Peanut Butter Banana Cinnamon Rolls Recipe

Introduction

Peanut Butter Banana Cinnamon Rolls bring a delightful twist to the classic cinnamon roll by combining creamy peanut butter and sweet bananas for a rich, comforting treat. These rolls are perfect for a weekend brunch or a special breakfast that impresses everyone at the table.

Ingredients

• 4 tablespoons unsalted butter (softened)
• 3 tablespoons creamy peanut butter
• ¼ cup brown sugar
• 1 tablespoon ground cinnamon
• 1 medium banana (thinly sliced into about 30 slices)
• 3 tablespoons peanut butter (for the glaze)
• 1 cup confectioners sugar
• 3-4 tablespoons non-dairy milk of choice

Instructions

1. Step 1: Prepare the banana cinnamon roll dough and let it rise until it doubles in size.
2. Step 2: Grease a 9×13″ baking dish with butter or coconut oil. Lightly flour your rolling pin and work surface, then roll the dough out into a 15×9 inch rectangle. Spread softened butter and creamy peanut butter evenly over the dough. Sprinkle brown sugar and cinnamon on top, gently pressing so the sugar absorbs slightly. Arrange the banana slices in three long rows across the dough.
3. Step 3: Roll the dough gently into a long log, using your hands and thumbs, and place it seam side down. Trim up to 1 inch off each end. Cut into 12 slices about 1½ inches wide, using floss or a serrated knife. Place the rolls in the greased pan, leaving space to rise, and keep them in a draft-free warm spot for about 15 minutes until slightly risen.
4. Step 4: Preheat the oven to 350ºF while the rolls finish rising. Bake for 18 to 20 minutes until they turn lightly golden brown. Remove from the oven and let cool slightly.
5. Step 5: Make the glaze by whisking together 3 tablespoons peanut butter, confectioners sugar, vanilla extract, and 3 tablespoons of non-dairy milk in a bowl. If the glaze is too thick, add an extra tablespoon of milk. Drizzle the glaze over the warm cinnamon rolls and serve immediately.

Tips & Variations

• For an overnight option, prepare the rolls up to slicing, then cover and refrigerate overnight. Let them come to room temperature and rise before baking the next day.
• Use ripe but firm bananas for easy slicing and the best texture.
• Substitute almond or cashew butter if you prefer a different nut butter flavor.
• For a vegan version, ensure the dough uses plant-based ingredients and swap butter with coconut oil or vegan butter.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for 2 months. Reheat gently in the microwave or oven with a cover to retain moisture, then add fresh glaze if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of non-dairy milk?

Yes, you can use regular dairy milk in the glaze if you prefer. Non-dairy milk is suggested for those with dietary preferences or allergies.

How do I keep the banana slices from browning before baking?

Slice the bananas just before assembling the rolls to minimize browning. If needed, lightly brush or toss them with a little lemon juice to slow oxidation.

Peanut Butter Banana Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.9 from 70 reviews

These Peanut Butter Banana Cinnamon Rolls combine the warm, comforting flavors of classic cinnamon rolls with a twist of creamy peanut butter and fresh banana slices. Soft, fluffy dough is rolled with a delicious peanut butter, cinnamon, and brown sugar filling, then topped with a smooth peanut butter glaze, making for a delightful breakfast or snack option that’s both satisfying and uniquely flavorful.

• Author: Ria
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Banana Cinnamon Roll Dough

• 4 tablespoons unsalted butter (softened)
• 3 tablespoons creamy peanut butter
• ¼ cup brown sugar
• 1 tablespoon ground cinnamon
• 1 medium banana (thinly sliced into about 30 slices)

Peanut Butter Glaze

• 3 tablespoons peanut butter
• 1 cup confectioners sugar
• 3–4 tablespoons non-dairy milk of choice
• 1 teaspoon vanilla extract

Instructions

1. Prepare Dough: Make the banana cinnamon roll dough according to your recipe or instructions up through the step allowing the dough to double in size. This initial rise is crucial for soft, fluffy rolls.
2. Grease Baking Dish & Roll Dough: Grease a 9×13 inch baking dish with butter or coconut oil and set aside. Once the dough has doubled in size, lightly flour your rolling pin and flat surface. Roll out the dough into a 15×9 inch rectangle, rolling gently to avoid stiffening the dough. Spread softened butter evenly over the dough, then spread creamy peanut butter on top. Sprinkle the brown sugar and ground cinnamon evenly, gently patting so sugar absorbs slightly into the butter.
3. Add Banana Slices & Roll Up: Arrange the thin banana slices flat on the dough in three long rows. Carefully roll the dough into a long log using the heels of your hands and thumbs, making sure to place the seam side down. Trim off no more than 1 inch from each end.
4. Slice Rolls: Using floss or a serrated knife, gently cut the dough log into 12 equal rolls approximately 1½ inches wide. Place the rolls into the greased baking pan with some space to allow for rising.
5. Second Rise: Let the rolls rise again in a draft-free environment for about 15 minutes. For convenience, you can place the pan in a warm oven (turned off) to help the dough rise.
6. Bake Rolls: Preheat the oven to 350ºF (177ºC). Remove the rolls from the warm oven, then bake them in the preheated oven for 18-20 minutes or until they are lightly browned on top and cooked through.
7. Make Peanut Butter Glaze: While the rolls cool slightly, whisk together peanut butter, confectioners sugar, vanilla extract, and 3 tablespoons of non-dairy milk in a medium bowl. Add another tablespoon of milk if the glaze is too thick for easy pouring.
8. Serve: Pour the peanut butter glaze generously over the warm cinnamon rolls and serve immediately for the best flavor and texture.

Notes

• Use non-dairy milk of your choice such as almond milk, oat milk, or soy milk for the glaze to keep it dairy-free.
• The banana slices should be thin to ensure they bake evenly and incorporate well into the rolls.
• If you want to prepare ahead, after slicing, cover and refrigerate rolls overnight. Let them come to room temperature and rise for 15-20 minutes before baking.
• For easier slicing, use dental floss to cut the rolls without squashing them.
• The rolls are best served warm; reheat gently to restore softness before serving leftovers.

Keywords: Peanut Butter Banana Cinnamon Rolls, Cinnamon Rolls, Sweet Rolls, Breakfast Recipes, Peanut Butter Desserts, Banana Pastries, Vegetarian Baking