Oh, my gosh, if you think you love sweet breakfast pastries, wait until you try pairing two of the absolute best comfort flavors ever invented. I’m talking about taking that ridiculously moist, spiced flavor of classic banana bread and jamming it right into the gooey, swirly center of a warm cinnamon roll. Seriously, it hits every single craving spot! These Banana Bread Cinnamon Rolls are my absolute go-to when I need a weekend treat with zero fuss. Trust me, I’ve tested this method dozens of times to make sure the banana doesn’t make everything soggy. It’s totally foolproof and tastes like pure Sunday morning happiness.
Why You Will Love These Banana Bread Cinnamon Rolls
Honestly, what’s not to adore about this happy marriage of flavors? I kept the recipe super simple because who needs extra stress before 9 AM?
- They come together in minutes since we’re using fantastic refrigerated dough.
- You get that deep, comforting banana bread flavor baked right into the swirl.
- They are utterly divine when you dip them into the sweet glaze!
Seriously, this is the easiest way to feel like you spent hours baking when you only spent about ten minutes prepping. You definitely need to check out my Hawaiian Banana Bread if you love that tropical kick, too!
Essential Ingredients for Perfect Banana Bread Cinnamon Rolls
The beauty of this recipe, my friends, is its speed, and that starts right here in the ingredient list. We are relying heavily on that refrigerated roll dough, which saves us so much trouble! But we need the right supporting cast to make that banana bread flavor really sing. Remember, every measurement matters here. If you’re looking for other quick banana treats, check out my recipe for Banana Muffins with Chocolate Chips!
For the Banana Bread Cinnamon Rolls Filling
This mix is what transforms regular rolls into our favorite breakfast pastry. You’ll need:
- One package of refrigerated cinnamon roll dough (the 17.3-ounce size works perfectly).
- One very ripe banana, mashed up well. And I mean *ripe*—the spottier, the better!
- One-quarter cup of packed brown sugar.
- One teaspoon of ground cinnamon.
- One-quarter cup of butter that has been left out until it’s perfectly softened, not melted!
For the Sweet Glaze
The glaze is ultra-simple, but it makes all the difference when drizzling over those warm swirls!
- One-half cup of powdered sugar.
- One tablespoon of milk (you can always add a drop or two more if you need it looser).
- One-quarter teaspoon of pure vanilla extract.
That’s it! No weird extracts or hard-to-find items here, just pure, easy deliciousness.
Step-by-Step Instructions for Banana Bread Cinnamon Rolls
Okay, here is where the magic happens, and I promise it’s so fast you might think I’m joking. If you’re ready for the best quick dessert ever, grab your baking sheet and let’s go! We are working quickly here to capture that fresh-baked smell in your house, so make sure your oven is heating up while you prep the filling.
Preparing the Dough Base and Filling
First things first: Preheat your oven exactly like the directions on your refrigerated cinnamon roll packaging tell you to. That’s step A! Next, I roll out the dough onto a parchment-lined surface—this makes cleanup a dream, trust me. Give that dough a gentle tear apart if you need to, but try to keep it in one sheet.
In a little bowl, mix up your banana goodness: mash that ripe banana, stir in the brown sugar and cinnamon until it’s just combined. Now, spread that perfectly softened butter all over the dough surface, leaving just a tiny clear border on one long edge, which helps seal the roll later. Then, spread that amazing banana-sugar mixture evenly right over the butter. Seriously, don’t skimp on the edges for flavor!
Rolling, Slicing, and Baking the Banana Bread Cinnamon Rolls
This next part is crucial for getting those gorgeous swirls, like in my Maple Chocolate Chip Banana Bread. Starting from the long edge opposite that tiny clear border, roll the dough up super tight. I mean it! A tight roll means no gapping while they bake. Once you have a nice log shape, grab a sharp knife and slice it into thick pieces, about one inch each. If your knife sticks, wipe it with a bit of oil.
Gently place the rolls into your greased baking pan. They should fit snugly but have just a bit of room to expand sideways. Now, pop them in the oven and bake them exactly as the can says until they look gorgeously golden brown on top. Don’t overbake them; we want them soft!
Making the Glaze and Finishing the Banana Bread Cinnamon Rolls
While those beautiful rolls are getting golden, we whisk up the glaze. In a small bowl, just whisk together the powdered sugar, the tablespoon of milk, and that little splash of vanilla extract until it’s smooth. If it seems too thick, add milk one drop at a time—we want it drippy, not stiff.
When the rolls come out, let them hang out for maybe five minutes. They need just a moment to settle. Then, take a spoon and generously drizzle that sweet vanilla glaze right over the warm tops. That gooey warm-cool contrast is what makes these Banana Bread Cinnamon Rolls the absolute best quick dessert!
Tips for Success with Your Banana Bread Cinnamon Rolls
I want you to have the most amazing rolls possible, so here are the two things I learned after a few slightly disastrous early attempts. First, please, please use a truly spotty, nearly black banana! That’s where all the natural sugars and moisture live. If your banana is still yellow, these rolls won’t have that signature deep banana bread flavor we are aiming for. If you need to ripen them fast, toss them on a baking sheet for five minutes in a 300-degree oven.
Second, about that glaze: thin is in! Unless you want a thick frosting layer, always start with less liquid than you think you need. I always end up adding a tiny bit more milk, drop by drop, until it drizzles off the spoon perfectly. If you skip this step, your rolls will taste good, but with the right drizzle, they are absolutely legendary. If you love that banana and cream cheese combination, you HAVE to try my Banana Bars with Cream Cheese Frosting next week!
Variations on Classic Banana Bread Cinnamon Rolls
You know I always encourage folks to play around in the kitchen, right? While these Banana Bread Cinnamon Rolls are perfect as they are, they make a fantastic base layer for even more banana bread goodness! If you want to push that flavor profile even deeper, try mixing in a handful of chopped walnuts or pecans right along with your banana-sugar mixture.
I think crunchy nuts add that incredible texture that homemade banana bread always has. Also, the slightest pinch—and I mean tiny—of ground nutmeg added to the filling really brings out that warm spice note. It’s subtle, but it ties everything together beautifully. If you want to explore another nutty favorite, you should definitely look at my recipe for Hawaiian Banana Bread; it uses coconut and macadamia nuts!
Serving Suggestions for Warm Banana Bread Cinnamon Rolls
These rolls are so rich and sweet, they really deserve the perfect partner! If I’m making these for a weekend breakfast crowd, I absolutely have to serve them alongside strong, hot coffee. The bitterness of the brew just cuts through that glorious sweetness perfectly.
If you are serving them for brunch, try balancing the sweet with something savory on the side. I sometimes whip up a batch of my Bacon, Egg, and Cheese Sandwiches. It sounds funny, but the salty bacon and the sweet glazed roll is a pairing that just works. It makes for a really easy, unforgettable meal!
Storage and Reheating Banana Bread Cinnamon Rolls
Don’t panic if you have any leftovers—though with these, that’s rare! If you must save them, cool the rolls completely first, and then stash them in an airtight container at room temperature. They usually stay pretty fresh for about two days that way because of the moisture from the banana.
When you are ready to enjoy one again, do not eat it cold! That’s crazy talk. For a quick fix, pop a roll in the microwave for about 15 to 20 seconds, and it gets nearly as gooey as fresh from the oven. If you have a bigger batch, wrap them loosely in foil and heat them in a 350-degree oven for about ten minutes. That warmth truly resurrects that soft, fresh-baked texture we love so much!
Frequently Asked Questions About Banana Bread Cinnamon Rolls
I know you might have a few quick questions—it happens every time I share a recipe that seems almost too easy! Don’t worry; I promise these rolls hold up beautifully. Since we are relying on store-bought dough, a few things change from traditional baking. If you’re looking for another great morning treat, maybe check out the recipe for my Breakfast Pizza!
Can I make the filling for the Banana Bread Cinnamon Rolls ahead of time?
You absolutely *can* mix the banana, sugar, and cinnamon together quickly, but I strongly advise against making it more than about ten minutes before you plan to use it. Trust me on this one: the mashed banana starts turning brown almost instantly once exposed to the air. You want that filling to look fresh and appealing when you unroll the dough, so just whip it up right when you pull the refrigerated dough out!
What if my banana isn’t ripe enough for these Banana Bread Cinnamon Rolls?
If your banana is still a little firm and white on the inside, it simply won’t deliver the deep sweetness and moisture level we need for this to taste like real banana bread. If you only have somewhat ripe bananas, just pop them on a baking sheet and bake them at 300 degrees Fahrenheit for about 10 to 15 minutes until the skins turn black and the inside is soft and gooey. Then, let them cool before mashing them up for your filling!
Are these Banana Bread Cinnamon Rolls considered a breakfast pastry or a quick dessert?
That’s the best thing about them—they are totally flexible! Because they cook up so quickly and rely on that convenient dough, they make an amazing, slightly indulgent breakfast pastry for the weekend. But honestly, if you’ve got a busy weeknight and need a comforting sweet treat after dinner, they absolutely count as a wonderful, quick dessert. They satisfy both urges perfectly!
Estimated Nutritional Data for Banana Bread Cinnamon Rolls
Now, look, because we are using store-bought dough and adding our own butter and sugars, these numbers are just estimates, okay? Don’t treat this like a government report! This data is based on using the standard ingredients listed for eight servings. If you sneak an extra roll, well, those numbers are going up!
- Serving Size: 1 roll
- Calories: 350
- Sugar: 30g
- Fat: 18g
- Protein: 4g
It tells you right there this is a treat, not an everyday health food, but wow, is it worth every single calorie when it’s warm and gooey, right?
Print
Banana Bread Cinnamon Rolls
- Total Time: 30 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Sweet rolls combining the flavor of banana bread with a cinnamon roll texture.
Ingredients
- 1 package (17.3 ounces) refrigerated cinnamon roll dough
- 1 ripe banana, mashed
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup softened butter
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven according to the cinnamon roll package directions.
- Unroll the cinnamon roll dough onto a clean surface.
- In a small bowl, mix the mashed banana, brown sugar, and cinnamon.
- Spread the softened butter evenly over the surface of the dough.
- Spread the banana-sugar mixture over the butter layer.
- Roll the dough tightly into a log shape.
- Slice the log into individual rolls, about 1 inch thick.
- Place the rolls in a greased baking pan.
- Bake according to the package instructions until golden brown.
- While the rolls bake, whisk together the powdered sugar, milk, and vanilla extract to make the icing.
- Remove the rolls from the oven and let them cool slightly.
- Drizzle the icing over the warm rolls before serving.
Notes
- Use a very ripe banana for the best flavor and moisture.
- If the icing is too thick, add milk a few drops at a time until you reach the desired consistency.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 30
- Sodium: 300
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 35
Keywords: banana bread, cinnamon rolls, sweet rolls, breakfast pastry, quick dessert