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Banana Bread Cinnamon Rolls Recipe

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  • Author: Emily
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 10 rolls 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Description

Delicious vegan banana bread cinnamon rolls, combining warm spices, sweet bananas, and a soft, tender dough. Perfect for breakfast or desserts, these rolls are topped with a dairy-free glaze or frosting for a delightful treat.

Ingredients

Units Scale

DOUGH

  • 1 cup unsweetened plain almond milk
  • 3 Tbsp vegan butter (such as Earth Balance)
  • 1 packet instant/fast-acting yeast (1 packet yields ~2 1/4 tsp)
  • 1 Tbsp cane sugar
  • 1/4 tsp salt
  • 1/2 cup mashed ripe banana
  • 2 3/4 – 3 1/4 cups all-purpose flour (I used a ratio of 2/3 unbleached all-purpose, 1/3 whole-wheat pastry)

FILLING

  • 1/4 cup vegan butter
  • 1/3 cup cane sugar
  • 1/2 – 1 Tbsp ground cinnamon
  • ~20 very thin banana slices (1/2 cup yields ~20 slices)
  • 1/3 cup raw walnuts or pecans (optional, crushed, plus more for topping)

TOPPING

  • 1 Tbsp vegan butter
  • 1 Tbsp sugar (cane or brown)

FROSTING (optional)

  • Dairy-free cream cheese frosting
  • Powdered sugar glaze (simple recipe included in notes)

Instructions

  1. Prepare the dough: In a large mixing bowl, heat the almond milk and vegan butter in the microwave in 30-second increments (or over medium heat in a large saucepan) until warm and melted. Let cool to 110°F (43°C). Sprinkle on yeast and let it activate for 10 minutes. Stir in sugar, salt, and mashed banana. Gradually add flour, stirring as you go. When the dough becomes too thick to stir, knead it on a floured surface until it forms a slightly springy ball. Place the dough in an oiled bowl, cover, and let it rise for 1 hour until doubled in size.
  2. Prepare the filling: Roll out the dough into a rectangle (~12 x 20 inches) on a floured surface. Brush with melted vegan butter and sprinkle with a mixture of cane sugar and cinnamon. Lay banana slices evenly and sprinkle walnuts if using. Gently roll the dough into a log and slice into 1 1/2 to 2-inch sections.
  3. Assemble and let rise: Place the sliced rolls in a greased 8×8-inch or similarly sized round baking pan. Brush the tops with melted vegan butter and sprinkle with sugar and additional walnuts. Cover and allow the rolls to rise while preheating the oven to 350°F (176°C).
  4. Bake the rolls: Bake for 28-35 minutes or until golden brown. Let cool slightly before frosting or serving warm.
  5. Add frosting or glaze: Optionally top with dairy-free cream cheese frosting or a simple powdered sugar glaze detailed in the notes.

Notes

  • For a simple dairy-free glaze, melt 1 Tbsp vegan butter and mix with 2 to 2 1/2 cups powdered sugar. Gradually thin with dairy-free milk 1 tsp at a time until pourable but thick.
  • Nutrition is an estimate without glaze or frosting.
  • Rolls can be frozen after slicing but before baking. Allow to thaw for at least 6 hours, then bake as instructed.
  • Adapted from the World’s Easiest Cinnamon Rolls recipe.

Nutrition

  • Serving Size: 1 roll
  • Calories: 245
  • Sugar: 12g
  • Sodium: 190mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://emilyquickdinners.com/banana-bread-cinnamon-rolls-recipe/