I love making these banana bread cinnamon rolls when I want something comforting, sweet, and satisfying without the hassle of yeast. I created this recipe to combine the cozy flavor of banana bread with soft cinnamon rolls that are high in protein, lower in sugar, and easy to prepare. They turn out fluffy, lightly sweet, and finished with a smooth peanut butter drizzle that makes them feel like a true treat.
Why You’ll Love This Recipe
I enjoy this recipe because it comes together quickly and doesn’t require any rising time. I like that each roll is filling and nourishing thanks to the added protein, making them perfect for breakfast or a snack. I also appreciate that they taste rich and bakery-style while using simple ingredients and no refined sugar.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the dough
210 g flour (higher protein flour, all-purpose flour, or bread flour)
40 g vanilla protein powder
2 teaspoons baking powder (omit if using self-raising flour)
20–30 g zero calorie granulated sweetener or regular sugar
130–150 g Greek yogurt or protein yogurt
1 ripe banana, mashed
1 teaspoon vanilla extract
For the cinnamon filling
25 g light butter (or regular or plant-based butter)
30–40 g zero calorie granulated sweetener or regular sugar
2–3 teaspoons ground cinnamon
For the peanut butter drizzle
15 g peanut butter powder or smooth peanut butter
15 g powdered sugar or powdered sweetener
1–2 tablespoons milk of choice
Directions
I start by preheating the oven to 180°C (350°F) and lining a baking dish with parchment paper. In a large bowl, I mix together the flour, protein powder, baking powder, and sweetener. I then add the yogurt, mashed banana, and vanilla extract, mixing until a soft dough forms.
I knead the dough for about 1 to 3 minutes until smooth, then cover it and let it rest for 5 to 10 minutes. After resting, I roll the dough out on a lightly floured surface into a large rectangle, about ¼ inch thick.
In a small bowl, I mix the butter, sweetener, and cinnamon, then spread the mixture evenly over the dough. I cut the dough vertically into 7 to 8 strips, roll each strip into a spiral, and gently flatten each roll slightly.
I place the rolls into the prepared baking dish, spacing them slightly apart. I bake them for 22 to 25 minutes, until they are lightly golden and cooked through.
While they bake, I mix the peanut butter powder, powdered sugar, and milk until smooth and drizzle-ready. Once the rolls are out of the oven, I let them cool for a few minutes before drizzling the peanut butter topping over the top.
Servings And Timing
I usually get 8 cinnamon rolls from this recipe.
Prep time: 20 minutes
Cook time: 23 minutes
Total time: about 45 minutes
Variations
I sometimes switch the peanut butter drizzle for a simple vanilla glaze when I want a more classic finish. I also like adding chopped nuts or a sprinkle of chocolate chips to the filling for extra texture. Using different flavored protein powders is another easy way I change things up.
Storage/Reheating
I store the cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When reheating, I warm them in the microwave for a few seconds or in the air fryer at 160°C for 5 to 10 minutes until soft and heated through.
FAQs
Can I make these without protein powder?
I can replace the protein powder with extra flour, but the rolls will be lower in protein and slightly less fluffy.
Can I use regular sugar instead of a sweetener?
I often use white or brown sugar, and the recipe works perfectly with both.
Can I freeze these cinnamon rolls?
I freeze them after baking and cooling, then reheat them straight from frozen when needed.
What type of yogurt works best?
I prefer vanilla protein yogurt, but plain Greek yogurt works just as well.
How strong is the banana flavor?
I find the banana flavor is mild and balanced, adding moisture and warmth without overpowering the cinnamon.
Conclusion
I keep coming back to these banana bread cinnamon rolls because they’re easy, comforting, and nourishing all at once. I love how they feel indulgent while still fitting into a balanced lifestyle, and they’re always a favorite whenever I make them.
These Banana Bread Cinnamon Rolls combine the cozy flavor of banana bread with soft, no-yeast cinnamon rolls. High in protein and naturally sweetened, they’re perfect for a quick breakfast or nourishing snack topped with a smooth peanut butter drizzle.
Ingredients
For the dough:
210 g flour (high-protein, all-purpose, or bread flour)
40 g vanilla protein powder
2 teaspoons baking powder (omit if using self-raising flour)
20–30 g zero calorie sweetener or regular sugar
130–150 g Greek yogurt or protein yogurt
1 ripe banana, mashed
1 teaspoon vanilla extract
For the cinnamon filling:
25 g light butter (or regular or plant-based)
30–40 g zero calorie sweetener or regular sugar
2–3 teaspoons ground cinnamon
For the peanut butter drizzle:
15 g peanut butter powder or smooth peanut butter
15 g powdered sugar or powdered sweetener
1–2 tablespoons milk of choice
Instructions
Preheat oven to 180°C (350°F) and line a baking dish with parchment paper.
In a bowl, mix flour, protein powder, baking powder, and sweetener. Add yogurt, mashed banana, and vanilla. Mix to form a soft dough.
Knead dough for 1–3 minutes until smooth. Cover and let rest for 5–10 minutes.
Roll dough on a floured surface into a ¼-inch thick rectangle.
Mix butter, sweetener, and cinnamon in a small bowl and spread over the dough.
Cut dough into 7–8 vertical strips, roll each into a spiral, and gently flatten.
Place rolls in the baking dish, spaced slightly apart. Bake for 22–25 minutes until lightly golden and cooked through.
While baking, mix peanut butter powder, powdered sugar, and milk until smooth.
Let rolls cool slightly, then drizzle with the peanut butter topping.
Notes
Use vanilla glaze instead of peanut butter for a classic version.
Add chopped nuts or chocolate chips to the filling for texture.
Swap flavored protein powders to change the flavor.
Replace protein powder with more flour if needed.
Freeze baked rolls and reheat straight from frozen.
