Easy Banana Cinnamon Rolls Recipe – Sweet & Fluffy

There’s something magical about pulling a tray of warm cinnamon rolls from the oven on a quiet weekend morning. The scent of cinnamon drifting through the kitchen, the anticipation as the glaze melts into the spiraled layers, and the first soft, gooey bite shared with family—these are the simple pleasures that turn an ordinary day into a cherished memory. This Homemade Banana Cinnamon Rolls recipe was inspired by the tradition of using overripe bananas in creative ways. Instead of another loaf of banana bread, I wanted to transform those sweet, fragrant bananas into something even more indulgent. The result is a batch of pillowy, tender cinnamon rolls infused with natural banana sweetness—perfect for brunch gatherings, holiday mornings, or whenever you crave comfort baked from scratch.

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Why You’ll Love These Banana Cinnamon Rolls

If you’ve ever wondered how to make cinnamon rolls even softer and more flavorful, mashed ripe bananas are the secret. They add moisture, natural sweetness, and a delicate fruity undertone that pairs beautifully with warm cinnamon. Here’s why these rolls stand out:

• Extra soft texture thanks to mashed ripe bananas
• Naturally sweet flavor with less refined sugar needed
• Gooey cinnamon filling in every bite
• Easy-to-follow instructions for beginner bakers
• Perfect make-ahead breakfast option

Whether you’re baking for guests or treating yourself, these soft and gooey banana cinnamon rolls deliver bakery-quality results right at home.

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Ingredients for Homemade Banana Cinnamon Rolls

For the Dough

• 1 cup (240 ml) warm whole milk (about 110°F / 43°C)
• 2 1/4 teaspoons (7 g) active dry yeast (1 packet)
• 1/4 cup (50 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120 g) mashed ripe bananas (about 1 large banana)
• 1/3 cup (75 g) unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 4 to 4 1/2 cups (500–560 g) all-purpose flour

For the Cinnamon Filling

• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) brown sugar
• 2 tablespoons (15 g) ground cinnamon
• 1/4 teaspoon salt

For the Cream Cheese Glaze

• 4 ounces (113 g) cream cheese, softened
• 1/4 cup (60 g) unsalted butter, softened
• 1 1/2 cups (180 g) powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons (30–45 ml) milk

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How to Make Soft & Gooey Banana Cinnamon Rolls

Step 1: Activate the Yeast

In a large bowl, combine the warm milk (1 cup / 240 ml) and granulated sugar (1/4 cup / 50 g). Sprinkle the yeast (2 1/4 teaspoons / 7 g) over the top and let it sit for 5–10 minutes until foamy. This step ensures your cinnamon rolls rise beautifully.

Step 2: Make the Dough

Add the mashed bananas (1/2 cup / 120 g), melted butter (1/3 cup / 75 g), eggs, vanilla extract (1 teaspoon), and salt (1 teaspoon) to the yeast mixture. Stir until combined. Gradually add 4 cups (500 g) of flour, mixing until a soft dough forms. If the dough feels sticky, add more flour, 1 tablespoon at a time, up to 1/2 cup (60 g). Knead the dough on a floured surface for 8–10 minutes, or until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.

Step 3: Prepare the Filling

In a small bowl, mix together the brown sugar (3/4 cup / 150 g), cinnamon (2 tablespoons / 15 g), and salt (1/4 teaspoon). Once the dough has risen, roll it out on a floured surface into a rectangle about 16 x 12 inches (40 x 30 cm). Spread the softened butter (1/2 cup / 115 g) evenly over the surface, then sprinkle the cinnamon-sugar mixture evenly on top.

Step 4: Roll and Slice

Starting from the long edge, tightly roll the dough into a log. Cut into 12 equal slices using a sharp knife or dental floss for clean edges. Arrange the rolls in a greased 9 x 13-inch (23 x 33 cm) baking dish. Cover and let rise again for 30–45 minutes until puffy.

Step 5: Bake

Preheat the oven to 350°F (175°C). Bake the rolls for 22–27 minutes, or until lightly golden and cooked through. The centers should be soft but not doughy.

Step 6: Make the Glaze

Beat together the cream cheese (4 ounces / 113 g) and butter (1/4 cup / 60 g) until smooth. Add powdered sugar (1 1/2 cups / 180 g), vanilla extract (1 teaspoon), and milk (2–3 tablespoons / 30–45 ml). Mix until creamy and spreadable. Spread the glaze over warm rolls so it melts into the swirls.

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Tips for Perfect Banana Cinnamon Rolls

Use very ripe bananas. The darker the peel, the sweeter and more flavorful the banana. Don’t overheat the milk. If it’s too hot, it can kill the yeast. Aim for warm, not hot. Knead properly. A well-kneaded dough creates soft, fluffy rolls. Don’t overbake. Slightly underbaked rolls remain gooey and tender after cooling. Let them cool slightly before glazing. This allows the icing to melt just enough without becoming too thin.

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Make-Ahead and Storage Tips

You can prepare the rolls the night before. After placing them in the baking dish, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for 30–45 minutes before baking. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for 15–20 seconds to restore softness. These rolls also freeze beautifully. Freeze unfrosted rolls for up to 2 months and glaze after reheating.

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Frequently Asked Questions

1. Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in this recipe. Use the same amount—2 1/4 teaspoons (7 g)—but skip the proofing step. Instead of dissolving it in warm milk first, simply mix the instant yeast directly into the flour. Then combine with the warm milk and other wet ingredients. Keep in mind that rising times may be slightly shorter when using instant yeast, so monitor the dough and allow it to double in size rather than relying strictly on time. The texture and flavor of your banana cinnamon rolls will remain just as soft and delicious.

2. Can I make these banana cinnamon rolls without cream cheese glaze?

Absolutely. While the cream cheese glaze adds richness and tang, you can easily swap it for a simple vanilla icing. Mix 1 1/2 cups (180 g) powdered sugar with 2–3 tablespoons (30–45 ml) milk and 1 teaspoon vanilla extract until smooth. You can also drizzle with a light maple glaze or enjoy them plain. The banana-infused dough and cinnamon filling provide plenty of flavor on their own.

3. Why are my cinnamon rolls dense instead of fluffy?

Dense cinnamon rolls often result from too much flour or insufficient rising time. Always measure flour carefully by spooning it into the measuring cup and leveling it off, or use a kitchen scale for accuracy. Also, ensure your yeast is fresh and that the dough is allowed to double in size during the first rise. Kneading thoroughly helps develop gluten, which gives the rolls structure and softness. Finally, avoid baking too long, as overbaking can dry out the texture.

4. Can I add nuts or other mix-ins?

Yes, you can customize these banana cinnamon rolls to suit your taste. Chopped walnuts or pecans (about 1/2 cup / 60 g) can be sprinkled over the cinnamon filling before rolling. You can also add mini chocolate chips (1/2 cup / 90 g) for a sweeter twist. If adding extra ingredients, distribute them evenly and avoid overfilling, which can make rolling difficult. The banana flavor pairs especially well with nuts and chocolate, creating a comforting, bakery-style treat.

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Serving Ideas

These soft and gooey banana cinnamon rolls are perfect for:

• Weekend brunch with fresh fruit and coffee
• Holiday breakfasts and family gatherings
• Afternoon treats with tea
• Potluck contributions
• Celebrating birthdays or special occasions

Serve warm for the ultimate melt-in-your-mouth experience.

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Final Thoughts

Homemade Banana Cinnamon Rolls bring together the nostalgic comfort of classic cinnamon rolls with the natural sweetness and moisture of ripe bananas. They transform simple pantry ingredients into something extraordinary—soft spirals layered with cinnamon sugar and crowned with luscious glaze. Baking them from scratch might take a little time, but the reward is a kitchen filled with irresistible aroma and a tray of golden, pillowy rolls that taste far better than anything store-bought. What makes this recipe truly special is its versatility. It’s perfect for using up overripe bananas, making it both practical and indulgent. The dough is forgiving enough for beginners yet satisfying for experienced bakers who enjoy working with yeast. Whether you prepare them for a cozy family breakfast, a celebratory brunch, or simply to satisfy a sweet craving, these rolls never fail to impress. Sharing warm cinnamon rolls has a way of bringing people together. There’s joy in pulling apart the soft layers, watching the glaze melt, and savoring each bite. Once you try this banana-infused version, it may become your new go-to cinnamon roll recipe. So gather your ingredients, set aside a relaxing morning, and enjoy the delicious process of baking something truly memorable from scratch. Print