Dessert

Peanut Butter Banana Cinnamon Rolls Recipe

ByThomas Greene October 11, 2025October 11, 2025

Introduction

These Peanut Butter Banana Cinnamon Rolls are a delightful twist on a classic favorite. With creamy peanut butter, sweet banana slices, and a touch of cinnamon, they make a perfect cozy breakfast or snack. The peanut butter glaze adds an irresistible finish.

The image shows three sticky cinnamon rolls placed on white plates with a wavy edge, all set on a white marbled texture. Each cinnamon roll is a soft light brown swirl with thick, shiny caramel glaze covering the surface, adding a glossy texture. Around the cinnamon rolls on the plates are slices of ripe, pale yellow banana with soft, creamy centers. At the right side of the front plate, there is a partially peeled banana with its skin curling down and one round banana slice tucked inside, showing the fruit’s smooth texture. A silver spoon with a patterned handle rests next to the front cinnamon roll. Photo taken with an iphone --ar 4:5 --v 7

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 glaze)
1 cup confectioners sugar
3-4 tablespoons non-dairy milk of choice

Instructions

Step 1: Prepare the banana cinnamon roll dough up through the point where the dough has doubled in size. (Refer to your favorite cinnamon roll dough recipe for the initial preparation.)
Step 2: Grease a 9×13-inch baking dish with butter or coconut oil and set aside. Lightly flour a rolling pin and flat surface. Roll the dough gently into a 15×9 inch rectangle, being careful not to use too much flour to avoid stiff dough.
Step 3: Spread softened butter evenly over the dough, then spread 3 tablespoons of creamy peanut butter on top. Sprinkle brown sugar followed by ground cinnamon evenly over the surface, and gently pat to help the sugar absorb into the butter.
Step 4: Arrange the thin banana slices in three long rows along the dough. Carefully roll the dough into a long log using your hands and thumbs, placing the seam side down.
Step 5: Trim no more than one inch from both ends of the roll. Using dental floss or a serrated knife, slice the roll into 12 pieces approximately 1½ inches wide. Place the rolls in the prepared pan with space to rise.
Step 6: Allow the rolls to rise again in a draft-free area for about 15 minutes. Meanwhile, preheat your oven to 350ºF once the rolls are ready to bake.
Step 7: Bake the cinnamon rolls for 18-20 minutes until they are lightly browned. Remove from the oven and let them cool slightly.
Step 8: While cooling, 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. Pour the glaze over the warm rolls and serve.

Tips & Variations

Use ripe bananas for sweeter flavor and easier slicing.
If you prefer, substitute creamy peanut butter with almond or cashew butter for a different nutty twist.
To keep rolls soft, cover them with a clean towel while rising and after baking.
For an overnight option, prepare the rolls, cover tightly, and refrigerate after slicing; bake in the morning following the usual instructions.

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 up to 2 months. Reheat gently in the microwave or oven until warmed through, then reapply glaze if desired.

How to Serve

The image shows a close-up of four sticky cinnamon rolls arranged in a square on a metal baking tray with some cinnamon crumbs and sticky glaze around. Each cinnamon roll has one visible thick layer of golden-brown dough spiraled with a darker brown cinnamon filling. They are topped with a smooth, shiny caramel-colored glaze that coats each roll fully, making the texture look sticky and moist. The woman’s hand is not visible, and the background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, regular milk works well in the glaze if you don’t have non-dairy milk on hand.

How do I roll the dough without it sticking or tearing?

Lightly flour your rolling pin and surface, and roll gently without pressing too hard. Using a bit of flour helps prevent sticking, but avoid using too much to keep the dough tender.