Banana Chocolate Chip Cinnamon Rolls

Sinfully delicious cinnamon rolls filled with bananas, chocolate chips, and drizzled with thick vanilla glaze.

banana chocolate chip cinnamon rolls with vanilla glaze in a glass baking dish

I’m just throwing it out there: break out your fat pants because you’re about to eat an entire pan of cinnamon rolls. These rolls, my friends, are out of control! Breakfast at its finest.

Can I eat a plate of them every morning? Forget bran flakes, put down the granola bars, and just gimme some decadent sweet rolls. Worth every single second on the treadmill.

banana chocolate chip cinnamon rolls with vanilla glaze on a yellow plate

Are you aware of my addiction? Well, clearly I have a baking addiction. Read this website’s URL. But I’m talking about an addiction that stems off of my baking addiction. It’s called “Sally’s Sweet Roll Addiction.” I admit I have a problem. And hey, that’s the first step right?!

So many sweet rolls!

collage of 10 images of a variety of cinnamon rolls

1) Cake Batter Cinnamon Rolls (no cake mix!)
2) Blueberry Sweet Rolls with Lemon Glaze
3) Raspberry Sweet Rolls
4) Orange Sweet Rolls (copycat of Pillsbury)
5) Chocolate Chip Cherry Sweet Rolls
6) Mini Cinnamon Buns (no yeast)
7) Caramel Apple Cinnamon Rolls
8) Mini Cake Batter Cinnamon Buns (no yeast)
9) The Original Cinnamon Roll
10) today!

When I like something, I really like something.

And today’s new version is mind blowing. Who doesn’t love a little chocolate with their cinnamon roll? And some gooey banana tucked inside each fluffy coil. With a thick vanilla glaze on top. These cinnamon rolls = heaven.

banana chocolate chip cinnamon rolls with vanilla glaze in a glass baking dish

To make your new favorite breakfast, you’re going to start with my easy cinnamon roll recipe. This is a very popular recipe on my website. The reason is because they are easier than any sweet roll I’ve ever made before. And they are quicker too. Perfect for the baker who wants to learn how to bake with yeast for the first time. You’ll find that the typical sweet roll or homemade bread recipe requires two rises. Today’s rolls only require 1 rise.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

I always (always!) use Red Star Platinum Yeast to bake my quick cinnamon rolls and I highly suggest you do too. While I have been compensated for this post, you must know that I have been using and loving Red Star Platinum even before they knew my blog existed. Red Star Platinum takes the work out of it for you. Its careful formula strengthens your dough and makes making working with yeast simple. Yes, today’s recipe will prove that working with yeast is EASY.

Today’s yeasted dough recipe is the perfect starting point for any sort of sweet roll you want to make. And it makes a conveniently sized small batch. Only about 11-12 rolls and they are baked in a small 9-inch round pan. The dough ingredients are pretty standard: flour, sugar, salt, yeast, water, milk, butter, and 1 egg. Heat the butter, milk, and water all together in a bowl until the butter is melted and mixture is hot to touch (mine was 115F degrees). Accurate temperatures are crucial to successful yeast baking. Next you’re going to stir the butter mixture into the dry ingredients, then add the egg. Add about 1/3 cup more flour to get the dough nice and soft. Your dough is ready to knead when it begins to pull away from the sides of the bowl.

Now it’s time to get your hands dirty! Knead the dough for about 5-6 full minutes. Want to learn more about the process of kneading? Study this helpful guide. When you’re finished kneading, cover the dough and let it rest for about 10 minutes. It won’t really rise in this step, it just needs a chance to let the gluten settle. During this time, I got my filling ingredients ready: 1 large mashed banana, softened butter, cinnamon, sugar, and mini chocolate chips.

bananas and chocolate chips

After 10 minutes, roll the dough out into a 14×8 inch rectangle. Mix the butter and mashed banana together. Mix the cinnamon and sugar together. Spread the softened butter/banana all over the dough. Sprinkle with the cinnamon sugar, then the chocolate chips. Tightly roll up the dough and cut into 11-12 even pieces. Place in a greased round pan and get ready to rise.

I’ve had a few requests for more “in-process” photos. Don’t mind the iPhone pictures here. 😉

3 images of a ball of cinnamon roll dough, cinnamon roll dough rolled into a rectangle and topped with filling, and cinnamon rolls sliced and placed into a glass baking dish

Let the rolls rise for 1-2 hours. Loosely cover the rolls with aluminum foil and place in a draft-free warm spot in your kitchen. Here’s what I do: I heat the oven to 200F. I turn off the oven. I place the rolls inside for 90 minutes. There, that’s it! Make sure you don’t refrigerate the rolls after this step. Keep them at room temperature if you are not baking right away.

The rolls will double in size during this rise. They all smoosh together. 🙂

banana chocolate chip cinnamon rolls in a glass baking dish after rising

The rolls are ready to bake. Bake at 375F for 25-30 minutes. Be sure to cover the rolls with aluminum foil halfway through if you notice the tops from getting too brown. My oven has hot spots, so I always cover baked goods with foil.

Aren’t they gorgeous straight from the oven?

banana chocolate chip cinnamon rolls in a glass baking dish after baking

Time to glaze. 

The thick vanilla glaze is made from powdered sugar, cream, and vanilla extract. Using milk instead of cream will result in a thinner glaze. Unless you add more powdered sugar to make it thicker (and as a result of this, the glaze will be sweeter). I always use heavy cream.

drizzling icing onto banana chocolate chip cinnamon rolls in a glass baking dish

Taste a warm banana cinnamon roll with the melty glaze.

Wow. Just… wow.

banana chocolate chip cinnamon rolls with vanilla glaze on a gray plate

I just ate breakfast and now I’m suddenly starving again. Funny how cinnamon rolls can do that to ya. Looking at these photos is mesmerizing. Are you dying to make these cinnamon rolls yet?

Here’s one more photo to get you drooling:

overhead image of banana chocolate chip cinnamon rolls with vanilla glaze in a glass baking dish

Bananas and chocolate chips and cinnamon rolls are just meant to be. ♥

So many sweet rolls to savor!

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banana chocolate chip cinnamon rolls in a glass baking dish after baking

Banana Chocolate Chip Cinnamon Rolls

  • Author: Sally
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 10-11 cinnamon rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


Sinfully delicious cinnamon rolls filled with bananas, chocolate chips, and drizzled with thick vanilla glaze.



  • 2 and 3/4 cups (344g) all-purpose flour (spoon & leveled)
  • 3 Tablespoons (45g) granulated sugar
  • 1 teaspoon salt
  • 1 package Red Star Platinum yeast* (1 packet = 2 and 1/4 teaspoons)
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) milk (cow’s milk – I use skim)
  • 2 and 1/2 Tablespoons (38g) unsalted butter
  • 1 large egg


  • 2 Tablespoons (30g) unsalted butter, softened to room temperature
  • 1/2 cup mashed banana (2 small bananas)
  • 1 and 1/2 Tablespoons ground cinnamon
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (60g) mini chocolate chips

Vanilla Glaze

  • 1 cup (120g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon (15ml) heavy cream*


  1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
  2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115°F (46°C)-120°F (49°C). Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  3. On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
  4. Make the filling: After 10 minutes, roll the dough out in a 14×8 inch rectangle. In a small bowl, mix the mashed banana with the softened butter. Spread over the dough. Mix together the cinnamon and sugar and sprinkle it all over the banana/butter. Top with 1/3 cup chocolate chips. Roll up the dough tightly. Cut into 10-11 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray.
  5. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200°F (93°C). Turn oven off. Place rolls inside oven and allow to rise.
  6. After the rolls have doubled in size, preheat the oven to 375°F (191°C). Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning on top.
  7. Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar, vanilla, and cream together until smooth and drizzle over rolls. *If you don’t have cream, you may use milk instead. This will create a thinner glaze. Add more powdered sugar to thicken and then add salt to cut the extra sweetness, if desired.
  8. Rolls are best enjoyed the same day, but stay fresh and soft in a covered container for 5 days. Glaze the rolls immediately before serving.


  1. Overnight Instructions: The dough may be made the night before through step 4. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour.
  2. Yeast: If you replace Red Star Platinum with regular active dry yeast, you rise time may be 50% longer.
  3. Cream: If you don’t have cream, you may use milk instead. This will create a thinner glaze.
  4. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: banana chocolate chip cinnamon rolls, banana chocolate cinnamon rolls


  1. I made these for brunch today and they rose so high and were so amazingly fluffy and scrumptious!!!! I have made 3 of your cinn roll recipes in the past week now:)

  2. I just tried these today and they are amazing! Everyone is trying them right now, the presentation they allow is just great. I’m just 15 by the way and I love your site Sally!

  3. Hi Sally,
    These look delicious.
    Can I make them ahead of time and freeze them?

    1. You sure can! Make sure you do not freeze them with the glaze. Glaze only before serving. Enjoy!

  4. Hi Sally!  Can I leave them in the oven to rise overnight and just bake them in the am?  Or do they have to be refrigerated?  I’m trying to save some time in the morning.  If these are anywhere near as good as the raspberry sweet rolls I’m in trouble!!!!

    1. Refrigerator is best– the rolls will rise much too high in the warm environment.

  5. Hi Sally, I’m looking to make these for my banana obsessed brother for his birthday next week. However, he’s a massive banana and peanut butter fan! Do you have any suggestions as to where I could slip some peanut butter in? I was thinking perhaps a peanut butter glaze….

    1. Rachel, a peanut butter glaze would be fantastic! For an easy PB glaze, warm 1/4 cup peanut butter with about 1/3 cup of milk on low heat, whisking constantly until melted and smooth.

  6. Wow, just wow. I used 1.5 bananas to equal 1/2 cup, regular active dry yeast, and whole milk. My 13 rolls chilled in the fridge overnight, sat on a warm counter for 1.5 hours in the morning, and took 25 minutes to bake. Per another comment’s suggestion, I made a peanut butter glaze AND Sally’s vanilla glaze. Both were tasty, but vanilla was the house favorite. I make cinnamon rolls pretty frequently and will definitely be adding these into the rotation. The banana/chocolate/cinnamon combo was perfect. 🙂 Thanks again, Sally & team!!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally