Banana Bread Cinnamon Rolls (Vegan!)

Vegan Banana Bread Cinnamon Rolls frosted with cream cheese frosting in a baking pan.

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Banana Bread Cinnamon Rolls (Vegan!)

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.

Prep Time30

Cook Time30

Rise Time2 30

Course: Breakfast, Brunch, Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cinnamon Rolls

Calories: 382kcal

Author: Megan Calipari

Cost: $5

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.

Notes

If you are using instant yeast, use 2 teaspoons.

The bananas for the filling should just be ripe, not overripe. 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.

When you add the flour to the liquid ingredients, the dough will be very sticky! That's okay.

When you knead the dough, add a little bit of flour at a time to keep it from sticking to your work surface and it will come together. You want the dough to be tacky but not sticky.

Nutrition