Banana Cinnamon Rolls with Cream Cheese Icing

Name: Banana Cinnamon Rolls
Prep time: 2 h 20 min
Cook time: 30 min
Total time: 2 h 50 min
Yield: 12
Ingredients: 3/4 cup Milk, warmed to 110℉; 2 1/4 tsp Active dry yeast, 11 grams (1 whole packet); 1 Large egg, room temperature and lightly beaten; 2/3 cup Mashed bananas, mash 2 bananas and then measure; 5 1/4 cup All-purpose flour; 1 tsp Salt; 1/4 cup White granulated sugar; 10 TBSP Unsalted butter, room temperature and cubed; 1/2 cup Unsalted butter, room temperature; 3/4 cup Brown sugar, packed light or dark; 1 TBSP Ground cinnamon; 2 Bananas, sliced thinly; 4 oz Cream cheese, room temperature; 4 TBSP Unsalted butter, room temperature; 1 cup Powdered sugar, sifted; 1 tsp Pure vanilla extract

By:

Brandi Oshea

Published:

October 2, 2026

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Banana Cinnamon Rolls

These banana cinnamon rolls bring together two favorites in one pan: banana bread and classic cinnamon rolls. You get a soft banana dough, a brown sugar cinnamon filling with sliced bananas tucked inside, and a creamy cream cheese icing on top. When they bake, your kitchen smells just like banana bread, and that alone is worth making them.

If you love bananas, this is the breakfast for you. The banana flavor comes from two places, the mashed bananas in the dough and the fresh banana slices rolled up inside, so every single bite tastes like banana.

The best part is that these rolls are just as easy to make as any other homemade cinnamon rolls, but they taste even better.

If you enjoy baking breakfast treats, you might also like Nutella Muffins, Chocolate Glazed Donuts, or Banana Waffles. All of them make a great weekend breakfast alongside these rolls.

Jump To

1. Banana Cinnamon Rolls
2. Why This Banana Cinnamon Rolls Recipe Works
3. Ingredient Notes for Fluffy Banana Cinnamon Rolls
4. Ingredient Substitutions
5. Step By Step Instructions, Banana Dough
6. Step By Step Instructions, Cinnamon Banana Filling
7. Step By Step Instructions, Cream Cheese Icing
8. Overnight Rolls
9. Expert Baking Tips
10. Recipe Variations
11. Special Tools
12. Storing and Freezing
13. Banana Cinnamon Rolls Recipe Card
14. Frequently Asked Questions
15. Banana Cinnamon Rolls

Why This Banana Cinnamon Rolls Recipe Works

This recipe works because it truly merges the flavors of classic cinnamon rolls and banana bread. It is not just a cinnamon roll with a hint of banana. The dough itself carries that familiar banana bread flavor, and when the rolls bake, the whole house smells like you just pulled a loaf of banana bread out of the oven.

The texture is exactly what you want from a cinnamon roll. The rolls come out gooey and soft, and the fresh banana slices inside add a little extra texture to each bite. You get that classic pull apart cinnamon roll experience with a banana twist.

Banana Cinnamon Rolls, Why This Banana Cinnamon Rolls Recipe Works — Banana Cinnamon Rolls With Cream Cheese Icing 31

Another reason this recipe works is that it can be made ahead. Prepare the rolls the day before, refrigerate them overnight, and bake them fresh the next morning by following the Overnight Rolls instructions below. That makes them perfect for a weekend brunch without all the morning work.

Ingredient Notes for Fluffy Banana Cinnamon Rolls

Here are the notes for the key ingredients. The full list with exact amounts is in the recipe card at the bottom of this article.

Flour: This recipe uses more flour than many cinnamon roll recipes because of the extra wet ingredients. The mashed bananas and milk add moisture, so the dough needs the extra flour to hold its shape.

Unsalted butter: Pull it out 2 hours before you start so it is softened and easy to work with.
Milk: Any milk works here. Warm it to 110°F before adding the yeast. If the milk is too hot, it will kill the yeast. If it is too cool, it will dramatically slow the yeast down.
Yeast: Use 1 packet of active dry yeast, which is the same as instant yeast. Do not use fast rise yeast for this recipe.

Egg: Pull the large egg out 2 hours before baking and lightly beat it before adding it to the flour. Only 1 egg is used because of the extra wet ingredients.
Cream cheese: Pull it out 2 hours before baking so it reaches room temperature for a smooth icing.
Bananas: Overripe bananas are fine for the dough, but not for the filling. The filling needs a firmer texture, and overripe bananas would turn mushy. Fresh bananas were used for both here.

Ingredient Substitutions

If you need a dairy free version, you can use your favorite dairy free options in this recipe. Just swap them in where the dairy ingredients appear. One thing to keep in mind: this recipe would not be a good candidate for gluten free substitutes, so stick with all purpose flour for the best results.

Step By Step Instructions, Banana Dough

Start by activating the yeast. Heat the milk in a microwave safe bowl until it reaches 110°F. Sprinkle the yeast on top and let it sit for 10 minutes.

While the yeast wakes up, combine the all purpose flour, sugar, and salt in a large bowl. Add the cubed butter and knead it in with a pastry kneader or your hands until the butter pieces are about the size of a pea.

Next, add the yeast mixture, the lightly beaten egg, and the mashed bananas to the dry ingredients. Fit your mixer with a dough hook and mix on low speed until a dough starts to form. Then switch to medium speed and knead for 5 minutes. If you prefer to knead by hand, the directions are in the recipe notes.

Now for the first rise. Preheat the oven to 200°F. Spray a large mixing bowl with nonstick spray and place the dough inside. The dough will be sticky, but it should not be overly sticking to your hands. Cover the bowl with a kitchen towel.

Place the covered dough in the oven, turn the oven off right away, and crack the door open. Let the dough rise for 1 hour. Because this dough has so many wet ingredients, it needs that extra warmth to help the yeast do its job and rise well.

Step By Step Instructions, Cinnamon Banana Filling

First, make the filling. In a small bowl, beat the butter with a hand mixer on high speed until smooth. Add the brown sugar and cinnamon, then mix on medium speed for 1 minute.

Place the dough on a lightly floured work surface and sprinkle a little flour on top. Roll it into a large rectangle about 1/4 inch thick.

Spread the cinnamon filling over the dough with an offset spatula, going all the way to the edges. Then add an even layer of sliced bananas on top.

Roll the dough up starting from the short side into a log. Use a sharp serrated knife to trim off the uneven ends, then cut the log into 12 equal rolls.

For the second rise, spray a 9×13 inch pan with nonstick baking spray and place the rolls evenly in the pan. Cover with a kitchen towel and let them rise for 20 minutes. Meanwhile, preheat the oven to 375°F.

Bake the rolls for 28 to 33 minutes, until the tops are lightly golden brown. While they bake, start making the icing.

Step By Step Instructions, Cream Cheese Icing

To make the cream cheese icing, beat the butter and cream cheese together in a small bowl with a hand mixer on high speed for 1 minute.

Add the powdered sugar and vanilla extract. Mix on low speed until combined, then switch to high speed and beat until the icing is creamy.

Once the rolls come out of the oven, let them sit until they stop bubbling, about 10 minutes. Then spoon the icing over the top and spread it in an even layer. The warmth of the rolls helps the icing melt slightly into every swirl.

Overnight Rolls

Want fresh rolls in the morning without the early start? Prepare the rolls all the way through the second rise step. Then cover the pan with foil and place it in the refrigerator to rise overnight, or for at least 8 hours.

The next day, take the rolls out of the fridge while the oven preheats, then continue baking as directed. You still get that fresh baked smell and warm gooey texture with almost no morning effort.

Expert Baking Tips

A few small habits make a big difference with this recipe:

Measure flour correctly. Spoon the flour into the measuring cup and level it off instead of scooping the cup directly into the bag. Scooping compacts the flour and adds too much, which can make dense rolls.
Use fresh yeast. Expired yeast, or milk that is too hot or too cold, will not activate properly. Without active yeast, your dough will not rise the way it should.
Short on time? If the rolls are rolled right away, they can still be chilled overnight and baked the following morning.

Take your time with the flour measurement and the yeast temperature. Those two details decide whether your rolls turn out fluffy or dense.

Recipe Variations

Once you have made the base recipe, it is easy to change things up:

Banana nut cinnamon rolls: Add chopped walnuts or pecans to the filling, and sprinkle a few more on top if you like extra crunch.
Chocolate banana rolls: Mix cocoa powder into the cream cheese icing for a chocolate version.

Peanut butter banana rolls: Mix peanut butter into the icing instead. Banana and peanut butter are always a good pair.
Cinnamon sugar coating: Skip the icing. Brush melted butter over the rolls once they come out of the oven, then sprinkle cinnamon sugar on top.

Special Tools

You do not need anything fancy, but these tools make the process smoother:

Baking spray: A nonstick spray that contains flour works best for greasing the bowl and pan.
Offset spatula: Perfect for spreading the frosting or the cinnamon filling evenly.
9×13 pan: A casserole pan is preferred over a standard baking pan for even baking.

Rolling pin: Any type works for rolling out the dough.

Storing and Freezing

Keep leftover banana cinnamon rolls in an airtight container in the refrigerator for up to 5 days. They are best reheated in the microwave until warm, which brings back that soft, gooey texture.

You can also freeze them two ways. Freeze the rolled, unbaked rolls for up to 30 days and thaw them before baking. They will not rise as much as fresh rolls, but they will still work. Or freeze already baked rolls for up to 30 days and thaw them for 1 hour before eating.

Try these banana recipes too!

If you still have bananas on the counter after making these rolls, here are more banana recipes to try: Banana Pudding Cheesecake, Banana Snack Cake, Banana Bread Coffee Cake, Peanut Butter Banana Muffins, and Banana Blueberry Muffins. Each one puts those ripe bananas to good use.

Banana Cinnamon Rolls Recipe Card

Servings: 12 rolls, Prep time: 60 minutes, Additional time: 80 minutes, Cook time: 30 minutes, Total time: 2 hours 50 minutes

Banana Dough

3/4 cup milk, warmed to 110°F
2 1/4 tsp active dry yeast (11 grams, 1 whole packet)

1 large egg, room temperature and lightly beaten
2/3 cup mashed bananas (mash 2 bananas, then measure)
5 1/4 cups all purpose flour
1 tsp salt
1/4 cup white granulated sugar
10 tbsp unsalted butter, room temperature and cubed

Cinnamon Banana Filling

1/2 cup unsalted butter, room temperature
3/4 cup brown sugar, packed light or dark
1 tbsp ground cinnamon
2 bananas, sliced thinly

Cream Cheese Icing

4 oz cream cheese, room temperature
4 tbsp unsalted butter, room temperature
1 cup powdered sugar, sifted
1 tsp pure vanilla extract

Instructions

Heat the milk in a bowl in the microwave until warmed to 110°F. Sprinkle the yeast on top and let it rest for 10 minutes.
In a large bowl, mix the flour, sugar, and salt together. Add the cubed butter and knead it in with a pastry kneader or your hands until the butter is the size of a pea.
Add the milk and yeast, beaten egg, and mashed bananas to the dry ingredients. Using a mixer with a dough hook, mix on low speed until a dough starts to form. Switch to medium speed and knead for 5 minutes.

Preheat the oven to 200°F. Spray a large mixing bowl with nonstick spray, place the dough in the bowl, and cover with a kitchen towel.
Place the bowl in the oven, turn the oven off, and crack the door open. Let the dough rise for 1 hour.
For the filling, beat the butter on high speed until smooth. Add the brown sugar and cinnamon and mix on medium speed for 1 minute.

Roll the dough on a lightly floured surface into a large rectangle about 1/4 inch thick.
Spread the filling over the dough with an offset spatula and top with an even layer of sliced bananas.
Roll the dough from the short side into a log. Trim the uneven ends with a serrated knife and cut into 12 even rolls.

Spray a 9×13 inch pan with baking spray, place the rolls evenly in the pan, cover with a kitchen towel, and let rise for 20 minutes. Preheat the oven to 375°F.
Bake for 28 to 33 minutes until the tops are lightly golden brown.
For the icing, beat the butter and cream cheese on high speed for 1 minute. Add the powdered sugar and vanilla, mix on low until combined, then beat on high until creamy.

Let the baked rolls sit until they stop bubbling, about 10 minutes, then dollop the icing on each roll and spread it evenly.

Nutrition (per serving)

Nutrient	Amount
Calories	528 kcal
Carbohydrates	79 g
Protein	8 g
Fat	25 g
Saturated fat	16 g
Fiber	3 g
Sugar	23 g
Sodium	238 mg
Cholesterol	67 mg

Frequently Asked Questions

How do you make banana cinnamon rolls from scratch?

To make banana cinnamon rolls, start by activating 2 1/4 teaspoons of active dry yeast in 3/4 cup of milk warmed to 110°F. Mix 5 1/4 cups all-purpose flour, 1/4 cup sugar, and 1 teaspoon salt, then cut in 10 tablespoons of cubed unsalted butter until pea-sized. Add the yeast mixture, 1 beaten egg, and 2/3 cup mashed bananas, knead for 5 minutes, let rise for 1 hour, then roll out, fill, slice, and bake at 375°F for 28 to 33 minutes.

Can you make banana cinnamon rolls ahead of time?

Yes, you can prepare banana cinnamon rolls ahead of time. After rolling and cutting the rolls, place them in the pan, cover tightly with foil, and refrigerate for at least 8 hours or overnight. The next day, let them sit at room temperature while the oven preheats, then bake as directed. Alternatively, you can bake the rolls for only 10 minutes, chill them, and finish baking for 18 to 23 minutes in the morning.

What kind of bananas are best for banana cinnamon rolls?

For the dough, use overripe bananas because they are softer, sweeter, and easier to mash, which gives a stronger banana flavor. For the filling, use firm, just-ripe bananas so they hold their shape during baking and prevent the rolls from becoming soggy. Avoid using overripe bananas in the filling as they will turn mushy.

How do you keep banana cinnamon rolls from getting soggy?

To prevent soggy banana cinnamon rolls, use firm, just-ripe bananas for the filling instead of overripe ones. Also, ensure the dough is not over-floured, as too much flour can make the rolls dense and trap moisture. Bake the rolls until the tops are lightly golden brown, about 28 to 33 minutes at 375°F, and let them cool for about 10 minutes before adding the cream cheese icing.