy.

• Whisk in sugar, melted butter, eggs, and mashed bananas.

• Add flour and salt. Mix with a spoon until the dough comes together.

• Turn the dough onto a floured surface. Knead 8 to 10 minutes until smooth. Add a sprinkle of flour if it sticks, but keep it soft.

• Place in a greased bowl. Cover with a damp cloth and let rise for about 1 hour, or until doubled.

Tip: a warm, draft-free spot helps the rise. Inside an off oven with the light on works well.

Assembling the Rolls with Cinnamon Filling

• Punch down the dough and roll it into a 12 by 18 inch rectangle. Aim for even thickness.

• Spread softened butter over the surface.

• Mix brown sugar and cinnamon, then sprinkle evenly.

• Scatter the chopped banana over the sugar.

• Roll the dough up tightly from the long edge.

• Trim the ends if needed. Slice into 12 equal rolls using a sharp knife or unflavored floss.

• Place rolls in a greased 9 by 13 pan, leaving slight space between each.

• Cover and let rise for 30 minutes until puffy.

Tip: do not overfill with banana. Too much can make the centers soggy or cause gaps.

Baking and Adding the Finishing Icing

• Preheat the oven to 350°F. Bake for 20 to 25 minutes until tops are golden and the centers look set.

• If the tops brown too fast, tent the pan with foil during the last minutes.

• Let the rolls cool for 10 minutes.

• Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk until creamy.

• Spread icing over warm rolls so it melts into the spirals.

Tip: serve warm for the softest texture and the best banana flavor.

Tips and Variations for Your Banana Bread Cinnamon Rolls

• Use very ripe bananas: The darker the peel, the sweeter the flavor.

• Do a slow rise in the fridge: After shaping, cover and chill overnight. Bake in the morning.

• Check dough feel, not just time: It should be smooth and slightly tacky, not dry.

• Store leftovers well: Keep in an airtight container at room temp for 2 days. Reheat briefly to refresh.

• Freeze for later: Freeze unbaked, sliced rolls on a tray, then bag. Thaw in the pan, rise, and bake.

Easy variations

• Add crunch: Sprinkle 1/2 cup chopped pecans or walnuts over the filling.

• Vegan option: Use plant milk, dairy-free butter and cream cheese, and flax eggs.

• Gluten-free: Swap in a 1-to-1 gluten-free flour blend. Rise times may vary.

• Spice boost: Add a pinch of nutmeg or cardamom to the filling.

• Caramel note: Drizzle a little maple syrup over the filling before rolling.

Common mistakes and fixes

• Under-rising: Cold kitchens slow yeast. Give it more time until the dough doubles.

• Dense rolls: Dough may be too dry. Next time, add flour slowly and stop when tacky.

• Leaky filling: Roll tightly and leave a small border at the edge so it seals.

• Soggy centers: Bake a few minutes longer, or reduce chopped banana slightly.

Why this twist works

• You get the homey banana bread flavor in a pull-apart roll format.

• The cinnamon swirl adds a sticky, bakery-style finish.

• The cream cheese icing ties it all together with gentle tang.

Conclusion

These banana bread cinnamon rolls bring two favorites into one pan. The dough is soft and moist, the filling is warm and gooey, and the icing adds a creamy finish.

The steps are simple, the ingredients are basic, and ripe bananas finally get their moment. Bake a batch for brunch, a lazy weekend, or a sweet afternoon break.

Give the recipe a try, then share your photos or tweaks in the comments. Want more cozy bakes and smart ways to use leftovers?

Subscribe for new recipes each week. Here is to fresh coffee, warm pans, and a tray of banana bread cinnamon rolls that never last long.g.

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