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These soft and fluffy Banana Bread Cinnamon Rolls are bursting with cinnamon sugar and caramelized bananas and slathered in dairy-free cream cheese frosting. A perfect treat for brunch! Vegan.
These Vegan Banana Cinnamon Rolls are the perfect combination of two classic breakfast treats. They’re stuffed with cinnamon sugar and banana slices, baked until fluffy with crisp edges, and topped with an incredibly lush cream cheese frosting. Treat yourself to a soft and golden roll for brunch, breakfast, or anytime you need a pick-me-up.
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Two Cozy Breakfast Classics In One
Picture it: your sweet tooth is craving a warm and gooey cinnamon roll, but you know those super spotty bananas on your counter have to be used ASAP. Which do you choose—vegan cinnamon rolls or another loaf of vegan banana bread?
I vote that you combine them both and make these Vegan Banana Bread Cinnamon Rolls! These bakery-worthy rolls are like a hybrid between the two warm and fluffy breakfast treats. They’re bursting with cinnamon sugar and banana flavors in both the dough and filling, and topped with an oh-so-creamy homemade icing, it’s a winning handheld breakfast or brunch you’ll want to make again and again.
Ingredients for Banana Cinnamon Rolls
I’ll admit that vegan cinnamon rolls are not the fastest or easiest breakfast, but luckily, all you need are a handful of baking staples and some spotty bananas to put them together. Here are the key ingredients you need to help you bake up the perfect batch:
- Bananas: just like banana muffins, banana scones, and any banana baked good, the riper and spottier your bananas are, the better. Ripe bananas are super sweet and taste more banana-y, which transfers to your cinnamon rolls. Make sure the mashed bananas for the dough are spotty or brown, but the sliced bananas for the filling can be either browned or fully yellow.
- Flour: all-purpose flour yields perfectly fluffy, tender, pull-apart cinnamon rolls. An equal amount of bread flour might work as a substitute, although I haven’t tried it.
- Soy Milk: this is my go-to non-dairy milk because it’s creamy and high in protein to help give the dough structure.
- Active Yeast: this helps the dough rise and become fluffy.
- Sugar: white granulated sugar sweetens the dough and dark brown sugar is used in the cinnamon sugar filling.
- Cinnamon: a must in any cinnamon roll recipe! The rolls just wouldn’t be as warm and cozy without it.
- Vegan Butter: I prefer to use salted vegan butter – remember to set it on the kitchen counter ahead of time so it has time to soften! You can also use softened refined coconut oil in place of butter, but the rolls will be a touch more dry.
- Walnuts or Pecans: an optional (but recommended) add-in for the banana and cinnamon sugar filling or crunchy topping.
- Cream Cheese Frosting: This classic creamy, tangy frosting is made with vegan butter, vegan cream cheese, powdered sugar, and vanilla extract (or paste).
How to Make Banana Bread Cinnamon Rolls
- Mash the bananas in a medium bowl. Measure out 3/4 cup and set the rest aside.
- Warm the milk and vanilla, then set aside.
- Whisk the flour, sugar, cinnamon, and yeast in the bowl of a stand mixer. Sprinkle the salt on top, then add the mashed banana and warmed milk to the bowl.
- Knead the dough until combined, then incorporate 1 tablespoon of butter at a time.
- Transfer the dough to a lightly floured surface and roll it into a rectangle.
- Combine the brown sugar and cinnamon in a small bowl. Spread the butter over the dough, then sprinkle the cinnamon sugar evenly over top. Top with sliced bananas and walnuts.
- Roll the dough into a log and pinch the ends to seal. Slice the log into 12 even pieces.
- Transfer the rolls to a prepared baking dish, cover them with plastic wrap, and set them aside until they have almost doubled in size.
- Bake the cinnamon rolls until lightly golden brown. Remove from the oven and let them cool slightly.
- Meanwhile, beat the softened butter, cream cheese, powdered sugar, and vanilla together to make the icing.
- Spread a dollop of frosting on each cinnamon roll while they’re still warm, then serve and enjoy.
Caitlin’s Cooking Tips
- Take the butter, milk, and cream cheese out of the fridge: It’s good practice to bring any refrigerated ingredients to room temperature about 30 minutes before incorporating them into the dough, filling, and frosting. They’re much easier to work with this way.
- The surprising secret to perfectly cut cinnamon rolls: Instead of using a sharp knife to slice your cinnamon rolls, which can smush the dough, reach for the (unflavored) dental floss instead. Simply slide a long piece of floss under the dough log, cross the ends over the top, and pull down to create a clean slice. See the recipe video in this post to see it in action!
- The easiest way to cut even cinnamon rolls: I find the easiest way to make uniform slices is to cut the log of dough in half first, then slice each half in half again. You’ll end up with 4 even rolls; cut each one into thirds to create 12 even slices.
- If you don’t have a standing mixer: Mix and knead the dough by hand instead. You can find the detailed instructions in the recipe card below.
Serving Suggestions
These warm and gooey cinnamon rolls are always a hit for special weekend breakfasts and brunches. They’re perfect slathered with icing and topped with chopped walnuts or pecans, although a drizzle of chocolate sauce, caramel sauce, or maple syrup, a dusting of powdered sugar, and a sprinkle of toasted coconut shreds couldn’t hurt, either!
If you’re serving the cinnamon rolls to a crowd (AKA different palates), feel free to change up the icing as you see fit. This Spiced Pumpkin Glaze is great for fall, while this Creamy Cashew Frosting is a slightly healthier option.
Pair these addictively sweet and delicious rolls with as many breakfast and brunch favorites as you can think of for an unforgettable spread. Start the meal with this Easy Vegan Quiche and these Breakfast Potatoes, then enjoy the banana cinnamon rolls and this Cherry Almond Twist for a sweet and fruity finish.
If you’re looking for more banana bread-inspired baked goods, you’ll also love these Chocolate Banana Muffins and this Banana Bread Baked Oatmeal!
How to Store Leftover Banana Bread Cinnamon Rolls
These vegan banana cinnamon rolls are at their gooiest straight from the oven, but can also be stored for later. The rolls will keep for up to 3 days in the refrigerator.
The unfrosted cinnamon rolls also freeze well for up to 2 months. Let them thaw in the fridge or on the counter before reheating in the toaster oven or microwave and smearing the tops with a fresh batch of icing.
Recipe FAQs
Yes, the unbaked cinnamon rolls can be kept covered in the baking dish and refrigerated overnight. Let the rolls come to room temperature before baking the next morning.
I haven’t tested these banana cinnamon rolls with another flour, so I’m unsure if a gluten-free flour will work or not.
This likely happened because your yeast expired or the milk-vanilla mixture was too hot and killed the yeast. Fresh yeast and milk heated to 110ºF to 115ºF will yield the fluffiest rolls. If you’re unsure if your yeast is fresh you can do this quick test.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Banana Bread Cinnamon Rolls (Vegan)
Ingredients
For the Dough:
- 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
For the Filling:
- 1/4 cup vegan butter softened
- 1/2 packed cup dark brown sugar
- 1 tablespoon ground cinnamon
- 1-2 bananas thinly sliced
- 1/2 cup walnuts or pecans chopped
For the Frosting:
- 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” baking dish with butter or oil and set aside. Make sure the butter is softened for both the dough and filling before starting the recipe.
- 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 or compost.
- Warm the Milk: Warm the milk and vanilla in a small pot on the stovetop until they reach between 110-115F (just when the milk starts to steam). Alternatively, combine the milk and vanilla in a small bowl and microwave for 45 seconds. Set aside.
- Dry Ingredients: Whisk the flour, sugar, cinnamon, and yeast together in the bowl of a standing mixer with a dough hook attachment. Sprinkle the salt on top.
- Wet Ingredients: Add the mashed banana and warmed milk to the bowl.
- 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 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. (Note: I like to prep all of the filling ingredients and slice my bananas while the dough is kneading)
- Roll: The dough should look and feel smooth when ready (if not, knead for an additional 2 to 4 minutes). Dust your work surface and a rolling pin with flour, then transfer the dough to the work surface. Sprinkle the dough with a little flour and roll it out until it forms a 12×20” (30×50 cm) rectangle.
- Fill: Mix the brown sugar and cinnamon together in a small bowl, then set aside. Use a spatula or offset spatula to spread the butter over the dough, leaving a 1/2" border on one long side of the dough. Sprinkle the sugar mix evenly over the butter, gently pressing into the butter so it sticks. Top the sugar mixture with the sliced banana 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 by 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. You can also use a sharp knife to slice the rolls, but they won’t look as neat. I find the easiest way to make slices is to cut the roll in half first, then each of those rolls in half again. You should now have 4 even rolls; cut each of these rolls into thirds to create 12 even slices.
- 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: 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. I also recommend removing the frosting ingredients from the fridge at this time, 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: Add the softened butter, cream cheese, powdered sugar, and vanilla to a medium bowl. Use a stand mixer or hand mixer to beat the icing until it is 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.
- 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.
Recipe 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.
Very delicious and easy to follow recipe! The instructions are written out perfectly. They really are banana bread cinnamon rolls, as the banana flavor is strong (in a very good way!). I served them for a crowd and they were super popular, and well loved (all none vegans!).
So happy to hear that, Pam!