There’s something undeniably comforting about cinnamon rolls. The smell alone—warm, spiced, and sweet—brings back memories of lazy weekend mornings and special occasions. But today, we’re giving this classic a delightful twist with the addition of creamy peanut butter and ripe bananas. This recipe is more than just a sweet treat; it’s a nostalgic hug wrapped in a swirl of dough.

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Growing up, cinnamon rolls were always reserved for holidays or sleepover mornings. But when I started experimenting in the kitchen, I realized there’s something magical about blending those childhood flavors with new ones. Peanut butter and banana? It’s a duo that feels both classic and indulgent, yet wholesome and satisfying at the same time.

These peanut butter banana cinnamon rolls are the kind of thing you make when you want to slow down and savor a moment—whether it’s a Sunday brunch, a cozy breakfast in bed, or a surprise treat for someone you love. They’re fluffy, tender, perfectly sweet, and filled with that irresistible peanut-banana combo that tastes like home.

Why You’ll Love This Recipe:

Naturally sweetened with ripe bananas and a touch of maple syrup
No yeast required – so no long wait times or complicated proofing steps
Perfectly soft and gooey with just the right swirl of cinnamon and peanut butter
Kid-friendly and ideal for anyone with a sweet tooth and a love for peanut butter
Great for make-ahead breakfasts, brunch gatherings, or even dessert

INGREDIENTS YOU’LL NEED:

For the Dough:

2 ½ cups white whole wheat flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons coconut sugar
¼ cup unsweetened almond milk (or milk of choice)
½ cup mashed ripe banana (about 1 medium banana)
½ cup plain Greek yogurt
1 teaspoon vanilla extract

For the Filling:

½ cup peanut butter, melted
¼ cup pure maple syrup
1 tablespoon cinnamon

For the Glaze:

½ cup powdered sugar
1–2 tablespoons unsweetened almond milk (or milk of choice)
½ teaspoon vanilla extract

HOW TO MAKE PEANUT BUTTER BANANA CINNAMON ROLLS:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Mix the Dough
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and coconut sugar. In a separate bowl, stir together mashed banana, almond milk, Greek yogurt, and vanilla extract until smooth. Pour the wet ingredients into the dry and stir until just combined. The dough will be soft and slightly sticky—don’t overmix!

Step 2: Knead & Roll Out
Lightly flour a clean surface and knead the dough a few times until it becomes smooth and cohesive. Roll it out into a rectangle, about ¼ inch thick. This is the base of all that gooey, peanut-buttery goodness!

Step 3: Spread the Filling
Melt the peanut butter slightly so it’s easy to spread. Mix it with the maple syrup and cinnamon, then slather that golden mixture all over the dough, spreading right up to the edges.

Step 4: Roll and Slice
Gently roll the dough into a log from the longer side, keeping the roll tight as you go. Once rolled, slice it into 9 even rolls using a sharp knife or dental floss (yes, that trick really works!).

Step 5: Bake
Place the rolls in a greased or parchment-lined 8×8 or 9×9 baking dish. Bake at 350ºF for 20–24 minutes, or until the tops are just lightly golden and the centers are baked through. The aroma? Absolutely divine.

Step 6: Glaze and Enjoy
Whisk together the powdered sugar, almond milk, and vanilla until smooth. Once the rolls are slightly cooled (but still warm!), drizzle that silky glaze over the top. Pull one apart and watch those swirls stretch—pure bliss.

HELPFUL TIPS:

Use overripe bananas for the best natural sweetness and soft texture.
If the dough feels too sticky, add a tablespoon of flour at a time until it’s manageable, but don’t overdo it—you want that soft texture.
Warm your peanut butter slightly in the microwave for 15–20 seconds to make it easier to spread evenly.
Want to make these ahead? Prep and refrigerate the rolls overnight, then bake fresh in the morning.

DETAILS:

Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Yield: 9 rolls
Category: Breakfast, Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

These cinnamon rolls are best enjoyed warm and fresh, but they reheat beautifully.
You can swap peanut butter with almond butter or sunflower seed butter if you have dietary needs or flavor preferences.

NUTRITIONAL INFORMATION: (Per serving, approx.)

Calories: 260
Carbohydrates: 34g
Protein: 7g
Fat: 11g
Fiber: 4g
Sugar: 9g

FREQUENTLY ASKED QUESTIONS:

Can I make these gluten-free?
Yes! Substitute the white whole wheat flour with a 1:1 gluten-free baking blend that contains xanthan gum. Keep an eye on the dough texture—it may need a bit more moisture.

What can I use instead of Greek yogurt?
You can use a dairy-free yogurt alternative or even unsweetened applesauce for a different flavor profile.

Can I freeze them?
Absolutely. Freeze them baked or unbaked (just skip the glaze if freezing). Reheat in the oven at 300ºF until warm.

Are they overly sweet?
Not at all! These rolls have a naturally sweet flavor thanks to banana and maple syrup. They’re sweet without being sugary, making them great for breakfast or a light dessert.

STORAGE INSTRUCTIONS:

Store any leftover rolls in an airtight container at room temperature for 1 day, or in the fridge for up to 4 days. Reheat gently in the microwave or oven before serving. For longer storage, freeze individually and warm as needed.

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CONCLUSION

These Peanut Butter Banana Cinnamon Rolls bring together comfort, nostalgia, and just the right amount of indulgence. Whether you’re a seasoned baker or someone just getting started in the kitchen, this recipe is approachable, satisfying, and sure to make your home smell like a cozy bakery. Share them with friends, enjoy them with your morning coffee, or savor one slowly as an afternoon treat—however you choose, you’re in for something special.