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Banana Bread Cinnamon Rolls with Vegan Frosting Recipe

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4.4 from 7 reviews

These 1-Bowl Banana Bread Cinnamon Rolls combine the softness and natural sweetness of banana bread with the indulgent swirl of classic cinnamon rolls. Made with a plant-based dough and vegan butter, this recipe is dairy-free and perfect for a cozy breakfast or snack. The rolls feature layers of cinnamon sugar, thin banana slices, and crunchy nuts, all baked to golden perfection and optionally topped with creamy dairy-free frosting or a simple glaze.

Ingredients

Dough

  • 1 cup unsweetened plain almond milk
  • 3 Tbsp vegan butter (such as Earth Balance)
  • 1 packet instant/fast-acting yeast (about 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 flour)

Filling

  • 1/4 cup vegan butter, melted
  • 1/3 cup cane sugar (optionally mixed with a little brown sugar)
  • 1/2 - 1 Tbsp ground cinnamon (adjust to taste)
  • ~20 very thin banana slices (about 1/2 cup)
  • 1/3 cup raw walnuts or pecans, crushed (optional, plus extra for topping)

Topping

  • 1 Tbsp vegan butter, melted
  • 1 Tbsp sugar (cane or brown)
  • Extra crushed walnuts or pecans for garnish (optional)

Optional Frosting/Glaze

  • Dairy-free cream cheese frosting (store-bought or homemade)
  • Powdered sugar glaze (see detailed notes in the recipe)

Instructions

  1. Prepare Dough Base: In a large mixing bowl, gently heat the almond milk and vegan butter together in 30-second increments in the microwave or over medium heat on the stove until warm and melted. Ensure the mixture cools to about 110°F (43°C), warm enough to activate the yeast without killing it. If heating on stove, transfer to a mixing bowl now.
  2. Activate Yeast and Mix Dough: Sprinkle the instant yeast over the warm milk mixture and allow it to activate for 10 minutes until foamy. Stir in cane sugar and salt, then add mashed banana and mix. Gradually add flour by 1/2 cup increments, stirring with each addition. When dough becomes too thick to stir, transfer it to a lightly floured surface and knead for 1-2 minutes, adding flour as needed until a loose, slightly sticky but springy ball forms.
  3. First Rise: Lightly oil the mixing bowl with avocado or olive oil, place the dough ball seam-side down inside, and cover with plastic wrap. Set the bowl in a warm place to let the dough rise for about 1 hour, or until doubled in size (usually around 40 minutes).
  4. Roll Out Dough: On a floured surface, roll the dough into a long rectangle roughly 12 x 20 inches and about 1/4 inch thick. This size makes it easier to spread filling and roll tightly.
  5. Add Filling: Brush the dough evenly with melted vegan butter. Sprinkle cane sugar (or a mix of cane and brown sugar) and ground cinnamon evenly over the buttered surface. Arrange thin banana slices over the cinnamon sugar, then sprinkle crushed walnuts or pecans if using.
  6. Form Rolls: Beginning with one long edge, roll the dough tightly into a log shape, keeping the seam on the bottom to seal. Using a serrated knife or clean dental floss, slice the log into 1 1/2 to 2 inch thick rolls. Arrange the rolls in a well-buttered 8x8 inch square pan or similar-sized round pan, fitting about 10 rolls comfortably.
  7. Add Topping and Second Rise: Brush the tops with melted vegan butter and sprinkle with sugar and additional crushed nuts if desired. Cover the pan loosely with plastic wrap and place it on top of the oven (or in a warm spot) to rise again while preheating the oven to 350°F (176°C).
  8. Bake: Bake the cinnamon rolls in the preheated oven for 28 to 35 minutes, or until the rolls are golden brown on top and cooked through.
  9. Cool and Serve: Allow the rolls to cool for several minutes before serving. They are delicious warm and can be topped with dairy-free cream cheese frosting or a simple powdered sugar glaze for added sweetness.
  10. Storage and Freezing: Keep cinnamon rolls covered at room temperature for up to a few days for best freshness. For freezing, freeze the rolled and cut but unbaked rolls in the pan, covered well. When ready to bake, thaw for at least 6 hours, let rise again on top of the oven while preheating, and bake as directed.

Notes

  • Use a mixture of unbleached all-purpose and whole-wheat pastry flour for the best texture and flavor.
  • Ensure your almond milk and vegan butter mixture is warm but not hot to avoid killing the yeast.
  • If you prefer, mix brown sugar with cane sugar for a deeper flavor in the filling and topping.
  • Thinly slicing the banana is important so it doesn’t overly wet the dough and makes rolling easier.
  • The dough is sticky but should still be manageable when adding flour; avoid adding too much flour to keep the rolls soft.
  • Roll the dough tightly to ensure beautiful spirals of filling in each roll.
  • Rising times may vary depending on room temperature; look for roughly doubled size as a sign of readiness.
  • Optionally frost with dairy-free cream cheese frosting or drizzle with a powdered sugar glaze once cooled.
  • These rolls freeze well at the cut stage; thaw and proof before baking for fresh-from-oven taste later.

Find it online: https://recipeplenty.com/banana-bread-cinnamon-rolls-with-vegan-frosting-recipe/