The Memory Behind This Treat

The first spark for these Banana Bread Cinnamon Rolls with Cream Cheese Frosting came on a Sunday morning when my fruit bowl looked a little too honest with me. You know that moment: 2 speckled bananas, one more day away from fruit-fly fame, and absolutely no one in the mood for “plain old” banana bread… again. I wanted something cozy enough for pajamas and coffee, but special enough to feel like a celebration. So I did what any stubborn baker does—I ignored the recipe cards, mashed those bananas into a soft enriched dough, and hoped the yeast and I were on the same page. When the pan came out of the oven, the rolls were golden, puffy, and smelled like my favorite bakery collided with my grandma’s kitchen.

Growing up, my mom made banana bread almost every week, always with those overripe “waiting for their moment” bananas on the counter. Years later, in my own tiny kitchen, I missed that familiar scent but craved the pull-apart softness of classic cinnamon rolls. The first time I swirled that banana-studded dough with a thick ribbon of cinnamon sugar, it felt like blending two family traditions into one pan. And when I added the cream cheese frosting, it sealed the deal: soft, tangy, sweet, and just messy enough that you have to lick it off your fingers. Now, whenever bananas go spotty, my family asks, “Are we having the banana bread cinnamon rolls?”—and plain banana bread quietly takes a backseat.

How To Make It (Mix & Ingredients)

To start these Banana Bread Cinnamon Rolls with Cream Cheese Frosting, you’ll build a soft banana-enriched dough that feels a bit like making sweet bread and cinnamon rolls had a baby. In a large bowl, whisk together the flour, granulated sugar, instant yeast, and salt so the yeast and sugar distribute evenly. In a separate bowl, mix the warm milk (think baby-bath warm, not hot), mashed ripe bananas, melted butter, and egg until smooth and a little custardy. Pour the wet mixture into the dry and stir with a wooden spoon or dough hook until a shaggy, sticky dough forms; if it looks a bit tacky, you’re on the right track. Turn it out onto a lightly floured surface and knead for 8–10 minutes, adding just enough flour to keep it from glueing itself to your hands, until the dough is soft, stretchy, and smooth like a well-worn leather glove.

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Instructions Process of Banana Bread Cinnamon Rolls with Cream Cheese Frosting

Once your banana bread dough has doubled in size, you’ll transform it into those classic cinnamon swirls. Roll the dough into a large rectangle about ¼ inch thick—aim for even thickness so the Banana Bread Cinnamon Rolls with Cream Cheese Frosting bake uniformly. Spread the softened butter over the surface like you’re buttering toast all the way to the crust, then sprinkle a mix of brown sugar and cinnamon from edge to edge for that sticky, bakery-style filling. Roll it up tightly from the long side into a snug log, and slice into 9 even pieces; unflavored dental floss works beautifully for clean cuts, especially if you’ve ever squished rolls with a knife. Once baked, you’ll whisk together softened cream cheese, butter, powdered sugar, and vanilla bean paste into a silky frosting and spread it over the warm rolls so it melts into all the nooks—very much like the way I finish my favorite Cream Cheese Frosted Carrot Cake and Brown Sugar Pecan Sticky Buns.

Make-Ahead & Storage

These Banana Bread Cinnamon Rolls with Cream Cheese Frosting are practically built for planning ahead. For overnight rolls, assemble them completely through cutting and placing in the pan, then cover tightly with plastic wrap and refrigerate for up to 16 hours. In the morning, let the pan sit at room temperature for 45–60 minutes, until the rolls look puffy again, then bake as directed and slather with the cream cheese frosting while they’re still warm. If you prefer to freeze unbaked rolls, place the sliced rolls on a sheet pan, freeze solid, then transfer to a freezer bag. When you’re ready to bake, arrange them in a greased pan, loosely cover, let them thaw and rise in a warm spot (this may take 2–3 hours), and bake as usual.

Once baked, Banana Bread Cinnamon Rolls with Cream Cheese Frosting will keep beautifully for a few days if you store them right. Let them cool completely before covering the pan or transferring leftovers to an airtight container. You can keep frosted rolls at room temperature for 1 day (if your kitchen is cool) or in the fridge for up to 4 days; just warm individual rolls in the microwave for 15–20 seconds to restore that soft, pull-apart texture. If you know you’ll be freezing them, bake and cool the rolls, then wrap tightly and freeze without frosting for up to 2 months. Reheat the pan, tented with foil, at 300°F until warm, then add fresh cream cheese frosting on top so they taste like they just came out of the oven.

Best Ingredients & Party Variations

When you’re making Banana Bread Cinnamon Rolls with Cream Cheese Frosting, start with ripe, spotty bananas—the ones you thought were too far gone for anything but banana bread. They bring that deep, caramelized banana flavor and natural sweetness the dough needs. Use a good-quality instant yeast so your rolls rise tall and fluffy without babying the dough too much. I also love vanilla bean paste in the frosting because those little specks make the cream cheese topping feel bakery-worthy. And if you can, choose real butter over margarine; the flavor in both the dough and filling is richer, and it browns more beautifully in the oven.

For parties, this recipe is incredibly flexible. You can bake the Banana Bread Cinnamon Rolls with Cream Cheese Frosting in a 9×13 pan for a classic, pull-apart brunch centerpiece, or use a muffin tin for cute, individual rolls that are easy to grab from a buffet. Add chopped toasted pecans or walnuts to the cinnamon-sugar filling for a bit of crunch, or sprinkle mini chocolate chips over the dough before rolling for a chocolate-banana twist kids go wild for. For fall gatherings, swirl a spoonful of salted caramel over the warm rolls before frosting and serve alongside something cozy like my pumpkin spice French toast bake or apple crumble bars. Hosting a crowd? Double the recipe, bake in two pans, and offer a “frosting bar” with classic cream cheese, a maple version, and a lightly spiced cinnamon icing so guests can customize their rolls.

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Serving of Banana Bread Cinnamon Rolls with Cream Cheese Frosting

Conclusion

If you’ve made it this far, you’re probably as smitten with cozy baking days as I am. There’s something almost magical about pulling a pan of warm, gooey rolls from the oven—the way the cinnamon swirls bubble at the edges, the frosting softens into all the little crevices, and the whole kitchen smells like home. These Banana Bread Cinnamon Rolls with Cream Cheese Frosting aren’t just a recipe; they’re an invitation to slow down, pour a cup of coffee, and share something sweet with the people you love.

I picture these rolls on a lazy Sunday morning, a holiday brunch table, or as a surprise “just because” treat after a long week. They have that lovely power to turn an ordinary day into a tiny celebration. My hope is that this recipe becomes one of those traditions you reach for again and again—the kind friends ask for and family members request by name.

Give them a try, trust yourself in the kitchen, and don’t worry about perfection. The slightly crooked rolls usually taste the best.

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Recipe

Banana Bread Cinnamon Rolls with Cream Cheese Frosting

Soft banana bread dough spiraled with cinnamon sugar and finished with lush cream cheese frosting for the ultimate breakfast treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Breakfast-Brunch

Cuisine American

Servings 9 rolls

Calories 385 kcal

Ingredients

  

Ingredients

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons instant yeast
• 1/2 teaspoon salt
• 3/4 cup warm milk
• 2 ripe bananas mashed
• 1/4 cup unsalted butter melted
• 1 large egg
• 1/2 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 3 tablespoons unsalted butter softened (for filling)
• 8 ounces cream cheese softened
• 1/4 cup unsalted butter softened (for frosting)
• 2 cups powdered sugar
• 1 teaspoon vanilla bean paste

Instructions

 

• In a large mixing bowl, combine the flour, granulated sugar, instant yeast, and salt and whisk to blend.
• In a separate bowl, whisk together the warm milk, mashed bananas, melted butter, and egg until smooth.
• Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or dough hook until a soft, shaggy dough forms.
• Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, soft, and elastic, adding small amounts of flour only as needed to prevent sticking.
• Place the dough in a greased bowl, turn once to coat, cover with a clean kitchen towel, and let rise in a warm place for 60 to 90 minutes or until doubled in size.
• In a small bowl, stir together the brown sugar and ground cinnamon for the filling and set aside.
• Punch down the risen dough and turn it out onto a lightly floured surface, then roll it into a large rectangle about 1/4 inch thick.
• Spread the 3 tablespoons of softened butter evenly over the surface of the dough, all the way to the edges.
• Sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough, pressing it lightly so it adheres.
• Starting from a long side, roll the dough up tightly into a log, pinching the seam to seal.
• Using a sharp knife or unflavored dental floss, cut the log into 9 equal rolls.
• Arrange the rolls, cut side up, in a greased 9x13-inch baking dish, leaving a little space between each roll.
• Cover the pan and let the rolls rise in a warm place for 30 to 45 minutes, or until puffy and nearly doubled.
• Preheat the oven to 350°F while the rolls finish their second rise.
• Bake the rolls for 25 minutes, or until golden brown on top and they sound hollow when tapped lightly.
• While the rolls bake, beat the softened cream cheese and 1/4 cup softened butter together in a mixing bowl until smooth and creamy.
• Add the powdered sugar and vanilla bean paste to the cream cheese mixture and beat until thick, smooth, and fluffy.
• Remove the rolls from the oven and let them cool in the pan for 5 to 10 minutes.
• Spread the cream cheese frosting generously over the warm rolls so it melts slightly into the swirls.
• Serve the Banana Bread Cinnamon Rolls with Cream Cheese Frosting warm and enjoy.

Notes

- Use very ripe, spotty bananas for the best sweetness and banana flavor in the dough.
- Make the rolls ahead by shaping them in the pan, covering, and refrigerating overnight; let them come to room temperature and puff before baking.
- If the dough feels very sticky while kneading, dust lightly with flour but avoid adding too much so the rolls stay soft.
- Store leftover frosted rolls covered in the refrigerator and warm briefly in the microwave before serving.

Keyword Banana Bread Cinnamon Rolls with Cream Cheese Frosting, banana bread rolls, banana cinnamon rolls, Breakfast Rolls, cream cheese frosting cinnamon rolls, Vegetarian