Description

There’s something magical about the aroma of freshly baked cinnamon rolls filling your kitchen, especially when combined with the natural sweetness of ripe bananas. These Fluffy Banana Bread Cinnamon Rolls with Sweet Icing are soft, tender, and perfectly swirled with cinnamon sugar. Ideal for a cozy morning, weekend brunch, or a sweet treat to share with family and friends, they bring the comfort of banana bread together with the indulgence of classic cinnamon rolls. Inspired by a long-standing tradition of Sunday morning baking, this recipe promises warm, bakery-quality rolls that are easy to make at home and irresistibly delicious.

Ingredients

Scale

For the Banana Bread Cinnamon Roll Dough:

2 cups all-purpose flour, plus extra for dusting
1 packet (2 ¼ teaspoons) active dry yeast
½ cup warm milk (110°F / 43°C)
¼ cup granulated sugar
½ teaspoon salt
½ teaspoon ground cinnamon
1 large ripe banana, mashed
1 large egg
¼ cup unsalted butter, melted

For the Cinnamon-Sugar Filling:

¼ cup unsalted butter, softened
½ cup brown sugar, packed
2 teaspoons ground cinnamon

For the Sweet Icing:

1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract

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Instructions

Prepare the yeast by combining warm milk and granulated sugar in a small bowl. Sprinkle yeast over the top and let it sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour, salt, and cinnamon. Add mashed banana, egg, melted butter, and the activated yeast mixture. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook attachment for 4–5 minutes.
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
In a small bowl, mix softened butter, brown sugar, and cinnamon until well combined. Set aside.
Punch down the risen dough and roll it out into a 12×18-inch rectangle on a floured surface.
Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges.
Roll the dough tightly from the long edge into a log. Slice the log into 12 equal rolls using a sharp knife or dental floss.
Place the rolls into a greased 9×13-inch baking dish. Cover with a towel and allow them to rise for 30–45 minutes until puffy.
Preheat the oven to 350°F (175°C).
Bake the rolls for 20–25 minutes, or until golden brown on top, watching carefully to prevent over-browning.
While baking, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency as needed.
Allow rolls to cool for 5–10 minutes, then drizzle icing generously over warm rolls.
Serve warm and enjoy the combination of banana flavor, cinnamon, and sweet icing.

Notes

Use very ripe bananas for natural sweetness and easy mashing.
For dairy-free rolls, substitute butter with coconut oil and milk with plant-based milk.
Rolls can be prepared up to the second rise and refrigerated overnight before baking.
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
For added crunch, sprinkle chopped walnuts or pecans over the filling before rolling.

Prep Time: 30 minutes
Cook Time: 25 minutes