You know those mornings when the craving just hits and you want cinnamon rolls but, come on, the idea of fooling with yeast sounds exhausting? Well, 3-ingredient banana cinnamon rolls no yeast come to the rescue. Seriously, once you see how easy it is, going back to regular rolls almost seems silly. They’re even a solid way to use up those tired-looking bananas in your fruit bowl. By the way, if you’re into easy banana stuff (honestly, who isn’t?) you might want to check out my easy banana bread recipe with just 3 ingredients for even more banana magic.
Why You Will Love This Recipe
First things first: these banana cinnamon rolls are so simple. Like, actually simple. No yeast. No waiting around. Just mix, roll, bake. It’s a breakfast game-changer if you ask me.
I started making these for my niece, who absolutely hates “the weird flavor of yeast.” She’s also about as patient as a squirrel on espresso. These rolls keep both of us happy.
Trust me, if you think cinnamon rolls are only for someone with a five-star chef hat, get ready for your mind to be changed. The sweet-banana twist is honestly next-level ridiculous, in the best way.
I’m not here to brag (ok, maybe a little), but every time I make these, my kitchen smells better than any bakery. That’s fact. Not up for debate.
“These are crazy easy and taste like my favorite banana bread and cinnamon rolls had a baby. I can’t even believe it. I’ve made them five times this month!” – Sarah L., actual obsessed person
Ingredients and Substitutions
You only need three things for the basic dough. Three! All-stars if you ask me. Grab those ripe bananas (the more spots, the better), self-rising flour, and a bit of cinnamon. If you don’t have self-rising flour, don’t panic. You can use all-purpose flour, just toss in some baking powder and a pinch of salt.
Ripe bananas provide all the sweetness you need, but sometimes if your sweet tooth’s yelling extra loud, sprinkle a smidge of brown sugar into the filling. And if you’re feeling wild, add a dab of butter or a handful of chocolate chips. Up to you, honestly.
Oh, for the cinnamon—no need to be precise. Just sprinkle it until it looks right. I do this by vibes, and frankly, it’s never let me down.
How To Make Banana Bread Cinnamon Rolls
Start by mashing up your bananas until they look like a weird lumpy pudding. This is not a fine dining moment, so go with it. Stir in the flour (self-rising or DIY version) until it forms a soft dough. You might want to work it with your hands, but warning: it’s sticky, so flour your fingers a bit first.
Next, roll out the dough into a rectangle. It won’t be perfect, but the world keeps spinning. Sprinkle on a heavy dose of cinnamon and, if you like, a little sugar or butter. Roll up the dough, slice it into chubby rolls, and toss ‘em in a baking pan. Pop them in the oven at 350°F until golden, about 18-22 minutes (every oven plays by its own rules). That’s it—no waiting, no rise, no drama.
By the way, if you’re all about extra goo in your rolls, try adding some heavy cream in the bottom of cinnamon rolls. Game changer.
Texture and Sweetness
So here’s the deal. These banana bread cinnamon rolls are on the cakey side, not stretchy-fluffy like yeast rolls. More like squishy and tender banana bread with sweet cinnamon twirls running through the middle.
They rise up soft, never dry, and the natural sugar from the bananas makes them taste like you worked way harder than you did. No complaints there.
If you want them really ooey-gooey, slap on some cream cheese frosting while they’re warm. It’s unreal, and I promise you won’t regret it.
Storage
Honestly, these are best when fresh, but let’s be real—not everyone eats a whole tray in one go (although… I’ve come close). You can keep any leftovers covered at room temp for a day or two. For longer, stick ‘em in the fridge. They’re not fussy.
If you wanna reheat, give ‘em a quick zap in the microwave, or a few minutes in a low oven. Still soft and yum.
Wondering if you can freeze them? Absolutely. Wrap tightly, then just reheat whenever a cinnamon roll emergency strikes.
Serving Suggestions
- Drizzle a little honey or maple syrup over warm rolls for a treat.
- Pair with hot coffee—or cold brew if it’s that kind of morning.
- Top with chopped walnuts or pecans to level up breakfast crunch.
- Serve with extra sliced bananas for, well, even more banana flavor.
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Common Questions
Do I need to use self-rising flour for this recipe?
Nope, all-purpose flour plus a teaspoon of baking powder and a pinch of salt works just fine. That’s my plan B most days.
Can I make these ahead of time?
Yep! You can prep and chill before baking, or bake and just warm ’em up when you want.
Are these super sweet or more subtle?
They’re mildly sweet, especially with ripe bananas. Add brown sugar if you want dessert-level treats.
My dough seems sticky—is that normal?
Totally normal. Add a dusting more flour until you can handle it, but don’t overdo it, or they’ll turn out dry.
Can I make a fun twist on these?
For sure. Try chocolate chips, chopped nuts, or even check out these stunning strawberry cheesecake cinnamon rolls for inspiration.
Ready for Banana Bliss? Try This ASAP
So here’s what you need to remember: banana cinnamon rolls no yeast are impossibly easy, super cozy, and fix that craving with almost no effort. Grab those old bananas and don’t stress about fancy steps. Honestly, if you can mash and roll, you’re halfway home already.
If you get hooked (join the club), you can always check out recipes like these Banana Bread Cinnamon Rolls (5 Ingredients, No Yeast, No Eggs …) for more no-fuss baking. Interested in how frostings can transform your rolls? Look up the best tips on cream cheese frosting on cinnamon rolls chilling.
Bottom line? Just get in there and try these out. You’ll be shocked at how easy homemade cinnamon rolls can be. Pinky swear.
Banana Cinnamon Rolls No Yeast
Deliciously simple banana cinnamon rolls made with just three ingredients, no yeast needed.
- Total Time: 30 minutes
- Yield: 8 rolls 1x
Ingredients
- 2 ripe bananas
- 2 cups self-rising flour (or all-purpose flour with 1 tsp baking powder and a pinch of salt)
- 1–2 tsp ground cinnamon
- Optional: brown sugar, butter, or chocolate chips
Instructions
- Mash the ripe bananas in a bowl until smooth.
- Stir in the flour until you have a soft dough; adjust consistency with flour if needed.
- Roll out the dough into a rectangle and sprinkle cinnamon and any optional ingredients on top.
- Roll the dough tightly and slice into rolls.
- Place the rolls in a baking pan and bake at 350°F (175°C) for 18-22 minutes or until golden.
Notes
These rolls are best enjoyed fresh but can be stored at room temperature for up to 2 days or refrigerated for longer. Reheat in a microwave or a low oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: banana cinnamon rolls, no yeast, easy breakfast, quick recipe, banana recipes