Description
Soft, pillowy, and brimming with sweet banana flavor – Banana Bread Cinnamon Rolls are the breakfast mashup that combines the comforting warmth of classic cinnamon rolls with the rich, fruity undertones of banana bread. Perfect for brunch, weekend treats, or using up overripe bananas.
Ingredients
Scale
- 1 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 1/2 cup melted unsalted butter
- 2 large eggs, room temperature
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 cup mashed ripe banana (about 2–3 medium bananas)
- 1/2 cup softened unsalted butter (for filling)
- 3/4 cup brown sugar (for filling)
- 2 tablespoons ground cinnamon (for filling)
- 1/2 cup chopped nuts like pecans or walnuts (optional)
- Cream cheese or vanilla glaze (for drizzling)
Instructions
- Warm milk to about 110°F. Pour into a large bowl or stand mixer. Sprinkle yeast and 1 tablespoon sugar over milk. Stir gently and let sit for 5-10 minutes until frothy.
- Add remaining sugar, melted butter, eggs, and salt to the yeast mixture. Whisk until well combined. Fold in mashed bananas.
- Gradually add flour, one cup at a time. Mix until a shaggy dough forms, then knead for 5-7 minutes until soft, slightly sticky, and elastic.
- Form dough into a ball and place in a greased bowl. Cover with a towel or plastic wrap and let rise in a warm spot for 60-90 minutes, until doubled in size.
- Meanwhile, prepare the filling by mixing softened butter, brown sugar, and cinnamon until smooth and spreadable.
- Once dough has doubled, punch it down and turn onto a floured surface. Roll into a 16×12-inch rectangle.
- Spread cinnamon filling evenly over dough, leaving a small border. Sprinkle with optional nuts or mix-ins.
- Starting from the long side, tightly roll dough into a log. Pinch the seam to seal. Slice into 12 equal rolls.
- Arrange rolls in a greased 9×13-inch baking dish. Cover and let rise for 30-45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake for 24-28 minutes until golden brown.
- Let cool slightly, then drizzle with glaze and serve warm.
Notes
- Use overripe, spotty bananas for the best flavor and sweetness.
- For fluffier rolls, ensure your milk is warm but not hot to activate the yeast properly.
- Don’t skip the second rise for light, pillowy rolls.
- Use unflavored dental floss for clean slices.
- Prep the night before by letting rolls rise in the refrigerator overnight.
- For dairy-free version, use plant-based milk and butter alternatives.
- You can substitute up to half the all-purpose flour with whole wheat flour.
- For vegan option, replace eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 21g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: banana bread, cinnamon rolls, breakfast, brunch, homemade, banana recipes, sweet rolls, make-ahead breakfast