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Banana Chocolate Chip Cinnamon Rolls

Banana Chocolate Chip Cinnamon Rolls
Sinfully delicious cinnamon rolls filled with bananas, chocolate chips, and drizzled with thick vanilla glaze.
Yield 11 – 12 rolls




  • 2 3/4 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon table salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/2 cup water
  • 1/4 cup milk
  • 2 1/2 tablespoons unsalted butter
  • 1 large egg


  • 2 tablespoons unsalted butter (softened to room temperature)
  • 2 small ripe bananas
  • 1 1/2 tablespoons ground cinnamon
  • 1/4 cup granulated sugar
  • 1/3 cup or more mini chocolate chips


  • 1 cup powdered (confectioners’ sugar)
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (or milk)


  • Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
  • Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is warm, but not too hot to touch. About 115-120°F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  • On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl and let rest for about 10 minutes.
  • Make the filling: After 10 minutes, roll the dough out in a 14×8-inch rectangle. In a small bowl, mix the mashed banana with the softened butter. Spread over the dough. Mix together the cinnamon and sugar and sprinkle it all over the banana/butter. Top with 1/3 cup chocolate chips. Roll up the dough tightly. Cut into 10-11 even pieces and place in a lightly greased 9-inch round pan or pie pan. (see note below)
  • Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes.
  • After the rolls have doubled in size, preheat the oven to 375°F. Bake for 25-30 minutes until lightly browned. Cover the rolls with aluminum foil after 15 minutes to avoid heavy browning on top.
  • Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar, vanilla, and cream together until smooth and drizzle over rolls. Note: If you don't have heavy cream, you may use milk instead. This will create a thinner glaze. Add more powdered sugar to thicken and then add salt to cut the extra sweetness, if desired.


Rolls are best enjoyed the same day, but stay fresh and soft in a covered container for 5 days. Glaze the rolls immediately before serving.
The recipe may be made the night before through step 4. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour. Allow the rolls to stay at room temperature before baking.
Recipe by Sally’s Baking Addiciton.

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Review & Comments

Julie Soyez | Reply

5 stars
These are a pleasant surprise! Next time I make them, I’m going to try my peanut butter cake frosting, YOLO

Lolita | Reply

What if I do not have platinum yeast? What can I substitute ?

Red Star Yeast | Reply

Hi Lolita – You can substitute Red Star Active Dry Yeast or Quick-Rise Yeast 1-for-1. Keep an eye on the dough as rise times may vary.
Happy baking!

Laurel | Reply

Can I mix the dough using my stand mixer? How long, and do I still need to knead it after it pulls away from the bowl?

Red Star Yeast | Reply

Hi Laurel – You can certainly mix and knead the dough using a stand mixer. Knead until dough is smooth and elastic.
Happy baking!

Dawn Brents | Reply

These were not as hard to make as I expected. My 9 year old son had a blast helping.

hello | Reply


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