Gluten Free Banana Bread Cinnamon Rolls

These gluten free banana cinnamon rolls are like having banana bread and cinnamon rolls all wrapped up in one delicious treat! They’re tender, sweet, and fluffy — plus dairy free friendly too, making them a joy to bake and share.

I’ve had a lot of love for my classic gluten free cinnamon rolls, and since banana bread is a family favorite snack, it made perfect sense to blend the two into this fun recipe!

You’d be surprised by how easy and enjoyable these rolls are to make – they’re sure to wow everyone at your breakfast table or dessert spread. Whether it’s a cozy Christmas morning, Easter brunch, or just a delightful gluten free treat, these are perfect for any occasion.

I chose to make 10 big rolls here, but if you want, you can make 12 smaller ones too. It really depends on your baking pan and how many you need to serve. And if you find yourself loving this recipe, check out my cinnamon roll pancakes or my cinnamon swirl oat flour banana bread next for more cozy breakfasts!

For fall vibes, my gluten free pumpkin cinnamon rolls are absolutely fantastic, and come spring, my gluten free blueberry sweet rolls are a lovely twist to try.

Welcome friends! These gluten free banana bread cinnamon rolls deliver exactly what you’re craving — the warm sweetness of banana bread melded perfectly into soft, fluffy cinnamon rolls. If you adore both banana bread and cinnamon rolls (or cook gluten free or dairy free at home), you’re going to love this recipe that balances both with simple instructions and bakery-worthy results.

In this guide, I share a tested recipe using Bob’s Red Mill Gluten Free Bread Flour (the secret to these delicious rolls), a combo of instant yeast and baking powder to help them rise perfectly, and smooth banana puree that keeps the dough tender and easy to roll. You’ll get detailed steps from mixing and rolling to filling (I love adding banana slices and walnuts!), a 1-hour rise, baking, and a luscious cream cheese glaze to finish. Plus, I’ll share tips for making 10 large rolls or 12 smaller ones to fit your needs.

Here’s the quick rundown:

• Flavor & texture: Banana-forward dough with a soft, yeasted cinnamon roll crumb and sweet cream cheese glaze.
• Timing: About 20 minutes prep, 1 hour rise, and roughly 30 minutes bake (about 1 hour 50 minutes total).
• Flexibility: Dairy-free options, make-ahead fridge techniques, and easy add-ins like chocolate chips or pecans.

Keep reading for all the ingredient tips, step-by-step guidance, and pro tricks to make these banana bread cinnamon rolls perfectly soft, flavorful, and super impressive — great for holidays, brunch, or a treat anytime you want a little comfort!

What Makes Them Special

Imagine the cozy, sweet flavor of banana bread in every bite of a soft, pillowy cinnamon roll — that’s what these gluten free banana bread cinnamon rolls bring to your table. They’re simple and fun to make, and you can prepare them ahead, which is a lifesaver for busy mornings or holiday brunch. Plus, with easy milk and butter swaps, they’re just as friendly to dairy-free eaters.

• Banana flavor shines through thanks to pureed bananas keeping a smooth dough without any chunks.
• A balanced mix of yeast and baking powder gives these rolls a dreamy, bakery-style rise.
• Perfect for make-ahead: rise overnight in the fridge and pop in the oven fresh in the morning.

Ingredient Checklist

• 1 bag Bob’s Red Mill Gluten Free Bread Flour
• ½ cup white sugar
• 1 packet instant yeast
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup milk
• ⅔ cup banana puree
• 2 eggs room temperature
• ⅓ cup butter melted then cooled slightly
• 1 teaspoon vanilla extract
• 6 tablespoons butter softened
• ¾ cup white sugar
• 2 tablespoons cinnamon
• 2-3 bananas sliced into discs
• ⅓ cup walnuts crushed
• ¼ cup melted butter
• 4 ounces cream cheese
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract

Make the Dough and Bake

1. Warm the milk (and any butter that goes in with it) to about 110–115°F.
2. In the stand mixer bowl, combine the gluten-free bread flour (discard the yeast packet inside the flour bag), sugar, instant yeast, baking powder, and salt.
3. Attach the dough hook and start the mixer on low.
4. While the mixer runs on low, gradually pour in the warm milk, banana puree, eggs, melted butter, and vanilla.
5. Scrape the bowl sides and bottom as needed, then mix on medium-low for about 5 minutes to build dough structure.
6. Transfer the sticky dough onto parchment paper generously dusted with gluten-free all-purpose flour.
7. Flour the top of the dough and the rolling pin, then roll the dough into a 12×15-inch rectangle.
8. Melt 6 tablespoons of butter (~20 seconds in the microwave) and stir until softened but not fully liquid.
9. Brush the softened butter evenly over the rolled dough.
10. Mix the sugar and cinnamon, then sprinkle the cinnamon sugar evenly over the buttered dough.
11. Scatter sliced bananas and crushed walnuts over the cinnamon sugar layer.
12. Starting from the 15-inch (short) side, cut the dough into ten ~1½-inch-wide strips (use a pizza cutter for neat cuts).

13. Roll each strip into a cinnamon roll and arrange them side by side in a greased baking dish.

    

14. Cover loosely and let the rolls rise about 1 hour (they should puff but not necessarily double); meanwhile preheat the oven to 350°F.
15. Bake the rolls at 350°F for 28–33 minutes until golden and set.
16. While the rolls bake, whisk together the melted butter and cream cheese, gradually add powdered sugar (about ½ cup at a time) until smooth, then stir in the vanilla to make the glaze.
17. Let the baked rolls cool about 5 minutes, then drizzle the cream cheese glaze over the rolls.

Expert Troubleshooting Tips

• Pay attention to temperature: Your milk and melted butter should be warm, around the yeast-friendly 110–115°F range. Too hot and the yeast dies, too cold and it won’t wake up.
• When you open your Bob’s Red Mill bread flour bag, chuck the internal yeast packet — we only want the separate instant yeast packet listed.
• Use the bread hook on your mixer for 4 to 6 minutes on medium/low speed to build good dough structure without overworking.
• Puree your bananas until silky smooth. Chunky mashed bananas confuse the dough texture and can make it gummy in spots.
• Generously flour your parchment and rolling pin with gluten free all-purpose flour so the dough won’t stick while rolling it into a 12×15” rectangle.
• Cut neat strips with a pizza cutter for easy rolling. If rolling a full log, slice carefully with a sharp knife or dental floss for best shape.
• Don’t expect a full double rise during the 1-hour proof — these rolls puff up well and that’s just right.
• Bake times depend on your pan and roll size — 28–33 minutes for large rolls. Look for golden edges and no wet dough in the center.
• Wait about 5 minutes after baking before frosting so the glaze melts gently without sliding right off (cooling before glazing helps it set).
• To prep ahead: After shaping and rising for an hour, cover tightly and refrigerate overnight. Bake straight from the fridge placing the pan on top of the oven while it preheats to 350°F.
• Store baked rolls best in the freezer. Reheat in the oven until warm, then add glaze for fresh taste. For room temp storage, keep covered tight and microwave individual rolls for 15–20 seconds to revive softness.
• Don’t swap out the flour unless you’re ready for texture changes — this recipe was crafted around Bob’s Red Mill Gluten Free Bread Flour.

Flavor Variations and Add-Ins

• Make these fully dairy free by swapping in plant milks like almond or oat, using dairy-free butter or margarine in the filling, and a dairy-free cream cheese or frosting for the glaze.
• If nuts aren’t your thing, leave out the walnuts or substitute with toasted pecans, pumpkin seeds, or sunflower seeds for extra crunch.
• Chocolate lovers: sprinkle mini chocolate chips over the cinnamon sugar before adding banana slices for an extra treat, or lean into the combo with my Super Chocolate Gluten Free Chocolate Banana Bread.
• Want simpler banana cinnamon rolls? Skip the banana slices in the filling and keep the banana flavor just in the dough for that classic swirl.
• Prefer smaller rolls? Slice into 12 instead of 10 — just watch bake time so they don’t overbake.
• Try a different glaze! Swap the cream cheese glaze for a simple mix of powdered sugar and milk or a maple glaze for a new flavor twist, or riff with a Bananas Foster–style caramel sauce.
• Seasonal vibes are easy with this recipe — my pumpkin cinnamon rolls or blueberry sweet rolls use the same technique for easy swaps.

How to Store and Reheat

If you want to get ahead of your baking game (Christmas morning, I’m looking at you!), roll and slice your gluten free banana cinnamon rolls as usual and let them rise for an hour. Then cover the pan tightly with plastic wrap or foil and pop it in the fridge overnight.

The next day, preheat your oven to 350°F while the rolls warm up on top of the oven. Bake for about 30 minutes, then add your glaze — a simple vanilla glaze works beautifully — and you’ll have fresh rolls ready to enjoy with no morning rush (or opt for Banana Bread Donuts if you want something even faster).

These breakfast beauties are definitely best served fresh from the oven. Gluten free yeast doughs tend to lose some freshness, so plan accordingly if you want them perfect.

If you do have leftovers or want to prep in advance, your best storage method is to freeze the baked rolls. When you’re ready to eat, thaw and reheat in the oven until warm in the middle, then add your glaze to bring back that fresh-baked goodness.

If freezing isn’t your thing, store the rolls tightly covered at room temperature and microwave a single roll for 15-20 seconds to warm before eating.

Gluten Free Banana Bread Cinnamon Rolls

Answers to Common Questions

• Can I make these fully dairy‑free? — Absolutely! Swap in plant-based milk like almond, oat, or soy along with dairy-free butter or margarine for the filling. Finish the glaze with dairy-free cream cheese or a simple powdered sugar glaze.
• Do I have to use Bob’s Red Mill Gluten Free Bread Flour? — This recipe was tested with that specific flour and swapping it will likely change the texture and rise. I don’t recommend it unless you’re ready to experiment. If you’re new to gluten-free baking and want a quick primer on structure and moisture balance, see our Foolproof Baked Gluten Free Vanilla Cake.
• Can I use active dry yeast instead of instant yeast? — Yes! Proof your active dry yeast in some warm liquid with a pinch of sugar for 5-10 minutes until foamy, then use it in place of instant yeast.
• Why puree the bananas instead of mashing? — Puree gives you a smooth, even banana texture in the dough. Mashed bananas with chunks can create an uneven, gummy texture in gluten free dough.
• Can I freeze the unbaked rolls? — It’s best to refrigerate after the 1-hour rise and bake fresh. If you freeze unbaked rolls, thaw completely then let them puff up before baking for best results.
• My rolls didn’t rise — what went wrong? — The usual suspects: milk or butter too hot and killed the yeast, old or inactive yeast, liquid too cold, or not enough warm time for the rise. Always check that your yeast is fresh and liquid is 110–115°F.
• How should I reheat leftovers? — Microwave individual rolls for 15–20 seconds or warm them in a 300–325°F oven until heated through. Add the glaze after reheating for the best texture.