Banana Bread Cinnamon Rolls
Delicious homemade banana bread meets a delicious cinnamon roll! Banana Bread Cinnamon Rolls are a cozy breakfast that your family will love! They’re soft and fluffy and are a great way to use up extra ripe bananas. I bet you can’t eat just one!

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I love finding extra ripe bananas in my kitchen because it gives me an excuse (not like I really need one) to make banana bread. Banana bread is one of my favorite treats to bake, but sometimes I want a little variety – like banana bread muffins or overnight banana bread oats.
Ever since I made my banana cinnamon muffins I’ve had a craving for the combo..so I decided to try combining my favorite banana bread with cinnamon rolls and the result was AMAZING! The banana bread cinnamon rolls came out perfectly fluffy, and had the perfect mix of banana and cinnamon flavor.
Equipment
To make this recipe, you’ll need:

Ingredients
Dough
- 1/2 coconut milk (warm)
- 1/4 water
- 2 1⁄4 tsp active yeast
- 1/4 cup sugar
- 2 medium ripe bananas, mashed
- 2 tbsp coconut oil, melted
- 1 tsp salt
- 4 cups flour
Filling
- 1/2 cup brown sugar
- 1/4 cup coconut oil, melted
- 2 tsp cinnamon
Vanilla Glaze
- 1/2 cup powder sugar
- 6 tbsp coconut milk
- 1 tsp vanilla extract

How to Make Banana Bread Cinnamon Rolls
- Mix coconut milk, yeast and 1 tbsp of sugar; let it sit for 15 mins until it gets bubbly and
yeast is activated. - Add mashed bananas, coconut oil, salt and flour and make the dough. (it will be really soft)l Let it rise for an hour.
- In a small bowl, combine the brown sugar, cinnamon and coconut oil.
- Roll out the dough and spread the brown sugar and oil mixture and then roll the dough up so the (it’ll look like a log).
- Cut the cinnamon roll into 12 pieces, place them on tray. Cover and let them rise for 30 mins.
- Bake for 18-20 minutes at 350 F or until golden browned.
- Mix powder sugar, coconut milk and vanilla extract in a small bowl to create the glaze. Spread it on cooled cinnamon rolls and enjoy!

Nutritional Information
Serving Size 1 cinnamon roll
Number of Servings 12
Calories 344 – Total Fat 11 grams – Saturated Fat 9 grams – Trans Fat 0 grams – Unsaturated Fat 1 grams – Cholesterol 0 milligrams – Sodium 200 milligrams – Carbohydrates 57 grams – Fiber 2 grams – Sugar 22 grams – Protein 5 grams

How to Store Leftovers
Leftovers should be stored in an airtight container for up to 5 days.
If you want to freeze, make sure the rolls are completely cooled and then seal in an airtight container – I like to wrap in saran wrap and then put in a freezer bag. Cinnamon rolls can be stored for up to 6 months in the freezer.
To defrost frozen cinnamon rolls, remove from the freezer and defrost in the fridge 24 hours before serving.

Recipe Tips
- I find this recipe comes out best when you use extra ripe bananas as they taste way more banana-y.
- The key to the dough is making sure the coconut milk is warm – a little warmer than room temperature, but not overly hot.
- Use a little extra flour on your surface and rolling pin so the dough doesn’t stick. I like to lay a piece of parchment paper on my counter and then sprinkle a little flour on the paper, and rub it into the rolling pin.
Related Reading: What’s the difference between parchment paper and wax paper?

More Breakfast Recipes
Chocolate Macadamia Nut Biscotti
Banana Bread Cinnamon Rolls

Ingredients
Dough
- 1/2 coconut milk warm
- 1/4 water
- 2 1/4 tsp active yeast
- 1/4 cup sugar
- 2 medium ripe bananas mashed
- 2 tbsp coconut oil melted
- 1 tsp salt
- 4 cups flour
Filling
- 1/2 cup brown sugar
- 1/4 cup coconut oil melted
- 2 tsp cinnamon
Vanilla Glaze
- 1/2 cup powder sugar
- 6 tbsp coconut milk
- 1 tsp vanilla extract
Instructions
- Mix coconut milk, yeast and 1 tbsp of sugar; let it sit for 15 mins until it gets bubbly and
yeast is activated. - Add mashed bananas, coconut oil, salt and flour and make the dough. (it will be really soft)l Let it rise for an hour.
- In a small bowl, combine the brown sugar, cinnamon and coconut oil.
- Roll out the dough and spread the brown sugar and oil mixture and then roll the dough up so the (it’ll look like a log).
- Cut the cinnamon roll into 12 pieces, place them on tray. Cover and let them rise for 30 mins.
- Bake for 18-20 minutes at 350 F or until golden browned.
- Mix powder sugar, coconut milk and vanilla extract in a small bowl to create the glaze. Spread it on cooled cinnamon rolls and enjoy!
Notes
Pin for Later

These look amazing! I’ll definitely be trying!!