These Banana Bread Cinnamon Rolls are really something special. They are soft and tender, thanks to a banana tangzhong, and then topped with a banana caramel, which is one of my finer creations. And don’t think you’ll want for any banana here: there’s the banana tangzhong, a banana in the dough, banana pieces in the cinnamon filling and the best part? A whole banana blends into the banana caramel on top. It’s a banana-extravaganza, but at no time does it come off as overpowering. It’s more like a banana-filled, super soft cinnamon bun.
Unlike other banana flavored cinnamon buns, I wanted this one to feel uniquely like banana bread, which is why it was so important for me to get banana straight into the dough. The dough comes out looking all flecked with banana and vanilla bean paste, plus it has that signature moist, tender banana-bread-feeling. While this all might sound like a lot, the process is simple, and the results are delicious.
Table of contents
- What makes these banana bread cinnamon rolls unique
- What is the tangzhong method?
- Ingredients you will need for the banana bread cinnamon roll dough
- Can I use all-purpose flour?
- Can I make this without a stand mixer?
- Ingredients you will need for the filling
- How to roll and cut up these cinnamon buns
- How to make the banana caramel
- FAQs
What makes these banana bread cinnamon rolls unique
There are three big elements that make these cinnamon buns so good (and so worth your time to make!).
First, there’s a tangzhong banana base. If you don’t know what this is, it’s a Chinese method to make the fluffiest rolls around. What you do is heat up water and flour together until it goes from a liquid to a paste. This helps create a tender, softer roll that stays plush for longer than an average roll. The tangzhong method is something I first used in these buns (which are a blog favorite!) and I’m never looking back. These cinnamon rolls use the tangzhong method of heating up water with flour, but it also uses a mashed banana. This gives the rolls the same intense softness, but with a bit more flavor.
The second reason to make these rolls? A whole banana goes in the dough, and a whole banana goes in the filling. Just when you thought you didn’t have enough, a whole banana replaces the egg in the dough, and then chunks of banana get tossed with cinnamon and sugar and scattered throughout the rolls before baking.
Lastly, a maple banana caramel – this is one of the most unique and most delicious things I’ve ever come up with. It replaces the glaze on these cinnamon rolls, and it’s my top reason to make this recipe.
What is the tangzhong method?
The tangzhong method is a technique borrowed from Japanese milk bread baking, although the word itself is Chinese and is also applied in Chinese baking. It involves cooking a small portion of the flour with liquid (usually water or milk) into a thick paste before adding it to the dough.
Why does this matter? Because pre-gelatinizing the flour allows it to absorb more moisture, which leads to:
- Softer, fluffier dough
- Better elasticity and stretch
- Pull-apart cinnamon rolls that stay moist for days
In this recipe, the tangzhong is taken one step further by incorporating banana directly into the paste. That means the banana flavor is deeply embedded into the dough itself, not just mixed in, giving the rolls that unmistakable banana bread vibe without weighing the dough down.
Ingredients you will need for the banana bread cinnamon roll dough
- 2 1/2 teaspoons active dry yeast, 8 grams
- 3 tablespoons granulated sugar, 45 grams
- 1/2 cup whole milk between 100-110°F, 120 grams
- 2 tablespoons salted butter melted, 28 grams
- 1 large very ripe banana mashed, 125 grams
- 1 teaspoon vanilla bean paste
- 3 cups and 1 tablespoon bread flour, 430 grams, see my note about all-purpose flour below
- 1 heaping teaspoon Diamond Crystal kosher salt, 5 grams
Can I use all-purpose flour?
You can use all-purpose flour, but the dough will behave differently.
Here’s what to expect if you swap it in:
- My biggest issue: The mixing process will take much longer, and you’ll have to mix at a higher speed. This can feel very annoying, and it’s just because all-purpose flour will need more time to develop the right amount of gluten.
- Due to the longer mixing time, you run the risk of your rolls being a little tough instead of supple. However if you don’t overmix you will be fine here!
So overall, the flavor will still be great, but bread flour just gives you that edge to get things bakery-style.
Can I make this without a stand mixer?
The short answer, yes. The short answer with the truth: yes, but prepared to be kneading by hand for a good 20-30 minutes!
To make this dough by hand, you will just knead the dough until it reaches the same elasticity that the recipe calls for. You’ll be doing this on a floured surface, but try to add as little flour as you possibly can. The more flour you add while kneading, the less soft and tender the dough will be.
Ingredients you will need for the filling
- 1 cup densely packed dark brown sugar, 200 grams
- 2 tablespoons ground cinnamon, 16 grams
- 2 tablespoons all-purpose flour, 18 grams
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 large banana, 125 grams
- 1/4 cup salted butter softened, 57 grams
How to roll and cut up these cinnamon buns
Because this dough is very soft (thanks, bananas!), rolling and cutting benefits from being gentle.
- Roll the dough out on a lightly floured surface into a 20 x 15-inch rectangle. The less flour you add here, the better. The more flour just takes away the cinnamon buns’ tenderness.
- Spread the softened butter evenly across the surface. I like to dot it all over the surface, then spread.
- Scatter the cinnamon-banana filling evenly, dot the banana pieces all over first, then sprinkle the remaining sugar mixture.
- Roll the dough up from the long side, forming a tight 15-inch log. I suggest trimming the edges.
Cutting Tip:
Skip the knife. Use unflavored dental floss or a rubber band to slice clean, even rolls without squishing the dough. Trim the ends, then cut into 15 equal buns.
Transfer carefully to a parchment-lined 9 x 13-inch baking dish and arrange them in 5 neat rows of 3.
How to make the banana caramel
This banana caramel might be the sleeper hit of the recipe. It’s quick, no-stress, and dangerously spoonable. Plus, it’s ready in minutes, so I like to do it while the cinnamon rolls are baking.
Here are my best tips for the banana caramel:
- Use a very ripe banana, this applies to this entire recipe, the riper the banana, the better it will be.
- Mash or blend the banana completely for a smooth glaze, I like to blend mine!
- Let the mixture boil for a full 60 seconds before adding the butter and the salt.
- Don’t rush the final stage, once it smells intensely banana-forward and hits 200–220°F, it’s ready!
The result is a glossy, pourable caramel that thickens slightly as it cools and sinks beautifully into the warm rolls.
Ingredient Substitutions
These cinnamon rolls are flexible if you need to adapt them:
- Milk: Swap whole milk for oat milk or almond milk (unsweetened works best), any milk you like will be great!
- Maple syrup: Honey works, but the flavor will be slightly more floral and distinct.
- Vanilla bean paste: Vanilla extract is totally fine! You just won’t see any vanilla “flecks.”
- Salted butter: Use unsalted butter and add an extra pinch of salt.
- Bread flour: All-purpose flour works, just note the above!
Avoid replacing the banana entirely, it’s essential for both flavor and moisture!
Storage Instructions
These banana bread cinnamon rolls store surprisingly well, here’s how to store them:
- Room temperature: I like to put them in a container like tupperware, and they stay soft for 3 days, although I sometimes stretch to 4.
- Refrigerator: In the fridge they will last for up to 7 days, but let them sit at room temperature for an hour or so to warm up, they’ll be much better that way!
- Freezer: I actually think freezing the unbaked rolls is the way to go here. You can store the sliced rolls (uncooked) in a plastic bag in the freezer for up to 9 months. Do this before they go through the second proof, then take them out of the freezer, let them sit for an hour, then bake!
To eat them warm, warm gently in the microwave or oven until just soft, then spoon extra banana caramel on top if you’re feeling generous (highly recommended).
FAQs
Yes! After shaping and cutting the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. The next morning, let them sit at room temperature for about 45–60 minutes until puffy, then bake as directed.
Not at all. The bananas add moisture and flavor, but the tangzhong method keeps the dough light, fluffy, and stretchy. The rolls bake up soft rather than heavy.
Yes. I recommend freezing the rolls right before their second proof (so I suggest freezing the dough), but you can also freeze the rolls after baking and before glazing for best results. Let them cool completely, wrap tightly, and freeze for up to 2 months. Thaw and reheat, then top with freshly made banana caramel.
Very ripe bananas are ideal — heavily speckled or fully brown bananas will give you the best flavor and natural sweetness. Less-ripe bananas won’t provide the same depth of banana flavor.
This dough is intentionally soft because of the tangzhong and banana. If you find yours is taking a long time to develop the stretch it needs, I suggest turning your mixer to high for 2 minutes (hold onto it!), then turn off the mixer and let the dough chill out for 5 minutes, then turn it on high for 2 minutes. That usually tightens it up!
You can, but it’s highly recommended! If you prefer, you can substitute a classic cream cheese glaze or vanilla icing, but the banana caramel is what really sets these cinnamon rolls apart.
The tops should be golden, and the internal temperature of the center rolls should be around 190–195°F. The rolls should feel light and set, not doughy, when gently pressed.
And that’s it for these Banana Bread Cinnamon Rolls!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
- 1 Rolling Pin
- 1 baking slab or any 9 by 13-inch baking dish
Ingredients
For the banana tangzhong:
- 1 small very ripe banana, 110 grams
- 2 1/2 tablespoons bread flour, 23 grams
- 1/2 cup water, 120 grams
For the banana bread cinnamon roll dough:
- 2 1/2 teaspoons active dry yeast, 8 grams
- 3 tablespoons granulated sugar, 45 grams
- 1/2 cup whole milk, between 100-110°F, 120 grams
- 2 tablespoons salted butter, melted, 28 grams
- 1 large very ripe banana, mashed, 125 grams
- 1 teaspoon vanilla bean paste
- 3 cups and 1 tablespoon bread flour, 430 grams, see Note*
- 1 heaping teaspoon Diamond Crystal kosher salt, 5 grams
For the filling:
- 1 cup densely packed dark brown sugar, 200 grams
- 2 tablespoons ground cinnamon, 16 grams
- 2 tablespoons all-purpose flour, 18 grams
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 large very ripe banana, 125 grams
- 1/4 cup salted butter, softened, 57 grams
For the banana caramel:
- 1 large very ripe banana, 125 grams
- 1/2 cup maple syrup, 120 grams
- 1 tablespoon salted butter, 14 grams
- 1/2 teaspoon Diamond Crystal kosher salt
Instructions
- Begin with the tangzhong. In a small pot, mash up a small banana with 23 grams of bread flour, then pour in 120 grams of water.
- Cook over medium heat, stirring constantly, until the mixture thickens into a paste that looks almost gluey, around 6-7 minutes. If you have a thermometer it should read between 170-190°F. Cool this to room temperature before using.
- Make the dough. In the bowl of a stand mixer, add 8 grams of active dry yeast, 45 grams of sugar, 120 grams of milk (between 100-110°F), 28 grams of melted butter and whisk.
- Mash up one large banana very well. Whisk that into the wet ingredients along with 1 teaspoon vanilla bean paste and the tangzhong.
- Add 430 grams of bread flour and 5 grams of salt. Use the hook attachment and mix on medium speed for 15-18 minutes, or until the dough goes from slack to pulling away from the sides of the bowl. It will be stretchy and tacky. You should be able to dampen your hand and stretch the dough up to 18 inches without it breaking to know that it's ready.
- Use a damp hand to gently lift and place the dough so that it's a smooth ball, then cover and let it rise in a warm place for 60-90 minutes, or until doubled in size.
- Make the filling. In a medium bowl, mix together 200 grams of brown sugar, 16 grams of cinnamon 18 grams of flour and 1/2 teaspoon kosher salt.
- Quarter a banana lengthwise, then cut crosswise so you get a bunch of pea-sized banana pieces. Toss these in the sugar mixture so they are fully coated.
- When the dough is done proofing, move it to a lightly floured work surface and roll it out into a 20-inch by 15-inch rectangle.
- Spread 57 grams of softened butter evenly across the dough, then scatter the filling all over. Roll the dough up the 20-inch side, making a 15-inch long log.
- This dough is soft, so you should use floss or a rubber band to cut the rolls (a knife will be a bit messy!). Trim the ends and cut the roll in 15 1-inch buns.
- Use a bench scraper to transfer these rolls to a parchment-lined 9 by 13-inch baking slab. You will have five rows of three.
- Cover the rolls and let them proof for another hour, or until they have increased around a third in size and look puffy.
- Position a rack in the center of the oven and preheat to 375°F convection, 400°F standard.
- Bake the rolls for 25-28 minutes or until they are golden.
- While they are baking, make the banana caramel. Either mash 1 banana very well and stir it in with 120 grams of maple syrup, or blend them together in a blender.
- Pour the mixture in a small pot and bring it to a boil. Let this boil for 60 seconds, then stir in a tablespoon of butter and 1/2 teaspoon salt. Let this get to rolling boil for another 60 seconds. When it smells very banana-y (or if you have a thermometer, when it's between 200°F-220°F) turn off the heat.
- When the rolls are out of the oven, let them cool for a few minutes before glazing the top of the rolls with the banana caramel. Then cut, slice and eat as you like!
Comments
Bless you for providing the banana volume in grams. Will report back when I have made them. Because I will absolutely make them.
Oh of course, bananas vary WILDLY by size! I can’t wait for you to try the recipe – hope you’ll like it!
I am not sure what us bread flour? We have different nae for it in the Netherlands.
This is a flour that has a higher protein content (12-14%), do you have something like that?
Bread flour is usually at least 12g protein per 100g. All purpose flour is anywhere from 6-9g protein/100g.
I’ve been obsessively googling “banana bread cinnamon rolls” all week and not quite believing that any of the recipes would give rolls that were soft and stretchy and banana-y enough for my standards. I happened to open your blog last night to see what was new and saw this recipe, like you’d read my mind! I will definitely be making these asap 🙂
Can’t wait to hear what you think! It’s kismet!
I’m reading this recipe and I can’t see where to add the tangzhong? Thank you, it looks amazing!
It goes in with the milk, melted butter, mashed banana and vanilla bean paste!
These look SO good! Could I use bananas that have been in the freezer or are they too ripe? So excited to try this!
Hello! Okay sadly those won’t work for the tangzhong or the filling (long story, but the water in the bananas expand in the freezer and then escapes during the thawing process, so they have a different moisture level) but really really ripe bananas do work! For the dough and the caramel, you could get away with frozen bananas, just blend the caramel!
What would be the best plant milk to substitute for whole milk if I’d like to make these vegan?
I haven’t personally tested a vegan version so I don’t have the best alternative for you, however I always use almond milk when I’m making a sub!
I tend to use oat milk and works great too
Please update on how the vegan version worked! I want to try making them vegan too!
This is an out-of-this-world recipe!!! I used bread flour in the dough but kneaded by hand until I had the same elasticity mentioned in the recipe description. I made a couple small swaps: unsweetened soy milk and coconut oil in the dough (so yes if you’re making a vegan version this recipe is easily adaptable!). I royally messed up the filling but it turned out fine. I wasn’t paying attention and mixed the butter into the cinnamon-sugar banana mix creating a paste. This made rolling the dough much messier but the end result was still outstanding. The crumb is very light and tender. This recipe is VERY banana forward (which was exactly what I wanted).
These came out amazing, love this recipe!! Made these for the cold winter storm this weekend!
Wow you made them so quickly!! I’m so thrilled you love them – it’s a great winter storm recipe!
Wow. Thank you for putting this recipe out into the world. I made these today and they are mind-blowingly good. They have the perfect balance of flavors, not to sweet, perfect amount of cinnamon and just a hint of salt. The actual rolls were gloriously fluffy, I used AP flour and just adjusted my kneading/rising time. This seriously may be the best thing I’ve baked.
Wowowowow this is the HIGHEST compliment and it truly made my day. I’m so thrilled you liked the recipe, and equally thrilled that AP flour worked well for you!
Great recipe! They’re super soft without being gummy and have a very pleasant banana flavor. They hit all the nostalgia of banana bread and cinnamon rolls for me without being cloyingly sweet! I saved some banana caramel to put into coffee too 😉
Wow this is a top tier comment and I’m just so thrilled you liked it! Also the caramel in coffee hack is genius
My 10 year old daughter and a friend made these independently with a delicious, true to pics outcome.
Must be a great recipe!
Love that weights are across the recipe, perhaps there’s a toggle for Fahrenheit to Celsius but I just hand wrote this onto our recipe print out for the mini cooks to follow.
Oh my gosh I love this! And no toggle for degrees yet (I type those out manually, so the system can’t alter them like it can the ingredients), but I’m glad printing and writing worked out!
I halved the recipe, hand kneaded the dough and used up some mashed bananas in the freezer. It made 8 rolls, 2 of which I froze to have with a friend this weekend, and I baked the rest. They came out really well especially considering that I had never made any bready dessert before. Thanks for the recipe!
This makes me so happy!! It’s nice to have users confirm that hand-kneading will work out, thank you for taking the time to share your swaps and results <3 (and freezing for the weekend is genius)
Saw this recipe and immediately knew I had to make it! They came out perfect and were a great way to spend a snow day. Cinnamon rolls and banana bread are my nephews 2 favorite deserts, and he said these were the “best thing he’s ever eaten!”
For anyone wondering, I did use the bough setting on my bread machine for this, and it worked great. That always works better for me when proofing in a northeast winter.
I am so so glad you liked it!! And tell your nephew that I’m thrilled he gave his stamp of approval. Thank you for such a kind review <3
It’s been years since I baked something especially with yeast, but I’ve seen this two days ago and had to try it. It’s amazing! I accidentally mixed the filling with the butter so it got a bit messy and the filling was oozing out but no regrets. I was so stressed not to mess up the dough but it came out perfectly! I made a weird mix in the end with some honey, little bit of butter and a banana – it’s more like a sweet mashed banana mix but I put it on top and loving it, however I don’t even think I needed it – I bought the UK version of the dark brown dense sugar and I think it gave enough sweetness/ depth to the filling already . Thanks for this!!
These look so so good. Is this the type of dough where I can do the first prove in the fridge overnight? So mix the dough and refrigerate straight away, or prove for some time in a warm place and then fridge overnight? Thanks for any advice!
Hi Lisa! I love doing the first proof in the fridge overnight 🙂 You can put it in the fridge right away, and it will proof nicely over 12-18 hours!
This recipe was a BLAST to make! The tangzhong gave the buns a lovely fluffy texture, and the banana caramel brought a nice complexity to the bun with the addition of maple syrup. I also liked that these weren’t cloyingly sweet, but rather very banana-forward given how many components of the bun included banana. Cannot wait to make these again – I think they’d be a lovely addition to a brunch (or anytime, really!).
Oh this makes me so happy! I’m so thrilled you liked the recipe!
This recipe is incredible! Justine does a great job explaining the steps and making the recipe super user friendly 🙂 I love all of her recipes, especially in her cook book! The banana tangzohng is something I have never made before. It made the dough so soft and fluffy, even a few days later these were still so fresh and yummy! I will definitely be making these again along with her other recipes!! Thanks Justine!! 🙂
I’m so SO happy you liked it!! Thank you so much for taking the time to leave a review, it really means a ton to me <3
Love this recipe! Would it work if I were to substitute the active dry yeast for quick rise instant yeast?
I can’t guarantee what will happen but the proof time will of course be much quicker for both the first and second proof. Just because it’s so many ingredients, I’d suggest using active dry if you can!
I made just the caramel and it was amazing I’ve never had something like it! I used frozen bananas and blended more with milk to make a sort of ice cream. Paired with the caramel it’s incredible tysm Justine
I am definitely trying this, I have a banana cinnamon roll recipe but very excited to try this one! Also thinking of making it into
a sticky bun situation my putting the caramel at the bottom of pan and then placing the buns on top of it. That way I can still top them with a cream cheese frosting.
I made these in my tiny dorm room kitchen without a stand mixer and boy was it a lot of work, but so incredibly worth it. I’ve been making the brown butter banana bread recipe for years, and the combination of banana bread and cinnamon rolls is everything I could have ever dreamed of and more.
These were amazing! I made a hand-kneaded vegan version with soy milk and vegan butter (becel in the tub). It was nice not having to buy a whole tub of (expensive) vegan cream cheese to make icing- the banana caramel was good enough on its own. I’m famously not a very good baker, but these turned out so well that I brought some in for my coworkers, just to brag 🙂
I’m so glad these swaps worked out for you and that you and your coworkers love them! Thank you for taking the time to leave such a nice comment!
When I saw this recipe, I went out to find some brown bananas just to make it. I love that bananas are in every part of this creation. I could have been more precise in my slicing them, but my family was eagerly watching. 🤭 It’s definitely worth the work. These are amazing with or without the caramel topping. Thank you!
So so glad you liked it!
I’m so happy you loved them! Thank you for taking the time to leave a review <3
Justine, these cinnamon rolls are amazing!!!! So fluffy, so much banana flavor and so so so good. I baked them today with my neighbors daughter and shared them, outside in the first spring-sunshine’s, with all our neighbors! It was wild, it was wonderful and we couldn’t believe that something this YUMMY and delicious could exist.
We can’t wait to try other recipes from you.
Best wishes from Switzerland
Omg this makes me SO happy and sounds like the best neighborhood ever. I’m so glad you all loved these!! Thank you so much for taking the time to leave such a nice review <3
idk why but the dough was suuuuuper sticky even after mixing it in the stand mixer for 18 mins and letting the dough rest for 90 mins x.x i convinced myself since it stretched out easily, it would roll easily, but it did not. stayed sticky (there seemed to be no structure holding the dough together) and ended up just throwing everything into a pan hoping for a monkey bread situation. still v tasty (butter, bananas, sugar duhhh) but this beginner sadly could not achieve the pretty rolls 🥺
Oh no! I’m so sorry this happened! Were you measuring by grams or by weight? I think either too much banana or not enough flour could have caused this issue. People have been having luck with kneading by hand, so there’s no way the dough should have been this sticky! Also, any ingredient brands you used could help me troubleshoot, too! Let me know <3
Just finished eating some and I can say this is definitely whole family approved. Like approved in the way that my husband, myself, and my toddler were just standing around the oven eating them in happy silence. They’re incredibly soft and fluffy, and the banana flavor is pronounced in the perfect way. Like someone else mentioned theyre not overly sweet, theyre the perfect subtle sweetness that a banana has. I almost don’t know how to say it, you just have to make it. 10/10 will make again.
AHH, this is music to my ears!! I’m so so glad you and the fam loved them! Thank you so much for taking the time to leave a review <3
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