These Banana Bread Cinnamon Rolls are full of cinnamon and ripe bananas and are secretly vegan! They bake soft and moist and are slathered with a delicious dairy-free cream cheese frosting. The perfect brunch treat!
Cinnamon rolls are the ultimate brunch baked good. They have been a favorite of mine ever since I can remember. I love to make classic Vegan Cinnamon Rolls but also more variations like Oreo Stuffed Cinnamon Rolls and Cinnamon Roll Focaccia. Or even Vegan Honey Buns! They are soft, and tender and so delicious!
And these Banana Bread Cinnamon Rolls are too! I added overripe mashed banana and cinnamon to the dough for that classic banana bread flavor. Then, I added sliced banana on top of the brown sugar and cinnamon filling before rolling them up for even more banana! I can't wait for you to make this recipe- you are going to love them!
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Why You'll Love This Recipe
- This recipe takes some time to make, but I walk you through it with step-by-step photos.
- The Vegan Banana Bread Cinnamon Rolls bake up soft and moist and full of banana bread flavor.
- They are slathered with delicious cream cheese frosting.
- And they are dairy-free and completely vegan so anyone can enjoy them!
- But most importantly, they are absolutely delicious.
Ingredient Notes
Bananas: You will need two different ripenesses of bananas. Overripe bananas ( like you'd use for Cinnamon Swirl Banana Bread) are mashed and added to the dough, and ripe bananas are thinly sliced and added on top of the cinnamon sugar filling.
Non-Dairy Milk: I like oat milk, but you can use soy milk or almond milk, too!
Active Dry Yeast: I use active dry yeast, but if you use instant yeast, use 2 teaspoons instead of 2 ½ teaspoons.
Vegan Butter: I used Country Crock Plant Butter, but any vegan butter will work for this recipe.
Dairy-Free Cream Cheese: My favorites are Tofutti and Kite Hill!
Step by Step Instructions
Step 1. In a large mixing bowl, combine warm non-dairy milk, brown sugar and yeast. Stir and allow the yeast to bloom for 5 minutes. Then, add the mashed overripe banana and melted vegan butter and stir once more.
Step 2. Add 3 ½ cups of all-purpose flour, salt and cinnamon and mix with a wooden spoon to form a shaggy sticky dough. Then, flour a surface and knead the dough for 5 minutes, adding up to⅓ cup more flour during the kneading process to keep the dough from sticking to the counter.
Place the cinnamon roll dough into an oiled bowl to rise.
Step 3. Allow the dough to rise until it has doubled in size, about 1 ½ hours.
Step 4. Lightly flour a work surface and roll the dough into an 11-inch by 16-inch rectangle. Next, brush the dough with melted vegan butter, and top with the brown sugar and cinnamon mixture. Then, add thinly sliced ripe banana on top of the cinnamon sugar mixture.
Step 5. Then, roll the rectangle into a log and cut 12 vegan banana bread cinnamon rolls.
Place the rolls into a well-greased 9-inch by 13-inch baking pan and allow to rise for about 45 minutes.
Step 6. They are ready to bake when they are all touching each other like this.
Once they have risen, preheat the oven to 350*.
Step 7. Bake the cinnamon rolls in a 350* oven for about 30 minutes.
Step 8. While the Banana Bread Cinnamon Rolls cool slightly, make the cream cheese frosting by mixing vegan cream cheese, powdered sugar, vanilla and non-dairy milk together until completely smooth. Then slather it all over the cinnamon rolls and serve!
Recipe FAQs
To store, tightly wrap the cinnamon rolls and keep them at room temperature for up to 3 days.
My favorite vegan cream cheese brands are Tofutti and Kite Hill. They work great for all types of baking.
No! They will overproof if left out all night. Instead, place them in the refrigerator overnight. Then, in the morning, allow them to sit at room temperature for 30 minutes, then preheat the oven and bake.
Expert Recipe Tips
The bananas for the filling should just be ripe, not overripe.
And slice them as thinly as you can! It will be hard to roll the dough up if the slices are thick.
Be careful when warming the milk. You do not want to exceed 100* Fahrenheit. Yeast is a living organism and can be killed with too much heat.
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📖 Recipe
Banana Bread Cinnamon Rolls (Vegan!)
Equipment
- 1 Large Mixing Bowl
- 1 9 x 13" Baking Pan
- 1 Rubber Spatula
- Measuring Cups and Spoons
Ingredients
For the Dough
- ¾ Cup Non-Dairy Milk
- 3 tablespoon Brown Sugar
- 2 ½ teaspoon Active Dry Yeast see note
- ¾ Cup Mashed Overripe Banana this is about 2 bananas
- 6 tablespoon Vegan Butter
- 3 ½-4 Cups All-Purpose Flour
- 1 teaspoon Kosher Salt
- 1 teaspoon Cinnamon
For the Filling
- 3 tablespoon Vegan Butter, melted
- ¾ Cup Light Brown Sugar, tightly packed
- 1 tablespoon Cinnamon
- 1-2 Medium Ripe Bananas, very thinly sliced see note
For the Cream Cheese Frosting
- ⅓ Cup Non-Dairy Cream Cheese, room temperature
- 2 Cups Powdered Sugar, sifted
- ½ teaspoon Vanilla Extract
- 1-3 teaspoon Non-Dairy Milk
Instructions
Make the Dough
- Warm non-dairy milk to approximately 100* F. Add the milk into a large bowl, and add the brown sugar. Mix, then add the yeast and mix once more. Allow the yeast to bloom for 5 minutes.¾ Cup Non-Dairy Milk, 3 tablespoon Brown Sugar, 2 ½ teaspoon Active Dry Yeast
- Next, add mashed overripe banana, melted non-dairy butter and stir.¾ Cup Mashed Overripe Banana, 6 tablespoon Vegan Butter
- Then, add 3 ½ cups of the flour, salt and cinnamon and stir. The dough will be sticky.3 ½-4 Cups All-Purpose Flour, 1 teaspoon Kosher Salt, 1 teaspoon Cinnamon
- Flour your work surface and scrape the dough out of the bowl. Knead the dough until it becomes smooth and elastic, using up to ⅓ cup more flour as needed to keep the dough from sticking. This will take about 5 minutes.
- Place the dough into an oiled bowl and cover with a dish towel. Allow the dough to rise until it has doubled in size, about 1 ½ to 1 ¾ hours.
Mix the Filling
- While the dough is rising, combine the brown sugar and cinnamon in a small bowl and set aside.¾ Cup Light Brown Sugar, tightly packed, 1 tablespoon Cinnamon
Roll the Dough Out and Shape the Rolls
- Turn the dough out onto a lightly floured work surface and roll out into a 16"x11" rectangle.
- Brush the rectangle with 3 tablespoons of melted non-dairy butter, then sprinkle the cinnamon sugar mixture evenly across the rectangle. Then, line the dough with thinly sliced ripe banana in a single layer. You may not need 2 whole bananas. I used 1 ½ bananas.3 tablespoon Vegan Butter, melted, 1-2 Medium Ripe Bananas, very thinly sliced
- Roll rectangle toward you into a 16" long cylinder. Using a sharp knife, cut rolls 1 ½" thick. You should get 12 rolls.
- Place rolls into a well-greased 9"x13" inch pan. You will be able to fit 3 across and 4 down. Cover the pan with a kitchen towel.
To Bake the Same Day
- Allow the cinnamon rolls to rise for 40 minutes or until the rolls are all touching each other. Then, heat the oven to 350* F.
- Bake the rolls for 30-33 minutes or until they are lightly brown across the top.
- Remove from oven and allow to cool for about 20 minutes, then evenly spread the cream cheese frosting across the whole pan. Serve.
Make the Cream Cheese Frosting
- While the cinnamon rolls are cooling, in a small bowl, combine cream cheese and powdered sugar. Then add the vanilla and stir well. Then add 1-3 teaspoons of non-dairy milk, stirring well in between each addition until you reach the desired texture. Spread over the slightly cooled cinnamon rolls and serve.⅓ Cup Non-Dairy Cream Cheese, room temperature, 2 Cups Powdered Sugar, sifted, ½ teaspoon Vanilla Extract, 1-3 teaspoon Non-Dairy Milk
To Bake the Next Day
- After shaping the rolls and placing them into a well-greased 9x13 pan, cover with plastic wrap and immediately place the pan into the refrigerator overnight.
- The next morning, remove the pan from the refrigerator and allow to come to room temperature. This will take 1 hour.
- Then, preheat the oven to 350* and bake for 30-33 minutes or until the rolls are lightly brown across the top.
- Allow to cool for at least 30 minutes before spreading evenly with cream cheese frosting and serve.
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