Vegan Banana Bread Cinnamon Rolls

I’ve always been the kind of person who can’t choose between banana bread and cinnamon rolls. Why should I have to? They’re both perfect for weekend mornings when you want something special but don’t want to run to the bakery. So I decided to stop choosing and just combine them.

These banana bread cinnamon rolls give you the best of both worlds. You get that warm cinnamon sugar filling we all love in cinnamon rolls, plus the sweet banana flavor that makes banana bread so good. The dough itself has mashed banana in it, and there are fresh banana slices rolled right into each one.

Making them is easier than you’d think. If you’ve made cinnamon rolls before, you already know what you’re doing. If you haven’t, don’t worry. I’ll walk you through it step by step. Just make sure your almond milk is warm enough to wake up the yeast, and you’re halfway there.

What Kind of Banana Should I Use?

For this recipe, you’ll want to use ripe bananas with plenty of brown spots on the peel. The riper the banana, the sweeter and more flavorful your cinnamon rolls will be, plus they mash much easier into the dough. If your bananas are still pretty yellow, you can speed up the ripening process by placing them in a paper bag for a day or two, or even pop them in a 300°F oven for about 15-20 minutes until the skins turn black. Just make sure to let them cool completely before adding them to your dough so they don’t kill the yeast with their heat.

Options for Substitutions

These banana bread cinnamon rolls are pretty adaptable, so here are some swaps you can make:

• Almond milk: Any plant-based milk works here – oat, soy, or cashew milk are all great options. You can even use regular dairy milk if you’re not keeping things vegan.
• Vegan butter: Regular butter works perfectly if you’re not following a vegan diet. Coconut oil can also be used, though it’ll add a subtle coconut flavor.
• Yeast: Make sure to use active dry yeast or instant yeast for this recipe – they’re essential for getting that fluffy roll texture, so this isn’t one to skip or substitute.
• All-purpose flour: Stick with all-purpose flour for the best texture. Bread flour can work if that’s what you have, but avoid whole wheat flour as it’ll make the rolls too dense.
• Walnuts: Pecans are a natural swap here, or you can use chopped almonds. Not a nut fan? Just leave them out completely.
• Cream cheese frosting: A simple powdered sugar glaze works great if you want something lighter, or drizzle with maple syrup for a different twist.

Watch Out for These Mistakes While Baking

The biggest mistake when making cinnamon rolls is activating the yeast in milk that’s too hot or too cold – if it’s above 120°F you’ll kill the yeast, and below 100°F it won’t activate properly, so always use a thermometer to hit that sweet spot around 110°F.

Another common error is adding too much flour during kneading, which leads to dense, tough rolls instead of soft, fluffy ones – the dough should be slightly sticky to the touch, so resist the urge to keep adding more flour.

Don’t rush the rising times either, as under-proofed dough won’t give you those pillowy rolls you’re after, and make sure your rolls are at least doubled in size before baking.

Finally, watch your baking time closely since banana can cause the rolls to brown faster than regular cinnamon rolls – if the tops are getting too dark but the centers aren’t done, tent them loosely with foil for the remaining baking time.

What to Serve With Banana Bread Cinnamon Rolls?

These banana bread cinnamon rolls are pretty sweet and filling on their own, so I like to keep the sides simple. A hot cup of coffee or a latte is my go-to pairing – the bitterness of the coffee balances out the sweetness of the rolls perfectly. If you’re serving these for brunch, they’re great alongside some scrambled eggs and crispy bacon to add a savory element to the meal. You could also set out a fruit salad with berries and melon to give everyone a fresh, light option between bites of these rich, gooey rolls.

Storage Instructions

Store: Keep your banana bread cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The fridge helps preserve them longer, especially with the cream cheese frosting on top. Just know they might firm up a bit when cold, but they’re still delicious!

Freeze: These rolls freeze really well for up to 2 months. I recommend freezing them unfrosted, wrapped individually in plastic wrap and then placed in a freezer bag. You can add the frosting after reheating for the best texture and taste.

Warm Up: To bring back that fresh-baked softness, microwave individual rolls for about 20-30 seconds, or warm them in a 300°F oven for 5-10 minutes. If they’re frozen, let them thaw at room temperature first, then warm them up before adding your frosting.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2200
• Protein: 25-32 g
• Fat: 75-95 g
• Carbohydrates: 310-350 g

Ingredients

For the dough:

• 1 cup almond milk (warm to approximately 110°F to activate yeast)
• 4 tbsp vegan butter
• 1 packet yeast (I recommend Fleischmann’s RapidRise)
• 1 1/2 tbsp sugar
• 1/4 tsp salt
• 1/2 cup banana (mashed until smooth for even distribution)
• 3 1/2 cups flour (I always use King Arthur all-purpose flour)

For the filling:

• 1/4 cup vegan butter (softened to room temperature, about 70°F)
• 1/2 cup sugar
• 1 1/2 tbsp cinnamon
• 1/4 tsp ground nutmeg
• 20 banana slices (cut into 1/4-inch thick rounds)
• 1/3 cup walnuts (chopped into 1/4-inch pieces for a better crunch)

For the topping:

• 1 1/2 tbsp vegan butter (melted and cooled to room temperature)
• 1 tbsp sugar

For the glaze:

• cream cheese frosting (I prefer Kite Hill for a tangy finish)
• powdered sugar glaze

Step 1: Activate the Yeast and Build the Dough Base

• 1 cup almond milk
• 4 tbsp vegan butter
• 1 packet yeast
• 1 1/2 tbsp sugar
• 1/4 tsp salt
• 1/2 cup banana

Microwave the almond milk and 4 tbsp vegan butter together until the butter is completely melted, then let cool to approximately 110°F—this temperature is critical for activating the yeast without killing it.

Add the yeast packet to the warm liquid and let it sit undisturbed for 10 minutes until foamy, which confirms the yeast is alive and ready to work.

Stir in the 1 1/2 tbsp sugar, salt, and mashed banana until well combined, ensuring the banana is distributed evenly throughout the wet mixture for consistent flavor in every bite.

Step 2: Mix and Knead the Dough

• 3 1/2 cups flour
• wet ingredient mixture from Step 1

Add the flour to the wet mixture gradually, stirring until a shaggy dough forms and no dry flour remains.

Turn the dough out onto a lightly floured surface and knead for just 1 minute—this develops the gluten structure enough to trap the yeast’s gases without overdeveloping the dough, which would make the rolls tough.

The dough should feel soft and slightly sticky; if it’s too wet, add a tablespoon of flour at a time.

Step 3: First Rise and Prepare the Filling

• 1/4 cup vegan butter
• 1/2 cup sugar
• 1 1/2 tbsp cinnamon
• 1/4 tsp ground nutmeg
• 20 banana slices
• 1/3 cup walnuts

Place the kneaded dough in an oiled bowl, cover it loosely with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size—this is when the yeast is working hard to create lift and flavor.

While the dough rises, prepare your filling by combining the softened vegan butter, 1/2 cup sugar, cinnamon, and nutmeg in a small bowl, stirring until well blended.

Have the banana slices and chopped walnuts ready, and I like to toss the walnuts with a tiny pinch of salt to enhance their natural flavor and crunch.

Step 4: Assemble the Rolls

• risen dough from Step 3
• cinnamon-sugar butter mixture from Step 3
• banana slices from Step 3
• walnuts from Step 3

Preheat your oven to 350°F.

On a floured surface, roll out the risen dough into a rectangle approximately 1/4 inch thick and roughly 12×16 inches.

Spread the cinnamon-sugar butter mixture evenly across the entire surface, leaving about 1/2 inch bare at the edges.

Distribute the banana slices and chopped walnuts evenly over the filling, pressing them gently into the butter so they stay put when rolling.

Step 5: Roll and Cut the Dough

Starting from one long side, roll the dough tightly toward you into a log, keeping tension on the dough as you roll to ensure even coils and good rise.

Using a sharp knife or bench scraper, cut the log into 2-inch pieces—I find that wiping the knife with a damp cloth between cuts prevents the dough from sticking and keeps the pieces neat.

You should get 8-10 rolls depending on your thickness.

Step 6: Final Proof and Bake

• rolled and cut dough from Step 5
• 1 1/2 tbsp vegan butter
• 1 tbsp sugar
• walnuts from Step 3

Arrange the rolls in a greased 9×13-inch baking dish (or similar size), spacing them slightly apart so they have room to expand.

Brush each roll with the melted vegan butter and sprinkle with the 1 tbsp sugar and a few reserved walnuts on top for visual appeal and texture.

Cover the pan loosely with a damp cloth and let the rolls rise while your oven heats to 350°F—this usually takes 20-30 minutes and they should puff up noticeably.

Once the oven reaches temperature, bake for 28-35 minutes until the tops are golden brown and the rolls feel set when gently pressed.

Step 7: Finish with Frosting

• baked rolls from Step 6
• cream cheese frosting
• powdered sugar glaze

Remove the rolls from the oven and let them cool for 5-10 minutes in the pan so they hold together but are still warm enough for the frosting to set nicely.

Spread the cream cheese frosting generously over the warm rolls, allowing it to melt slightly into the crevices, then drizzle the powdered sugar glaze over the top for an elegant finish.

Serve warm for the best flavor and texture—the banana bread flavors really shine when the rolls are still slightly warm.

Vegan Banana Bread Cinnamon Rolls

Delicious Vegan Banana Bread Cinnamon Rolls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 47 minutes mins

Servings 12 rolls

Calories 2050 kcal

Ingredients

  

For the dough::

• 1 cup almond milk (warm to approximately 110°F to activate yeast)
• 4 tbsp vegan butter
• 1 packet yeast (I recommend Fleischmann’s RapidRise)
• 1 1/2 tbsp sugar
• 1/4 tsp salt
• 1/2 cup banana (mashed until smooth for even distribution)
• 3 1/2 cups flour (I always use King Arthur all-purpose flour)

For the filling::

• 1/4 cup vegan butter (softened to room temperature, about 70°F)
• 1/2 cup sugar
• 1 1/2 tbsp cinnamon
• 1/4 tsp ground nutmeg
• 20 banana slices (cut into 1/4-inch thick rounds)
• 1/3 cup walnuts (chopped into 1/4-inch pieces for a better crunch)

For the topping::

• 1 1/2 tbsp vegan butter (melted and cooled to room temperature)
• 1 tbsp sugar

For the glaze::

• cream cheese frosting (I prefer Kite Hill for a tangy finish)
• powdered sugar glaze

Instructions

 

• Microwave the almond milk and 4 tbsp vegan butter together until the butter is completely melted, then let cool to approximately 110°F—this temperature is critical for activating the yeast without killing it. Add the yeast packet to the warm liquid and let it sit undisturbed for 10 minutes until foamy, which confirms the yeast is alive and ready to work. Stir in the 1 1/2 tbsp sugar, salt, and mashed banana until well combined, ensuring the banana is distributed evenly throughout the wet mixture for consistent flavor in every bite.
• Add the flour to the wet mixture gradually, stirring until a shaggy dough forms and no dry flour remains. Turn the dough out onto a lightly floured surface and knead for just 1 minute—this develops the gluten structure enough to trap the yeast's gases without overdeveloping the dough, which would make the rolls tough. The dough should feel soft and slightly sticky; if it's too wet, add a tablespoon of flour at a time.
• Place the kneaded dough in an oiled bowl, cover it loosely with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size—this is when the yeast is working hard to create lift and flavor. While the dough rises, prepare your filling by combining the softened vegan butter, 1/2 cup sugar, cinnamon, and nutmeg in a small bowl, stirring until well blended. Have the banana slices and chopped walnuts ready, and I like to toss the walnuts with a tiny pinch of salt to enhance their natural flavor and crunch.
• Preheat your oven to 350°F. On a floured surface, roll out the risen dough into a rectangle approximately 1/4 inch thick and roughly 12x16 inches. Spread the cinnamon-sugar butter mixture evenly across the entire surface, leaving about 1/2 inch bare at the edges. Distribute the banana slices and chopped walnuts evenly over the filling, pressing them gently into the butter so they stay put when rolling.
• Starting from one long side, roll the dough tightly toward you into a log, keeping tension on the dough as you roll to ensure even coils and good rise. Using a sharp knife or bench scraper, cut the log into 2-inch pieces—I find that wiping the knife with a damp cloth between cuts prevents the dough from sticking and keeps the pieces neat. You should get 8-10 rolls depending on your thickness.
• Arrange the rolls in a greased 9x13-inch baking dish (or similar size), spacing them slightly apart so they have room to expand. Brush each roll with the melted vegan butter and sprinkle with the 1 tbsp sugar and a few reserved walnuts on top for visual appeal and texture. Cover the pan loosely with a damp cloth and let the rolls rise while your oven heats to 350°F—this usually takes 20-30 minutes and they should puff up noticeably. Once the oven reaches temperature, bake for 28-35 minutes until the tops are golden brown and the rolls feel set when gently pressed.
• Remove the rolls from the oven and let them cool for 5-10 minutes in the pan so they hold together but are still warm enough for the frosting to set nicely. Spread the cream cheese frosting generously over the warm rolls, allowing it to melt slightly into the crevices, then drizzle the powdered sugar glaze over the top for an elegant finish. Serve warm for the best flavor and texture—the banana bread flavors really shine when the rolls are still slightly warm.