Banana Cinnamon Sweet Rolls

My kitchen smelled like a bakery had exploded the morning I first combined banana bread and cinnamon rolls together. It wasn't planned—I had overripe bananas staring at me from the counter and a craving for those soft, swirled breakfast rolls that somehow taste like comfort. The result was so unexpectedly good that I've made these rolls at least a dozen times since, each batch disappearing faster than the last.

I served these to my in-laws last spring and watched my mother-in-law take her second roll before anyone else had even finished their first bite. She asked for the recipe right then, mid-chew, which doesn't happen often with her. That moment made me realize this wasn't just breakfast—it was the kind of dish that creates small memories.

Ingredients

• Mashed ripe bananas (1 cup, about 2 large): Use bananas with brown speckles on the skin—they're sweeter and blend into the dough seamlessly, making it naturally moist without extra liquid.
• All-purpose flour (2 3/4 cups): Don't sift it; just spoon and level so you're not packing the flour and making the dough tough.
• Active dry yeast (2 1/4 tsp, one packet): Check the expiration date on your packet; old yeast won't rise properly no matter what else you do right.
• Granulated sugar (1/4 cup): This feeds the yeast and sweetens the dough just enough so the banana becomes the star.
• Unsalted butter (1/4 cup melted, plus 2 tbsp softened): The melted butter goes into the dough for richness; the softened butter spreads over the dough like a canvas before you add the cinnamon sugar.
• Warm milk (1/2 cup at 110°F/43°C): Too hot and you'll kill the yeast; too cold and nothing rises—use a thermometer if you have one, or trust your wrist like I do.
• Salt (1/2 tsp): This tiny amount balances the sweetness and brings out the banana flavor in ways you won't expect.
• Large egg (1): This adds structure and helps the rolls stay tender instead of becoming dense.
• Brown sugar (1/2 cup packed) and ground cinnamon (2 tsp): These two create that intoxicating filling that somehow seeps into every layer as the rolls bake.
• Powdered sugar (1 cup) and milk (2-3 tbsp): Whisk these together until you get the consistency of thick cream—thick enough to stay on the rolls but thin enough to drizzle.

Instructions

Wake up the yeast:

Pour warm milk into a large bowl with the yeast and a tiny pinch of granulated sugar, then wait for 5 minutes until it foams up like a science experiment. If it doesn't foam, your yeast is dead—start over with a fresh packet.

Build the dough:

Stir the mashed bananas, melted butter, egg, sugar, and salt into that foamy mixture until everything is combined. The dough will look a little rough at this point, which is exactly right.

Bring it together:

Mix in the flour gradually—add it in a few batches so you don't create a flour cloud—until a soft, slightly sticky dough forms. Your hands should be tacky but not dripping when you turn it onto the floured surface.

Knead until smooth:

Work the dough for about 5 minutes, stretching it away from you and folding it back over itself, until it becomes smooth and springs back when you poke it. The motion should feel rhythmic and meditative, not stressful.

Let it rise:

Place the dough in a lightly greased bowl, cover it with a damp kitchen towel, and let it sit in a warm place for about 1 hour until it doubles in size. Your oven with the light on works perfectly, or a sunny windowsill in spring.

Shape the rolls:

Punch down the risen dough with the satisfaction of someone deflating a balloon, then roll it out on a floured surface into a rectangle roughly 14 by 9 inches. Spread the softened butter all over it like you're frosting a cake.

Add the filling:

Sprinkle the brown sugar and cinnamon evenly over the buttered dough—don't skimp here because this is where the magic lives. Starting from the longer side, roll it up tightly into a log, then slice it into 9 equal pieces with a sharp, quick motion so you don't squish them.

Second rise:

Place the rolls in a greased baking dish, cover them loosely, and let them rise for 20 minutes while you preheat the oven to 350°F. They won't double again, but they'll puff up noticeably and nestle closer together.

Bake until golden:

Bake for 25 minutes until the tops are deep golden brown and a toothpick inserted into one comes out clean or with just a few crumbs. The bottom of the pan should smell like caramelized cinnamon and banana.

Finish with icing:

While the rolls are still warm, whisk the powdered sugar and milk together until it reaches that perfect drizzle consistency—thick but pourable. Drizzle it generously over the warm rolls and watch it pool into all the swirls.

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There's something about unwrapping these rolls and seeing those perfect cinnamon spirals that never gets old. My daughter requests them for her birthday breakfast instead of cake, which tells me everything about how these rolls have quietly become a tradition in our kitchen.

When to Make These Rolls

I make these on Saturday mornings when I want the house to smell incredible and have an excuse to sit down with coffee for longer than usual. They're also the first thing I bake when someone new is visiting because they're impressive without being fussy—they show you care without making it obvious how little trouble they actually were. Prep them the night before, let them rise in the fridge, and bake fresh in the morning for a house that smells like you've been up since dawn.

Storing and Reheating

Keep leftover rolls in an airtight container at room temperature for up to 2 days, or wrap them individually and freeze for up to a month. Reheat them gently in a 300°F oven for about 5 minutes, or wrap one in a damp paper towel and microwave for 20 seconds—the microwave is faster but the oven keeps them softer.

Variations Worth Trying

Once you've made these once, you'll start imagining all the ways to make them yours. Add chopped walnuts or pecans to the filling for texture and richness, or swap the powdered sugar icing for a cream cheese version that's tangier and more indulgent. I've even made them with a vanilla bean icing and drizzled honey over the top, which sounds fancy but took me five extra minutes.

• Pecans or walnuts added to the filling make these rolls feel more like a coffee cake than breakfast.
• A cream cheese icing transforms these from breakfast to dessert in one simple swap.
• Don't skip the banana—it's the whole reason these work.

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These rolls are proof that the simplest ideas often make the best memories. Make them for the people you love, or make them for yourself on a quiet morning and savor the kitchen entirely to yourself.

Recipe FAQs

→ How do bananas affect the dough texture?

Mashed bananas add moisture and natural sweetness, creating a soft, tender dough that remains fluffy after baking.

→ What is the best way to roll the dough?

Roll the dough into a tight log starting from the longer side to ensure even cinnamon sugar filling and uniform rolls.

→ Can I add nuts to the filling?

Yes, adding chopped walnuts or pecans enhances flavor and adds a pleasant crunch to the filling.

→ How do I know when the rolls are done baking?

Bake until the rolls turn golden brown and a toothpick inserted in the center comes out clean.

→ What is the best way to apply the icing?

Whisk powdered sugar and milk until smooth, then drizzle evenly over warm rolls for a creamy finish.