Vegan Banana Bread Cinnamon Rolls

Coming to you with another radiant cinnamon move formula, however this time they’re totally veggie lover, dairy free and have an aftertaste like a hybrid of a Cinnabon and banana bread. WHO ELSE IS READY TO GET THEIR BAKE ON?

I’ve tried these around multiple times presently to get the ideal soft outcomes that will improve you than Betty, nearly ask cool as Ina, and certainly as genuine as Martha. (Trusting we as a whole get these references.)

These banana bread cinnamon rolls are feathery, delicate and possess a flavor like a cinnamon roll and banana bread had an infant. New bananas are settled in the middle of every cinnamon sugar move for a definitive banana bread cinnamon roll. I MEAN COME ON, NOW YOU HAVE TO TRY THEM.

Vegan Banana Bread Cinnamon Rolls

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Recipe by ambitiouskitchenCourse: SidesCuisine: AmericanDifficulty: Easy


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allow the vegan banana bread cinnamon rolls to come to room temperature after baking, then either freeze the entire pan, making sure they are well wrapped or covered in an airtight container,


  • For the dough:
  • 3/4 cup unsweetened vanilla almond milk (or milk of choice), warmed to 110 degrees F

  • 1/4 cup granulated sugar

  • 2 1/4 teaspoons active yeast (1/4-ounce package yeast)

  • 3/4 cup mashed ripe banana (from about 2 medium bananas, but make sure you measure)

  • 1/4 cup melted vegan butter

  • 4 cups bread flour

  • 3/4 teaspoon salt

  • For the filling:
  • 2/3 cup dark brown sugar

  • 1 1/2 tablespoons ground cinnamon

  • 1/4 cup vegan butter, softened

  • 1 medium banana, thinly sliced

  • 1/2 cup chopped walnuts (optional)

  • For the vegan cream cheese frosting*:
  • 2 oz vegan cream cheese, softened

  • 2 tablespoons vegan butter, softened

  • 1/3 cup powdered sugar

  • 1/2 teaspoon vanilla extract

  • 1 teaspoon unsweetened vanilla almond milk (or milk of choice), to thin frosting for drizzling


  • Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds. It should be like warm bath water. Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir in ¾ cup mashed banana (making sure you measured!) and melted vegan butter. Mix until just combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
  • Place dough hook on mixer and knead dough on low speed for 8-10 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)
  • Transfer dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may more or less time depending the humidity and temperature in your home.
  • After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×16 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
  • In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then gently rub the sugar into the butter. Add banana slices and walnuts on top.
  • Tightly roll dough up the dough, starting from the 14-inch side (the smaller side) and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1 inch sections with a serrated knife or use floss. You should get 12 rolls. I like to make dents in the dough before cutting to make 12 even rolls.
  • Place banana cinnamon rolls in a greased 9×11 inch baking pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again while you preheat your oven.
  • Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake the banana cinnamon rolls for 25-35 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a 5-10 minutes before frosting. Makes 12 cinnamon rolls.
  • To make the frosting: In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Add 1 teaspoon of almond milk if you’d like a thinner glaze. Spread or drizzle over cinnamon rolls and serve immediately.


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