Let’s Chat Banana Bread Cinnamon Rolls (Plus, a Tangent about My Cat)

Imagine Sunday morning: it’s raining, there’s about three questionable bananas lounging on the counter (you know the ones — more brown than yellow, but throwing ’em feels oddly treasonous). That’s when I start rummaging around for cinnamon and flour, because honestly, nothing makes the house smell better than mixing up banana bread with Cinnamon Rolls. Oh, and the cat will absolutely hover in the kitchen hoping for a stray crumb or two—though, pro tip, do NOT let your cat eat these. Learned that the hard way, poor guy was not impressed.

Why You’ll Be All Over These

I make these when:

My kids are begging for “something fun” for breakfast, even though they know full well “fun” means sugar everywhere.
Bananas are trying to escape their peels.
I’m needing that BIG house-filling cinnamon aroma (that only cinnamon rolls can pull off, honestly).

My family goes bananas (I had to) for these, and my cousin once asked if I could ship her a batch. Not happening! Oh, and even though I’ve messed up the dough more than once (adding too much flour, oops), somehow they always turn out edible, which is a miracle considering my track record with yeast.

Stuff You’ll Need (and What You Can Substitute)

2 or 3 ripe bananas (no shame if yours are borderline mush)
2 3/4 cups all-purpose flour (but I’ve swapped in half whole wheat sometimes—it feels weird, but works)
1 packet (2 1/4 tsp) active dry yeast (instant yeast works, but my gran was always loyal to Fleischmann’s for reasons unknown)
1/4 cup sugar (brown sugar gives more of that caramel-y banana bread vibe tho)
1/2 tsp salt
5 tbsp unsalted butter, melted (salted butter is fine, maybe just nudge down the salt up there)
1/3 cup warm milk (almond milk works, if you’re out – not that I ever have almond milk on hand, but I’ve heard things)
1 egg
Cinnamon Filling: 1/2 cup brown sugar, 2 tbsp cinnamon, 3 tbsp soft butter (I sometimes add chopped walnuts if I’m feeling wild)
Optional: 1/4 cup chopped pecans or chocolate chips, if your household is into that

How to Actually Make These (With Tangents)

Proof the Yeast: Warm your milk until it’s about bathwater temperature (roughly 110F, or stick your finger in—if it’s not burning, you’re good). Sprinkle in the yeast and about 1 tsp of the sugar. Wait 5-ish minutes. It’ll get foamy unless the yeast is dead (been there). If it’s not bubbling, just start over. Annoying, I know.
Mix up the Dough: Mush those ripe bananas in a big bowl (this is oddly satisfying). Add the egg, melted butter, rest of the sugar, and salt. Mix. Stir in the proofed yeast-milk situation. Gradually add the flour until it starts looking like, well, dough. If it seems goopy, probably add a spoonful more flour, but actually, sticky dough makes for softer rolls.
Knead and Rise: Dump onto a floured surface and knead for about 5 min. Or until your arms threaten to fall off (could use a mixer with a dough hook, but I mostly don’t bother). Scrape it back into a bowl you greased—cover with a towel. Let it rise for an hour, or until puffy and doubled. If your kitchen is freezing (looking at you, February), leave by a warm oven or microwave it for 20 secs with a mug of hot water inside (not both together, please!).
Fill and Roll: Punch down (the dough, not your sibling). Roll into a rectangle, like 9×14 inches more or less. Smear with that cinnamon-sugar-butter mixture (here’s where I sneak a taste). Scatter nuts or choc chips if you want.
Slice and Second Rise: Roll up tightly, slice with a sharpish knife (dental floss works great, honestly). Arrange in a greased pan, cover, another 30-min rise. They should puff up to look like proper cinnamon rolls (if not, meh, they’ll still taste good).
Bake: 350°F (180°C), about 22-25 minutes until golden and, well, rolling with sweet scent. Don’t overbake. If the edges go brown as toast, yank ’em out.
Glaze (Optional): Mix powdered sugar with a splash of milk, drizzle over while still warm. Or just eat them plain. I’m not the glaze police.

Some Notes I Jotted Down After Several Mishaps

If your bananas are only a bit ripe, microwave them (out of the peels!) for 30 seconds to soften up. Just, don’t forget to take off the peel. (Ask me how I know.)
Dough too sticky? Wet your hands and keep working. It feels weirdly messy, but it’s worth it.
Don’t skip the second rise. I tried once—it was sad. Flat rolls, like sad little biscuits. Not a good look.

Weird Variations I’ve Actually Tried

Added a heap of mini chocolate chips. Big hit with the kiddos.
Tried swapping all the flour for oat flour. It, uh, basically turned to glue. Would not recommend (unless you like eating paste?).
Sometime I spread peanut butter with the filling. Tastes like a PB&B sandwich but in a bun. Not for everyone, but my neighbor loved it.

Equipment (But Don’t Stress If You Don’t Have Everything)

Mixing bowls (if you’ve only got one, just wash it quick between steps—no drama)
Rolling pin (wine bottle works, though my best friend calls this sacrilege – do what you have to!)
Baking dish, roughly 9×13 inches
A whisk and a wooden spoon (or your clean hands, for mixing. I do this half the time, especially when I can’t find the whisk)

How to Store (Assuming They Make It That Far)

Technically, you can store these in an airtight container at room temp for up to 2 days. But honestly, in my house, there’s approximately zero chance they last more than the afternoon. If you somehow have leftovers, they’re nice microwaved a few seconds the next day. I think they taste better a day old—more moist. Or maybe I’m just more patient by then.

How We Eat Them (And Something Offbeat We Do)

We usually eat these straight out of the pan, standing around in pajamas (don’t judge). Sometimes we drizzle a little extra cream on top, or if I’m feeling extra, I’ll top with a scoop of vanilla ice cream (yes, for breakfast on birthdays!). Not exactly a high-brow brunch… but who cares, right?

Pro Tips (Aka Lessons I Seriously Learned the Hard Way)

I once rushed the dough by turning up the oven for proofing. It half-cooked in a hot oven and turned weirdly dense—don’t, just don’t.
Also, slice with dental floss if you want those beautiful spirals. Knife always squashes the roll—and yet, half the time, I still use a knife because I can’t find the floss. Priorities.

FAQ (Yes, Real Folks Asked Me These!)

Can I make these ahead? Yup! Make up to the slice-and-pan step, refrigerate overnight, then bake fresh in the a.m. Just let them wake up to room temp a bit before baking.
My dough isn’t rising. What gives? Might be dead yeast, or your kitchen is an icebox. Try again with fresh stuff, or let it hang out near some warmth (I’ve popped mine on top my radiator in winter – worked great, but check nothing melts under the pan!).
Do I need the fancy stand mixer? Nah. Hands work, and though the dough sticks, that’s part of the charm (plus, calories burned = more cinnamon rolls you can eat, right?).
Can I freeze these? I’ve done it (baked, not unbaked) and thawed with okay luck. Slightly drier, but a quick zap in the microwave with a damp paper towel helps.
Why is my glaze so thick? Add a few random drips of milk and whisk, it’ll thin out. Or eat it as is, you’re the boss here.

Anyway, if you make these Banana Bread Cinnamon Rolls, brace yourself for empty pans and demands for repeats. And probably a little flour on your cat, if you’re anything like me.

Banana Bread Cinnamon Rolls