Introduction

These Banana Bread Batter Cinnamon Buns combine the comforting flavors of banana bread with the delightful texture of cinnamon rolls. Soft, fluffy, and bursting with banana and cinnamon goodness, they make a perfect treat for breakfast or anytime snack.

A close-up view of a baking tray holding soft cinnamon rolls covered in creamy icing. Each roll has two to three visible layers of golden-brown dough with a glossy texture from the creamy icing that fills the gaps and covers the top. Thin slices of banana sit on the surface of the rolls, adding a pale yellow contrast against the warm brown dough and light cream topping. A black spatula lifts one roll, showing its moist and fluffy inside with swirled cinnamon filling. The white baking tray has browned bits around the edges, suggesting a fresh bake. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the dough:

360 ml whole milk, warm
2 tsp instant yeast
50 g castor sugar
120 ml vegetable oil
250 g bananas, mashed
600 g flour, divided (plus more for rolling)
1 tsp baking powder
1 tsp salt

For the cinnamon butter:

115 g browned butter
213 g brown sugar
2 tsp cinnamon powder
2 bananas, sliced

For the banana bread batter:

1 large overripe banana, mashed
30 g butter, melted
30 g oil
75 g brown sugar
1 egg
30 g yogurt
1 tsp vanilla
100 g flour
1/2 tsp baking powder
Pinch of salt

For the cream cheese glaze:

120 g cream cheese
50 g icing sugar
120 ml heavy cream
2 tbsp browned butter
Pinch of salt

For the top:

1 banana, sliced

Instructions

Step 1: In a large bowl, combine the warm milk, castor sugar, and instant yeast. Let sit until foamy, about 5 minutes. Stir in the vegetable oil and mashed bananas until combined.
Step 2: Add 4 cups of flour and stir until combined. The dough will be sticky; that is okay. Cover with a dish towel and set in a warm place for 1 hour until very puffy and doubled in size.
Step 3: Stir in the remaining 1 cup of flour, baking powder, and salt until the dough forms. It should be less sticky and hold together well.
Step 4: Brown the butter for the cinnamon butter filling and let it cool. Once cooled, mix in the brown sugar and cinnamon powder. Set sliced bananas aside.
Step 5: For the banana bread batter, blend mashed banana, egg, yogurt, melted butter, oil, brown sugar, and vanilla until smooth. Pour into a large bowl and whisk in flour, baking powder, and salt until fully combined.
Step 6: Preheat oven to 180℃ (350℉). Grease a 9×13-inch baking tray. Turn the dough onto a floured surface and press into a rectangle. If sticky, add more flour as needed. Roll dough into a 12 by 24-inch rectangle.
Step 7: Spread the cinnamon butter mixture evenly over the dough, leaving a small border along the longer edge. Spread the banana bread batter evenly over the cinnamon layer, then distribute the sliced bananas on top.
Step 8: Using a pizza cutter or sharp knife, cut the dough into 12 equal strips. Roll each strip into a cinnamon roll and place them in the baking tray.
Step 9: Cover the rolls with plastic wrap and let them rise for 30 minutes.
Step 10: Bake the rolls for 25 minutes or until golden brown on top and around the edges.
Step 11: Meanwhile, prepare the cream cheese glaze by whisking cream cheese, icing sugar, heavy cream, browned butter, and salt until smooth.
Step 12: When the rolls come out of the oven, immediately ice them with the glaze. Top with additional sliced bananas and let sit for 15 minutes before serving.

Tips & Variations

Allow the dough to fully rise before adding the extra flour; cooler kitchens may require longer rising times.
The cream cheese glaze can be refrigerated to thicken into a frosting if you prefer a more spreadable topping.
Use overripe bananas for maximum sweetness and moisture in the dough and batter.
If bananas are not in season, frozen mashed bananas work well after thawing and draining excess liquid.

Storage

Store cooled cinnamon buns in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving to restore softness.

How to Serve

A close-up of a square cinnamon roll in a white baking tray, being lifted with a black spatula, showing a swirl of golden-brown dough with a creamy beige icing on top. Each cinnamon roll has one visible banana slice pressed into the iced surface near the center, surrounded by soft, shiny swirls with a slightly caramelized texture. The tray has some browned crumbs and spots, adding texture to the scene. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these buns without a stand mixer or kneading?

Yes, this recipe requires no kneading. You simply mix the dough until combined, let it rise, and then finish preparing. It’s an easy, hands-off process perfect for home bakers.

Can I substitute other types of milk or oil?

You can use plant-based milk like almond or oat milk instead of whole milk. Any neutral oil like canola or light olive oil can replace vegetable oil. Just keep liquids warm to activate the yeast properly.