Description

Delight in these soft and flavorful Peanut Butter Banana Cinnamon Rolls, combining the warmth of cinnamon and brown sugar with creamy peanut butter and fresh banana slices. Perfectly baked to golden perfection and topped with a luscious peanut butter glaze, these rolls make a comforting breakfast or snack treat.

Ingredients

Scale

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)

Glaze

3 tablespoons peanut butter
1 cup confectioners sugar
3–4 tablespoons non-dairy milk of choice
1 teaspoon vanilla extract
Note: vanilla extract quantity added based on typical glaze recipes

Instructions

Prepare the Dough: Make the banana cinnamon roll dough following the initial recipe steps, allowing the dough to rise until it has doubled in size.
Roll and Fill the Dough: Grease a 9×13″ baking dish with butter or coconut oil. Lightly flour your rolling pin and surface, then roll out the dough into a 15×9 inch rectangle. Spread softened butter, then peanut butter on the dough, sprinkle brown sugar and ground cinnamon evenly, and gently pat to let the sugar absorb. Arrange the thinly sliced bananas in three long rows across the dough. Using your hands, gently roll the dough into a long log with the seam side down.
Slice the Rolls: Trim no more than 1 inch off the ends of the roll. Slice the long roll into approximately 12 pieces about 1½ inches wide using the floss method or a serrated knife. Place the rolls in the greased pan, leaving space for them to rise, and set the pan in a draft-free, warm place to rise again for about 15 minutes.
Bake the Rolls: Preheat the oven to 350ºF once the rolls have slightly risen. Bake them for 18-20 minutes until they turn lightly browned and golden.
Make the 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 an extra tablespoon of milk if the glaze is too thick. Drizzle the glaze evenly over the warm cinnamon rolls and serve immediately.

Notes

Be gentle when rolling out the dough to avoid stiffness; too much flour can make the dough tough.
Use a warm, draft-free environment or a warm oven (turned off) to encourage the dough to rise evenly.
The floss cutting method is recommended for clean, smooth slices without squashing the rolls.
For an overnight adaptation, after assembling the rolls, cover and refrigerate them to slow the rising process, then bake fresh the next day.
Non-dairy milk can be almond, oat, soy, or any preferred plant-based milk.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Peanut Butter Banana Cinnamon Rolls, cinnamon rolls, peanut butter glaze, breakfast rolls, baked cinnamon rolls, banana pastries