Nothing beats a freshly baked cinnamon roll, or warm slice of banana nut bread… unless you combine them! These ooey gooey Banana Nut Bread Cinnamon Rolls are full of craveable cinnamon sugar filling, warm banana bread flavors, crunchy toasted pecans, all topped with a sweet vanilla glaze.

Banana Nut Bread Cinnamon Rolls plated and on a tray

One blissful May morning, I was eating my cereal, sipping my coffee, and desperately craving a cinnamon roll. And just as the urge to bake overcame the urge to keep the kitchen clean, it occurred to me that I had VERY ripe bananas that needed to be dealt with.

*Cue the banana bread PTSD from 2020*

I wasn’t quite ready for straight up banana bread just yet…but I didn’t want to throw them away.

THEN. IT. HIT. ME.

“¿Por que no las dos?”

And after tinkering with pumpkin cinnamon rolls, and swapping the pumpkin for mashed banana, I was on the right track.

Gathered ingredients for cinnamon roll dough

Key Ingredients for Banana Nut Bread Cinnamon Rolls

Whole Milk – You don’t necessarily *have* to use whole milk, but… whole milk has more fat in it, giving the dough a more tender, moist texture. (I’ve never tested Banana Nut Bread Cinnamon Rolls with milk alternatives, only cow’s milk.)
Bananas – You’re gonna want to use RIPE bananas for this recipe. The over ripe bananas have a stronger flavor and bring more sweetness to the table. Keep the yellow bananas for your cereal.
Dark Brown Sugar – Sure, you could use light brown sugar if that’s all you have, but the dark brown sugar has such a richness to it with all its molasses-y goodness… Once you try it, you’ll never look back.
Cinnamon – Go to your pantry. Pick up your cinnamon. If you have to dust it off, go to the store and get a fresh jar. Check those “Best By” dates on spices – they don’t necessarily “go bad” but they do lose potency over time.

The Process – Banana Nut Bread Cinnamon Rolls

Dough. Filling. Glaze. Easy as pie…err…rolls. Whatever. You’ve got this.

Frist up, the dough – Once you’ve mixed everybody together, you’ll notice the dough is still…a little loose.

Like, sticky loose. (…yup…)

And that’s how it’s supposed to be. Just keep the dough hook (or your hands) kneading for about 5 minutes. You can add more flour if need be, a couple Tablespoons at a time.

Here’s where I diverge from cinnamon roll dogma: I roll out the dough. I smear the cinnamon filling on the dough. THEN I CUT STRIPS, AND ROLL THE STRIPS INTO CINNAMON ROLLS. (Think of it like rolling a canned crescent roll…).

This way, I’m not wrestling with a rolling a long log of soft dough. I’m not smooshing the rolls when I cut them with a knife. I’m not dealing with floss trying to be all fancy…

It was just easier for me. But if that sounds crazy, cut them however you feel comfortable.

After the rolls proof a second time, they’re ready to bake and you’re ready to make the vanilla glaze. (Or top with my favorite Cream Cheese Frosting!)

Fun Baking Fact: You can temp bread with a thermometer to tell if it’s done, just like meat. Aim for 190°F and pull the rolls out of the oven.

Banana Nut Bread Cinnamon Rolls

These Banana Nut Bread Cinnamon Rolls are full of craveable cinnamon and sugar, warm banana nut bread flavors and topped with a sweet, vanilla glaze.

Print Recipe Pin Recipe

Prep Time 2

Cook Time 30

Total Time 3

Course Breakfast, Brunch

Cuisine American

Servings 8 Large Rolls

Equipment

Large Mixing Bowl + Smaller Mixing Bowls
Baking Sheet Pan
Parchment Paper
Whisk
Measuring Cups and Spoons
Large Knife or Pizza Cutter
Clean Dishcloth, or Tea Towel

Ingredients

For the Dough

¾ cup whole milk, warmed to 110-120°F (check your specific brand of yeast for temperature guidelines)
¼ cup granulated sugar
2 ¼ tsp Fleischmann's Rapid Rise Yeast
1 cup mashed banana (about 2 large bananas)
¼ cup melted butter
1 large egg
4 ½ cups all-purpose flour
1 Tbsp cinnamon (I use Penzey's Cinnamon)
¾ tsp salt

For the Filling

1 ¼ cup dark brown sugar, packed
1 ½ Tbsp cinnamon
⅓ cup room-temperature butter
1 cup chopped, toasted pecans

For the Glaze

2 Tbsp melted butter
2 cups powdered sugar
2 tsp vanilla extract
4 Tbsp milk (or half and half, cream, or milk alternative)

Instructions

For the Rolls

Line a baking sheet pan with parchment paper. Set aside.
In a small mixing bowl, combine warmed milk, yeast and granulated sugar. Stir gently, once or twice, just to combine. Set aside for about 3-5min and allow to bloom – mixture will become bubbly and frothy.
In a large mixing bowl combine mashed banana, egg, and melted butter. Mix to combine. Next add flour, cinnamon and salt. Add the yeast mixture and stir with a wooden spoon until a dough ball begins to form.
Turn dough out onto a floured surface and knead by hand until the dough is smooth and somewhat elastic (about 5-7min). (You can also use a stand mixer with a dough hook attachment, if you prefer).
Transfer the dough ball to a greased mixing bowl and cover with a warm towel. Allow dough to rise 1 hour, or until doubled in bulk.* (See Notes)
After the dough has doubled in size, transfer dough to a well-floured surface and roll out into a 12×16 rectangle. Spread softened butter evenly over the dough.
In a small mixing bowl, combine dark brown sugar and cinnamon. Using your hands, evenly distribute the mixture over the dough and rub it into the butter. Then, sprinkle with toasted chopped pecans.
Arrange the dough so the long edge is facing you. Find the midpoint of the long edge of the dough. Using a large chef's knife or pizza cutter, slice the rectangle into two halves from this point. Then cut each resulting rectangle in half again, in the the same manner. Repeat until there are 8 strips of dough. (If you'd like more, smaller rolls, cut into thinner strips).
Beginning at the end closest to you, start tightly rolling individual rolls with each strip of dough (like rolling crescent rolls). Place each roll on a parchment lined baking sheet – leave about 1-2 inches of space between each roll. Cover rolls with a warm towel and place in a draft free space for a second rise (about 20-30 minutes).
Preheat Oven to 350°F while the rolls rise.
Bake the cinnamon rolls until the edges are lightly browned. You can also check if they are finished baking by inserting an instant-read thermometer into the center of a roll – the internal temperature needs to be around 190°F.

For the Glaze

In a medium mixing bowl, whisk together melted butter, powdered sugar, vanilla and milk until smooth.
Allow the rolls to cool slightly before glazing. (I like to pour part of the glaze on while the rolls are still pretty warm, so they soak it up a little bit. Then I pour the remaining glaze on them once they've completely cooled).

Notes

*Proofing – I keep my house pretty cool, so I like to use my microwave as a proofing box. Once the dough is ready to proof, I’ll add about ¼ cup of water to a ramekin or small coffee cup and microwave it for 3-4 minutes until boiling. Now that the microwave is warm and humid (like a proofing box), I place the bowl of dough inside, covered with a light tea towel. I do this quickly so as not to let out all of the warm, humid air. Works like a charm!

How long will this recipe keep? Banana Nut Bread Cinnamon Rolls will keep for 2-3 days in an airtight container at room temperature or in the refrigerator.

To Freeze After Baking: Once the cinnamon rolls have baked and cooled, they can be frozen. *I prefer to freeze the rolls UNGLAZED* Make sure they are wrapped tightly, and/or placed in a freezer bag for extra protection.

To Defrost: Allow cinnamon rolls to come to room temperature on the counter, then pop in a 350°F oven for 5-10 minutes. Alternatively, you can sprinkle the rolls with a small amount of water and warm in the microwave for about 30 seconds (once thawed). Top with glaze and enjoy!

Keyword banana bread, CInnamon Roll

Looking for other Breakfast Baking Ideas?

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Or search all breakfast ideas here!