How I Ended Up Making Banana Bread Cinnamon Rolls (And Why I Keep Doing It)

So here’s the thing: I grew up in a house where the bananas on the counter were basically a ticking time bomb, and the moment they went spotty, my mum would be like, “Right, banana bread time.” But you know how sometimes you want something a bit more special? Or maybe I just needed an excuse to eat frosting for breakfast—hard to say. Anyway, one rainy Saturday (the kind where the cat refuses to leave the window and you can’t find your left slipper), I decided to mash up—literally—banana bread and cinnamon rolls. Turns out, banana bread cinnamon rolls with cream cheese frosting are bonkers good. Now my sister texts me banana emojis and the cinnamon swirl emoji and expects a batch. Family, eh?

Why You'll Love This Recipe (Or Why My Family Won't Let Me Stop Making It)

I make this when I’ve got bananas browning faster than I can eat ‘em, or when I want to bribe my neighbours into dog-sitting. My family goes absolutely nuts for these—especially the frosting, which honestly disappears mysteriously before the rolls are even out of the oven. (It’s a mystery I definitely have nothing to do with.) And you know, I used to get stressed about dough rising, but after a few... let’s call them “rustic” attempts, I learned to relax about it. Worst case? You get gooey, sticky deliciousness with a cup of coffee. On second thought, that’s not even a bad result.

What You’ll Need (Substitutions Completely Welcome)

2 to 2 ½ cups all-purpose flour (I’ve used whole wheat in a pinch, but it gets a bit heavier; it’s fine though)
2 teaspoons instant yeast (Honestly, any brand works—my gran swore by Red Star, but I’ve used store brand plenty)
¼ cup white sugar (sometimes I use brown sugar for a more caramel thing)
½ teaspoon salt (I just use a good pinch, not fancy salt)
2 overripe bananas, mashed (the spottier the better—don’t even think about using green ones)
¼ cup milk (I’ve even used oat milk when that’s all I had—no biggie)
¼ cup melted butter (swap in coconut oil if you’re feeling wild, or just out of butter—been there)
1 large egg (room temp, or just hold it under warm water for a minute if you forget)
For the filling: ½ cup brown sugar, 2 tablespoons cinnamon, ¼ cup softened butter
For the frosting: 4 oz cream cheese, softened; 1 cup powdered sugar; 2 tablespoons softened butter; a splash of vanilla
Optional: chopped pecans or walnuts (I add them when I remember, but my kids pick them out... so maybe skip if you’ve got picky eaters around)

How To Make Banana Bread Cinnamon Rolls (The Fun Bit)

Make the Dough: Grab a big mixing bowl (I always use the blue one, but any bowl works). Toss in your flour (start with 2 cups), yeast, sugar, and salt. Give it a quick whisk. In another bowl, mash up those bananas—don't worry if they're a bit lumpy, it all sorts itself out. Add the milk, melted butter, and egg. Stir all the wet stuff into the dry until a shaggy dough forms (this is where I sneak a taste—banana and butter together? Yes, please). If it’s too sticky, add a bit more flour, but don’t go overboard; it should be soft and slightly tacky.
Knead & Rise: Plop the dough onto a floured surface and knead for about 5 minutes. It should get smoother, but if it still looks a little rough, keep going—it’ll come together. Pop it back in the bowl, cover with a clean tea towel, and let rise somewhere warm for about an hour. Or until doubled; sometimes it takes longer if my kitchen’s cold, so I just stick it near the radiator.
Fill & Roll: Once the dough’s puffy, punch it down (the most satisfying bit) and roll it out to about 12x16 inches. Slather on the softened butter, then sprinkle over the brown sugar and cinnamon—don’t skimp. Add nuts here if you want. Roll up the dough tightly (lengthwise, like a Swiss roll), and cut into 9-12 pieces depending on how thicc you want them (yes, I said thicc—deal with it).
Second Rise & Bake: Arrange rolls in a greased baking dish—leave a bit of space between, they’ll puff up. Cover and let rise again, about 30 minutes. Meanwhile, preheat the oven to 350°F (180°C). Bake for 22-28 minutes, until golden and smelling like heaven. I check at 22 min—don’t overdo it or they’ll dry out. (If the tops go brown too fast, I toss a bit of foil over them.)
Make the Frosting: In a bowl, beat together the cream cheese, butter, powdered sugar, and vanilla. If it’s too thick, add a splash of milk; too runny, more sugar. Taste it—I always do. It’s essential for quality control.
Frost & Devour: Spread that glorious frosting over the warm rolls—or all of it on one, if you’re me. Let everyone fight over the gooey center one.

Notes From My Most Spectacular Fails (And Wins)

If you forget to warm the milk, it’s fine; just add a couple extra minutes to the rise.
Once I swapped banana for pumpkin—don’t do it. The rolls turned out a weird shade of orange and tasted like baby food.
Actually, I find these taste even better the next day if you manage to have leftovers. Which is rare.
If you’re using nuts, toast them first. Unless you forget (I sometimes do), in which case, it’s still good.

Variations I’ve Tried (Some Better Than Others)

Chocolate Chips: Toss a handful in with the filling. Kids love it, adults pretend not to.
Peanut Butter Swirl: A tablespoon or two swirled into the filling layer; great if you like banana and PB, not so great if you don’t.
Vegan Version: Used oat milk and Miyoko’s vegan butter with Tofutti cream cheese—worked surprisingly well, but the dough was a tad stickier.
There was that time I tried adding blueberries. Looked gorgeous, but made everything a bit soggy. Maybe skip that one.

What You Need Equipment-Wise (And What To Do If You Don’t Have It)

Mixing bowls: At least one big one. If you only have a salad bowl, use that.
Rolling pin: Or a wine bottle, which is what I usually grab because it’s closer. Works a treat.
Baking dish: 9x9-inch or similar. I’ve used a roasting pan in a pinch—no one noticed.
Electric mixer: For the frosting, but a wooden spoon and some elbow grease are fine too. Consider it your workout.

Banana Bread Cinnamon Rolls with Cream Cheese Frosting

How to Store ‘Em (But Honestly…)

These keep in an airtight container at room temp for a day or two, or in the fridge for up to 4 days. (Though honestly, in my house it never lasts more than a day!) You can also freeze them, unfrosted, and warm up in the oven—add fresh frosting after. It’s a game changer for surprise guests.

Favorite Ways to Serve (Or How My Family Fights Over the Best Bit)

I always serve these with extra frosting on the side, in case someone wants to go wild. Sometimes we’ll do a little fruit salad on the side (to make it “breakfast-y” so we feel better about eating cake before noon). Christmas morning, I’ll sprinkle some cinnamon sugar on top just for fun. My mate Sarah dunks hers in coffee—which, fair play, is genius.

What I Wish I’d Known: Real-Life Pro Tips

I once tried rushing the rise because I was hungry. The rolls were dense and sad. Don’t skimp on rise time.
Don’t use super hot butter! I did once and scrambled the egg. Awkward.
Rolling the dough too thin = dry rolls. Been there, regretted it.
Actually, letting the rolls cool just a bit before frosting stops the icing from melting into a puddle (but sometimes I just can’t wait).

FAQ (From Actual Friends and Random Strangers Online)

Can I make these ahead? Yes! You can let the unbaked rolls chill in the fridge overnight, then bake in the morning. Gives you more time for coffee (or, you know, sleep).
What if I don’t have instant yeast? No big deal! Use active dry yeast, just let it proof in the warm milk with a pinch of sugar for 5-10 mins first.
My dough’s too sticky! What did I do wrong? Probably nothing. Bananas vary—just dust with a bit more flour as you knead. Don’t panic.
Can I halve the recipe? Yep! Or double it and freeze half. Or eat them all and call it research. No judgment here.
Is the frosting super sweet? It’s sweet, but not tooth-achingly so. If you like it tangier, add more cream cheese and less sugar. Or try Sally’s Baking Addiction’s version—I like it for cakes too.

Before You Go: Slightly Off-Topic Recommendation

Oh, and if you want to level up your homemade bread game, check out King Arthur Baking’s recipe vault. Their troubleshooting guides have bailed me out more than once. Right, I’m off to steal the last roll before anyone else spots it. Happy baking, mate!

Banana Bread Cinnamon Rolls with Cream Cheese Frosting