Soft, golden Banana Cinnamon rolls made without yeast, topped with a warm brown butter glaze. Ready in an hour, including prep and baking.
This Banana Cinnamon Rolls recipe is based on my No Yeast Cinnamon Rolls (No Egg) and uses the same easy dough.
For an apple version, try my No Yeast Apple Cinnamon Rolls.
Step by step photos
These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.
Banana Cinnamon Filling
- Start by making the Banana Cinnamon Filling: Combine mashed banana, brown sugar, and cinnamon in a small saucepan and cook over medium heat for 3–5 minutes
- Once cooked the mixture will look thick and glossy. When you pull a spatula through, it should leave a clear gap that remains open. Leave to cool while you make the dough.
Dough
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and rub it into the flour using your fingertips until the mixture looks like coarse crumbs.
- Add the milk and mix with a spatula or dough whisk just until a soft dough forms.
- Do not overmix. The dough will feel soft, this is normal. The dough will be soft. Chill 5–10 minutes if needed for easier rolling
- On a lightly floured surface, roll the dough into a rectangle about 12 × 9 inches (30 × 23 cm), about ¼ inch thick (6 mm). Spread the cooled banana filling evenly over the surface. Cut the dough into 9 even strips, about 1¼ inches (3 cm) wide.
Shape and bake
- Roll each strip into a loose spiral.
- Place the rolls cut-side up in the prepared pan and bake for 20-25 minutes
Brown Butter Glaze
- About 10 minutes before the rolls finish baking, melt the butter in a small saucepan over medium heat. Cook gently until golden and fragrant, about 3 to 4 minutes. Watch carefully so it does not burn.
- In a bowl, combine the powdered sugar, milk, and vanilla extract. Pour in the browned butter.
- Whisk until smooth, thick and spreadable.
Glaze the baked Rolls
- Remove from the oven and glaze in the pan within 3–5 minutes while still hot. This allows the glaze to melt lightly into the tops and helps keep the rolls soft.
- Spread to cover completely or leave some swirl visible and enjoy!
Recipe
No Yeast Banana Cinnamon Rolls
servings9 servings
Soft, tender no yeast rolls with a thick banana-cinnamon filling and a glossy brown butter glaze.
Watch how to make the recipe
Ingredients
Banana Cinnamon Filling
- ½ cup (120 g) mashed ripe banana
- 2 Tablespoons (25 g) brown or white granulated sugar (see notes below)
- ½ teaspoon ground cinnamon
Dough
- 2¼ cups (270 g) all purpose flour (plain flour)
- 2½ Tablespoons (30 g)white granulated sugar
- 1 level Tablespoon (12 g) baking powder
- ½ teaspoon salt (use ¾ teaspoon if using unsalted butter)
- 6 Tablespoons (85 g) cold salted butter cubed
- ¾ cup (180 ml) cold milk
Brown Butter Glaze
- 1 Tablespoon (14 g) salted butter
- 1 cup (120 g) powdered sugar (icing sugar)
- 2 Tablespoons (30 ml) cold milk
- ½ teaspoon vanilla extract
- Pinch of salt if using unsalted butter
Instructions
- Preheat the oven to 350°F (175°C) or 160°C fan, about 8–10 minutes before placing the shaped rolls in the oven.
- Grease or line an 8 inch (20 cm) square baking pan.
Make the Banana Filling
- In a small saucepan, combine mashed banana, brown sugar, and cinnamon.
- Cook over medium heat for 3–5 minutes, stirring frequently, until thick and glossy.
- When you pull a spatula through, it should leave a clear gap that remains open. Leave to cool while you make the dough.
Make the Dough
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold butter and rub into the flour with your fingertips until the mixture resembles coarse crumbs.
- Pour in the milk and mix with a spatula or dough whisk just until a soft dough forms. Do not overmix. The dough will feel soft, this is normal.
- For easier handling, chill the dough for 5–10 minutes before rolling.
Roll and Shape
- Lightly dust your work surface with about 2 Tablespoons flour.
- Turn out the dough and gently roll into a rectangle about 12 × 9 inches (30 × 23 cm).
- Roll to about 5 mm thick (just under ¼ inch). Use light, even pressure and avoid pressing too firmly, which can make the dough stick.
- Spread the cooled banana filling evenly over the surface.
- Cut into 9 even strips (about 1¼ inches / 3 cm wide).
- Roll each strip into a spiral and place cut-side up in the prepared pan.
Bake
- Bake for 20–25 minutes, until lightly golden .
- About 10 minutes before the rolls finish baking, begin preparing the brown butter glaze.
Make the Brown Butter Glaze
- Cook the butter for 3–4 minutes until golden brown and fragrant. You will see small brown specks at the bottom of the pan. Watch carefully so it does not burn.
- Remove from heat and cool slightly.
- Add the browned butter to a bowl with the powdered sugar, milk, vanilla, and salt, and whisk until smooth and spreadable.
Glaze the rolls
- Remove the rolls from the oven and glaze in the pan within 3–5 minutes while still hot. This allows the glaze to melt lightly into the tops and helps keep the rolls soft.
- Drizzle for visible swirls, or spread fully to cover the tops.
Storage
- Store covered at room temperature for up to 1 day.
- Refrigerate for up to 3 days.
- Warm slightly before serving for the softest texture.
Recipe Notes
No brown sugar? You can use granulated sugar instead. Brown sugar adds a slight caramel depth to the filling, but granulated sugar will still sweeten it properly. The flavor will be a little lighter, but the texture will not be affected.
Nutrition
Serving: 1serving | Calories: 295kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 94mg | Potassium: 118mg | Fiber: 1g | Sugar: 22g | Calcium: 45mg | Iron: 2mg
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