These easy no yeast Banana Cinnamon Rolls combine the classic banana bread flavor with everyone's favorite cinnamon roll. This combo is a match made in heaven.
Banana Bread Cinnamon Rolls
Do you have a bunch of ripe bananas on the counter and want something new and exciting to make with them? Bananas are such a versatile ingredient that can be used so many different ways. Muffins, donuts, breads, cakes, cupcakes! You name it, I probably have added banana to it.
Normally when we have ripe bananas I make a loaf of this Banana Bread with sour cream. But I was craving cinnamon rolls, so I decided to mash up two recipes and create banana bread cinnamon rolls.
Oh, my goodness! Best idea of the week for sure.These no yeast banana cinnamon rolls were soft, gooey, and so delicious.
The best part about these rolls is that there is no rise time. And they can be made and eaten in less than an hour. They are one of my favorite ways to use up ripe bananas on the counter.
Still have leftover ripe bananas after making the banana rolls? Freeze them and make Banana Ice Cream for dessert later.
These banana sweet rolls use ingredients that you probably already have in your kitchen. The combo of banana and cinnamon gives these easy peasy cinnamon rolls a fun banana bread flavor.
For the Cinnamon Filling
- Sugars - A mixture of brown and granulated makes the filling sweet.
- Spices - The combination of cinnamon and nutmeg gives it a rich spicy flavor.
- Nuts - Use your favorite chopped nuts inside and on top of the frosted rolls. Leave out to keep the rolls nut free.
- Butter - Unsalted and melted.
For the No Yeast Dough
- Flour - Make sure to measure the flour
- Sugar - Just a little bit of granulated sugar adds sweetness to the dough.
- Baking Powder & Baking Soda - Provides the lift in the dough.
- Salt - Adds flavor.
- Banana - One ripe banana gives the dough a delicious banana bread flavor.
- Butter - Unsalted and melted.
- Buttermilk - Gives the dough richness and a slight tang. You can also use whole milk or half and half.
How to make Banana Cinnamon Rolls
The dough for these banana nut cinnamon rolls comes together so easily with just a bowl and a fork. Roll it out, fill with cinnamon sugar goodness, and bake. In under 1 hour you can be enjoying warm and gooey banana bread rolls for breakfast.
Step One: Make Cinnamon Filling
- Stir together the sugar, brown sugar, spices, nuts (if using), and melted butter in a bowl.
- Set aside until needed.
Step Two: Make Banana Cinnamon Roll Dough
- Put all the dry ingredients in a large bowl and stir together with a fork.
- Add the buttermilk, mashed bananas, and melted butter and continue to stir with the fork until a soft dough forms.
- Once the dough comes together into a soft ball, turn it out onto a lightly floured surface. Knead the dough a FEW times.
- Press and roll the dough out with your fingers gently. Gently keep working it until you get it into a 10" x 14" rectangle.
- Brush melted butter on top and sprinkle the cinnamon filling. Make sure you do not spread the cinnamon sugar all the way to the edges. Leave a 1 inch border all around.
- Carefully roll the dough and sugar up starting from the shortest side. The dough may stick to the counter if you do not have enough flour under it. Use a butter knife or flat edge spatula to loosen the roll if this happens.
- Finish rolling it up and cut the dough log into 9 even rolls. Place the banana rolls in the buttered baking pan. Drizzle the remaining butter over the top.
- Bake for about 18-20 minutes in a preheated oven.
Step Three: Make Cream Cheese Frosting
- Stir together the softened cream cheese, powdered sugar, milk, and vanilla until the mixture is creamy.
- Spread the cream cheese icing on top of the warm banana cinnamon rolls and sprinkle with extra nuts.
- Do not knead the no yeast dough too many times because too much flour will make the dough tough. You want soft fluffy rolls to enjoy hot from the oven.
- Make sure to keep a very thin layer of flour under the dough to keep it from sticking to the counter.
- Use a butter knife or flat spatula to gently loosen the dough from the counter as you roll everything up.
- If you or someone in your family has a tree nut allergy, leave the nuts out of this cinnamon roll recipe!
- Use a serrated knife or dental floss to cut the log of dough without smashing the roll.
- Want to make this a vegan friendly recipe? Use vegan butter and vegan buttermilk in place of the original ingredients.
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Frequently Asked Questions
Why are my cinnamon rolls tough?
Kneading the dough too many times with too much flour will produce rolls that are tough and dry.
How do you cut cinnamon rolls easily?
Using unflavored dental floss is the easiest way to cut cinnamon rolls without smooshing the roll. Slide a long piece of floss under the roll and wrap it around the roll. Pull tightly in opposite directions until it slices through the dough. It's that quick and easy to make uniform rolls.
A serrated knife is my other favorite way to cut cinnamon rolls. Gently cut back and forth on the dough using short motions until you get all the way through the dough.
Other Easy Banana Recipes
- Best Banana Cake recipe
- Banana Scones
- Banana Waffle
- Banana Nutella Muffins
- Maple Pecan Banana Bread
- Banana Chocolate Chip Baked Oatmeal
- Banana Peanut Butter Chocolate Chip Muffins
- Cinnamon Banana Bread
- Banana Pudding Cheesecake
- Chocolate Banana Muffins
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*The recipe for Banana Nut Cinnamon Rolls was originally published on February 23, 2014. The post and pictures were updated and republished on July 8, 2021.
These banana cinnamon rolls turned out absolutely amazing! I doubled the recipe and I’m so glad I did! Yes the dough was sticky as other commenters have said, I just kept adding small amounts of flour under the dough as well as on top of the dough until I was able to press it out flat without it sticking. I also used wax paper under the dough to press it out so it wouldn’t stick to my work space, I find it helps with sticky doughs and makes for less cleanup. I put them in a larger pan with about a 1/4 inch space between each bun and they turned out perfect! They are even better the second day. Thanks for sharing this recipe, it is definitely a keeper!!!
Instead use bananas can I use banana extract if so how much.
Unfortunately with this exact recipe, you cannot remove the actual bananas because they are part of the moisture that holds it together. You could try this cinnamon roll recipe and add 1-2 teaspoons of the banana extract to the mixture. I really don't know how it will taste since I have not tried it that way. https://insidebrucrewlife.com/funfetti-cinnamon-rolls/ Keep me posted if you make them.
When I say that this was an absolute disaster, oh my gosh! I'm not a stranger to the kitchen and I've made cinnamon rolls several times in the past. This dough was too wet and also didn't seem to make quite enough for a 10x14 rectangle. Wet dough + thin in spots = falling apart when trying to roll it up, holes and tearing, cinnamon filling spilling out everywhere. I tried cutting them into uniform "rolls" but it was useless because they were so misshapen and the pan ended up being one giant mass of cinnamon dough. They tasted fine but I won't do this again. If you're someone who is planning to make this, first of all, I'd recommend against it, but if you're really dead set, consider cutting down the buttermilk to 1/3-1/2 cup (1/2 c at most). The moisture from the banana combined with 6 oz of buttermilk was too much. I also spoon and level my flour instead of scooping it straight from the container into the measuring cup, so that could have had something to do with it, but spooning and leveling is technically correct. Scooping out of the container results in more of the ingredient than is actually intended by the measuring cup. Overall, a big fail.
Hello Abby. I am so sorry this was an absolute disaster for you. There are so many people who this turned out perfectly for. A couple of others mentioned the dough was sticky and someone else mentioned it needed more buttermilk. I agree that it comes down to how you scoop the flour. I always level and scoop like you as well because that is the proper way to measure flour. Did you knead it on a floured surface until it wasn't as sticky? Doing that will give you the consistency you want in the cinnamon roll. Again, I am sorry they did not turn out for you.
Hi Abby, it might be due to the type of floir used, some types absorb more water/moisture than others. I also tried this recipe cut down to a half all the ingredients and still had to add more flour than originally soecified. The dough was very sticky and could not form the log and rolls, so I made like little breads. Waiting to see how they turn out 🙂
I agree with you 100%. It’s looking a disaster is baking in my oven. I should have abandoned ship when I had such a hard time getting it rolled & then transferred to the pan. Hope it tastes like something
Have you tried to substitute whole milk (or 2%) for the buttermilk? Just curious....because I'm not fond on buttermilk, even in recipes because I can really "taste it".
The only "no yeast" cinnamon roll that I have made without buttermilk are these eggnog cinnamon rolls. https://insidebrucrewlife.com/eggnog-cinnamon-rolls/ I really do think that you could use whole milk or half & half instead of the buttermilk and the rolls would still be fine.