Okay, let me tell you about the happiest kitchen accident I ever had – the day I decided to mash bananas into my cinnamon roll dough. I was making my usual Sunday morning cinnamon rolls when I spotted three sad-looking bananas on the counter (you know the ones – black spots everywhere, begging to be used). That’s when inspiration struck! Why not combine two of my favorite things – banana bread and cinnamon rolls? The result was pure magic – soft, gooey cinnamon rolls with that irresistible banana bread flavor woven right in.
These banana bread cinnamon rolls have become my signature brunch dish. Friends actually text me “banana roll status?” before coming over! The bananas add incredible moisture – no dry rolls here – and the cinnamon swirl plays beautifully with the banana flavor. Plus, it’s ridiculously easy – no yeast, no waiting for dough to rise. Just mix, roll, bake, and watch them disappear faster than you can say “second helping starting in 3…2…1…”
Why You’ll Love This Banana Bread Cinnamon Rolls Recipe
Listen, I know what you’re thinking – “Do I really need another cinnamon roll recipe?” But trust me, these aren’t just any cinnamon rolls. Here’s why they’ll become your new obsession:
- Moisture magic: Those mashed bananas keep every bite tender – no dry, crumbly rolls here!
- Easy-peasy: No yeast means no waiting around for dough to rise. Mix, roll, bake – done!
- Crowd pleaser: The banana-cinnamon combo makes people go wild. My neighbor’s kids literally clap when they see these coming out of the oven.
- Pantry friendly: Uses basic ingredients you probably have right now (especially those overripe bananas you were about to toss).
Seriously, these rolls are like a cozy hug in breakfast form. Once you try them, you’ll understand why I make a double batch every time!
Ingredients for Banana Bread Cinnamon Rolls
Gather these simple ingredients – I bet you have most in your kitchen already! The bananas and butter are the real stars here, so don’t skimp:
- 2 cups all-purpose flour (spooned and leveled)
- 3 very ripe bananas – the spottier, the better!
- 1/2 cup sugar (I use regular white, but brown works too)
- 1/4 cup melted butter plus 2 tbsp softened butter (for spreading)
- 1 egg at room temperature
- 1 tsp vanilla extract – the good stuff!
- 1/4 cup brown sugar + 1 tbsp cinnamon for that perfect swirl
- The baking essentials: 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
Ingredient Notes & Substitutions
No worries if you need to swap things! Coconut oil works instead of butter (but the flavor changes slightly). For gluten-free, I’ve had luck with 1-to-1 gluten-free flour. The bananas MUST be ripe – black spots = sweet flavor! If yours aren’t quite there, pop them in a 300°F oven for 15 minutes to speed-ripen. And yes, you can use maple syrup instead of sugar – just reduce other liquids slightly.
How to Make Banana Bread Cinnamon Rolls
Alright, let’s get rolling – literally! This process is so simple, you’ll wonder why you didn’t try it sooner. Just follow these steps for the most heavenly banana cinnamon swirls:
- Preheat that oven! 350°F (175°C) is the sweet spot. Grease your baking dish while you’re at it – I use an 8-inch square pan for perfectly snug rolls.
- Mix the dry team: Whisk together flour, baking powder, baking soda, and salt in a bowl. No need to sift – just make sure there’s no clumps!
- Banana mash time! In another bowl, smash those ripe bananas with a fork until smooth-ish (little lumps are okay). Stir in sugar, melted butter, egg, and vanilla. It’ll look like a weird yellow soup – that’s perfect!
- Bring the gang together: Pour wet ingredients into dry and mix just until combined. The dough will be sticky – that’s the banana magic working!
- Roll it out: Flour your surface generously (trust me, you’ll thank me later). Pat the dough into a rectangle about 9×12 inches. No need to be perfect – rustic is charming!
Shaping and Cutting the Rolls
Here’s where the magic happens! Spread softened butter over the dough – leave a 1-inch border at the top. Mix brown sugar and cinnamon, then sprinkle evenly over the butter. Now the fun part: starting from the long side closest to you, roll tightly but gently. Use a sharp knife or dental floss (my secret weapon!) to cut into 8 even pieces. Pro tip: wipe your knife between cuts to prevent sticking!
Baking Tips for Perfect Banana Bread Cinnamon Rolls
Bake on the middle rack for even cooking. They’re done when golden brown and the centers spring back lightly when touched – about 20-25 minutes. Watch closely after 15 minutes – bananas make them brown faster! If the tops are browning too quick, tent with foil. Let them cool just 5 minutes before diving in – that cinnamon sugar filling is lava-hot!
Serving and Storing Banana Bread Cinnamon Rolls
Oh, the best part – eating these beauties! Serve them warm when the cinnamon sugar is still gooey and irresistible. My favorite way? Drizzle with a simple cream cheese glaze (just mix 2 oz softened cream cheese with 1/4 cup powdered sugar and a splash of milk). For storage, let them cool completely first – then tuck them into an airtight container. They’ll stay fresh for 2 days at room temp or 5 days in the fridge (just microwave for 15 seconds to revive that fresh-baked magic). Pro tip: Freeze extras wrapped individually in foil – perfect for surprise breakfast emergencies!
Banana Bread Cinnamon Rolls Nutrition
Now, I’m no dietitian, but let’s be real – you’re not eating cinnamon rolls for their health benefits! That said, here’s the approximate nutrition per roll (because knowledge is power, right?). Remember, these numbers can vary based on your exact ingredients – especially if you go wild with the glaze like I sometimes do!
- 220 calories per roll (worth every one!)
- 7g fat (thank you, delicious butter)
- 38g carbs (mostly from that heavenly cinnamon sugar swirl)
- 3g protein (the bananas and egg pitch in here)
- 2g fiber (bananas doing their best to help out)
My philosophy? Life’s too short not to enjoy warm banana bread cinnamon rolls fresh from the oven. Everything in moderation, including moderation!
FAQs About Banana Bread Cinnamon Rolls
I get questions about these rolls ALL the time – here are the ones that pop up most often:
How ripe should the bananas be?
Look for bananas that look downright sad – more brown than yellow, maybe even black spots. They should mash easily with no resistance. Underripe bananas won’t give you that intense banana flavor or the perfect moist texture.
Can I freeze these cinnamon rolls?
Absolutely! Freeze them after baking and cooling completely. Wrap individually in foil, then toss in a freezer bag. They’ll keep for 2 months! To reheat, unwrap and pop in a 350°F oven for 10-12 minutes – good as fresh.
Why is my dough so sticky?
That’s the bananas working their magic! Just flour your surface and hands generously. Resist adding extra flour to the dough itself – it’ll make rolls tough.
Can I make these ahead?
You sure can! Assemble the rolls the night before, cover tightly, and refrigerate. In the morning, just bake as directed (might need an extra 2-3 minutes). The smell alone is worth waking up for!
Share Your Banana Bread Cinnamon Rolls
Nothing makes me happier than seeing your banana bread cinnamon roll creations! Did you add nuts? Try a different glaze? Snap a pic and tell me all about it – I live for your kitchen adventures. Your notes help me tweak the recipe too, so don’t be shy!
Print
Decadent 8-Ingredient Banana Bread Cinnamon Rolls Recipe
- Total Time: 40 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
A delicious twist on classic cinnamon rolls using banana bread dough for extra flavor and moisture.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup melted butter
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup brown sugar
- 1 tbsp cinnamon
- 2 tbsp softened butter (for filling)
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, combine mashed bananas, sugar, melted butter, egg, and vanilla.
- Add dry ingredients to wet ingredients and mix until combined.
- Roll dough into a rectangle on a floured surface.
- Spread softened butter over dough, then sprinkle with brown sugar and cinnamon.
- Roll dough tightly from the long side and cut into 8 pieces.
- Place rolls in prepared baking dish and bake for 20-25 minutes.
Notes
- Use very ripe bananas for best flavor
- Let rolls cool slightly before serving
- Store leftovers in an airtight container
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: banana bread cinnamon rolls, easy dessert recipe, banana dessert