Delicious & Easy Vegan Banana Bread Cinnamon Rolls: A Plant-Based Treat for Overripe Bananas

Experience the irresistible aroma and taste of freshly baked vegan banana bread cinnamon rolls! This unique recipe offers a delightful twist on classic cinnamon buns, providing a wonderfully soft, fluffy texture with the subtle sweetness of ripe bananas and a comforting cinnamon swirl. Perfect for an indulgent breakfast, a leisurely brunch, or a satisfying snack, these egg-free and dairy-free treats are an ideal solution for those forgotten brown bananas on your counter.

Do you ever find yourself with a growing collection of over-ripe bananas in your fruit bowl? It’s a common kitchen dilemma – those bananas quickly turn brown, becoming too soft for direct consumption but too good to simply toss. While classic banana bread is always a comforting option, there’s a world of culinary creativity waiting to transform those speckled fruits into something truly extraordinary.

That’s where these incredible vegan banana bread cinnamon rolls come in. Building on the success of a beloved Nutella swirled banana yeast bread recipe I developed a few years ago, I was inspired to adapt that incredibly soft, banana-infused dough into a batch of decadent cinnamon rolls. The result? Pure magic! These aren’t just any cinnamon rolls; they combine the moist, tender crumb of banana bread with the sweet, spiced swirl and gooey glaze of your favorite cinnamon bun, all in a delicious plant-based package.

Every bite of these cinnamon rolls delivers a harmonious blend of flavors and textures. The dough, enriched with mashed ripe bananas, bakes up incredibly soft and pillowy. Swirled within is a generous layer of sweet cinnamon sugar, which caramelizes slightly during baking, creating pockets of delightful stickiness. Topped with a luscious vanilla glaze, these rolls are simply heavenly. They are truly perfect for an indulgent breakfast or a special brunch, guaranteed to be a hit with everyone, whether they’re vegan or not.

Why You’ll Love These Vegan Banana Bread Cinnamon Rolls

• Perfect for Overripe Bananas: This recipe is a fantastic way to utilize those brown, sweet bananas that might otherwise go to waste, adding natural sweetness and moisture to the dough.
• Incredibly Soft and Fluffy: The yeast-leavened dough, combined with banana, creates an exceptionally tender and airy texture.
• Rich Cinnamon Swirl: A generous filling of brown sugar and cinnamon creates that classic, comforting cinnamon roll experience.
• Luscious Vanilla Glaze: A simple yet decadent vanilla glaze adds the perfect finishing touch, balancing the flavors.
• Completely Plant-Based: Made without eggs or dairy, these rolls are suitable for vegans and those with specific dietary requirements, without compromising on taste or texture.
• Great for Any Occasion: Whether it’s a special holiday breakfast, a casual weekend brunch, or an afternoon treat with coffee, these rolls are always a welcome indulgence.

The Secret to Success: Ripe Bananas

The key to the banana bread aspect of these cinnamon rolls lies in using very ripe bananas. As bananas ripen, their starch converts to sugar, making them much sweeter and easier to mash. This natural sweetness reduces the need for additional refined sugars in the dough and contributes significantly to the rolls’ moistness and distinct banana flavor. Don’t be shy about using bananas that are almost entirely brown or even spotted with black – these are truly the best!

Essential Vegan Ingredients

Crafting these delicious plant-based cinnamon rolls is straightforward with a few key vegan staples:

• Non-Dairy Milk: I highly recommend using a full-fat non-dairy milk like soy milk or oat milk. These options provide a richer flavor and contribute to a more tender dough compared to lighter alternatives like almond milk. Ensure it’s lukewarm to properly activate the yeast.
• Vegan Butter: Choose a good quality vegan butter block or stick that is suitable for baking. Brands vary in consistency, so experiment to find one you like. For the dough, it needs to be melted, and for the filling, softened (not melted) to spread easily.
• Instant Yeast: Also known as “fast-action” yeast, this type can be added directly to the dry ingredients, simplifying the process and making it accessible for even novice bakers.
• White Bread Flour: While all-purpose flour can work, white bread flour (with its higher protein content) helps create a stronger gluten structure, resulting in a chewier, more satisfying texture that’s ideal for yeasted buns.

How To Make Vegan Banana Bread Cinnamon Rolls: A Detailed Guide

(For a concise list of ingredients and full instructions, please refer to the recipe card below.)

For the best possible outcome, I strongly advise following the recipe measurements precisely, especially using a digital scale for gram measurements. Baking is a science, and exact quantities make a significant difference. While cup conversions are provided for convenience, they are less accurate and may not yield the same consistently perfect results.

One of my favorite tricks for making these rolls even better (and easier to handle!) is to split the preparation over two days. I prepare the dough and allow it to complete its first rise slowly in the refrigerator overnight. This cold-proofed dough is not only less sticky and simpler to roll out, but the extended, slow fermentation also deepens the flavor, giving your rolls a more complex and delicious taste. If you’re short on time, you can certainly make them all on the same day, but I encourage trying the overnight method if you can.

This banana-enriched dough is quite soft and can be a bit sticky, which is why a stand mixer fitted with a dough hook is your best friend here. It does all the hard work of kneading for you, ensuring a smooth, elastic dough without too much effort. If you don’t have a stand mixer, don’t worry! These rolls can still be made by hand, but be prepared for a slightly messier (though equally rewarding) kneading process.

Step-by-Step Instructions:

1. Preparing the Dough:

In the bowl of your stand mixer, combine the dry ingredients: bread flour, caster sugar, salt, and instant yeast. Give them a quick mix to ensure they are well distributed.

Next, add the wet ingredients: the mashed ripe banana, lukewarm non-dairy milk, and melted vegan butter. Start mixing on a low speed until everything comes together to form a shaggy, rough dough.

2. Kneading for Perfection:

Increase the speed of your stand mixer to high and knead for approximately 5-10 minutes. You’re looking for the dough to become smooth, elastic, and stretchy. It should still feel soft and slightly sticky to the touch; resist the urge to add more flour! Adding too much flour can lead to dry, dense cinnamon rolls, and we want them light and fluffy.

If you are kneading by hand, transfer the dough to a lightly oiled surface. Use a bench scraper to help manage the stickiness as you fold and push the dough, kneading it until it reaches that smooth, elastic consistency. It will be a workout, but worth it!

3. The First Rise:

Once kneaded, shape the dough into a ball and place it in a clean, oiled bowl. Cover the bowl tightly with cling film or a damp cloth. For an overnight rise, refrigerate it. For a same-day rise, place it in a warm spot in your kitchen until it has doubled in size, which typically takes 1-2 hours.

4. Preparing the Filling:

While the dough is rising, prepare the delicious cinnamon filling. In a small bowl, simply mix together the light brown soft sugar and ground cinnamon until well combined. Set this aside.

5. Shaping the Rolls:

Once your dough has beautifully risen, gently punch it down to release the accumulated air. Give it a brief 30-second knead – just enough to knock out any large air bubbles without overworking it.

Lightly flour your work surface and roll the dough out into a rectangle, approximately 30×45 cm (12×18 inches). Spread softened vegan butter evenly over the entire surface of the dough, making sure to go almost to the edges. Then, generously scatter your cinnamon sugar mixture over the butter, pressing it down gently with your hands to help it adhere.

Carefully roll the dough up tightly from one of the long edges, forming a snug “sausage.” Once rolled, trim off the slightly less-filled ends and discard them (or bake them separately for a little chef’s treat!).

6. The Second Rise & Baking:

Using a sharp knife, slice the dough log into nine even pieces. Arrange these slices, cut-side down, in a 23cm (9-inch) square baking tin that you’ve lined with baking parchment. This makes for easy removal later.

Cover the tin loosely with cling film or a clean tea towel and set aside to rise again for 30-40 minutes. During this second rise, the rolls will puff up nicely. You can gently test one by pressing it lightly with your finger; if it springs back slowly, they’re ready. If it springs back quickly, they need a little more time. While they are rising, preheat your oven to 180°C (350°F / Gas Mark 4).

Once the buns have risen sufficiently, bake them for 30-40 minutes. The best way to ensure they are perfectly cooked through and not raw in the center is to check their internal temperature with a probe thermometer. They are ready when they reach 94°C (201°F). If the tops start to brown too quickly during baking, loosely cover the tin with aluminum foil to prevent over-browning.

After baking, let the cinnamon rolls cool in the tin for about half an hour. This allows them to set slightly before you lift them out using the baking parchment and transfer them to a wire rack to cool completely (or as much as you can resist!).

7. The Vanilla Glaze:

For the finishing touch, prepare the vanilla glaze. Sift the icing (powdered) sugar into a bowl to remove any lumps. Gradually stir in a small amount of non-dairy milk and the vanilla extract. Keep stirring until you achieve a thick but pourable glaze consistency. You might need slightly more or less milk depending on your desired thickness. Drizzle this glorious glaze generously over the warm (or cooled) cinnamon buns and serve immediately. Any leftover rolls can be stored in an airtight container at room temperature for up to two days.

Can I Freeze These Vegan Cinnamon Rolls?

Absolutely! These baked banana bread cinnamon rolls freeze beautifully. Allow them to cool completely before placing them in a freezer-safe bag or airtight container. To enjoy, simply defrost them at room temperature, then warm them briefly in the microwave for 10-20 seconds to restore their soft, fresh-baked texture. This makes them perfect for meal prepping a delicious breakfast for later!

Tips for Success:

• Use a Digital Scale: For consistent and best results, always measure your ingredients in grams using a digital kitchen scale, especially for flour.
• Don’t Over-Flour: The dough is meant to be soft and slightly sticky. Adding too much flour during kneading or rolling will make your rolls dry.
• Lukewarm Milk: Ensure your non-dairy milk is lukewarm (not hot!) to properly activate the yeast without killing it.
• Patience with Rising: Don’t rush the rising process. A properly risen dough is key to fluffy rolls. Temperature variations in your kitchen can affect rising time.
• Internal Temperature Check: Using a probe thermometer to check for 94°C (201°F) internal temperature is the most accurate way to ensure your rolls are baked through.

More Delicious Vegan Recipes to Use Up Ripe Bananas:

If you still find yourself with extra ripe bananas, here are some other fantastic plant-based recipes to try:

• Fluffy Vegan Banana Pancakes
• Vegan Chunky Monkey Ice Cream
• Banana Porridge with Blueberry Compote
• Vegan Chocolate Chip Banana Bread
• Vegan Biscoff Banana Bread
• Vegan Chocolate Banana Bread
• Chocolate Peanut Butter Banana Breakfast Smoothie
• Vegan Banana Nut Muffins
• Vegan Roasted Banana Ice Cream
• Vegan Banana Cake with Peanut Butter Chocolate Frosting
• Nutella Swirled Banana Yeast Bread

If you tried this delightful recipe, we’d love to see your creations! Tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your culinary success!

*All images and content on Domestic Gothess are copyright protected. If you wish to share this recipe, please do so by using the provided share buttons. Do not screenshot or post the recipe or content in full.*