Easy Banana Cinnamon Rolls (Soft & Gooey!)

These soft and gooey banana cinnamon rolls taste just like banana bread in cinnamon roll form. They're so easy to make in one bowl, have a refined sugar–free option, and are topped with the dreamiest tangy cream cheese frosting.

Soft, gooey and easy banana bread cinnamon rolls with frosting.

A Quick Look At The Recipe

✅ Recipe Name: Easy Banana Cinnamon Rolls (Soft & Gooey!)
🕒 Ready In: ~1 hour and 40 minutes (including rise time)
👪 Serves: 12 cinnamon rolls
🍽 Calories: ~330–400 per roll (varies with frosting)
🥣 Main Ingredients: Ripe bananas, flour, yeast, cinnamon, butter, coconut sugar (or brown sugar), and cream cheese
📖 Dietary Info: Refined sugar–free option, dairy-free option
⭐ Why You'll Love It: Gooey banana bread–style cinnamon rolls with simple, healthier swaps that still taste incredible.

SUMMARIZE & SAVE THIS CONTENT ON

I’ve tested more cinnamon roll recipes than I can count, and this banana bread version has quickly become a favorite in my house. As a recipe developer who specializes in healthier baking that still tastes incredible, I’m always looking for ways to make cozy, nostalgic recipes a little lighter without losing the magic—and these rolls hit every note.

The dough stays unbelievably soft and fluffy, and the banana slices in the filling melt into a caramelized swirl that tastes just like warm banana bread. The best part? You only need one mixing bowl and no stand mixer.

If cinnamon rolls are your love language, you'll want to try my Healthy Cinnamon Rolls Recipe, Oat Flour Banana Bread, or my cozy Vegan Monkey Bread next.

Jump to:

A Quick Look At The Recipe
Why You'll Love This Recipe
Ingredients You'll Need
Ingredient Substitutions & Variations
Kitchen Tools You'll Need
How to Make Banana Cinnamon Rolls (Step-by-Step)
1 Minute Video Tutorial
Expert Recipe Tips
Troubleshooting Guide
Frequently Asked Questions
How to Store Banana Cinnamon Rolls
More Cozy Baking Recipes You'll Love
📖 Recipe
💬 Comments

Why You'll Love This Recipe

Banana bread flavor: Mashed + caramelized bananas give every roll a warm, cozy banana-bread taste.
Soft and fluffy: Gooey, pull-apart cinnamon rolls with bakery-style texture.
One-bowl & easy: No mixer needed — a simple, beginner-friendly banana cinnamon roll recipe.
Refined sugar–free option: Coconut sugar keeps them naturally sweet and healthier.
Tangy cream cheese frosting: The classic finish that makes these rolls irresistible.

Ingredients You'll Need

All ingredients in banana cinnamon rolls in small bowls including milk, banana, butter, vanilla, bread flour, coconut or brown sugar, cinnamon, yeast, and cream cheese.

Ripe bananas: Add natural sweetness and give the rolls their banana bread flavor.
Flour (all-purpose or bread flour): Creates soft, fluffy banana cinnamon rolls. I prefer bread flour for extra fluff.
Yeast: Instant rises a bit faster, but active dry gives the dough a slightly stronger structure — ideal for gooey rolls with height.
Butter: Adds richness to the dough and cinnamon filling. I prefer using unsalted so I can control the saltiness.
Coconut sugar or brown sugar: Coconut sugar gives a naturally sweet, caramel-like flavor and keeps this recipe refined sugar–free if you want. Brown sugar makes the filling extra gooey.
Cinnamon: For the classic warm cinnamon roll flavor.
Milk: I tested with oat, almond, and regular milk — all work. Just warm it slightly so the yeast activates properly.
Egg: Keeps the dough soft and tender.
Cream cheese: For that tangy, creamy frosting. Use block-style cream cheese for the thickest texture, and light cream cheese if you want to lighten up this recipe.
Powdered sugar: Sweetens the frosting. If you want this fully refined-sugar-free, you can use coconut sugar powdered in a blender — it makes a slightly darker but delicious frosting.

Scroll to the recipe card at the bottom of this page for exact quantities.

Ingredient Substitutions & Variations

Make them dairy-free: Substitute regular milk with oat or almond milk, and use vegan butter instead of regular butter.
Make them gluten-free: I have not tested this recipe with gluten-free flour, so I can't promise results.
Flour swaps: Substitute all-purpose flour for bread flour if needed — the rolls will still bake up soft and fluffy.
Instant yeast swap: If you don't have instant yeast, active dry yeast works — just proof it first. Mix it with the warm milk and a pinch of coconut sugar, and let it sit for ~10–15 minutes, until foamy, before using.
Make them refined sugar–free: Use coconut sugar instead of brown sugar.
Make them lighter: Substitute the cream cheese frosting with a simple maple glaze (powdered sugar, maple syrup, and a splash of milk).
Banana-nut variation: Add chopped walnuts or pecans to the filling for extra texture.

Kitchen Tools You'll Need

You don't need anything fancy — just a few basics to make the recipe foolproof.

Mixing bowl + whisk: For the one-bowl dough (or use an electric mixer)
Measuring cups
Rolling pin: Helps roll the dough evenly (a wine bottle works too).
Sharp knife or dental floss: For clean, even cinnamon roll slices.
9x13-inch baking dish: The perfect size for soft, gooey rolls.
Plastic wrap or dish towel: To cover the dough while it rises.

How to Make Banana Cinnamon Rolls (Step-by-Step)

Step 1: Warm the milk to about 110°F. Sprinkle the yeast on top and let it sit for 10 minutes, until foamy. Whisk in the melted butter and coconut sugar.

Cinnamon roll dough in a bowl after kneading.

Step 2: In a large mixing bowl, mix bread flour and salt. Pour the wet ingredients into the dry and stir until a dough forms.

Step 3: Cover the bowl and let the dough rise in a warm spot for 45–60 minutes, or until doubled in size.

Rolling out cinnamon roll dough into a rectangle.

Step 4: Turn the dough onto a lightly floured surface. If it's sticky, knead gently 1–2 minutes. Roll into a large rectangle about ¼ inch thick.

Spreading soft butter across the dough before adding sugar.

Step 5: Spread the softened butter evenly over the dough surface.

Adding coconut sugar on top of the butter and dough.

Step 6: Sprinkle the cinnamon sugar mixture over the butter.

Adding banana slices on top of the sugar for banana cinnamon rolls.

Step 7: Layer the thinly sliced bananas over the cinnamon sugar.

Rolling up the cinnamon rolls with banana slices in the middle.

Step 8: Starting from the long edge, roll the dough tightly into a log and pinch the seam to seal.

Neatly cutting banana cinnamon rolls with a sharp knife

Step 9: Slice into 12 even rolls using a sharp knife or dental floss for clean cuts.

Unbaked banana bread cinnamon rolls in a dish.

Step 10: Place the rolls in a greased 9x13-inch baking dish. Cover loosely and let them proof again for 30 minutes while you preheat the oven to 350°F. Bake for 22–25 minutes, until puffed and lightly golden.

Lightened-up cream cheese frosting in a bowl.

Step 11: Beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, a splash of milk, and a pinch of salt, and mix until creamy.

Baked banana bread cinnamon rolls in a dish with homemade frosting on top.

Step 12: Frost the warm rolls generously and serve. Add extra banana slices on top if you want more banana-bread flavor. Enjoy them while they're warm, gooey, and absolutely delicious!

1 Minute Video Tutorial

Expert Recipe Tips

Use spotty, very ripe bananas: They add more sweetness and moisture, and they caramelize beautifully in the filling.
Warm (not hot) milk = a better rise: Aim for about 110°F — too hot will kill the yeast, too cool will slow the rise.
Bread flour = fluffier rolls: All-purpose works, but bread flour gives you that extra-soft, bakery-style texture.
Flour the surface lightly: Too much flour makes rolls dense. Add just enough so the dough doesn't stick.
Roll the dough evenly: An even ¼-inch thickness ensures the rolls bake uniformly and stay gooey in the center.
Use dental floss to slice: It gives super clean cuts that help the rolls keep their shape.
Don't overbake: Pull them when the tops are light golden — overbaking leads to dry rolls instead of gooey centers.
Frost while warm: The cream cheese frosting melts into the spirals and makes every bite extra gooey.

Troubleshooting Guide

Banana cinnamon rolls are pretty forgiving, but if your dough feels sticky, dry, or just isn't rising how you want, don't stress. These simple fixes will help you get perfect, gooey rolls every time.

Dough didn't rise: Your milk was probably too hot or too cool. Aim for warm-to-the-touch (about 110°F) and double-check that your yeast is fresh.
Dough feels too sticky: Bananas add extra moisture. Sprinkle in 1–2 tablespoons of flour until it's easy to work with, but don't overdo it or the rolls can turn dense.
Dough turned out dry or stiff: This usually means too much flour. Add a splash of warm milk until the dough feels soft and smooth again.
Rolls unroll while slicing: The log wasn't tight enough. Roll firmly, pinch the seam, and use dental floss for super clean cuts.
Rolls baked up dense: Most often from over-flouring or over-kneading. Spoon-and-level the flour and knead only until the dough comes together.
Centers came out dry: They baked too long. Pull them 2–5 minutes sooner next time, when the tops are lightly golden and the centers still look soft.
Tops browned too quickly: Your oven may run hot. Tent with foil for the last 5–10 minutes.
Frosting too thin: Whisk in more powdered sugar until thick and creamy.
Frosting too thick: Add a splash of milk to loosen it.

Fluffy banana bread cinnamon roll with icing.

Frequently Asked Questions

Can I make these banana cinnamon rolls ahead of time?

Yes! Assemble the rolls, cover, and refrigerate overnight. In the morning, let them warm up on the counter for 30–45 minutes, then bake as directed.

Can I use all-purpose flour instead of bread flour for cinnamon rolls?

Absolutely. Bread flour gives a slightly fluffier texture, but all-purpose flour works great and still makes soft, gooey rolls.

Can I use active dry yeast instead of instant yeast for cinnamon rolls?

Yes — proof it first. Mix the active dry yeast with warm milk (about 110°F) and a pinch of sugar, and let it sit 10–15 minutes until foamy before adding to the dough.

Why did my banana cinnamon roll dough turn out sticky?

Bananas add extra moisture. Add 1–2 tablespoons of flour until the dough is easy to work with (but not more, or the rolls can turn dense).

How do I keep my cinnamon rolls soft and gooey?

Don't over-flour the dough, avoid overbaking, and frost them while warm so the icing melts into the spirals.

Can I make these banana cinnamon rolls gluten-free?

I haven't tested this recipe with gluten-free flour yet, so I can't promise the same soft, fluffy results. Cinnamon roll dough can be tricky without gluten, and most 1:1 blends don't rise the same way. If you try it, use a high-quality gluten-free baking blend with xanthan gum, and expect a slightly denser texture.

How to Store Banana Cinnamon Rolls

Room temperature: Store in an airtight container for 1–2 days. Warm before eating for the best gooey texture.
Refrigerator: For longer storage, keep them covered in the fridge for up to 4 days. Warm individual rolls in the microwave for 15–25 seconds before serving.
Freezing: Freeze baked (unfrosted) rolls for up to 2 months. Thaw overnight in the fridge, warm in the oven at 300°F for about 10 minutes, and frost once warm.
Freezing the dough: You can freeze the unbaked, sliced rolls on a tray until firm, then store them in a sealed bag for up to 1 month. Thaw in the fridge overnight, let them rise at room temperature, and bake as written.
Reheating: Warm a roll in the microwave for 15–30 seconds or bake a small batch at 300°F for 8–10 minutes until soft and gooey again.

Caramelized banana bread cinnamon rolls with cream cheese frosting.

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Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

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Comments

5 from 3 votes