Description
These Banana Bread Cinnamon Rolls combine the comforting flavors of banana bread with the soft, sweet texture of cinnamon rolls. Made with ripe bananas, a cinnamon-sugar filling, and optionally topped with dairy-free cream cheese frosting or a powdered sugar glaze, these vegan and dairy-free rolls are perfect for breakfast or dessert. The dough is enriched with almond milk and vegan butter, giving each roll a tender crumb and a subtle buttery flavor.
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 (ratio: 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 (~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 or pecans for topping (optional)
- Dairy-free cream cheese frosting (optional)
- Powdered sugar glaze (optional, see notes)
Instructions
- Prepare the dough: In a large mixing bowl, warm the almond milk and vegan butter together either in 30-second intervals in the microwave or over medium heat on the stove until melted and warm (about 110°F/43°C). Sprinkle the yeast over the mixture and let it activate for 10 minutes. Stir in the cane sugar, salt, and mashed banana. Gradually add the flour while stirring. When the dough becomes too thick to stir, knead it on a floured surface until it forms a slightly springy ball. Place the dough into an oiled bowl, cover, and let it rise for 1 hour or until doubled in size.
- Prepare the filling: Roll out the risen dough on a floured surface into an approximately 12 x 20-inch rectangle. Brush the surface evenly with melted vegan butter. Sprinkle the cane sugar and ground cinnamon mixture over the buttered dough. Arrange the thin banana slices evenly across, then sprinkle crushed walnuts or pecans if using.
- Assemble the rolls: Gently roll the dough into a tight log from one long edge. Slice the log into 1 1/2 to 2-inch wide sections with a sharp knife.
- Second rise: Place the sliced rolls into a greased 8×8-inch or equivalent round baking pan. Brush the tops with melted vegan butter and sprinkle with sugar and additional chopped nuts if desired. Cover the pan and allow the rolls to rise while you preheat the oven to 350°F (176°C).
- Bake the rolls: Bake the rolls in the preheated oven for 28 to 35 minutes, or until they turn golden brown on top and are cooked through. Remove from oven and let cool slightly before serving.
- Add frosting or glaze (optional): Once cooled slightly, top the rolls with dairy-free cream cheese frosting or a simple powdered sugar glaze as per your preference to enhance sweetness and creaminess.
Notes
- For the powdered sugar glaze, mix powdered sugar with a small amount of almond milk or lemon juice until desired consistency is reached and drizzle over cooled rolls.
- You can adjust the amount of cinnamon in the filling to suit your taste between 1/2 to 1 tablespoon.
- Use very ripe bananas for best flavor and natural sweetness.
- Optionally add nuts in the filling and on top for extra texture and flavor.
- The recipe is vegan and dairy-free, perfect for those with dietary restrictions.
- Store leftover rolls covered at room temperature for up to 2 days or refrigerate for longer freshness.
