These banana bread cinnamon rolls bring two favorites into one warm, comforting treat. Soft, sweet banana dough rolled with cinnamon and brown sugar bakes into golden spirals with a tender crumb. The aroma of bananas, butter, and cinnamon will fill the kitchen. Serve them warm for sticky, slightly caramelized centers and a light crust at the edges.
Recipe Information
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 8 rolls
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 320 kcal
- Protein: 4 g
- Carbohydrates: 51 g
- Fat: 15 g
- Fiber: 2 g
- Sugar: 23 g
- Sodium: 285 mg
Why Make This Banana Bread Cinnamon Rolls
These rolls combine the familiar comfort of banana bread with the soft, swirled joy of cinnamon rolls. They smell warm and inviting while baking. The texture is soft and moist inside with a lightly browned top. They’re great for brunch, a cozy weekend breakfast, or a sweet snack. If you like other spiced treats, try pairing them with similarly flavored bites like elegant spiced gingerbread truffles for a holiday table (link provided above).
How to Make Banana Bread Cinnamon Rolls
This recipe uses a quick yeast-free dough that relies on baking powder and baking soda for lift. You mash ripe bananas into a soft batter, turn that into a rollable dough, spread the cinnamon-sugar filling, and slice into spirals. Work on a floured surface, keep your fillings evenly spread, and don’t overbake to preserve moisture.
Ingredients:
- 2 ripe bananas
- 1/2 cup sugar
- 1/2 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar
- 1/4 cup chopped walnuts (optional)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a baking dish lightly with butter or nonstick spray. Lightly flour a clean work surface to prepare for rolling the dough.
Step 2: Mixing
In a mixing bowl, mash the ripe bananas until mostly smooth. Stir in the melted butter. Add the 1/2 cup sugar, egg, and vanilla extract and mix until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture and stir until a soft dough forms. If the dough feels too sticky, add a tablespoon of flour at a time until it’s manageable to roll.
Step 3: Baking
Roll out the dough into a rectangle on the floured surface. Brush the surface with a little melted butter. Sprinkle evenly with the tablespoon of ground cinnamon, 1/4 cup brown sugar, and the 1/4 cup chopped walnuts if using. Roll the dough tightly into a log from one long side. Cut the log into 1-inch pieces and place the rolls cut-side up in the greased baking dish, leaving a small gap for expansion. Bake for 25–30 minutes, or until the rolls are golden brown and set in the center.
Step 4: Finishing
Remove the baking dish from the oven and let the rolls cool for 5–10 minutes. This rest lets the centers set slightly while keeping the rolls soft and moist. Serve warm. Optionally drizzle a simple glaze (powdered sugar mixed with a touch of milk and vanilla) over the rolls for extra sweetness and shine.
How to Serve Banana Bread Cinnamon Rolls
Serve warm straight from the oven for the best texture. They pair wonderfully with plain or flavored coffee, a latte, or a cup of tea. Add a scoop of vanilla ice cream for a dessert twist. For a brunch spread, place them on a warm platter with fresh fruit and whipped cream. Sprinkle extra chopped walnuts or a dusting of cinnamon before serving for a pretty finish.
How to Store Banana Bread Cinnamon Rolls
- Room temperature: Store in an airtight container for up to 2 days. Reheat briefly in a low oven or microwave before serving.
- Refrigerator: Keep in an airtight container for up to 5 days. Rewarm in the oven at 300°F (150°C) for 8–10 minutes.
- Freezer: Freeze cooled rolls in a single layer on a tray, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 325°F (160°C) for 10–15 minutes.
Expert Tips for Perfect Banana Bread Cinnamon Rolls
- Use ripe bananas with brown spots for the best banana flavor and sweetness.
- Don’t overmix the dough; handle it gently to keep rolls tender.
- Roll tightly but not overly compressed—tight enough to form clear spirals.
- If your dough cracks while rolling, let it rest 5 minutes and press seams closed with a little water.
- For even baking, cut rolls the same width and leave small gaps in the pan.
- Add a light glaze while rolls are still slightly warm so it softens into the swirls.
- Swap walnuts for pecans or skip nuts for a nut-free option.
Delicious Variations
- Chocolate Banana Swirl: Sprinkle mini chocolate chips with the brown sugar for melty pockets of chocolate.
- Maple Pecan: Replace brown sugar with maple sugar or mix in a tablespoon of maple syrup and use pecans instead of walnuts.
- Cream Cheese Filling: Mix softened cream cheese with a little sugar and spread a thin layer before adding cinnamon sugar.
- Tropical Twist: Add 2 tablespoons shredded coconut and a pinch of cardamom to the filling.
- Vegan Option: Replace egg with a flax egg (1 tbsp ground flax + 3 tbsp water) and use a vegan butter.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes. You can prepare the dough, roll it, and place the cut rolls in the baking dish covered in plastic wrap in the fridge for up to 24 hours. Bring to room temperature for 20–30 minutes before baking and then bake as directed.
Q: My rolls came out dense. What did I do wrong?
A: Dense rolls often mean overmixing, too little leavening, or heavy pressing when rolling. Mix until just combined and make sure your baking powder and baking soda are fresh. Roll gently without compressing the dough.
Q: Can I use frozen bananas?
A: Yes. Thaw frozen bananas and drain excess liquid if very watery. Mash well and measure after draining to avoid extra moisture in the dough.
Q: How do I prevent the bottoms from burning?
A: Bake on the middle oven rack. If the bottoms brown too quickly, place a baking sheet under the dish or lower the oven temperature by 10–15°F and extend baking time a few minutes.
Q: Can I double this recipe?
A: Yes. Double all ingredients and bake in two dishes. Keep spacing between rolls the same. Adjust baking time slightly if you use a deeper dish—check for golden tops and set centers.
Q: Is there a glaze that pairs best with these rolls?
A: A simple vanilla glaze (1 cup powdered sugar, 1–2 tbsp milk, 1/2 tsp vanilla) works well. For more banana flavor, add 1–2 teaspoons of mashed banana or banana extract.
Q: Can I make mini rolls?
A: Yes. Slice the log thinner for mini rolls. Reduce baking time to 12–18 minutes and check often so they don’t overbake.
Conclusion
Give these banana bread cinnamon rolls a try when you want a simple, comforting bake that smells like home. They are easy to adapt, freeze well, and please a crowd. For more inspiration and a similar take on banana-cinnamon baking, see Banana Bread Cinnamon Rolls – Broma Bakery.
Print
Banana Bread Cinnamon Rolls
- Total Time: 55 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
These rolls combine the flavors of banana bread and cinnamon rolls into a warm, comforting treat with a tender crumb.
Ingredients
- 2 ripe bananas
- 1/2 cup sugar
- 1/2 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish with butter or nonstick spray. Flour a clean work surface.
- Mash the ripe bananas in a mixing bowl until mostly smooth. Stir in melted butter, then mix in sugar, egg, and vanilla extract until combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the banana mixture, stirring until a soft dough forms.
- Roll out the dough into a rectangle, brush with melted butter, and sprinkle with cinnamon, brown sugar, and walnuts. Roll tightly and cut into 1-inch pieces, placing them cut-side up in the baking dish.
- Bake for 25-30 minutes until golden brown. Let cool for 5-10 minutes before serving warm.
Notes
Optionally, drizzle a simple glaze over the rolls for extra sweetness.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 23g
- Sodium: 285mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
