Gluten Free Banana Bread Cinnamon Rolls (Soft, Gooey, & Irresistible)

Start your morning with my gluten free banana bread cinnamon rolls that combine the best of two classics: sweet banana bread flavor and gooey, cinnamon‑swirled rolls. These banana bread cinnamon rolls start with a soft, slightly sticky dough thanks to mashed ripe bananas, which keep them extra moist and flavorful. They’re perfect for breakfast, brunch, dessert, or whenever you’re craving something warm, comforting, and bakery‑worthy right at home.

I originally developed this recipe after waking up one day completely fixated on the idea of banana bread cinnamon rolls (pregnancy cravings are no joke!). I had never made them before (or even heard of them), but that didn’t stop me from heading straight to the kitchen and trying it out. The result was soft, gooey rolls with the cozy flavor and texture of banana bread, complete with a cinnamon‑sugar swirl and optional glaze on top. If you love baking or just love sweets, these are worth the effort — and the kitchen smell alone is enough to make your whole house happy.

These rolls take a bit of time because of the rising steps, but they’re not difficult to pull together. The dough rises, gets rolled with a buttery cinnamon‑sugar filling, and bakes up golden brown in the oven. Once cool enough to handle, top them with your favorite glaze and get ready to dig in.

Prep Time: 100 minutes

Cook Time: 25 minutes

Makes: 8 rolls

What You Need:

Dough Ingredients:

¼ cup Whole Psyllium Husk

½  cup Water

3 cups Gluten Free Flour (I used King Arthur Measure for Measure)

2 ¼ tsp Instant Yeast

4 tbsp Brown Sugar

1 tsp Salt

1 tsp Cinnamon

¼ tsp Nutmeg

2 tsp Baking Powder

½ cup Milk

1 Egg 

2 large ripe Bananas, mashed

2 tbsp Olive Oil

1 tbsp Vanilla extract 

Filling Ingredients:

4 tbsp Butter, softened

⅓ cup White Sugar

⅓ cup Brown Sugar

1 tbsp Cinnamon

½ cup Walnuts, chopped

Instructions:

1. In a small bowl, combine the psyllium husk and water and set aside until a gel forms.

2. In the bowl of a stand mixer, whisk together flour, yeast, brown sugar, cinnamon, nutmeg, baking powder, and salt.

3. Add the egg, milk, olive oil, vanilla, mashed bananas, and the psyllium husk mixture to the mixing bowl. Mix on medium speed with a dough hook until the dough starts to pull away from the sides of the bowl.

4. Cover the bowl and let the dough rise in a warm spot for about 45 minutes.

5. Sprinkle your work surface with flour and gently roll the dough into a ¼‑inch thick rectangle. Keep in mind this dough will be softer and wetter than typical cinnamon roll dough because of the banana.

6. In a small bowl, mix the softened butter, white sugar, brown sugar, and cinnamon. Spread the mixture evenly over the dough, then sprinkle chopped walnuts on top if using.

7. Carefully roll the dough into a log and cut it into 8 even pieces. Place the rolls in a greased baking dish, cover with a towel, and let rise another 30 minutes.

8. Preheat your oven to 400°F. Bake the rolls for 25 minutes, or until golden brown on top.

9. Let cool slightly before topping with your favorite glaze. Serve warm.

Tips for Best Results

• Because this dough is wetter than traditional cinnamon roll dough due to the banana, be gentle when rolling it out so it doesn’t stretch or tear. leahxglutenfree

• Using a slightly grittier flour such as cassava or white rice flour on your work surface can make rolling easier. leahxglutenfree

• Letting the rolls rest and rise a second time before baking gives them better texture and lift. leahxglutenfree

• Try a simple powdered sugar glaze or cream cheese icing on top for extra sweetness and shine once the rolls have cooled slightly.