The New Way to Make Banana Bread Cinnamon Rolls in 2025

Essential Ingredients

Okay, let’s gather up everything we need to make these Banana Bread Cinnamon Rolls a reality! I’ve kept it simple, using stuff you probably already have in your pantry, with a few fresh additions to make it extra special. Here’s the lineup:

For the Dough:

• 2 ripe bananas (the spottier, the better—think brown and mushy for max sweetness!)
• 3 ½ cups all-purpose flour (plus a little extra for dusting—soft, fluffy Banana Bread Cinnamon Rolls start here!)
• ¼ cup granulated sugar (just enough to make it sweet without overdoing it)
• 1 packet (2 ¼ teaspoons) active dry yeast (this is the magic that makes the dough rise!)
• ½ teaspoon salt (to balance all that sweetness)
• ¾ cup whole milk (warm it up a bit—more on that later!)
• ¼ cup unsalted butter (melted—because butter makes everything better)
• 1 large egg (room temp is best, so it mixes in smooth)

For the Cinnamon Filling:

• ½ cup unsalted butter (softened—spreadable perfection!)
• ¾ cup brown sugar (light or dark—dark gives a deeper flavor, yum!)
• 2 tablespoons ground cinnamon (don’t skimp—this is the star of the swirl!)
• 1 tablespoon flour (to keep the filling from oozing out too much)

For the Glaze:

• 4 ounces cream cheese (softened—makes it rich and tangy)
• 2 tablespoons unsalted butter (softened again—smoothness is key)
• 1 cup powdered sugar (for that sweet, melt-in-your-mouth finish)
• 1 teaspoon vanilla extract (a little splash of heaven)
• 2-3 tablespoons milk (to thin it out just right)

That’s it, Simple ingredients, but when they come together, it’s pure bliss. Let’s move on to the tools you’ll need to make this a breeze.

The Kitchen Tools That Help Me Make It

You don’t need anything fancy to pull this off, Mom—just some trusty kitchen gear to make the process smooth and fun. Here’s what I use (and you should too!):

• Large mixing bowl – For mixing that gorgeous banana dough. The bigger, the better, so you can really get in there!
• Small saucepan or microwave-safe bowl – To warm the milk and melt the butter. I usually go microwave for speed.
• Wooden spoon or spatula – Perfect for stirring the dough before it gets too thick.
• Stand mixer with dough hook (optional) – If you’ve got one, it makes kneading a dream, but hands work just as well!
• Measuring cups and spoons – Precision is our friend for the best results.
• Rolling pin – To roll out that dough into a perfect rectangle (or close enough!).
• Sharp knife or dental floss – For slicing the rolls cleanly—trust me, dental floss is a game-changer!
• 9×13-inch baking dish – Where these rolls will bake up golden and gooey.
• Parchment paper or cooking spray – To keep things from sticking.
• Cooling rack (optional) – If you want to glaze them all fancy-like.
• Whisk or electric mixer – For whipping up that dreamy glaze.

Got all that? Awesome! You’re ready to roll (pun intended!). Let’s get into the fun part—the steps!

Instructions Steps

Alright, Mom, here’s where the magic happens! I’ve broken this down into easy, exciting steps so you can enjoy every second of making these Banana Bread Cinnamon Rolls. Let’s do this!

Step 1: Mash Those Bananas!

Grab your ripe bananas and mash them up in a big mixing bowl with a fork until they’re nice and smooth. Those brown spots? They’re flavor gold! You should end up with about ¾ to 1 cup of mashed banana. Set it aside—we’ll add it to the dough soon.

Step 2: Warm the Milk and Wake Up the Yeast

Pour the ¾ cup of milk into a small saucepan or microwave-safe bowl and heat it until it’s warm to the touch—about 110°F if you’ve got a thermometer, or just warm like a cozy bath. Too hot, and it’ll kill the yeast; too cold, and it won’t wake up. Stir in the sugar and sprinkle the yeast over the top. Give it a quick mix and let it sit for 5-10 minutes. You’ll see it get foamy and bubbly—that’s the yeast saying, “I’m ready!”

Step 3: Mix the Dough

In your big mixing bowl with the mashed bananas, pour in the foamy yeast mixture, melted butter, and the egg. Give it a good stir with your wooden spoon. Now, add 3 cups of flour and the salt. Mix until it starts coming together—it’ll be sticky and shaggy at first, and that’s okay! If it’s too wet, sprinkle in a little more flour (up to ½ cup) until it forms a soft dough.

Step 4: Knead It Like You Mean It

Dust your counter with flour and plop the dough out. Knead it for about 5-7 minutes by hand—push it down, fold it over, and repeat. It’s a workout, but so worth it! (If you’re using a stand mixer, let the dough hook do the work for 4-5 minutes.) The dough should be soft, smooth, and just a tiny bit tacky. Shape it into a ball.

Step 5: Let It Rise

Grease your mixing bowl with a little butter or oil, pop the dough ball back in, and cover it with a clean kitchen towel or plastic wrap. Set it somewhere warm—like near the oven or a sunny window—and let it rise for 1-1 ½ hours. It’ll double in size, and you’ll feel like a dough wizard!

Step 6: Make the Cinnamon Filling

While the dough rises, mix up the filling. In a bowl, mash together the softened butter, brown sugar, cinnamon, and flour with a fork or spatula until it’s a spreadable paste. The smell alone will make you drool—cinnamon heaven!

Step 7: Roll It Out

Once the dough has risen, punch it down (so satisfying!) and turn it out onto a lightly floured surface. Grab your rolling pin and roll it into a big rectangle—about 12×18 inches. Don’t stress if it’s not perfect; rustic is charming!

Step 8: Spread and Swirl

Spread the cinnamon filling evenly over the dough, all the way to the edges. Use your spatula to make it smooth and irresistible. Starting from one long side, roll the dough up tightly into a log. Pinch the seam to seal it shut.

Step 9: Slice the Banana Bread Cinnamon Rolls

Using a sharp knife (or unflavored dental floss—slide it under, cross it over, and pull!), cut the log into 12 even rolls. Each one should be about 1 ½ inches thick. Place them cut-side up in your greased 9×13-inch baking dish.

Step 10 : Second Rise

Cover the Banana Bread Cinnamon Rolls with a towel and let them rise again for 30-45 minutes until they’re puffy and touching each other. Preheat your oven to 350°F while you wait—things are heating up!

Step 11: Bake to Perfection

Pop the Banana Bread Cinnamon Rolls into the oven and bake for 25-30 minutes. They’ll turn golden brown, and your kitchen will smell like a bakery. When they’re done, let them cool in the pan for 10 minutes—no burning your fingers!

Step 12: Whip Up the Glaze

While the Banana Bread Cinnamon Rolls cool slightly, beat the softened cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and 2 tablespoons of milk. Whisk or mix until it’s creamy and pourable—add more milk if it’s too thick. This glaze is the cherry on top!

Step 13: Glaze and Enjoy

Drizzle or slather the glaze over the warm Banana Bread Cinnamon Rolls. Watch it melt into all those swirls—pure decadence! Serve them up and bask in the glory of your creation.

Serving Suggestions

these Banana Bread Cinnamon Rolls are amazing on their own, but here are some fun ways to serve them:

• Breakfast Bliss: Pair them with a hot cup of coffee or tea for a morning treat.
• Dessert Delight: Add a scoop of vanilla ice cream on the side—warm Banana Bread Cinnamon Rolls, cold ice cream? Yes, please!
• Brunch Star: Serve with fresh fruit like strawberries or blueberries for a pop of color and flavor.
• Family Style: Pile them on a big platter and let everyone dig in—perfect for a cozy weekend!

Chef’s Helpful Tips

You’ve got this, but here are some extra nuggets of wisdom to make it foolproof:

• Banana Ripeness: The spottier the bananas, the sweeter and more flavorful the dough. Don’t use green ones!
• Warm Spot for Rising: If your kitchen’s chilly, turn the oven to 200°F for a minute, then turn it off and let the dough rise inside.
• Make Ahead: Assemble the Banana Bread Cinnamon Rolls the night before, cover, and refrigerate. Let them rise in the morning before baking—fresh rolls, zero stress!
• Don’t Overbake: Pull them out when they’re just golden—overbaking dries them out.
• Extra Glaze: Double the glaze recipe if you love things extra gooey (who doesn’t?).