Description
There’s something unmistakably comforting about the smell of cinnamon rolls baking in the oven. It reminds many of us of lazy weekend mornings, sleepy-eyed family breakfasts, or quiet moments shared over coffee. These Peanut Butter Banana Cinnamon Rolls take that nostalgia up a notch—swapping out the traditional filling for a delicious blend of creamy peanut butter and mashed bananas.
This recipe is a little twist on the classic, inspired by those humble bananas that always seem to be ripening a little too fast on the counter. Instead of baking yet another loaf of banana bread (as good as it is), imagine wrapping that ripe sweetness in soft, fluffy dough, swirled with nutty peanut butter and warm cinnamon. It’s the kind of treat that feels both indulgent and surprisingly wholesome.
Growing up, cinnamon rolls were a weekend tradition in my house, but the peanut butter and banana combo is something I picked up during college when my pantry was usually stocked with just the basics. Turns out, the combination is magical—and now I can’t imagine a batch of cinnamon rolls without that extra nutty, fruity richness. These rolls are tender, golden, and filled with a gooey mixture that caramelizes slightly as it bakes, making your kitchen smell like a dream.
Whether you’re treating yourself on a slow Sunday, baking for brunch with friends, or just trying something new, these peanut butter banana cinnamon rolls are bound to become a favorite.
Ingredients
Dough
3 cups unbleached all-purpose flour (plus more for surface)
2 tablespoons granulated sugar
2¼ teaspoons (1 packet) quick rise yeast
½ teaspoon salt
¾ cup milk, warmed to 110ºF
3 tablespoons unsalted butter, melted
1 large egg
Filling
1 large ripe banana, mashed
⅓ cup creamy peanut butter
1½ teaspoons ground cinnamon
2 tablespoons coconut sugar
Glaze
⅔ cup powdered sugar
1–2 tablespoons milk
¼ teaspoon vanilla extract
Instructions
Step 1: Mix the Dough
Start by combining 2 cups of flour, sugar, yeast, and salt in a large mixing bowl. Pour in the warmed milk (not hot—think baby bath warm), melted butter, and egg. Stir with a wooden spoon until well combined. Gradually add the remaining 1 cup of flour, mixing until a soft dough forms. If it’s too sticky, sprinkle in a bit more flour.
Step 2: Knead It Out
Lightly flour your counter and knead the dough for about 5–6 minutes until it’s smooth and elastic. You can also use a stand mixer with the dough hook if you prefer, but kneading by hand is quite therapeutic—like a little kitchen workout.
Step 3: Let It Rise
Form the dough into a ball, place it in a greased bowl, and cover with a clean towel. Let it rise in a warm spot for about 30–45 minutes, or until it’s nearly doubled in size. I usually preheat my oven for just a minute or two, then turn it off and let the dough rise inside—makes a perfect warm environment!
Step 4: Make the Filling
While the dough is rising, mash your ripe banana in a small bowl and stir in the peanut butter, cinnamon, and coconut sugar. This filling is what dreams are made of—sweet, creamy, and spiced just right.
Step 5: Roll It Up
Once the dough has risen, punch it down gently and roll it out on a floured surface into a rectangle about 14×8 inches. Spread the banana-peanut butter filling evenly across the surface.
Step 6: Slice and Arrange
Starting from the longer side, roll up the dough tightly like a jelly roll. Slice into 9 even rolls and place them in a greased 9-inch square baking dish or round pan. Cover and let rise again for about 20–30 minutes while you preheat the oven to 350ºF.
Step 7: Bake to Golden Perfection
Bake the rolls for 18–22 minutes, or until the tops are golden and the centers are cooked through. Your kitchen will smell incredible right about now.
Step 8: Glaze and Serve
Whisk together powdered sugar, milk, and vanilla extract for the glaze. Drizzle over the warm rolls and enjoy immediately. They’re best served fresh and warm, with a cup of coffee or tea.
Notes
These cinnamon rolls are best enjoyed warm the day they’re made, but they reheat beautifully. If you’re serving a crowd, feel free to double the recipe and bake in a 9×13 dish.