Description

Delight in these soft, fluffy Banana Bread Cinnamon Rolls, infused with ripe banana and warm cinnamon, enhanced with a vegan butter glaze and optionally topped with dairy-free cream cheese frosting or a simple powdered sugar glaze. Perfect for a sweet breakfast treat or afternoon snack, these rolls combine the comforting flavors of banana bread with classic cinnamon rolls for a unique twist.

Ingredients

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 ¾ – 3 ¼ cups all-purpose flour (use 2/3 unbleached all-purpose, 1/3 whole-wheat pastry)

Filling

1/4 cup vegan butter, melted
1/3 cup cane sugar
1/2 – 1 Tbsp ground cinnamon
~20 very thin banana slices (about 1/2 cup)
1/3 cup raw walnuts or pecans, crushed (optional)

Topping

1 Tbsp vegan butter, melted
1 Tbsp sugar (cane or brown)
Additional crushed walnuts for topping (optional)
Dairy-free cream cheese frosting (optional)
Powdered sugar glaze (optional, recipe included in notes)

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Instructions

Prepare the dough: In a large mixing bowl, warm almond milk and vegan butter in 30-second microwave increments or on the stovetop until melted and warm to 110°F (43°C). Sprinkle yeast over the mixture and let it activate for 10 minutes. Stir in cane sugar, salt, and mashed banana. Gradually add flour, stirring continuously. When the dough thickens and becomes hard to stir, knead it on a floured surface until forming a slightly springy ball. Place in an oiled bowl, cover, and let rise for 1 hour until doubled in size.
Prepare the filling: Roll the dough into a rectangle approximately 12 x 20 inches on a floured surface. Brush evenly with melted vegan butter. Mix cane sugar and ground cinnamon and sprinkle over the buttered dough. Arrange thin banana slices evenly on top and sprinkle with crushed walnuts if using.
Roll and slice: Gently roll the dough lengthwise into a log, then slice into 1 1/2 to 2-inch sections to form rolls.
Assemble and let rise: Place the rolls cut side up 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 crushed walnuts if desired. Cover loosely and allow the rolls to rise again while preheating the oven to 350°F (176°C).
Bake the rolls: Bake the cinnamon rolls in the preheated oven for 28-35 minutes, or until they are golden brown and cooked through. Remove and let cool slightly before adding toppings.
Add frosting or glaze: Optionally, top the warm rolls with dairy-free cream cheese frosting or drizzle with a simple powdered sugar glaze for added sweetness and moisture.

Notes

For the powdered sugar glaze: Mix powdered sugar with a small amount of almond milk until desired consistency is reached. Drizzle over cooled rolls.
Ensure the almond milk mixture is not too hot before adding yeast to avoid killing the yeast.
You can substitute walnuts with pecans or omit nuts for nut-free rolls.
Use ripe bananas for the best flavor and natural sweetness.
These rolls keep well in an airtight container for up to 3 days or can be frozen for longer storage.