If you’ve ever had those days where you can’t decide between banana bread and cinnamon rolls, well, same here. This mashup was born one drizzly Sunday when my bananas were edging toward, let’s just say, extremely well-loved. (You know that stage where your kids groan but you start seeing possibilities?) I dared to combine the mellow, banana-scented coziness of banana bread with the sticky-sweet pull-apart joy of cinnamon buns. And, not to be dramatic, but—my kitchen’s never smelled better. My friend Meg says these are ‘breakfast that qualifies as dessert but isn’t as much work as either’, which, uhh, is almost true. Oh, and there was one time I tried making these after a night out, and let’s just say I forgot the sugar in the dough… still ate them. Not proud.

Why You’ll Love This, Or At Least Why I Do

I make these Banana Bread Cinnamon Rolls when I want to feel like one of those people with organized spice racks (for about three hours). My family goes a bit nuts for these, especially when I pile on the cream cheese glaze. Sometimes I shortcut and use just a quick powdered sugar drizzle—no one’s ever complained. Oh, and if you’ve ever had a cinnamon roll disaster with dry dough, these are basically foolproof because the banana keeps them soft (unless you overbake the heck out of them, which, well, who among us hasn’t?).

Gathering Your Bits—Here’s What I Use

2 huge ripe bananas (seriously, the darker the better; my grandma always claimed Del Monte made the best, but use what you’ve got)
1 packet (about 2 and 1/4 tsp) active dry yeast (I have, in a pinch, used instant and upped the speed a tiny bit)
1/4 cup warm milk (sometimes oat milk if I’m low on cow’s milk—nobody notices)
1/3 cup granulated sugar (or brown, if you want a deeper flavor, which is actually really lovely)
3 cups all-purpose flour (give or take—some days the dough’s thirstier)
5 tbsp butter, melted (anything works, honestly, but unsalted is easier to control)
1 egg (room temp is best but honestly I usually forget–straight from the fridge is fine)
1 tsp salt
For the filling: 1/2 cup brown sugar + 2 tsp cinnamon + 3 tbsp butter, soft (sometimes I add a bit of nutmeg or cardamom, but that’s just me being fancy)
For the glaze: 3 oz cream cheese + 2 tbsp butter + 3/4 cup powdered sugar + 1-2 tbsp milk + splash of vanilla

Let’s Get Rolling (Literally) — My Usual Method

Proof that yeast: Mix your warm milk and a teaspoon of sugar (just snatch it from the total) in a big-ish bowl and sprinkle over the yeast. Wait 5-10 minutes. If nothing happens, toss it and try new yeast—it’s not you, it’s the yeast.
Mash & Mix: Smash the bananas until lumpy, not totally smooth—chunks are good. Add to the yeast mixture with the rest of your sugar, the melted butter, and the egg. Stir it like you mean it.
Add flour (and salt) a cup at a time, mixing as you go. You want a soft, just-barely-sticky dough; add more flour if it’s glued to your hands, less if it’s forming a decent ball like playdough. I’ve found sometimes I use 2 3/4 cups, other days all three—dough’s a bit of a drama queen.
Knead: I use my stand mixer for 6ish minutes, but I’ve also done this by hand with strong words and elbow grease. Either way, dough should be stretchy but not tear too easily. Rub a bit of oil on it, pop in a bowl, and cover with a tea towel (or cling wrap if you have it). Let rise til doubled—in my kitchen that’s about 1 hour, but if it’s cold maybe longer. Grab a cuppa while you wait.
Filling time: After the dough is puffy, punch it down (gently—imagine you’re convincing a toddler) and roll out roughly into a rectangle, about a 1/2 inch thick. Slather on that lovely soft butter, sprinkle your brown sugar-cinnamon mix, going all the way to the edges. If there are bald patches—just smudge more in, no harm.
Roll & Slice: Roll up the dough from the long side into a fat log. Use a sharp knife or a bit of unflavored floss (seriously) to cut into 12ish rolls. Place in a greased baking dish. There will be sugar spillage—scrape it in, waste not etc.
Second rise: Cover and let proof again, 30-40 minutes, until noticeably puffy. Sometimes I rest these overnight in the fridge and bake in the morning—they taste better I think, but don’t sweat it if you can’t wait!
Bake: Preheat oven to 350°F (180°C). Bake 22-28 minutes until golden on top and your kitchen smells outrageous. (This is when my kids show up, mysteriously.)
Glaze: Mix your cream cheese, butter, sugar, vanilla and enough milk to make it pourable but not runny. Slather onto warm rolls. Eat one while it’s messy and nobody’s looking.

Notes From (Admittedly Messy) Experience

If the dough seems way too sticky, just knead in extra flour—it’s surprisingly forgiving.
I once left out the butter in the filling and honestly, it just wasn’t the same. Don’t skip it unless you’re desperate.
Bananas too firm? Zap them in the microwave for 30 seconds. Yes, really.

Variations I’ve Dabbled With

Walnut or pecan bits in the filling—a-may-zing crunch, if you like nuts. My kids don’t, so I rarely do it.
Chocolate chips inside the swirl instead of (or with) cinnamon. It’s good, but the chocolate can sometimes overwhelm the banana vibe.
Once tried a ‘healthy’ version with whole wheat flour and coconut sugar—came out a bit too dense. Wouldn’t recommend unless you like a workout with your breakfast.

Kitchen Gear—Plus, A Cheeky Hack

A stand mixer is golden (and, yes, I said earlier you need it, but really? A sturdy spoon and some muscle do work in a pinch). For rolling, I’ve used a wine bottle when my rolling pin did a runner. And unflavored floss is the secret to neat slices, though a sharp knife does fine if you’re careful. Don’t fret if you’re not fancy.

What About Keeping Leftovers?

These are best eaten warm, gooey, probably straight from the pan with a fork. But if any survive, slip them in an airtight tub—they’ll be good for about two days at room temp or four days in the fridge. Though, with my lot, these barely last 12 hours. They’re quite nice reheated in the microwave for 10-ish seconds.

How To Serve ‘Em—If You Wait That Long

I love mine with a huge mug of coffee and some fruit on the side (pretending to be balanced). My kids dunk them in milk. If we have company, I sometimes sprinkle a handful of chopped toasted nuts on top for pizzazz. We’ve even done them with a scoop of vanilla ice cream for “breakfast for dessert” nights (no regrets).

Things I Wish I’d Known Earlier (Pro Tips!)

I rushed the first rise once. Ended up with chunky, weirdly chewy rolls—never again. Give the dough time to puff up, it’s worth it.
Use really ripe bananas—like, the ones you’re almost afraid to touch. The flavor is loads richer.
Don’t skimp on the glaze. There’s no such thing as too much here. Trust me.

Questions (People, Including Me, Actually Asked)

Can I make these vegan?: Yeah, absolutely—swap in plant milk, vegan butter and a flax egg. The dough might rise a bit less, but they’ll still be lush.
What if I don’t have a stand mixer?: Get in there with your hands (sticky, but oddly therapeutic). Or, as mentioned above, strong spoon and determination, ha.
Could I freeze these?: Yep—freeze unfrosted rolls, then warm and glaze when you fancy. I found they’re never quite as pillowy post-freeze, but still delicious.
The dough didn’t rise—what gives?: It’s either cold kitchen (try a warm spot like on a radiator, if you have one), old yeast, or occasionally, it just needs more time. Don’t panic.
Can I make these gluten free?: S’pose you could with a good gluten-free blend (like the Cup4Cup one), though I’ve only done it once and they were a little crumbly. Worth a go if that’s your thing.
Where can I find more banana bread ideas?: Check out King Arthur’s banana bread or Sally’s version. Both are solid jumps-offs for banana baking tangents.

Anyway, if you give these Banana Bread Cinnamon Rolls a whirl, tell me what you think—or, let me know if you change something and accidentally invent a masterpiece. I love baking confessions (and roll photos, hint hint).

Banana Bread Cinnamon Rolls