Let Me Tell You About This Mashup
Okay, so picture this: It’s a drizzly Saturday (the kind where the dog just gazes at you accusingly because you haven’t walked him yet) and you’ve got two sad bananas on the counter—maybe they resemble a banana more in name than appearance at this point. That’s when I whipped up this Banana Bread Cinnamon Rolls Recipe the first time. Total game changer. My family couldn’t decide if they wanted breakfast or dessert, and these rolls just sort of magically became both. If you’re thinking it sounds a tad over-the-top, well, that’s the fun, right?
Oh, quick aside: If you’ve ever tried to make cinnamon rolls and ended up with more of a cinnamon hockey puck situation... You’re in good company. I’ve done it. No judgment here.
Why You’ll Love These (or at Least, Why We Do)
I usually make these when I’m feeling indecisive. Is it a bread day? Is it a cinnamon roll day? No one knows! But my family practically hovers like vultures when they smell these baking. Sometimes I make them just because I need the house to smell like something other than whatever the teens left in their gym bag—it really does work. Plus if you’re like me and think most Banana Bread is a little too moist, these have the bonus of a tender, gooey filling (that, yes, I used to worry would spill out everywhere; it never does. Magic, I guess?)
Stuff You’ll Need—But Make It Flexible
- 2 (medium) very ripe bananas (if they’re borderline black, even better)
- 3 tablespoons melted butter (unsalted, but if all you have is salted, just skip the extra pinch of salt later)
- ⅓ cup brown sugar (sometimes I sub coconut sugar—no one notices)
- 1 packet instant yeast (about 2 ¼ tsp, but honestly, I don’t measure super tight)
- ½ cup warm milk (dairy-free is fine; I used oat milk once—worked a treat)
- 2 ¼ cups all-purpose flour (gran used to insist on King Arthur flour, but all flours are welcome at my table)
- ½ teaspoon salt (could go up to ¾ if you’re a salt fiend)
- 1 teaspoon cinnamon
- For the filling: ¼ cup softened butter, ½ cup brown sugar, 1 ½ tablespoon cinnamon, and a little splash of vanilla extract if you’re feeling fancy
- For the glaze: 1 cup powdered sugar, 2-3 tablespoon milk or coffee (coffee makes it a little punchier; my aunt swears by it), pinch of salt
Swaps? Go wild. Add walnuts or a handful of chocolate chips, or do both if you want to live dangerously.
How I Actually Make 'Em (Don’t Stress)
- Mash the bananas really, really well. I know people say you want some chunks, but honestly, it’s better smooth here. Mix ‘em with the melted butter—pro-tip: I usually add a few extra drops for luck. Stir in the brown sugar.
- Warm your milk (just to where it feels like a nice bath for a goldfish—not hot!) and sprinkle the yeast over. Wait five minutes while you scroll through Instagram.
- Now, combine flour, salt, cinnamon in a big bowl (or the bowl of a mixer if you’re fancy; I’m generally not but I did borrow my neighbor's stand mixer once. Game changer, but a strong spoon does fine, too). Add banana mixture and yeasty milk, then stir until it all comes together in a somewhat sticky dough. If it's REALLY sticky, add a bit more flour; if it's tough, splash in a bit of milk. This dough is forgiving (like a good friend).
- Knead it for about 5-ish minutes until it feels kind of smooth and elastic. If hand kneading wears you out (and who hasn’t been there after a workday), just do what you can. Cover and let it rise about an hour, or until it doubles. Don’t fret too much about exact timing—sometimes it’s 45 minutes, sometimes over an hour if the kitchen’s chilly.
- After rising, punch the dough down (oddly satisfying, right?) and roll it out on a floured surface to a rectangle, maybe 12x6 inches. Melt the remaining butter and slather it generously on. Sprinkle over the brown sugar, cinnamon, and dot with vanilla. Spread it all out with your hands. This is where I usually sneak a taste—and sometimes get caught.
- Roll up like a jelly roll (from the short side for fatter, gooier rolls; long side if you want more, slightly smaller ones). Use a sharp knife or unflavored dental floss to slice (yep, learned that from King Arthur and never looked back).
- Arrange in a greased 8-inch pan, cover, let rise another 25-30 minutes (I get impatient here, but don’t skip it if you want fluffier rolls).
- Bake at 350°F (180°C) for about 25 minutes, or until tops are golden and your kitchen is full of temptation.
- Mix up your glaze; pour it over warm rolls and marvel at your work. If you want a stiffer icing, just use less liquid. I like it drippy, personally.
Notes from My Trial and Error Adventures
- If you use bananas that are a little underripe, the dough will be tougher and also won’t have that deep banana flavor. Ask me how I know. (It’s from experience.)
- Don’t go nuts with extra flour. The dough should be a little sticky. Too dry and, well, you’ll be chewing a lot...
- I once tried using honey instead of brown sugar in the dough; it made things weirdly dense. Your call, but I wouldn’t again.
Experiments and Variations (Some Hits, Some Misses)
I’ve tossed chocolate chips in the filling; yum. Toasted pecans were a winner at Thanksgiving. Coconut flakes? Eh, tastes okay, but texturally odd. If you want to make these dairy-free, just use vegan butter and milk—they actually turn out surprisingly lush. Oh! Pumpkin pie spice instead of cinnamon once in October, and it was autumn in a bite. Though, my husband called it ‘confusing’—guess he’s a cinnamon purist.
What If You Don’t Own a Fancy Mixer?
No stand mixer? Just grab a sturdy wooden spoon and some elbow grease. I’ve even made these at my sister's with a clean hand and a large salad bowl. It gets the job done. Alternatively, check out this post from Sally’s Baking Addiction where she goes full no-mixer, no problem.
How Do I Store Them? (If I Even Get the Chance)
In theory, these keep at room temp (covered!) for 2 days. In practice? I’ve never had them last more than a day before someone nicks the last roll as a midnight snack. If you do need to stash them, a quick “nuke” (er, microwave) for 15 seconds wakes them right up. You can also freeze the unbaked rolls—just defrost before the second rise.
Serving Up Banana Bread Cinnamon Rolls—Our Way
I love them with hot coffee (sometimes I even drizzle some in the icing). My kids dunk theirs in milk, which I never quite got on board with, but hey—to each their own. Oh, and if it’s raining, I promise: eating one while watching the world go soggy outside makes you feel positively smug.
The Stuff I Wish I’d Known (Pro-ish Tips)
- Once I tried to speed the first rise by sticking the bowl over a warm vent—it kind of worked, but the dough got weird skin on it (gross!). Now I just leave it in the oven with the light on.
- Cutting with a dull knife? Disaster. Use dental floss. Strange but true.
- If you dump the glaze on while piping hot, it will mostly vanish. Wait fiveish minutes so you still get those stripes.
Answering Your (Alex, Terry, and Jess’s) Real Questions
Can I double this recipe?
Absolutely! Everything doubles neatly, just use a bigger pan. (I tried to triple it once for a potluck; bad idea, my oven revolted.)
Could I prep these overnight?
You can! Make the rolls, arrange them in the pan before that second rise, then cover and refrigerate. Next morning, let them sit out to warm up and puff before baking (about 45 mins). Your future self will thank you.
Help, my dough isn’t rising!
Been there myself. Usually, the culprit is old yeast or a cold kitchen. Try gently warming your milk. Or, on second thought, double check your yeast isn’t past it’s date. (Ask me why I mention that…)
Can I make these gluten-free?
I haven’t tried, but I’ve seen solid results using Cup4Cup flour blend in another sweet roll recipe, so it should work here. Give it a go, and let me know!
Do you have to use super ripe bananas?
Probably? It’s all about the flavor. But in a pinch, I once quick-baked two yellow bananas at 350°F for 15 minutes and squished them after cooling. It was... fine, not mind-blowing.
Whew, that was a long chat about cinnamon rolls. Hope it helped—or at least made you a bit hungrier. LMK if you try any weird variations and have better luck than some of my cobbled-together attempts (looking at you, coconut flake debacle). Cheers!
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup mashed ripe bananas (about 2 medium)
- ⅓ cup unsalted butter, melted
- ½ cup whole milk
- 1 large egg
- ½ cup light brown sugar (for filling)
- 2 tablespoons ground cinnamon (for filling)
- 2 tablespoons unsalted butter, softened (for filling)
Instructions
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1Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan.
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2In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
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3In a separate bowl, combine mashed bananas, melted butter, milk, and egg. Add wet ingredients to the dry ingredients and mix until a dough forms.
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4On a floured surface, roll the dough into a rectangle. Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon.
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5Roll up the dough tightly and slice into 8 even rolls. Arrange rolls in the prepared pan.
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6Bake for 25 minutes, or until rolls are golden brown. Allow to cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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