If banana bread and cinnamon rolls had a baby, this would be it — soft, gooey, warm, and packed with cozy flavor. These Banana Bread Cinnamon Rolls are made with mashed banana right in the dough, layered with buttery cinnamon sugar filling, and topped with a smooth cream cheese glaze and a cinnamon swirl or dusting. They’re cozy enough for a weekend bake, but easy enough for a no-knead weeknight prep.
You can mix the dough right in your stand mixer with no kneading on the counter — and if you’re up for it, pour a little heavy cream over the rolls before baking for the ultimate gooey center.
Why You’ll Love These Banana Bread Cinnamon Rolls
- No-knead dough: Just 4 minutes on low speed in a stand mixer!
- Real banana in the dough: Adds natural sweetness and moisture.
- Thick, rich filling: Made with plenty of brown sugar, cinnamon, and butter (plus a touch of cornstarch to keep it gooey).
- Optional heavy cream trick: Pour it over the rolls before baking to make them unbelievably soft.
- Classic cream cheese glaze: No banana here — just smooth, vanilla-rich frosting with a swirl of cinnamon on top.
About the Banana Flavor
These rolls include ¾ cup of mashed banana, which adds incredible texture and a subtle banana-sweet flavor to the dough. But because this is a yeast-based dough, the banana taste is more mellow than you’d find in banana muffins or quick bread. It’s there — especially in the aroma and soft crumb — but it’s not overpowering.
Want to Boost the Banana?
If you’re looking for a more pronounced banana flavor:
- Use super ripe bananas (the blacker, the better).
- Add ½ to 1 teaspoon of banana extract to the dough.
- Swirl a spoonful of mashed banana into the filling — just be careful not to overdo it, or the filling might get too runny.
Pro Tips for the Softest Rolls Ever
- Don’t over-flour the dough — it should feel soft and just slightly tacky.
- Let the dough rise fully both times. No shortcuts!
- Cornstarch in the filling helps thicken the buttery swirl so it stays between the layers, not at the bottom of the pan.
- The heavy cream trick is magic — pour it over the rolls just before baking for an ultra-moist center.
- Don’t overbake — pull them as soon as the tops are golden and the centers are set.
Storage & Make-Ahead Tips
- Make-ahead option: Assemble the rolls and refrigerate overnight after shaping. In the morning, let them sit at room temp for about 30–45 minutes before baking.
- Storage: Keep leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5.
- To reheat: Microwave individual rolls for 10–15 seconds for that fresh-from-the-oven texture.
Banana Bread Cinnamon Rolls
Soft, fluffy cinnamon rolls made with mashed banana in the dough and a rich, gooey cinnamon-sugar filling. Baked with (optional) heavy cream for extra softness and finished with a smooth cream cheese glaze and cinnamon swirl. The perfect cozy twist on a breakfast classic.
Ingredients
For the dough:
- ¾ cup whole milk warm
- 2 ¼ tsp instant yeast
- 2 tbsp granulated sugar
- ¾ cup mashed overripe bananas about 1 1/2 cups
- 1 tsp vanilla extract
- 1 egg room temperature
- 4 tbsp salted butter melted
- ½ tsp kosher salt
- 3 ¼ cups all-purpose flour
For the filling:
- ½ cup salted butter softened
- 1 tsp vanilla extract
- 1 cup light brown sugar
- 3 tbsp ground cinnamon
- 1 tsp corn starch
- ½ cup heavy cream drizzle on before baking
Icing:
- 4 oz cream cheese room temperature
- 4 tbsp salted butter room temperature
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk or heavy cream
- 1 tsp ground cinnamon
Instructions
For the dough:
- In a stand mixer bowl, whisk together warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy. Add mashed banana, vanilla, egg, melted butter, and salt. Mix to combine.
- Add 3 cups flour and mix on low speed for 4–5 minutes using the dough hook. Add extra flour only if dough is too sticky. Transfer to a greased bowl, cover, and let rise for 1 hour until doubled. If you don't have a stand mixer, mix ingredients as above in a large bowl, then knead by hand on a floured surface for 6–8 minutes. Continue with the rise as above.
For the filling:
- Mix softened butter, brown sugar, cinnamon, cornstarch, and vanilla until smooth.
For assembly:
- Roll dough into a 12×16" rectangle. Spread filling all the way to the edges. Roll tightly from the long side, then slice into 12 even rolls. Place rolls in a greased 9×13" baking dish. Cover and rise for another 30–45 minutes.
- Pour ½ cup of heavy cream over the risen rolls just before baking for extra gooey texture. Bake at 350°F for 22–26 minutes, or until golden brown and set in the center.
For the icing:
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and milk. Adjust consistency as needed. Spread over warm rolls. Sprinkle or swirl cinnamon on top and swirl for a beautiful finish. Store leftovers in an airtight container at room temp for 2 days, or in the fridge for up to 5.