Banana Bread Cinnamon Rolls with Cream Cheese Glaze

Cinnamon rolls feel like a special treat for birthdays, brunches or a rainy morning. I used to make them frequently when I worked in a restaurant — they always sold out. One day I had some overripe bananas and wanted to do more than the usual banana bread. I combined that ripe banana flavour with one of my favourite bakes and the result was brilliant: a soft, buttery banana dough rolled with a cinnamon-sugar filling and finished with a sweet banana-cream cheese frosting. They’re rich, comforting and surprisingly simple to make.

There’s a misconception that cinnamon rolls are difficult, but these Banana Bread Cinnamon Rolls are mostly hands-off — most time is proving and baking. Like banana muffins or banana bread, this recipe is perfect for using up ripe bananas and can be slow-proved in the fridge overnight if you want to split the work across two days. If you love both banana bread and cinnamon rolls, this hybrid is definitely worth trying.

Why you will love this recipe:

• Easy to assemble — most time is proving and baking.
• A great use for overripe bananas.
• Full of flavour: soft, buttery banana dough, spiced cinnamon filling and a maple-banana cream cheese frosting.
• Perfect cosy bake for a rainy day or weekend breakfast.
• Delicious for breakfast, brunch or an afternoon treat.

Ingredients:

Full recipe and quantities are provided in the recipe card below.

Milk — full-fat milk warmed slightly to lukewarm to activate the yeast.

Instant yeast — fast and reliable for soft enriched dough.

Caster sugar — adds sweetness to the dough; golden caster sugar can add a deeper colour and flavour.

Butter — unsalted, melted for the dough and softened for the filling and frosting.

Egg — helps create a soft, enriched dough; use a large egg.

Bananas — ripe or overripe bananas provide natural sweetness and banana flavour in the dough and frosting.

Bread flour — higher protein gives the rolls structure and a chewy crumb; plain flour can be used but texture will differ.

Salt — balances flavour and controls yeast activity.

Neutral oil — for greasing bowls and the baking dish.

For the filling and frosting:

Soft light brown sugar — caramel notes that pair beautifully with cinnamon.

Cinnamon — essential for that classic spiced filling.

Cream cheese — full-fat varieties give the best texture and flavour for the frosting.

Maple syrup — adds a honeyed, caramel note to the frosting.

Lemon juice — a squeeze of lemon brightens the frosting and balances the sweetness.

Substitutions and Variations:

Flour: Plain flour works if you don’t have bread flour, though the rolls will be slightly less chewy.

Vanilla: A little vanilla extract or vanilla bean paste can be added to the dough for depth; avoid artificial vanilla essence for best flavour.

Filling swaps: Swap the cinnamon-sugar for chocolate spread for banana-chocolate rolls, or use peanut butter, biscoff spread, jam or mincemeat for seasonal variations.

Frosting swaps: If cream cheese isn’t your thing, drizzle with melted chocolate, a simple icing glaze or the burnt honey cream from other banana bakes.

Honey: Runny honey can replace maple syrup in the frosting for a different but delicious flavour.

Here’s how to make moist Banana Bread Cinnamon Rolls:

Below is a concise step-by-step summary. Full instructions appear in the printable recipe card further down.

Cooking Tips:

Lukewarm milk: Make sure the milk is just warm to the touch — too hot will kill the yeast and the dough won’t rise.

Flour: Different flours absorb liquid differently. If the dough is sticky after kneading, add a tablespoon of flour at a time until it becomes workable.

Rising time: Warmer kitchens speed up proving. In cooler weather allow extra time or find a warm spot like near the oven.

Softened butter: Ensure butter for the filling and frosting is softened for a smooth, even texture without lumps.

Frequently Asked Questions

What are cinnamon rolls?

Cinnamon rolls are a sweet yeasted pastry made from enriched dough spread with a cinnamon-sugar butter, rolled and baked. Traditions vary by country: many American versions are finished with cream cheese frosting while other versions use a simple icing sugar glaze. This recipe adds banana to the dough for a banana-bread twist.

Can I make these in advance?

Yes. Make the dough and either slow-prove it in the fridge overnight or shape the rolls and refrigerate for the second prove before baking. Allow chilled dough to come to room temperature before baking for best rise.

Can I use other fillings?

Absolutely. Swap the cinnamon-sugar for chocolate spread, nut butter, biscoff, jam or even mincemeat for a festive version. Frostings can be varied too — melted chocolate, icing sugar glaze or a honey drizzle all work well.

Other recipes you might enjoy:

Try classic cinnamon rolls, banana chocolate chunk muffins, chocolate chip banana bread, fluffy banana pancakes, applesauce fritters, or a croissant bake for a savoury option.

Made this recipe and loved it?

I’d love to hear your feedback and adaptations — please leave a review or share a photo of your bakes. It’s always a pleasure to see how recipes are enjoyed at home.

Banana Bread Cinnamon Rolls — Printable Recipe

Yields: 12 rolls

For the dough:

• 200 ml full-fat milk, gently heated to lukewarm
• 7 g instant yeast (1 sachet)
• 50 g caster sugar
• 50 g unsalted butter, melted
• 1 large egg
• 100 g mashed banana (peeled weight)
• 560 g strong white bread flour, plus extra for dusting
• 1 tsp salt
• Neutral oil for greasing

For the filling:

• 100 g unsalted butter, softened
• 100 g soft light brown sugar
• 2 tbsp cinnamon

For the frosting:

• 35 g unsalted butter, softened
• 70 g cream cheese
• 70 g maple syrup
• ½ medium ripe banana
• 1 tsp lemon juice, or to taste

Instructions

1. Pour lukewarm milk into a large bowl. Stir in the yeast and sugar and leave for a few minutes.
2. Add melted butter, egg and mashed banana and whisk until combined.
3. Add flour and salt, mix to form a dough, then turn out onto a lightly floured surface.
4. Knead 8–10 minutes until smooth and elastic. If sticky, add a little flour and continue kneading.
5. Place dough in a lightly greased bowl, cover and leave to rise in a warm place for 1–1½ hours until doubled.
6. Meanwhile mix the filling: combine softened butter, brown sugar and cinnamon.
7. Punch down the dough, roll out to a 40 x 20 cm rectangle about 5 mm thick. Spread the cinnamon butter evenly and roll up from the long side, seam down.
8. Cut into 12 equal pieces and place in a deep greased dish (3 rows of 4). Cover and prove for 20–25 minutes until nearly doubled.
9. Preheat the oven to 175°C fan. Bake for 25–30 minutes until lightly golden and the base sounds hollow when tapped. Cool for 10 minutes.
10. For the frosting: blend butter, cream cheese, maple syrup and banana until smooth. Adjust with lemon juice to taste. Drizzle over warm rolls and serve.

Notes

Flour absorption varies by brand — add flour gradually if the dough feels too sticky. Dough rises faster in warm conditions. If you prefer a different finish, try melted chocolate or a simple icing sugar glaze instead of cream cheese frosting.

Nutrition (approx. per roll)

Calories: ~396 kcal; Carbohydrates: ~56 g; Protein: ~8 g; Fat: ~16 g; Sugar: ~19 g. Use as an estimate only.