Banana Bread Cinnamon Rolls (Sugar-Free)

Banana bread cinnamon rolls are the ultimate sugar-free comfort bake you didn’t know you needed. These cozy, gooey rolls blend the tender sweetness of ripe bananas with the warm spice of cinnamon, all wrapped up in a soft, pillowy dough—without a single grain of added sugar. Whether you’re managing blood sugar or just want a better-for-you indulgence, this recipe delivers flavor without compromise. In this article, you’ll learn what makes these rolls moist, why cinnamon is a natural match for banana, and how to avoid the most common baking mistakes. This is weekend baking at its finest—no guilt required.

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The Story & Sugar-Free Twist Behind Banana Bread Cinnamon Rolls

Banana bread cinnamon rolls didn’t start as a recipe. They started as a craving—one of those slow Saturday mornings in Asheville when the fog hangs low and the coffee brews slow. I had three overripe bananas on the counter and a serious longing for something warm, sweet, and nostalgic. But of course, sugar was out of the question.

So I leaned into what I knew best: using bananas not just for flavor, but to add natural moisture and sweetness. That’s how these banana bread cinnamon rolls were born. I folded ripe bananas right into the dough, layered it with a buttery cinnamon swirl made with golden monk fruit, and finished it with a sugar-free cream cheese glaze. The result? Soft, gooey, and shockingly satisfying without any added sugar.

I still remember my first batch—imperfectly shaped, but so comforting I nearly cried. The combination of banana bread and cinnamon rolls just works. It’s like the best of both worlds in one bite. Today, I make these banana bread cinnamon rolls often, especially when friends visit or the weather calls for something indulgent.

If you’re looking for more naturally sweet, cozy treats, don’t miss my Sugar-free Cottage cheese banana bread or my Cottage cheese protein banana bread—they’ve become staples in many kitchens.

So if you’ve got ripe bananas on hand and a little time to bake, these banana bread cinnamon rolls are the perfect place to start. They’re more than just a recipe—they’re comfort, reimagined for a no-sugar lifestyle.

Why These Banana Bread Cinnamon Rolls Work

Ripe Bananas Bring Natural Sweetness

The number one mistake people make with banana bread? Not using bananas that are ripe enough. You want them deeply speckled, even blackened. That stage means maximum moisture and sweetness—which you absolutely need in sugar-free baking. In these rolls, bananas do double duty: they naturally sweeten the dough and keep it soft and tender.

To ensure your bananas are ready, press lightly—if they yield with a bit of squish and no green at the stem, you’re good. I usually freeze overripe bananas so I’m always prepared. Just thaw and drain any excess liquid before mashing.

Cinnamon + Banana = Flavor Harmony

You might wonder, does cinnamon really work in banana bread? Oh yes. Cinnamon adds depth and warmth to the mellow, fruity banana flavor. In fact, skipping it would be a mistake. In these cinnamon rolls, it’s not just in the swirl—it’s also folded into the dough for a hint of spice throughout.

And if you’re curious about the term “dirty cinnamon roll”? It’s often used to describe rolls with a messy, overloaded swirl or extra filling that oozes out. We take that spirit, clean it up, and keep all the gooey goodness—without the sugar.

Making the Dough for Banana Bread Cinnamon Rolls (Sugar-Free & Soft)

Why Ripe Bananas Are Non-Negotiable

The soul of banana bread cinnamon rolls lies in the bananas themselves. Not just any banana will do—you need them overripe, with deep brown spots or nearly black skins. That’s when the natural sugars have developed, giving your rolls sweetness and richness without needing added sugar. When mashed, they also make the dough tender and moist, which is especially important in sugar-free baking.

Before measuring, mash your bananas thoroughly. You’ll need about 2/3 cup for the dough, which usually comes from 2 large bananas. If you store ripe bananas in the freezer like I do, just thaw them overnight and drain off excess liquid before using.

Bananas play a major role in the texture, so don’t skip them or swap them out. They’re what give these banana bread cinnamon rolls their signature softness. Combined with melted butter and warm milk, they create a dough that rises well and bakes up fluffy every time.

You’ll also want to mix in a bit of cinnamon directly into the dough. It adds depth and balances the banana’s sweetness beautifully. I always recommend using Ceylon cinnamon if you can find it—its warm, floral notes work especially well in recipes like this.

Simple, Real Ingredients—No Sugar Required

Even though banana bread cinnamon rolls sound indulgent, the ingredients are simple and pantry-friendly. You’ll need all-purpose flour, yeast, granulated monk fruit (to activate the yeast), unsalted butter, bananas, milk, vanilla extract, and cinnamon.

For the filling, you’ll use room-temperature butter, golden monk fruit sweetener (as a brown sugar swap), and plenty of cinnamon. The dough comes together quickly, especially with a stand mixer, but hand-kneading works great too.

If you’re looking for more sugar-free dough recipes, I recommend trying my Cottage cheese almond flour banana bread or Cottage cheese banana bread no flour—they follow similar methods and are just as rewarding.

By focusing on texture and flavor from real ingredients, you’ll create banana bread cinnamon rolls that taste as rich and satisfying as the originals—without the sugar spike.

How to Bake and Serve Banana Bread Cinnamon Rolls (Step-by-Step)

Ingredients You’ll Need (Sugar-Free Version)

Banana bread cinnamon rolls don’t require anything fancy—just a few real-food basics and smart sugar swaps. Here’s what you’ll need to bring these to life:

For the Dough

• 2 ¾ cups all-purpose flour
• 2/3 cup mashed ripe bananas (about 2 large)
• ¼ cup granulated monk fruit or erythritol
• 1 packet (2¼ tsp) rapid rise yeast
• ¼ tsp salt
• ½ tsp ground cinnamon
• 1 large egg
• ¼ cup unsalted butter, melted
• ½ cup warm milk (whole milk or unsweetened almond milk)
• 1 tsp vanilla extract

For the Filling

• ½ cup unsalted butter, room temperature
• ½ cup golden monk fruit sweetener (or brown erythritol)
• 1½ tbsp ground cinnamon

For the Frosting

• 4 oz cream cheese, softened
• ¼ cup powdered monk fruit or powdered erythritol
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• 1–2 tbsp milk (to thin, if needed)

These banana bread cinnamon rolls are naturally sweet from the bananas and rich with flavor from cinnamon and vanilla, all without a single gram of added sugar.

Looking for more cozy sugar-free bakes? Keto cottage cheese chocolate mousse and Cottage cheese chocolate mousse are reader favorites.

Step-by-Step Instructions for Perfect Rolls

1. Activate the yeast: In a small bowl, combine warm milk and granulated monk fruit. Sprinkle in the yeast, stir, and let sit for 5–7 minutes until foamy.
2. Make the dough: In a large mixing bowl, combine mashed bananas, egg, melted butter, vanilla, and cinnamon. Add the foamy yeast mixture and stir to combine. Slowly mix in flour and salt.
3. Knead: Knead the dough for 5–7 minutes by hand (or 3–4 minutes with a dough hook) until smooth and elastic.
4. First rise: Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 1 hour, or until doubled in size.
5. Make the filling: Beat softened butter, golden monk fruit, and cinnamon together until creamy.
6. Roll it out: On a floured surface, roll the dough into a 12×16 inch rectangle. Spread filling over the surface evenly.
7. Shape and slice: Roll up the dough tightly from the long edge. Slice into 9–12 rolls using a sharp knife or dental floss.
8. Second rise: Place rolls in a greased 9×13 baking dish, cover, and let rise 30–40 minutes.
9. Bake: Preheat oven to 350°F (175°C). Bake for 22–25 minutes until golden brown on top.
10. Make the frosting: While rolls bake, mix cream cheese, powdered sweetener, vanilla, cinnamon, and a splash of milk until smooth.
11. Frost and serve: Let the banana bread cinnamon rolls cool for 10 minutes, then frost while warm.

To reheat leftovers, simply microwave one roll for 15–20 seconds to bring back that soft, gooey texture.

And if you want to prep ahead, shape the banana bread cinnamon rolls and refrigerate overnight after the second rise. In the morning, let them sit out 30 minutes, then bake fresh.

Filling & Frosting Your Banana Bread Cinnamon Rolls (No Sugar, All Flavor)

How to Make the Perfect Sugar-Free Cinnamon Swirl

The swirl is the heart of any cinnamon roll—and banana bread cinnamon rolls are no exception. But to keep things sugar-free and satisfying, we skip the brown sugar and turn to golden monk fruit sweetener. This sweetener mimics the caramel notes of brown sugar without the blood sugar spike.

Start by creaming softened, room-temperature butter with golden monk fruit and ground cinnamon until smooth. Spread it evenly over your rolled-out dough, right to the edges. This helps create that classic spiral with gooey filling in every bite. You’ll notice it spreads easier when the butter is truly soft—not melted—and you’ll get a more uniform texture.

Once rolled, use a sharp, non-serrated knife or unflavored dental floss to cut the log into even slices. This avoids squishing and keeps your banana bread cinnamon rolls round and even.

Don’t worry if some filling leaks out—that’s part of the charm. It caramelizes slightly during baking, creating those irresistible sticky edges.

Frosting Without Sugar: Yes, It’s Possible

A cinnamon roll is not complete without a thick layer of cream cheese frosting. Luckily, it’s easy to make a sugar-free version that’s just as rich. Blend softened cream cheese with powdered erythritol or powdered monk fruit, vanilla extract, and a dash of cinnamon for a warm, tangy finish.

Wait until your banana bread cinnamon rolls have cooled just slightly, then spread the frosting over the tops so it melts into all the layers. If you frost while they’re too hot, it’ll slide right off. Too cold, and it won’t melt at all. Aim for that warm, gooey middle ground.

From start to finish, these banana bread cinnamon rolls hit all the notes: soft, sweet, and satisfying, without relying on sugar to do the heavy lifting.

FAQs: Banana Bread Cinnamon Rolls – Your Top Questions Answered

Conclusion

Banana bread cinnamon rolls are everything you love about comfort baking—soft, sweet, warmly spiced—without the sugar crash. By using overripe bananas and smart sugar-free swaps like monk fruit, you can enjoy indulgent flavor that actually supports your well-being. Whether you’re prepping them the night before or baking fresh for brunch, these rolls never fail to impress. So next time you’ve got spotted bananas on the counter, don’t make plain banana bread—make banana bread cinnamon rolls. Your kitchen will smell like a dream, and your body will thank you.

If you’re craving more cozy, sugar-free recipes, check out my sugar-free bakes.

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