There’s something magical about blending simplicity with flavor, and these 2-Ingredient Banana Bread Dough Cinnamon Rolls prove just that. Imagine the soft, pillowy goodness of banana bread rolled up with swirls of cinnamon-sugar filling. Best of all, there’s no yeast, no proofing, and they’re ready in under an hour! Whether it’s a lazy Sunday brunch or a quick treat, this recipe is bound to impress.
Why You’ll Love This Recipe
It’s easy, fuss-free, and combines the comforting flavors of banana bread with the indulgent swirl of cinnamon rolls. Plus, you only need two ingredients for the dough—yes, two! This recipe is practically foolproof, making it perfect for beginners or anyone craving a quick homemade delight.
Ingredients
Cinnamon Roll Dough:
- 1 cup (242 g) pureed bananas
- 2 cups (257 g) self-rising flour
(See the notes for tips on self-rising flour.)
Filling:
- 6 tbsp (85 g) unsalted butter (softened to room temperature)
- 1/2 cup (82 g) packed light brown sugar
- 2 tsp (6 g) cinnamon
Optional Icing:
- 1 cup (100 g) powdered sugar
- 2 tbsp (30 ml) whole milk
- 1 tbsp (14 g) melted butter (slightly cooled)
Instructions
1. Prepare Your Dough:
- Preheat your oven to 350°F (177°C) and grease an 8-inch round baking pan with non-stick spray.
- In a medium bowl, combine the pureed bananas and self-rising flour. Mix with a spatula until a cohesive dough forms. If necessary, knead gently to bring it together.
- Chill the dough in the fridge for 20 minutes, until firm enough to roll out.
2. Make the Filling:
- In a small bowl, combine the softened butter, brown sugar, and cinnamon, stirring until it becomes a smooth, spreadable paste.
3. Roll and Assemble:
- Lightly flour your work surface and roll the chilled dough into a rectangle about 9×12 inches and ½-cm thick.
- Spread the cinnamon sugar filling evenly over the dough using a spatula.
- Roll the dough tightly into a log, starting from the shorter side. Trim uneven ends, then slice into 7 equal rolls using a serrated knife. Clean the blade between cuts for neat edges.
4. Bake:
- Arrange the rolls in your prepared pan, leaving a bit of space for them to expand.
- Bake for 20-25 minutes, until the edges are lightly golden and the rolls are puffed.
- Cool slightly before serving. Drizzle with icing, if you like, for an added layer of sweetness.
Helpful Tips
- Chilling the Dough: Don’t skip this step! Chilling helps the dough firm up, making it easier to handle, roll, and slice. If the dough softens while slicing, pop it back into the fridge for a few minutes.
- Cutting Rolls: A serrated knife works best for clean slices. Wipe the blade between cuts to keep everything tidy.
- Leaking Filling: Some of the cinnamon-sugar filling might escape during baking—don’t worry, it just means the rolls are extra gooey and delicious!
Substitutions and Variations
- Flour Alternatives: If you don’t have self-rising flour, make your own by whisking together 2 cups of all-purpose flour, 3 tsp baking powder, and ½ tsp salt.
- Banana Substitution: Don’t have bananas? Try using canned pumpkin or sweet potato puree for a seasonal twist.
- Filling Add-ins: Sprinkle chopped nuts, raisins, or mini chocolate chips over the filling for extra texture and flavor.
FAQs
1. Can I use frozen bananas?
Yes! Just thaw and puree them before measuring.
2. How do I make these vegan?
Swap the butter for plant-based alternatives and skip the optional icing or use a vegan-friendly substitute.
3. What’s the best way to store leftovers?
Place the cooled rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Storage Instructions
- Room Temperature: Store in an airtight container for 1-2 days.
- Refrigerator: Keep for up to 5 days. Reheat in the microwave or oven for that fresh-out-of-the-oven feel.
- Freezer: Freeze unbaked rolls for up to 3 months. Thaw and bake as directed.
More Recipes to Try
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Final Thoughts
There’s nothing quite like the smell of cinnamon rolls baking in the oven—it’s warm, comforting, and simply irresistible. These 2-Ingredient Banana Bread Dough Cinnamon Rolls are the perfect blend of ease and indulgence, proving that homemade can be simple and spectacular. Whether you’re making these for a family breakfast or a cozy treat for yourself, they’re guaranteed to bring smiles all around. ❤️
Try out this recipe and share your results in the comments below—I’d love to hear from you! Happy baking!
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2-Ingredient Banana Bread Dough Cinnamon Rolls
- Total Time: 55 minutes+(Chill Time: 20 minutes)
- Yield: 7 rolls 1x
Description
2-Ingredient Banana Bread Dough Cinnamon Rolls are soft, fluffy, and packed with cinnamon-sugar goodness. Made with just bananas and self-rising flour for the dough, these rolls are quick, easy, and perfect for breakfast or dessert. No yeast or proofing required—ready in under an hour. Perfect for sharing or enjoying as a sweet treat any time of day.
Ingredients
Dough:
- 1 cup (242 g) pureed bananas
- 2 cups (257 g) self-rising flour
Filling:
- 6 tbsp (85 g) unsalted butter, softened
- 1/2 cup (82 g) packed light brown sugar
- 2 tsp (6 g) cinnamon
Optional Icing:
- 1 cup (100 g) powdered sugar
- 2 tbsp (30 ml) whole milk
- 1 tbsp (14 g) melted butter, slightly cooled
Instructions
- Preheat oven to 350°F (177°C). Grease an 8-inch round baking pan with non-stick spray.
- In a medium bowl, combine pureed bananas and self-rising flour until a dough forms. Knead lightly if needed. Chill for 20 minutes.
- In a small bowl, mix softened butter, brown sugar, and cinnamon until smooth. Set aside.
- Roll chilled dough on a floured surface into a 9×12-inch rectangle, about ½-cm thick. Spread cinnamon sugar filling evenly over the dough.
- Roll dough tightly from the short end into a log. Trim uneven ends and cut into 7 equal rolls with a serrated knife.
- Arrange rolls in the prepared pan. Bake for 20-25 minutes, until puffed and golden at the edges.
- Let cool slightly before serving. Drizzle with icing if desired.
Notes
- Use regular-protein self-rising flour for best results. If using low-protein self-rising flour, make your own by combining 2 cups all-purpose flour, 3 tsp baking powder, and ½ tsp salt.
- Chill the dough for easier rolling and cutting. If it softens, return it to the fridge for a few minutes.
- Expect some filling to leak during baking—this is normal and adds to the gooey texture!
- Store leftovers in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert