Description

Delight in these Banana Bread Cinnamon Rolls, a perfect fusion of classic cinnamon rolls and moist banana bread. Made with vegan ingredients and a touch of wholesome whole-wheat pastry flour, these rolls are filled with cinnamon, banana slices, and nuts, then baked to golden perfection. Topped with a dairy-free cream cheese frosting or a simple powdered sugar glaze, they are a comforting treat ideal for breakfast or dessert.

Ingredients

Scale

Dough

1 cup unsweetened plain almond milk
3 Tbsp vegan butter (such as Earth Balance)
1 packet instant/fast-acting yeast (~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 (2/3 unbleached all-purpose, 1/3 whole-wheat pastry flour)

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 (optional, crushed)

Topping

1 Tbsp vegan butter (melted)
1 Tbsp sugar (cane or brown)
Additional crushed walnuts (optional)
Dairy-free cream cheese frosting or powdered sugar glaze (optional)

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Instructions

Prepare the dough: Warm the almond milk and vegan butter in the microwave in 30-second bursts or over medium heat until melted and warm to 110°F (43°C). Sprinkle yeast on top and let it activate for 10 minutes. Stir in sugar, salt, and mashed banana. Gradually add flour while stirring until the dough thickens. Knead on a floured surface until a slightly springy ball forms. Place in an oiled bowl, cover, and let rise for 1 hour until doubled in size.
Prepare the filling: Roll the risen dough into a roughly 12 x 20 inch rectangle on a floured surface. Brush with melted vegan butter, then sprinkle evenly with the cane sugar and cinnamon mixture. Arrange the thin banana slices evenly over the dough and sprinkle crushed walnuts if using.
Assemble and let rise: Carefully roll the dough into a log shape and slice into 1 1/2 to 2-inch wide cinnamon rolls. Place the rolls close together in a greased 8×8-inch or similar round baking pan. Brush the tops with melted vegan butter and sprinkle with sugar and more crushed walnuts if desired. Cover and allow to rise 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 golden brown. Remove from the oven and let cool slightly before frosting or serving warm.
Add frosting or glaze: Optionally, top the warm rolls with dairy-free cream cheese frosting or a simple powdered sugar glaze for added sweetness and visual appeal.

Notes

Use a mixture of unbleached all-purpose flour and whole-wheat pastry flour for a tender texture and added nutrition.
If you want a traditional cinnamon roll flavor, adjust cinnamon quantity from 1/2 to 1 tablespoon to taste.
The powdered sugar glaze can be made by mixing powdered sugar with a splash of almond milk and vanilla extract until smooth.
Ensure the almond milk is not too hot when activating the yeast to avoid killing it; 110°F (43°C) is ideal.
Refrigerate or freeze leftover rolls. Reheat gently before serving to restore softness.
Walnuts can be substituted with pecans or omitted for nut-free versions.