Banana Bread Cinnamon Rolls

There’s something about waking up to the smell of freshly baked Banana Bread Cinnamon Rolls that instantly lifts my spirits. I remember the first time I tried making these delightful treats in my cozy kitchen. With the sun streaming through the window and the aroma of ripe bananas and warm cinnamon wafting through the air, it felt like a hug in pastry form. I wanted to create a recipe that not only satisfied my sweet tooth but also brought a sense of nostalgia for lazy Sunday mornings spent with family. Using simple ingredients like flour, vegan butter, and walnuts, these rolls are a fantastic way to repurpose your overripe bananas into something truly special. With each roll, you’ll uncover layers of sweet goodness, making them perfect for brunch or as an afternoon snack.

Recipe Ingredients for Banana Bread Cinnamon Rolls

The ingredients for these Banana Bread Cinnamon Rolls are simple yet effective. Each component plays a vital role in creating the perfect balance of flavor and texture. The star players include warm soy milk, which helps to activate the yeast, and ripe bananas, which add natural sweetness and moisture. Along with all-purpose flour, granulated sugar, and cinnamon, they come together to create a sumptuous dough that is soft and delicious.

• Soy Milk – 3/4 cup, warmed to 115 degrees F. This plant-based milk is perfect for activating yeast and adds a lovely creaminess to the rolls.
• Granulated Sugar – 1/4 cup. This sugar helps to sweeten the dough and provides a delicate crunch when baked.
• All-Purpose Flour – 4 cups, plus more for rolling. Essential for structure, the flour gives the rolls their fluffy texture.
• Active Yeast – 3 1/2 teaspoons. The leavening agent that makes these rolls rise and become fluffy.
• Cinnamon – 1 teaspoon, plus 1 tablespoon for the filling. This warm spice provides a comforting flavor that pairs beautifully with bananas.
• Kosher Salt – 1/2 teaspoon. Enhances flavor and balances sweetness.
• Mashed Ripe Banana – 3/4 cup (about 2 medium bananas). Adds natural sweetness and moisture to the dough.
• Vegan Butter – 4 tablespoons, softened, cut into tablespoons. Provides a rich flavor and tender texture.
• Dark Brown Sugar – 1/2 packed cup. This sugar adds a deeper flavor and moisture to the filling.
• Thinly Sliced Bananas – 1-2 bananas. These are layered in the filling, providing bursts of flavor and texture.
• Walnuts or Pecans – 1/2 cup, chopped. Offers a crunchy texture and nutty flavor that complements the rolls.
• Cream Cheese – 4 ounces, at room temperature. Used in the icing, it adds a creamy texture.
• Powdered Sugar – 1 cup. This sweetens the icing and gives it a smooth consistency.
• Vanilla Extract or Vanilla Paste – 1 teaspoon. Enhances the overall flavor of the icing.
• Chopped Walnuts – 2 tablespoons for garnish (optional). Adds a beautiful touch and crunch when sprinkled on top.

How to Make Banana Bread Cinnamon Rolls

Making Banana Bread Cinnamon Rolls is a rewarding experience that fills your kitchen with delightful aromas. Follow these steps for the best results:

1. Prep: Grease or spray a 9×13 inch baking dish with vegan butter or oil and set aside. It’s important to ensure that the butter is softened for both the dough and filling before starting the recipe to achieve a smooth consistency.

2. Mash the Banana: Peel the bananas and break them into chunks in a medium bowl. Use a fork to mash the bananas, then give the mixture a vigorous stir to break up the fibers even more; the finished mash should look glossy. Measure out 3/4 cup of mashed banana and save the remainder for smoothies.

3. Warm the Milk: In a small pot on the stovetop, warm the soy milk and vanilla until it reaches between 110 to 115F (just when the milk starts to steam). Alternatively, you can combine the soy milk and vanilla in a small bowl and microwave for 45 seconds. Set aside.

4. Dry Ingredients: In the bowl of a standing mixer with a dough hook attachment, whisk together the flour, granulated sugar, cinnamon, and active yeast. Sprinkle the kosher salt on top.

5. Wet Ingredients: Add the mashed banana and warmed soy milk to the bowl. Mix until a shaggy dough forms.

6. Knead: Knead the dough on medium-low speed for 8 to 10 minutes in total. Once all of the flour has been incorporated with the wet ingredients, begin to add the vegan butter 1 tablespoon at a time. Wait until the butter has been fully incorporated into the dough (about 1 minute) before adding the next tablespoon. The dough should look and feel smooth when ready.

7. Roll: Dust your work surface and a rolling pin with flour, then transfer the dough to the work surface. Roll it out until it forms a 12×20 inch (30×50 cm) rectangle.

8. Fill: In a small bowl, mix the dark brown sugar and 1 tablespoon of cinnamon together, then set aside. Use a spatula or offset spatula to spread the remaining vegan butter over the dough, leaving a 1/2 inch border on one long side. Sprinkle the sugar mixture evenly over the butter, gently pressing into the butter so it sticks. Top the sugar mixture with the sliced bananas and walnuts if using.

9. Roll: Starting with the long edge that has no free border, roll the dough toward the long edge with the bare border. Pinch the dough ends together to seal the cinnamon roll better.

10. Slice: Slice the rolls into 12 even pieces using a long string of dental floss; slide the floss under the roll, then “cross” the two free ends over the top and pull down to create a clean slice. Alternatively, you can use a sharp knife, but they won’t look as neat.

11. Rise: Transfer the rolls into the prepared baking sheet. Cover with plastic wrap and let rise in a warm place for 1 hour, until the rolls have almost doubled in size.

12. Overnight Option: You can immediately transfer the covered rolls to the fridge and store chilled for 10 to 12 hours. Let the rolls come to room temperature on the counter for 30 minutes before baking.

13. Preheat: While the rolls rise, preheat the oven to 350F. It’s a great time to remove the frosting ingredients from the fridge so they have time to soften.

14. Bake: Bake in the oven for 25 to 30 minutes, until the rolls have risen and are lightly golden brown. For crispier rolls, bake for 30 to 35 minutes. Set the baking dish on a cooling rack to let the rolls cool while you prepare the icing.

15. Icing: In a medium bowl, add the softened vegan butter, cream cheese, powdered sugar, and vanilla. Use a stand mixer or hand mixer to beat the icing until it’s smooth and fluffy, scraping the sides of the bowl as necessary.

16. Serve: Use a spoon to dollop frosting on top of each cinnamon roll while they are still warm, then use a spatula to spread the frosting into each nook and cranny of the rolls. Serve warm for the best experience.

17. Storage: Let the cinnamon rolls cool completely before storing in the refrigerator, where they will keep in an airtight container for up to 3 days. You can also freeze leftover cinnamon rolls for up to 2 months.

Ways to Adapt This Recipe

There are countless ways to make this recipe your own! Here are some tips to consider:

• Storage: Keep leftover Banana Bread Cinnamon Rolls in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze unbaked rolls. Just shape them and place them in the freezer, then bake straight from frozen.
• Pairing: Serve warm with a side of fresh fruit or a dollop of vegan whipped cream for an indulgent treat.
• Flavor Variations: Add chocolate chips to the filling for a decadent twist!
• Nut-Free Option: Omit the walnuts or replace them with seeds if nut allergies are a concern.
• Glaze Alternatives: Experiment with different flavors for the icing, such as adding citrus zest for a zesty touch.

Pairing Suggestions for Banana Bread Cinnamon Rolls

These Banana Bread Cinnamon Rolls shine on their own but can be enhanced with the right pairings. Here are some suggestions:

• Fresh Fruit: Pair with seasonal fruits like berries or sliced oranges to create a refreshing contrast.
• Plant-Based Milk: A glass of cold soy milk or almond milk complements the sweetness of the rolls beautifully.
• Spiced Tea: Enjoy with a cup of chai or spiced herbal tea to enhance the cozy flavors.
• Brunch Buffet: These rolls are perfect for brunch gatherings. Serve alongside vegan pancakes or a colorful fruit salad.
• Special Occasions: Ideal for holiday breakfasts or celebrations, they’ll impress guests and family alike.
• Storing Tips: To maintain freshness, ensure they are completely cool before sealing in an airtight container.

FAQ

Conclusion

The Banana Bread Cinnamon Rolls are truly a delightful treat that combines the best of both worlds. They’re soft, fluffy, and packed with the comforting flavors of bananas and cinnamon. If you’re looking for a sweet indulgence that’s easy to make and perfect for any occasion, this recipe is a must-try. I encourage you to whip up a batch and enjoy them warm with friends and family. There’s nothing quite like sharing homemade goodness!

Banana Bread Cinnamon Rolls

Indulge in the heavenly flavors of Banana Bread Cinnamon Rolls. Soft, fluffy, and bursting with ripe bananas and warm spices, these vegan rolls are the ultimate treat for any time of day. Perfect for brunch or an afternoon snack, you won't be able to resist making them tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 27 minutes mins

Total Time 57 minutes mins

Course Breakfast

Cuisine American

Servings 12 servings

Calories 250 kcal

Equipment

• Whisk
• Oven
• Peeler
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 3/4 cup Soy Milk warmed to 115 degrees F
• 1 teaspoon Vanilla Extract
• 4 cups All-Purpose Flour plus more for rolling
• 1/4 cup Granulated Sugar
• 3 1/2 teaspoons Active Yeast
• 1 teaspoon Cinnamon
• 1/2 teaspoon Kosher Salt
• 3/4 cup Mashed Ripe Banana (about 2 medium bananas)
• 4 tablespoons Vegan Butter softened, cut in tablespoons
• 1/4 cup Vegan Butter softened
• 1/2 packed cup Dark Brown Sugar
• 1 tablespoon Ground Cinnamon
• 1-2 bananas Thinly Sliced Bananas
• 1/2 cup Walnuts or Pecans chopped
• 1/4 cup Vegan Butter softened
• 4 ounces Cream Cheese at room temperature
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract or Vanilla Paste
• 2 tablespoons Chopped Walnuts for garnish (optional)

Instructions

 

• Prep: Grease or spray a 9×13 inch baking dish with vegan butter or oil and set aside. It’s important to ensure that the butter is softened for both the dough and filling before starting the recipe to achieve a smooth consistency.
• Mash the Banana: Peel the bananas and break them into chunks in a medium bowl. Use a fork to mash the bananas, then give the mixture a vigorous stir to break up the fibers even more; the finished mash should look glossy. Measure out 3/4 cup of mashed banana and save the remainder for smoothies.
• Warm the Milk: In a small pot on the stovetop, warm the soy milk and vanilla until it reaches between 110 to 115F (just when the milk starts to steam). Alternatively, you can combine the soy milk and vanilla in a small bowl and microwave for 45 seconds. Set aside.
• Dry Ingredients: In the bowl of a standing mixer with a dough hook attachment, whisk together the flour, granulated sugar, cinnamon, and active yeast. Sprinkle the kosher salt on top.
• Wet Ingredients: Add the mashed banana and warmed soy milk to the bowl. Mix until a shaggy dough forms.
• Knead: Knead the dough on medium-low speed for 8 to 10 minutes in total. Once all of the flour has been incorporated with the wet ingredients, begin to add the vegan butter 1 tablespoon at a time. Wait until the butter has been fully incorporated into the dough (about 1 minute) before adding the next tablespoon. The dough should look and feel smooth when ready.
• Roll: Dust your work surface and a rolling pin with flour, then transfer the dough to the work surface. Roll it out until it forms a 12×20 inch (30×50 cm) rectangle.
• Fill: In a small bowl, mix the dark brown sugar and 1 tablespoon of cinnamon together, then set aside. Use a spatula or offset spatula to spread the remaining vegan butter over the dough, leaving a 1/2 inch border on one long side. Sprinkle the sugar mixture evenly over the butter, gently pressing into the butter so it sticks. Top the sugar mixture with the sliced bananas and walnuts if using.
• Roll: Starting with the long edge that has no free border, roll the dough toward the long edge with the bare border. Pinch the dough ends together to seal the cinnamon roll better.
• Slice: Slice the rolls into 12 even pieces using a long string of dental floss; slide the floss under the roll, then “cross” the two free ends over the top and pull down to create a clean slice. Alternatively, you can use a sharp knife, but they won’t look as neat.
• Rise: Transfer the rolls into the prepared baking sheet. Cover with plastic wrap and let rise in a warm place for 1 hour, until the rolls have almost doubled in size.
• Overnight Option: You can immediately transfer the covered rolls to the fridge and store chilled for 10 to 12 hours. Let the rolls come to room temperature on the counter for 30 minutes before baking.
• Preheat: While the rolls rise, preheat the oven to 350F. It’s a great time to remove the frosting ingredients from the fridge so they have time to soften.
• Bake: Bake in the oven for 25 to 30 minutes, until the rolls have risen and are lightly golden brown. For crispier rolls, bake for 30 to 35 minutes. Set the baking dish on a cooling rack to let the rolls cool while you prepare the icing.
• Icing: In a medium bowl, add the softened vegan butter, cream cheese, powdered sugar, and vanilla. Use a stand mixer or hand mixer to beat the icing until it’s smooth and fluffy, scraping the sides of the bowl as necessary.
• Serve: Use a spoon to dollop frosting on top of each cinnamon roll while they are still warm, then use a spatula to spread the frosting into each nook and cranny of the rolls. Serve warm for the best experience.
• Storage: Let the cinnamon rolls cool completely before storing in the refrigerator, where they will keep in an airtight container for up to 3 days. You can also freeze leftover cinnamon rolls for up to 2 months.

Notes

• No Mixer: Prepare the dry ingredients in step 4 in a large bowl. Add the wet ingredients to the bowl and mix with a spatula until a shaggy dough forms. Transfer the dough to a flour-dusted surface and knead by hand for 8 to 10 minutes, slowly incorporating the butter as instructed in step 6. You can also prepare the icing by hand by vigorously whisking all ingredients together in a large bowl.

Keyword banana bread recipe, breakfast rolls, easy vegan baking, Vegan Cinnamon Rolls

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!