Filed under: Rolls
December 20, 2021

Banana Cinnamon Rolls

Soft yeasted banana dough wrapped around a brown sugar & cinnamon filling. Cinnamon rolls but with banana dough!

5 from 1 vote
Yield: 12 large rolls
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With a dough based on this banana babka, a classic cinnamon roll filling, these banana cinnamon rolls get a very special topping: peanut butter penuche which is almost fudge-like. These are best warm, straight out of the oven, like all good homemade breads, but can warm up nicely in the microwave. If you like, you can pop the dough in the fridge overnight for the second half of the first rise or the first half of the second rise. Always look for visual cues when determining gif the dough is ready to bake. 

Recipe Ingredients

Banana: brown and ripe.

Yeast: I have instant yeast in the recipe but it can be swapped, 1:1, for active dry.

Milk: whole milk, warmed just to touch. If it’s too hot it will kill the yeast. If it’s cold the dough will just take longer to rise.

Flour: all purpose flour, we’ll start with about four cups and you can add more if the dough is overly wet and sticky (this can happen if the banana is very large!).

Syrup: maple syrup. Can be swapped with honey or sugar.

Butter or oil: unsalted butter or a flavorless oil.

Salt: fine sea salt. If using table salt, halve the amount.

Sugar: brown sugar for the filling, powdered sugar for the topping.

Cinnamon: ground cinnamon.

How to make Banana Cinnamon Rolls:

Bloom the yeast: mix it with warm milk and let it sit briefly until it’s foamy.

Then add the rest of the dough ingredients:

Knead the dough until it clears the bowl and comes together around the whisk, you may need to add a few tablespoons of flour (depending on the size of your bananas):

Transfer to an oiled bowl and cover.

Let rise for 1.5-2 hours until almost doubled:

Make the filling by stirring together the cinnamon, sugar and butter:

Roll out the dough to a large rectangle, then spread the filling over it leaving a small border at the sides:

Roll up into a log (from the longer side) and then slice into 1 inch rounds and arrange in the pan so there’s enough space for them to grow.

Cover with a tea towel and let rest for about 45 minutes, until puffy:

Bake the rolls until golden all over:

Topping Options

Peanut Butter Penuche: recipe listed below in the recipe card. It’s a thick brown sugar based glaze that’s cooked.

Classic Vanilla Glaze: for this whisk together 130g or 1 cup powdered sugar (it’ll taste better if it’s made with tapioca starch instead of corn starch) with a teaspoon of vanilla extract, a pinch of salt and either milk or heavy cream (2-4 tablespoons until it’s smooth).


Storing the Banana Cinnamon Rolls

At room temperature, in a foil covered pan. A gentle reheat in the oven or microwave will make them warm and soft.


Recipe for Banana Cinnamon Rolls

Banana Cinnamon Rolls

Soft bread dough made with mashed banana swirled with layers of brown sugar, butter and cinnamon.
Yields: 12 large rolls
5 from 1 vote


Banana Dough

  • 7 g or 1 packet yeast
  • 240 g or 1 cup milk warmed to touch
  • 500 g or 4 cups all purpose flour add more as needed (but no more than ¼ cup)
  • 2 tablespoons maple syrup
  • 57g or ¼ cup butter melted
  • ½ teaspoon fine sea salt
  • 150 g mashed banana about 1 and a half medium sized ripe bananas


  • 113 g or ½ cup butter mostly melted (unsalted or salted)
  • 155 g or ¾ cups brown sugar
  • 1 tablespoon cinnamon
  • ½ tablespoon cornstarch

Peanut Butter Penuche

  • 100 g peanut butter
  • 56 g or ¼ cup butter
  • 65 g or ⅓ cup brown sugar
  • 60 g or ¼ cup milk
  • 175 g or 1 ¾ cups powdered sugar


To make the dough

  • Place the yeast and warm milk in the bowl of a stand mixer, let stand until foamy and the yeast has dissolved a bit, about 5 minutes.
  • Add the banana (you don’t have to mash it, you can add it in clumps) and remaining dough ingredients. Attach the dough hook and mix on medium speed until the dough comes together in a ball, about 7 minutes. If it's overly sticky and not gathering around the hook, add a few tablespoons of flour then knead again. Set in an oiled bowl and cover. Let rise until doubled in size, about 2 hours.
  • If the dough is particularly sticky, set it in the fridge to chill for 20 minutes before you begin shaping.

To shape the rolls

  • Grease and line a cookie sheet with parchment paper, or grease a 13x9” cake pan.
  • Roll out the dough to a large rectangle, about 15x10”. Mix the butter with the sugar, cornstarch and salt. Spread it over the dough. Use an offset spatula or the back of a spoon to spread it into an even layer.
  • Roll it up into a log and use a bread knife to slice into 1” rounds. Place onto the prepared pan. Cover with a tea towel and let rise for another 45-60 minutes. The dough is ready when you poke it and it doesn’t spring back but leaves a small indentation. Preheat the oven to 350 F.
  • If you are using a cake pan you can pour over ½ cup heavy cream to make the rolls gooey.
  • Bake for about 25 minutes: check at 20 if using a cookie sheet. If using a cake pan they might need closer to 30-35 minutes.

To make the topping

  • Melt the butter in a small pot. Add the brown sugar and cook for 2 minutes, stirring constantly, it will look a bit separated. Add the milk and cook for another 2 minutes, as you stir constantly you’ll see it turn thick and shiny.
  • Add the peanut butter, whisk to combine and then immediately turn off the heat.
  • Slowly add the powdered sugar. Whisk well until it dissolves. Spread over the rolls.


These can be baked in a 13x9” cake pan for more traditional cinnamon rolls or on a cookie sheet for rolls that spread wide and leave more room for the frosting.

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Recipe Reviews

  1. Thanks for the recipe. I looked at the recipe repeatedly for the temperature to no avail…I guessed in the end.

  2. 5 stars
    A much welcome change-up from the my go-to bread for old bananas lol, and superrr delicious! The banana makes the dough really moist and is flavorful but not overpowering. The cinnamon and banana flavor combination is everything! I made these for someone with a peanut allergy so I used the glaze from Sam’s croissant cinnamon roll recipe instead of the peanut butter frosting ?