Bunches of Flavor: Banana Cinnamon Rolls for the Win (No Yeast!)
Are you ready to go bananas for breakfast? These homemade Banana Cinnamon Rolls are un-peel-ievably soft, sweet, and—best of all—yeast free, so you won’t have to wait a bunch of hours to dig in. We’ve mashed things up by adding ripe bananas right into the filling and the dough, making every bite extra moist and flavorful. To top it all off, there’s a maple cream cheese glaze that’ll have you slipping back for seconds. Trust me, this recipe is ap-peeling to everyone, so let’s get rolling!
Why these banana cinnamon rolls are amazing:
- Yeast-free recipe means they’re ready in a jiffy, making them easy to whip up whenever you have a banana craving!
- Easily double or triple the recipe for a crowd, brunch, holiday breakfast, or as an easy make-ahead breakfast.
- Unique, crowd-pleasing twist on the traditional cinnamon roll recipe.
Banana Cinnamon Rolls (No Yeast)
Prep Time: 20 minutes / Bake Time: 25 minutes
Yield: 8 rolls
Ingredients
Dough
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 3 tbsp unsalted butter, melted
- 3/4 cup milk
- 1/2 cup mashed ripe banana (about 1 medium banana)
Filling
- 1/4 cup unsalted butter, softened
- 1/3 cup brown sugar
- 1 tbsp ground cinnamon
- 1/2 cup mashed ripe banana (about 1 medium banana)
Maple Cream Cheese Glaze
- 2 oz cream cheese, softened
- 2 tbsp pure maple syrup
- 1/2 cup powdered sugar
- 1–2 tbsp milk (adjust for consistency)
- Pinch of salt
Directions
Preheat oven to 375°F (190°C). Grease or line an 8-inch round or square baking dish.
In a large bowl, whisk together flour, baking powder, salt, and sugar. Stir in melted butter, milk, and mashed banana until a soft dough forms. If it’s sticky, add a little more flour.
Turn onto a floured surface and roll into a rectangle about 1/4 inch thick.
Spread softened butter over the dough.
In a small bowl, mix the brown sugar and cinnamon. Sprinkle it into an even layer over the butter.
Then, gently spread the banana over the cinnamon sugar allowing it to blend.
Roll up the dough from the long side and slice into 8 equal pieces.
Place in prepared baking dish.
Bake for 23–25 minutes, or until golden brown and cooked through.
For the glaze: In a small bowl, whisk or beat the cream cheese until smooth. Add maple syrup and mix until combined. Stir in powdered sugar, salt, and just enough milk to make a pourable glaze. Drizzle over warm banana cinnamon rolls.
Tip: These are best enjoyed fresh, but leftovers can be reheated in the microwave for 15–20 seconds.
FAQ
Can I use overripe bananas for the filling?
Absolutely! Overripe bananas are perfect for this recipe—they’re sweeter, mash more easily, and add extra flavor to the cinnamon filling.
How should I store leftover Banana Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Just make sure they’re completely cooled before storing.
What’s the best way to reheat these rolls?
The rolls are best enjoyed warm! Simply pop one in the microwave for about 15–20 seconds to bring back that fresh-baked softness.
Can I make these cinnamon rolls ahead of time?
Yes! You can assemble the rolls, cover them tightly, and refrigerate overnight. In the morning, let them come to room temperature while you preheat the oven, then bake as directed.
Now that you know how to make these easy no-yeast banana cinnamon rolls, you might also want to check out:
