Vegan Banana Bread Cinnamon Rolls
Soft, warm, sweet, and wildly addictive—these vegan banana bread cinnamon rolls are everything you didn’t know you needed.
Imagine a cozy mashup between a loaf of banana bread and a gooey cinnamon roll. Yeah, I know. Sounds like a dream. But it’s very real, and very possible, and you’re about to have your kitchen smell like heaven in about 20 minutes.
I first tried these on a slow Saturday morning when I had two overripe bananas and zero interest in making another loaf of banana bread. What came out of that kitchen was sticky-finger magic.
These rolls are pillowy soft, full of banana flavor, and swirled with just the right amount of cinnamon sugar. You can serve them for brunch, dessert, or literally any time you need a win. Let’s get into the delicious details.
What You’ll Need
Here’s your full ingredient list, split up to make things super easy to follow. I got you covered whether you’re doing a Sunday bake or throwing these together to impress your coworkers.
For the Dough
| Ingredient | Amount |
|---|---|
| Unsweetened vanilla almond milk (warmed to 115°F) | ¾ cup |
| Granulated sugar | ¼ cup |
| Active dry yeast | 2¼ tsp |
| Mashed ripe banana (about 2 medium bananas) | ¾ cup |
| Melted vegan butter | ¼ cup |
| Bread flour | 4 cups |
| Salt | ¾ tsp |
For the Filling
| Ingredient | Amount |
|---|---|
| Dark brown sugar | ⅔ cup |
| Ground cinnamon | 1½ tbsp |
| Softened vegan butter | 2 tbsp |
| Optional: thin banana slices, chopped walnuts or pecans | As much as you like |
For the Frosting
| Ingredient | Amount |
|---|---|
| Softened vegan butter | ½ cup |
| Powdered sugar | 4 cups |
| Unsweetened plant-based milk | 2–4 tbsp |
| Vanilla extract | 1 tsp |
| Optional: maple syrup, ground nutmeg | 2 tbsp and 1 tsp respectively |
Pro Tips
Before we dive into rolling and baking, here are a few little gems that’ll make this whole process even smoother (and yummier).
- Use overripe bananas
The spottier, the better. Overripe bananas are sweeter and mash easier, which gives the dough a richer flavor and better texture. - Let your dough rise somewhere cozy
Not too hot, not too drafty. If your kitchen is cold, you can place your dough in an oven that’s turned off with the light on. Works like a charm. - Use dental floss to cut the rolls
Sounds weird, but it’s the best way to slice cleanly without squishing your dough. Unflavored floss only. Cinnamon rolls and minty surprises do not mix. - Don’t overbake
The second these rolls start turning golden on top, they’re done. Overbaking dries them out fast, so keep an eye on them during that last stretch. - Customize the filling
You can toss in chopped pecans, chocolate chips, or even some shredded coconut. Go wild. These rolls can take it.
Tools You’ll Need
No fancy gadgets here, just a few kitchen basics:
- Large mixing bowl
- Measuring cups and spoons
- Whisk or fork
- Rolling pin
- Sharp knife or floss
- 9×13 inch baking dish
- Parchment paper
- Clean towel or plastic wrap
- Oven
Substitutions and Variations
Because not everyone stocks bread flour or loves bananas equally, here’s where you can get creative (or just make do with what’s in the pantry).
| Ingredient | Substitute | Notes |
|---|---|---|
| Bread flour | All-purpose flour | Slightly less chewy but still delicious |
| Almond milk | Any plant milk | Oat, soy, or cashew work great |
| Vegan butter | Coconut oil | Use refined if you don’t want the coconut flavor |
| Brown sugar | Coconut sugar or maple sugar | Will slightly change flavor profile |
| Nuts | Omit or sub with seeds | Great for nut-free households |
Make Ahead Tips
If you’re the plan-ahead type, here’s how to prep these without waking up at 5 AM to get cinnamon rolls on the table.
- Overnight rise: After cutting and placing your rolls in the pan, cover tightly and refrigerate overnight. Let them sit at room temp for 45–60 minutes before baking.
- Freeze before baking: Once cut and placed in the pan, freeze the unbaked rolls. When ready, thaw overnight in the fridge and follow the same rising instructions.
- Bake then freeze: You can bake the whole batch, skip the frosting, and freeze them for up to 3 months. Just warm and frost when ready.
How to Make Vegan Banana Bread Cinnamon Rolls
Now to the fun part. Here’s your step-by-step walkthrough.
Step 1: Activate the yeast
Warm your almond milk until it’s about 115°F (warm to the touch, not hot). Stir in the sugar, then sprinkle the yeast on top. Let it sit for 5–10 minutes until it starts to foam.
Step 2: Mix the dough
Add mashed bananas and melted vegan butter to the yeast mixture. Stir to combine. Add in flour and salt gradually until a dough starts to form.
Step 3: Knead
On a floured surface, knead the dough for 8–10 minutes until smooth and elastic. If you’ve never done this before, it’s basically a light arm workout that pays off.
Step 4: First rise
Pop your dough into a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for about an hour or until it doubles in size.
Step 5: Make the filling
Mix your cinnamon and sugar in a small bowl. Roll your dough into a 14×9 inch rectangle. Spread with softened vegan butter, then sprinkle the cinnamon sugar mix evenly. Add banana slices and nuts here if using.
Step 6: Roll it up
Starting from the long side, roll the dough into a tight log. Slice into 12 equal pieces using floss or a sharp knife.
Step 7: Second rise
Place rolls in a parchment-lined 9×13 dish, cover, and let them rise again for 30–45 minutes until puffy.
Step 8: Bake
Preheat your oven to 350°F. Bake rolls for 25–30 minutes until golden on top.
Step 9: Make the frosting
Beat softened vegan butter until creamy, then slowly add powdered sugar, plant milk, vanilla, and any optional extras. Mix until smooth and fluffy.
Step 10: Frost and serve
Let your rolls cool just slightly, then frost while still warm. It’ll melt into the swirls just perfectly.
Extra Details That’ll Make You Feel Like a Pro
Nutritional Breakdown (Per Roll)
| Nutrient | Approximate |
|---|---|
| Calories | 310–350 |
| Fat | 10–12g |
| Carbs | 50–55g |
| Protein | 4–5g |
| Fiber | 2–3g |
| Sugar | 20–25g |
Obviously, these are cinnamon rolls, not kale chips. But for a vegan sweet treat, they’re pretty solid.
Pairing Suggestions
Serve with:
- Hot coffee (with a splash of oat milk)
- Iced chai latte
- Fruit salad if you want balance (but no judgment if you don’t)
For Different Diets
- Nut-Free: Use nut-free milk and skip the nuts in the filling.
- Gluten-Free: Swap flour for a gluten-free blend, but expect a different texture.
Time-Saving Trick
Use a stand mixer with a dough hook if you don’t want to knead by hand. It saves about 8 minutes and gives you smoother dough.
Leftovers and Storage
These rolls are best eaten fresh, but let’s be real—if you’ve got leftovers, they deserve to be treated right.
| Storage Method | How Long | Reheat Tip |
|---|---|---|
| Room temp (airtight) | 1–2 days | Microwave for 20–30 sec |
| Fridge | Up to 5 days | Reheat in oven or microwave |
| Freezer (unfrosted) | Up to 3 months | Thaw overnight, reheat and frost |
You can even re-frost them with a bit of warmed leftover icing or a drizzle of nut butter for something extra.
FAQ
Can I use regular bananas that aren’t super ripe?
Technically yes, but they won’t be as sweet or soft. If you’re desperate, you can roast them at 300°F for 15–20 minutes to soften and caramelize them a bit.
Do I have to use yeast?
Yes, that’s what gives the rolls their fluffy, bread-like texture. This isn’t a quick bread recipe, so no skipping here.
Can I make them less sweet?
You can cut down the sugar in the filling or frosting, but the base dough is already mild. Just don’t cut the sugar entirely or you’ll lose flavor and balance.
Can I double the recipe?
Absolutely. Just use a larger baking dish or two 9×13 pans.
Wrap Up
If you’ve made it this far, I love your energy. These vegan banana bread cinnamon rolls are cozy, satisfying, and surprisingly simple to make. They’ll make your kitchen smell like a bakery and have everyone asking when you became a pastry genius.
Try them out, tag me if you post them, and definitely drop a comment below letting me know how they turned out. Did you switch anything up? Did your frosting turn out next-level? Tell me everything.
