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


Comments are closed.

  1. Stacy | Wicked Good Kitchen says:

    Oh-mah-gosh! Loving this flavor combo for cinnamon rolls, Sally! Bananas and chocolate together as a combo is up there with peanut butter and chocolate. Fabulous idea! Thanks ever so much for sharing. Will be pinning at Pinterest group boards! xo

    1. I agree -bananas and chocolate go together just like PB and chocolate. Love both combinations! Thanks for pinning this too Stacy 🙂

  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!

    1. Hey Sarah! I’m so glad you loved these! Baking at an early age – good for you!

  3. Hello there Sally! I tried out this recipe today and my rolls turned out too hard 🙁 any idea what could have gone wrong?
    I used instant yeast btw:)

    1. Hey Alyssa! Perhaps you added too much flour back into the dough. Only add as much back into the dough from the 1/2 cup of flour that you reserved to make the dough workable. Sometimes I don’t have to add ANY extra. OR you kneaded the dough for a tad too long. And/or they were overbaked. Without being there, I can’t tell you exactly what went wrong but those are my guesses.

      1. Right, I probably kneaded for too long. Thanks so much!
        I’ll try them again tomorrow 🙂
        Btw your recipes are awesome’

  4. 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!

  5. Erin @ Texanerin Baking says:

    I don’t know why but I laughed upon seeing how many cinnamon roll recipes you have. That is awesome!

    And bananas in the filling? Yummy!

    1. Don’t love at my roll addiction!! 😉

  6. Sally! We made them today and they were absolutely amazing! Truly heavenly.
    Aaaaaaand, you’re awesome! 🙂

    1. You’re the awesome one! Thanks so much for reporting back to me Arsha. I’m glad you loved them!

  7. Dear Sally,

    I fell in love with this recipe as soon as I saw it. It combined everything I love! Chocolate, bananas, dough…butter…deliciousness…

    However, I had trouble when I went to go cut the roll and bananas oozed out everywhere. Do you have any tips on cutting? (I must admit, however, that I did smear a little layer of nutella before putting the banana mix on top. But I left some room around the borders–like in your picture–to account for that.)


    1. Hey Maddy! Maybe your bananas were on the large side and there was just too much of it. That’s my only guess. Try two very small bananas next time or 1 large banana. Adding Nutella – amazing!!

  8. Hi Sally! I just made these and they turned out delicious (of course!)! But I had the same problem as Maddy. What a mess when I went to roll it up. I definitely had too much banana mixture, so I’ll go lighter on that next time.

    I also had to add almost 2 tbsps of milk to my frosting (I didn’t have heavy cream) to make it runny enough to drizzle.

    Thank you so much for this recipe! I LOVE LOVE LOVE your website!

    1. Hi Mary Beth! I’ll add that to the recipe notes for other readers – use very small bananas! Thank you for your feedback. Happy you loved them!

  9. What would happen if I used soy milk instead of milk for the dough? I’m lactose intolerant but really want to try this. I already have a great butter substitute for baking but I don’t want to ruin the chemistry

    1. Hi Michelle – I found that my dough did not rise properly with nondairy milk. However, that was with almond milk. You could most certainly try soy. I’ve never tested it with soy.

  10. Would this work with a normal bread dough and then do the same filling etc.? As I was going to do it for school but we have to use a normal bread dough and add ingredients to it!
    Thanks x

  11. can you freeze the rolls?

  12. 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.

  13. That was so much fun!  I did it as per instructions and IT LOOKS EXACTLY THE SAME! And it’s all soft and fluffy and absolutely delicious. I found you by chance but I and a bunch of other needy people will be following you forevermore. Thank you so much.

  14. 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.

  15. Could you please post a recipe for cinnamon rolls using dry active yeast?!

  16. Just found your recipe for the overnight cinnamon rolls!!!!

  17. Linda Heimbuck says:

    Sally I’ve tried many of your recipes and loved them. I want to try your breakfast rolls as they look so good but I’ve never used yeast. I’m afraid to try it; I’ve heard so many fails of people using it. 

  18. Sheila Calnan says:

    UMM. I made these today. Took into advisement, about the size of the banana, leaving enough empty space to roll, and not use all the 1/2 cup flour. Let me say, they smell amazing. How I’m going to cut them, is a totally different thing. I let them rise, less than 60 mins. Oh yes, they doubled, I’d say tripled in size. To the point that I had dough dripping on the bottom of the oven and the rack. I went ahead and flipped them on a sheet pan and baked them off.
    So, this afternoon is cleaning the oven – thank goodness for self cleaning ovens.

  19. Mary Beth Mcgrath says:

    If I double this recipe, do I double the yeast also?

  20. 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!!

  21. Sally, I can’t find confectioner’s sugar any where right now but I really NEED to make this recipe (lol). Can I substitute white sugar?


  22. Hey, Sally can I still make this recipe without an egg?

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