Banana Nut Cinnamon Rolls
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I still remember the first time I folded mashed bananas into cinnamon-roll dough — the kitchen smelled like a warm banana bread crossed with a cinnamon bakery. These Banana Nut Cinnamon Rolls are soft, richly spiced, and studded with chopped walnuts and fresh banana slices, finished with tangy cream cheese frosting. They’re perfect for a leisurely weekend brunch or turning a few overripe bananas into an impressive treat. If you love hybrids between banana bread and classic cinnamon rolls, you’ll want to try this one — it’s a cozy crowd-pleaser and a great way to use up ripe fruit. For another banana-forward roll idea, see this take on banana bread cinnamon rolls.
What makes this recipe special
This version combines two comforting classics: banana bread and cinnamon rolls. The mashed banana in the dough adds moisture and a gentle banana flavor throughout each bite, while the fresh banana slices in the filling keep every roll fruit-forward. Walnuts add crunch and a toasty contrast to the soft dough, and the cream cheese frosting balances sweetness with a little tang.
"The best thing about these rolls? They stay tender for days and taste even better slightly warmed the next morning."
Reasons to make it:
- Great for overripe bananas — economical and zero-waste.
- Perfect for brunch, potlucks, or a holiday breakfast.
- Texture contrast: pillowy dough, creamy frosting, crunchy nuts.
- Can be made ahead or frozen for convenience.
The cooking process explained
Quick overview so you know what to expect:
- Proof yeast with warm milk and a pinch of sugar to ensure active rising.
- Mix dough with mashed banana, then knead until smooth.
- Let the dough double in a warm spot (about 1 hour).
- Roll into a rectangle, spread butter, sprinkle cinnamon-sugar and walnuts, and layer sliced bananas.
- Roll tightly, slice into 12 parts, proof again 30 minutes, then bake at 350°F for 30–35 minutes.
- Whip up a cream cheese frosting and spread it over warm rolls. Finish with chopped walnuts and a dusting of cinnamon.
This overview helps when you’re scanning the recipe before starting. Expect about 2–2.5 hours total time including rises; active hands-on time is roughly 45–60 minutes.
What you’ll need
Key ingredients (bring them to room temperature where noted):
- 4–4½ cups all-purpose flour
- 3/4 cup milk, lukewarm (about 100–110°F)
- 1 package (0.25 oz) fast-acting dry yeast
- 1/4 cup + 1 teaspoon granulated sugar
- 1/3 cup unsalted butter, melted
- 3/4 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 ripe bananas, thinly sliced (for the filling)
- 4 tablespoons unsalted butter, softened (for spreading)
- 1/2 cup light brown sugar (filling)
- 2 tablespoons ground cinnamon (filling)
- 1/2 cup walnuts, chopped (filling)
- 6 oz cream cheese, room temperature (frosting)
- 4 tablespoons unsalted butter, softened (frosting)
- 1–1½ cups powdered sugar, sifted (frosting)
- 1/3 teaspoon vanilla extract (frosting)
- 1/4 cup walnuts, chopped (topping)
- Ground cinnamon for sprinkling
Notes and substitutions:
- For dairy-free: swap milk for unsweetened almond milk and use vegan butter + vegan cream cheese.
- If you prefer no nuts, omit walnuts and add toasted coconut or extra banana slices.
- For a quicker no-yeast option, see a related no-yeast method like this banana bread cinnamon rolls (different technique).
Step-by-step instructions
Follow these concise steps for reliable results.
- Proof the yeast
- In a large bowl or the bowl of a stand mixer, combine lukewarm milk, yeast, and 1 teaspoon sugar. Stir and let sit 10–15 minutes until foamy.
- Make the dough
- Add the remaining granulated sugar, salt, vanilla, and melted butter to the yeast mixture. Stir to combine.
- Add half of the flour. Switch to the dough hook and mix on low until smooth.
- Add the mashed banana and mix on low just until combined.
- Gradually add remaining flour until dough forms. Knead on low (or by hand) about 5 minutes until smooth and slightly tacky but not sticky.
- First rise
- Place dough in a well-greased large bowl. Cover with plastic wrap and let rise in a warm, draft-free spot until doubled, about 1 hour.
- Prepare pan and filling
- Grease a 9×13-inch baking dish.
- On a lightly floured surface, roll the dough into a rectangle (about 12×16 inches). Spread softened butter evenly across the surface.
- Sprinkle brown sugar, cinnamon, and chopped walnuts evenly. Layer the sliced bananas in a single layer.
- Roll and shape
- Roll the dough tightly from the long side into a log. Pinch the seam to seal and gently compress the log.
- Slice the log into 12 equal pieces using dental floss or a sharp knife. Arrange rolls cut-side up in the prepared pan, leaving a little space between them.
- Second proof and bake
- Cover the pan with a clean towel and let rolls proof about 30 minutes until puffy.
- Preheat the oven to 350°F (175°C).
- Bake 30–35 minutes until the tops are golden brown and the center rolls are set. Remove from oven and let cool 10–15 minutes.
- Make the frosting
- Beat room-temperature cream cheese and softened butter on medium speed until light and fluffy.
- Add powdered sugar and vanilla. Beat until smooth and spreadable.
- Finish
- Spread frosting over warm rolls so it melts into crevices. Sprinkle with chopped walnuts and a pinch of ground cinnamon. Serve warm.
Best ways to enjoy it
These rolls are a showstopper on a brunch table. Try serving:
- With freshly brewed coffee or a milky latte for contrast.
- Sliced and warmed, topped with a scoop of vanilla ice cream for dessert.
- On a breakfast board with fruit and yogurt for a crowd.
For a holiday spread, arrange on a platter and garnish with extra toasted walnuts and a drizzle of caramel.
Keeping leftovers fresh
Short-term storage
- Room temp: Store cooled rolls in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for 5–6 days (cream cheese frosting requires refrigeration).
Freezing
- Freeze unbaked: Wrap the pan tightly with plastic wrap and foil; freeze up to 2 months. Thaw overnight in the fridge, then let come to room temp and proof before baking.
- Freeze baked: Individually wrap cooled rolls and freeze up to 2 months. Reheat thawed rolls at 350°F for 8–10 minutes or microwave for 20–30 seconds.
Reheating tips
- For single servings, microwave 20–30 seconds to warm. For several rolls, reheat in a 325°F oven for 8–12 minutes with foil to prevent excessive browning.
Food safety
- Because the frosting contains cream cheese, store leftovers in the fridge and discard after 5–6 days.
Pro chef tips
- Banana ripeness: Use very ripe bananas (heavy brown speckles) for maximum sweetness and flavor in the dough.
- Dough consistency: Dough should be tacky but not wet. If it’s too sticky, add flour 1 tablespoon at a time; if it’s too dry, add a splash of milk.
- Prevent soggy rolls: Slice bananas thinly and pat them dry if especially juicy; place them in a single layer so juices don’t pool.
- Toast your walnuts: Toast chopped walnuts in a 350°F oven 5–7 minutes to deepen the flavor before adding to the filling.
- Cutting clean slices: Use unflavored dental floss or a serrated blade for neat rounds.
- Make ahead shortcut: You can do the first rise, assemble, then refrigerate the assembled rolls overnight. Next morning, let them come to room temp and finish the second proof before baking.
For ideas on different fruit-forward rolls, try this apple variation for inspiration: apple pie cinnamon rolls.
Creative twists
- No-yeast quick version: Make a quicker, no-yeast version using a banana quick-bread dough and swirl filling — great when short on time.
- Vegan swap: Use plant-based milk, vegan butter, and vegan cream cheese.
- Caramel banana rolls: Drizzle warm salted caramel over the finished rolls for extra indulgence.
- Nut-free: Replace walnuts with toasted oats or sunflower seeds for nut allergies.
- Mini rolls: Cut into 18–20 smaller pieces for bite-sized treats.
Your questions answered
Q: Can I replace the fresh banana slices with something else?
A: Yes. If worried about sogginess, omit the fresh slices and increase the mashed banana in the dough, or use a fruit jam or apple slices instead.
Q: Can I make these ahead of time?
A: Absolutely. Assemble the rolls, cover, and refrigerate overnight. Remove from fridge, let come to room temperature and proof 30–45 minutes, then bake.
Q: How do I know my yeast is active?
A: The proofed mixture should become foamy after 10–15 minutes. If it doesn’t foam, the yeast may be old or the milk was too hot/cold — start over with fresh yeast and milk around 100–110°F.
Q: Can I freeze the baked rolls with frosting?
A: You can, but the texture of the frosting may change slightly on thawing. For best results, freeze unfrosted rolls and frost after reheating.
Q: Any substitutions for brown sugar?
A: Use white sugar with a tablespoon of molasses per 1/2 cup to mimic brown sugar, or use coconut sugar for a deeper caramel note.
Conclusion
If you want another take on banana-forward cinnamon rolls for comparison, see the technique from Banana Nut Cinnamon Rolls – CPA – Certified Pastry Aficionado. For a no-yeast, faster alternative with similar flavors, check out this Easy Banana Cinnamon Rolls Recipe (No Yeast). And for an inspired banana-bread-meets-rolls variation, read the method at Banana Nut Bread Cinnamon Rolls – Gonna Need A Bigger Kitchen.
Enjoy the baking — these rolls are warm, forgiving, and a perfect way to celebrate ripe bananas.
Banana Nut Cinnamon Rolls
Ingredients
Method
- In a large bowl or the bowl of a stand mixer, combine lukewarm milk, yeast, and 1 teaspoon sugar. Stir and let sit 10–15 minutes until foamy.
- Add the remaining granulated sugar, salt, vanilla, and melted butter to the yeast mixture. Stir to combine.
- Add half of the flour. Switch to the dough hook and mix on low until smooth.
- Add the mashed banana and mix on low just until combined.
- Gradually add remaining flour until dough forms. Knead on low (or by hand) about 5 minutes until smooth and slightly tacky but not sticky.
- Place dough in a well-greased large bowl. Cover with plastic wrap and let rise in a warm, draft-free spot until doubled, about 1 hour.
- Grease a 9×13-inch baking dish.
- On a lightly floured surface, roll the dough into a rectangle (about 12×16 inches). Spread softened butter evenly across the surface.
- Sprinkle brown sugar, cinnamon, and chopped walnuts evenly. Layer the sliced bananas in a single layer.
- Roll the dough tightly from the long side into a log. Pinch the seam to seal and gently compress the log.
- Slice the log into 12 equal pieces using dental floss or a sharp knife. Arrange rolls cut-side up in the prepared pan, leaving a little space between them.
- Cover the pan with a clean towel and let rolls proof about 30 minutes until puffy.
- Preheat the oven to 350°F (175°C).
- Bake 30–35 minutes until the tops are golden brown and the center rolls are set. Remove from oven and let cool 10–15 minutes.
- Beat room-temperature cream cheese and softened butter on medium speed until light and fluffy.
- Add powdered sugar and vanilla. Beat until smooth and spreadable.
- Spread frosting over warm rolls so it melts into crevices. Sprinkle with chopped walnuts and a pinch of ground cinnamon. Serve warm.
