Banana Cinnamon Roll Recipe — Soft, Sticky & Gooey Treat

Imagine warm, homemade banana cinnamon rolls fresh from the oven. Thinly sliced bananas layered with brown sugar, cinnamon and butter are rolled into a soft, pillowy yeast dough. The result is a tender, melt-in-your-mouth roll with a sweet banana-cinnamon core.

The cream cheese frosting is smooth, tangy, and perfectly balanced in sweetness, making these cinnamon rolls extra irresistible. Serve them warm and go ahead—have two.

Why You’ll Love These Banana Cinnamon Rolls

• Easy to make – a simple yeast dough and straightforward steps deliver bakery-style rolls at home.
• Make-ahead friendly – prepare the dough the night before and bake fresh in the morning.
• Soft, fluffy dough – yeast creates a light, tender texture.
• Pronounced banana flavor – mashed bananas in the dough plus thinly sliced banana in the filling give a sweet, familiar flavor similar to banana bread.
• Gooey filling – brown sugar and banana melt together into a sticky, caramel-like center.
• If you need a quicker option, Hawaiian Roll Cinnamon Rolls are a fast, tasty alternative.

For the Dough

• Overripe bananas – mashed for natural sweetness and banana flavor.
• Quick/instant yeast – blooms in warm milk with a little sugar.
• All-purpose flour – use your preferred brand.
• Butter – adds moisture and keeps the dough tender.

For the Filling

• Ripe banana – thinly sliced so it layers well inside the roll.
• Butter, brown sugar, and cinnamon – create the classic, gooey cinnamon-sugar filling that caramelizes around the banana slices.

For the Frosting

• Cream cheese – full-fat cream cheese gives the creamiest, most flavorful frosting.
• Sugar and vanilla – balance sweetness and flavor.
• Heavy cream – thins and enriches the frosting for easy spreading.

Substitutions and Additions

These ingredients work together to deliver the best texture and flavor, but here are a few acceptable swaps:

• Butter: use salted or unsalted depending on what you have on hand.
• Heavy cream: whole milk or 2% will work to thin the frosting.
• Neufchâtel cheese can replace cream cheese if needed, though it is slightly less rich.
• Add chopped pecans or walnuts to the filling for crunch and extra flavor.

How to Make Banana Cinnamon Rolls

Below is a concise overview of the method. Follow the full recipe card for exact measurements and details.

Step 1. Bloom the yeast in warm milk with a touch of sugar, then combine with flour, mashed bananas, egg, vanilla and butter. Knead until a soft, smooth dough forms and let it rise until doubled (about 1 hour).

Step 2. Roll the dough into an 18 x 12 inch rectangle on a floured surface. Spread softened butter, then sprinkle brown sugar and cinnamon evenly.

Step 3. Arrange thin banana slices over the cinnamon-sugar layer.

Step 4. Starting from the long edge, roll the dough tightly, tuck the seam under, and cut into 12 even rolls. Place them in a greased 9×13-inch pan and let rise for about 30 minutes.

Step 5. After the second rise the rolls should be puffed and touching each other.

Step 6. Bake until golden, let cool briefly, and spread the cream cheese frosting over the top. Serve warm.

Storing and Reheating

Store frosted rolls in an airtight container in the refrigerator. Warm individual rolls in the microwave at reduced power until just heated through. To freeze, wrap cooled, unfrosted rolls individually, place them in an airtight container or freezer bag, thaw when ready, then frost.

Measuring cups and spoons, mixing bowls, a stand mixer with dough hook (or wooden spoon), and a 9×13-inch baking pan are helpful to have.

Because of the cream cheese frosting, keep the rolls refrigerated in an airtight container.

Yes. Prepare the dough the night before and refrigerate. Bring it to room temperature before rolling and finishing.

If there’s no foam, the yeast may be expired or the liquid temperature was off. Use fresh yeast and warm milk between 100–110°F.

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