Banana Bread Cinnamon Rolls with Cream Cheese Frosting

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These Banana Bread Cinnamon Rolls combine the cozy flavor of banana bread with soft, swirled cinnamon rolls for the best of both worlds. They’re extra gooey, banana-filled, and topped with a brown butter cream cheese frosting. Pair them with my matcha latte for a brunch-worthy spread.

Banana Bread Cinnamon Roll on a plate with a hot coffee.

I’ve been in a banana frenzy lately. After accidentally being sent 4 bunches of bananas in my grocery order, I had to make sure they didn’t go to waste. This recipe, along with my tropical banana bread (SO GOOD!), is what came of it! Which is why I believe everything happens for a reason. When life gives you bananas, you make banana bread cinnamon rolls!

Cinnamon rolls are a multi-step process that can feel overwhelming if you aren’t prepared. Trust me, I’ve made apple cinnamon rolls, mocha morning rolls, and even strawberry matcha latte rolls. But don’t worry, I’m going to walk you through this. First, read through the whole recipe and blog post before you get started. I have a ton of helpful tips throughout that will make this process easier. I break this recipe down into parts to help you use your time efficiently. For example, while you’re waiting for the dough’s first proof, you can get the filling ready and even make the frosting. So let’s get into it!

Banana Bread Cinnamon Rolls in a baking dish and on plates.

Ingredients You’ll Need for Banana Bread Cinnamon Rolls

Banana Bread Cinnamon Rolls ingredients.

Banana – Both in the dough and in the filling, it adds natural sweetness, moisture, and softness. It gives the rolls that familiar banana bread flavor.
All-Purpose Flour – This provides enough structure for a fluffy roll while still keeping the crumb tender.
Active or Instant Yeast – Both work for this recipe. This contributes to the dough’s rise and fluffy texture.
Unsalted Butter – Butter enriches both the dough and filling, creating soft layers and rich flavor.
Ground Cinnamon + Brown Sugar – This classic combination melts into the swirls and gives the rolls warmth, sweetness, and a sticky center. Dark brown sugar adds deeper caramel notes.
Cream Cheese – Tangy cream cheese pairs so well with the nutty brown butter and balances the sweetness of the frosting.

For the rest of the ingredients, please refer to the recipe index card below!

Stand up mixer: I’ve had my Kitchen Aid for years, and I love it! The dough hook attachment kneads the dough until smooth and elastic. If you don’t have a stand up mixer, you can absolutely do this by hand with a little elbow grease.

Kitchen scale: Using the weight measurements for things like the flour and mashed banana make this recipe a bit more fool-proof.

Ruler or measuring tape: To measure the dough for even-sized rolls.

Dental floss: An interesting tool for the kitchen, I know, but I’m telling you it cuts clean rolls without squishing the dough the way a knife sometimes can.

Offset spatula: Okay, I swear by this for most of my baking recipes. This is so helpful for evenly spreading softened butter and frosting. Not super necessary, but such a goodie to have on hand.

How to Make Banana Bread Cinnamon Rolls

Bloom the yeast and mix the dough. Combine lukewarm milk and yeast until foamy. Add banana, egg yolk, vanilla, and dry ingredients, then mix until shaggy.

Banana Bread Cinnamon Roll dough in stand up mixer.

Add the butter and knead. Mix in softened butter a few pieces at a time until the dough becomes smooth, soft, and slightly tacky.

Let the dough rise. Transfer to a greased bowl, cover, and let rise until puffy and nearly doubled in size.

Banana Bread Cinnamon Roll dough with cinnamon sugar and diced banana.

Roll and fill the dough. Roll the dough into a square, spread it with butter, sprinkle it with cinnamon sugar, and scatter diced banana over the top.

Banana Bread Cinnamon Roll unbaked in hands.

Shape and cut the rolls. Roll the dough into a log and slice it into 9 even rolls.

Banana Bread Cinnamon Rolls fluffy and unbaked.

Second rise and bake. Arrange rolls in a greased 9×9-inch pan. Let rise until fluffy.

Fresh baked Banana Bread Cinnamon Rolls.

Bake on 350°F for 30 minutes until golden brown and fragrant.

Frost and serve. Spread the brown butter cream cheese frosting over warm rolls. Serve warm.

Notes for the Best Banana Bread Cinnamon Rolls

Use bananas that are mostly yellow with a bit of green is the best. Bananas that are too ripe add too much sugar and moisture to the dough and can create a doughier texture.

Keep butter soft, not melted. Soft butter spreads easily and helps create even layers without leaking out.

Glaze while warm. Warm rolls help the frosting melt into every swirl.

Using active dry yeast: You know it’s activated once it gets nice and bubbly/foamy. If no foam or bubbles form, you’ll have to start again to ensure activation.

Instant yeast vs active dry yeast: Active dry yeast has to be activated in liquid until it’s foamy and alive. Instant yeast does not require any activation and can be added to wet or dry ingredients.

Banana Bread Cinnamon Rolls with scoops of brown butter cream cheese frosting.

Make-Ahead, Storage & Reheating

Make-Ahead: Unlike my overnight cinnamon rolls, which you can assemble the day before and bake the following day, I suggest assembling these and baking them right away. If left unbaked too long, the banana will begin to macerate and release liquid. But once baked, the rolls can hang out until you’re ready to serve them.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating: Warm individual rolls in the microwave for 15-20 seconds or reheat covered in a low oven until soft.

If you tried this Banana Bread Cinnamon Rolls recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Brown Butter Cream Cheese Frosting:

To Make the Dough:

To the bowl of a stand-up mixer (alternatively, you can do this in a large bowl by hand), add the lukewarm milk. Mix in the active dry yeast and allow to stand and activate, about 8 minutes, until foamy and alive! If using instant yeast, just allow the yeast to dissolve in the liquid and move on to the next step.
To a large bowl, add the flour and whisk in the sugar and salt. To the bowl with the yeast mixture, add the egg yolk, vanilla extract, and mashed banana. Give it a quick mix and then all at once, add the flour mixture. Attach the dough hook to your mixer and mix on low until the dough starts to become cohesive. With the mixer running on low, slowly add the cubes of butter.
Knead on medium speed for about 5 minutes. Alternatively, if you’re doing this by hand, you’ll need to knead the dough for about 5 to 8 minutes. The dough will go from crumbly and separate to completely cohesive and smooth. The dough will be a little bit sticky. If it’s super sticky, add another tablespoon of flour. Remove the dough from the hook and bowl and form it into a ball.
Transfer the ball of dough to a clean, lightly greased bowl (I used the flour bowl and just wiped it clean with a kitchen towel and then greased it with olive oil). Cover with plastic wrap or a clean kitchen towel and let it rise for about 45 minutes, until super supple and a little less than double in size.

To Make the Filling:

In a small bowl, mix together the cinnamon, white sugar, brown sugar, and salt, then set aside. This mixture will be sprinkled over the dough.

To Assemble the Banana Bread Cinnamon Rolls:

Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/4-inch-thick square measuring 15 x 15 inches.
Use a silicone or offset spatula to spread the softened butter evenly over the dough. Then, sprinkle the cinnamon sugar over the butter. Now, scatter the bananas over the cinnamon sugar. Starting from the edge furthest from you, roll the dough towards you, horizontally, into a firm log.
Using a piece of dental floss, trim off the ends of the log about ½ inch on each side. Cut the rolls into 1.5-inch rolls, for 9 rolls. I like to use the floss to create a divet marking where to cut each roll before I actually cut them.
Transfer to a greased 9x9inch baking pan (or something comparable). Cover the baking dish tightly with plastic wrap or a kitchen towel and allow them to go for a second rise, about 30 minutes. I like to place the baking dish in a warmish area of my kitchen to help the rolls rise.

To Make the Brown Butter Cream Cheese Frosting:

In a small saucepan set over medium heat, add the butter. Once it’s melted, it will begin to foam up and bubble a bit. Allow it to cook until you notice the milk solids browning, stir it, picking up any bits stuck to the pan. We want it to look deeply toasted but not burnt. You should smell its nutty aroma. Pour the browned butter into a freezer-safe bowl and stir to cool it down.
Transfer it to the freezer to chill for about 10 minutes or until it’s the firmness of room temperature butter. Meanwhile, preheat your oven to 350℉.
Once the browned butter has chilled, transfer it to the bowl of a stand-up mixer (or bowl using an electric mixer). Add the cream cheese and beat until smooth.
Now, add the sugars, vanilla, salt, and heavy cream. Beat for about 20 seconds until fluffy.

To Bake the Rolls:

After the 30-minute rise, the rolls should look fluffy, soft, and supple. If they aren’t, allow them to rise a bit longer in a warmer part of your kitchen.
Remove the plastic wrap from the baking dish and transfer it to the oven to bake for 27-30 minutes, until they’ve puffed up a bit and are medium golden brown.
When the banana bread cinnamon rolls come out of the oven, let them stand for about 5-10 minutes. Then top the warm rolls with the brown butter cream cheese frosting. Serve warm and gooey.

Use bananas that are mostly yellow with a bit of green is the best. Bananas that are too ripe add too much sugar and moisture to the dough and can create a doughier texture. Keep butter soft, not melted. Soft butter spreads easily and helps create even layers without leaking out. Glaze while warm. Warm rolls help the frosting melt into every swirl. Using active dry yeast: You know it’s activated once it gets nice and bubbly/foamy. If no foam or bubbles form, you’ll have to start again to ensure activation. Instant yeast vs active dry yeast: Active dry yeast has to be activated in liquid until it’s foamy and alive. Instant yeast does not require any activation and can be added to wet or dry ingredients.

Make Ahead, Storage, & Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating: Warm individual rolls in the microwave for 15-20 seconds or reheat covered in a low oven until soft.

Nutrition information is automatically calculated, so should only be used as an approximation.

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