Soft, pillowy banana bread meets cinnamon rolls in one irresistible breakfast—no eggs needed, just mashed banana doing all the heavy lifting. Top with creamy peanut butter frosting and you’ve got a showstopper that feels special but comes together in under two hours.
⚡ Quick Recipe Snapshot: Prep: 20 minutes | Cook: 35 minutes | Total: 1 hour 50 minutes | Yield: 12 rolls | Difficulty: Medium | Cuisine: American | Season: Anytime
Why This Recipe Works
- Banana is the egg: Mashed banana replaces eggs entirely, keeping these rolls vegan while delivering moisture and natural sweetness—no weird texture, just tender crumb.
- No overnight fuss: A single rise gets you there in an hour. Proof the dough while your oven preheats, and you’re rolling by lunchtime.
- Peanut butter cream cheese frosting: The real shortcut—creamy, tangy, and addictive without needing buttercream skills.
Grocery List (& Shortcuts)
Main Players:
- 4 1/4 cups all-purpose flour (or gluten-free 1-to-1 blend)
- 1 packet (8 g) instant yeast
- 1 1/4 cups unsweetened dairy-free milk, room temperature
- 1/3 cup + 2 large bananas, mashed (room temperature)
- 1/4 cup + 1/2 cup vegan butter, melted and softened
- 1/2 cup + 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon (dough) + 3 tbsp ground cinnamon (filling)
- 1/2 tsp nutmeg
- 1/4 tsp sea salt
- 1/2 cup vegan cream cheese, room temperature
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
Smart Shortcut: Use store-bought vegan cream cheese and peanut butter—no shame, no loss. These rolls are already a labor of love; let the frosting be easy.
Substitutions: Swap all-purpose flour for a gluten-free 1-to-1 blend (measure by weight for best results). Oat milk works beautifully if unsweetened dairy-free milk isn’t on hand. Coconut oil can replace vegan butter in a pinch, though the texture will be slightly less rich.
Step-by-Step
Activate the Yeast
Heat the dairy-free milk to exactly 110°F (use a thermometer—this matters for yeast). Whisk in 1 tbsp sugar, then sprinkle the yeast over the top. Let it sit covered for 10 minutes in a warm spot. You’ll see it get foamy and smell yeasty—that’s your signal it’s alive and ready.
Mix the Dough
Combine flour, salt, cinnamon, nutmeg, brown sugar, and granulated sugar in a large bowl or stand mixer. Pour the activated yeast mixture into the dry ingredients, then add the mashed banana (room temperature), melted vegan butter, and vanilla. Mix on medium speed until a shaggy dough forms. Turn onto a lightly floured surface and knead gently for 2–4 minutes until smooth and no longer sticky. The dough should feel soft and slightly tacky, not wet.
First Rise
Place the dough in a greased bowl, cover with a clean cloth, and set in a warm spot (near the oven, on top of the oven, or outside if it’s at least 80°F). Let rise for 1 hour until doubled in size. You’ll see it puff up visibly.
Roll & Fill
Grease a large casserole dish. Mix 2/3 cup brown sugar and 3 tbsp cinnamon in a small bowl. Punch down the risen dough gently, then roll it out on a floured surface into a 12×18-inch rectangle. Spread softened vegan butter over the dough, then sprinkle the cinnamon-sugar mixture evenly across. Spread the 2 mashed bananas over the filling. Roll tightly from the long side away from you, then slice into 12 equal pieces (use dental floss or thin twine for clean cuts). Place rolls in the greased dish.
Second Rise & Bake
Cover the rolls and let rise for 30 minutes while the oven preheats to 350°F. Bake for 25–30 minutes until golden and a toothpick inserted into the center comes out clean. Cool for 5–10 minutes while you make the frosting.
Frosting
Cream vegan cream cheese and vegan butter together until light and fluffy, about 2 minutes. Add peanut butter and mix until combined. Stir in powdered sugar and vanilla, then beat until smooth. Spread generously over warm rolls and serve immediately.
Riley’s Tips
- Texture magic is in the banana: Make sure your bananas are truly room temperature before mixing. Cold banana can shock the yeast and slow rising. Mash them well—no lumps—so they distribute evenly and keep the crumb tender.
- Oops, dough too sticky? Knead in a little extra flour, 1 tbsp at a time. Oops, too dry? A splash of milk will fix it. Dough should feel like a soft earlobe, not a brick.
- Make-ahead shortcut: Prepare the rolls through the second rise, cover tightly, and refrigerate overnight. Bake straight from the fridge the next morning (add 5 extra minutes to bake time). The slow chill actually deepens the banana flavor.
Storage & Leftovers
Fridge: Store cooled rolls in an airtight container for up to 4 days. Reheat: Warm on a parchment-lined baking sheet at 350°F for 5–7 minutes until soft and fragrant. Freezer: Wrap unfrosted baked rolls individually in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat as above. Frost after reheating for the best texture.
FAQ
- Can I make these without a stand mixer? Absolutely. Mix by hand in a large bowl—it takes a bit more elbow grease, but the dough comes together the same way. Kneading by hand for 5–6 minutes works perfectly.
- What if I don’t have vegan cream cheese? Coconut cream (the thick part from a can of full-fat coconut milk) works in a pinch. Use the same amount, though the flavor will be subtly different. Cashew cream is another option if you have it on hand.
- Why didn’t my yeast activate? Milk temperature is everything. Too hot (over 120°F) kills yeast; too cold (under 100°F) and it won’t wake up. A kitchen thermometer is your best friend here. Also check your yeast’s expiration date—old yeast won’t foam.
- Are these rolls gluten-free? Yes, if you swap the all-purpose flour for a gluten-free 1-to-1 baking blend. Weigh your flour for accuracy (1 cup = 150 g), and follow the recipe as written. The texture will be just as tender.
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Save This Recipe & Tell Me How It Went!
Pull up a chair and let me know—did these vegan banana cinnamon rolls become a weekend favorite? Drop a comment below and let me know how your rolls turned out, and don’t forget to save this recipe for next time you want to impress someone (or just treat yourself). I’d love to hear what you think of that peanut butter frosting.
Fluffy Vegan Banana Bread Cinnamon Rolls With Peanut Butter Frosting
Ingredients
Equipment
Method
- Heat the dairy-free milk to exactly 110°F. Whisk in 1 tbsp sugar, then sprinkle the yeast over the top and let it sit covered for 10 minutes.
- Combine flour, salt, cinnamon, nutmeg, brown sugar, and granulated sugar in a large bowl or stand mixer. Pour the activated yeast mixture into the dry ingredients, add the mashed banana, melted vegan butter, and vanilla, then mix on medium speed until a shaggy dough forms.
- Turn onto a lightly floured surface and knead gently for 2–4 minutes until smooth and no longer sticky.
- Place the dough in a greased bowl, cover with a clean cloth, and let rise in a warm spot for 1 hour until doubled in size.
- Grease a large casserole dish. Mix 2/3 cup brown sugar and 3 tbsp cinnamon in a small bowl.
- Punch down the risen dough, then roll it out on a floured surface into a 12×18-inch rectangle. Spread softened vegan butter over the dough and sprinkle with cinnamon-sugar mixture.
- Spread the 2 mashed bananas over the filling, then roll tightly from the long side. Slice into 12 equal pieces and place in the greased dish.
- Cover the rolls and let rise for 30 minutes while the oven preheats to 350°F. Bake for 25–30 minutes until golden.
- Cool for 5–10 minutes while making the frosting. Cream vegan cream cheese and vegan butter together until light and fluffy.
- Add peanut butter and mix until combined. Stir in powdered sugar and vanilla, then beat until smooth and spread over warm rolls.