Coming to you with another glorious cinnamon roll recipe, but this time they’re completely vegan, dairy free and taste like a cross between a Cinnabon and banana bread. WHO ELSE IS READY TO GET THEIR BAKE ON?
I’ve tested these approximately 5 times now to get the perfect fluffy results that will make you better than Betty, almost ask cool as Ina, and definitely as legit as Martha. (Hoping we all get these references.)
These banana bread cinnamon rolls are fluffy, soft and taste like a cinnamon roll and banana bread had a baby. Fresh bananas are nestled in between each cinnamon sugar roll for the ultimate banana bread cinnamon roll. I MEAN COME ON, NOW YOU HAVE TO TRY THEM.
Ingredients in banana bread cinnamon rolls:
- Bread flour. The trick to keep these vegan cinnamon rolls soft and fluffy is to use bread flour. Basically bread flour has a higher protein ratio, which means it produces a lighter and softer cinnamon roll instead of one that’s dense. It’s meant to be used in breads and rolls, so do yourself a favor and pick up a bag ASAP.
- Granulated sugar: this type of sugar is used to sweeten the banana bread cinnamon rolls and to help activate the yeast.
- Brown sugar: personally, I love using dark brown sugar for more robust molasses sweet flavor in those swirls, but light brown sugar will work.
- Quick rise yeast: use quick rise or instant yeast in this recipe to help the cinnamon rolls rise faster. You can also use active dry yeast, but the cinnamon rolls may take slightly longer to rise.
- Vegan butter. We’re using vegan butter in this recipe. However, if you aren’t vegan or dairy free, feel free to use regular unsalted butter. Or you can try my regular cinnamon roll recipe.
- Mashed banana. Not only does mashed banana help to give the cinnamon rolls that banana bread flavor, but it also helps to keep the recipe vegan. Not only that, the banana adds a natural sweetness AND softness to the dough. SO addicting. Just make sure that you measure out the mashed banana to ¾ cup. DO NOT USE MORE. DO NOT USE LESS. Trust me!
- Unsweetened vanilla almond milk. YUM. It keeps these cinnamon rolls dairy free and vegan, plus it adds a lovely hint of vanilla. Simply the best.
Types of yeast used for making cinnamon rolls
There are two types of yeast to choose from in baking:
- The first is an active dry yeast, which must be dissolved in liquid, or also what’s known as being “proofed” before it’s added to the rest of the dough ingredients.
- The second type is instant yeast, also known as quick rise yeast (this is the brand I use and love!) and also what we are using for this vegan banana bread cinnamon roll recipe. It can be added to the dough without any ‘proofing’ required, so you don’t need to sit and watch the yeast to make sure it bubbles. I do still like to dissolve it in a little bit of milk and sugar to help get it started, which is noted in the recipe instructions.
How do you know when yeast is activated?
After adding yeast to warm milk you’ll typically watch and wait to see if the mixture bubbles. Then you’ll know that your yeast is activated. However, in this recipe (as I mentioned above) we’ll be using a quick rise yeast to make these vegan cinnamon rolls, which doesn’t have to be “proofed” before adding in the rest of the ingredients. You’ll simply add the yeast to your warmed milk and sugar (the sugar helps get the yeast started!) and continue on with the recipe. Easy!
How to measure flour for cinnamon rolls
Dip a flour scoop or large spoon into the container of flour and scoop the flour into your dry measuring cup. Do NOT pack the flour or shake the measuring cup so that the flour settles. We want some air in the flour (it’s nature’s leavener). Once you have filled the measuring cup to the top with the flour you’ve spooned in, take the flat edge of a knife and level the cup. You can check out my full video tutorial here!
Tips for making banana bread cinnamon rolls
- Don’t overheat your milk. It should be between 105-115 degrees F. Anything hotter will kill the yeast, which means the vegan cinnamon rolls will not rise. A simple tip is to dip your finger in the almond milk — it should feel warm similar to warm bath water but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.
- Use ripe bananas and measure them out. The mashed banana in these vegan cinnamon rolls will help them bake up without the use of eggs, so be sure to measure out the amount after mashing. Ripe bananas will ensure that these vegan cinnamon rolls have a delicious, banana bread flavor!
- Use softened, room temperature vegan butter for the filling: melted butter will likely cause the filling to leak out before baking. Room temperature butter is best!
- Rub the brown sugar into the vegan butter. after you spread out the softened vegan butter, it’s important to rub the brown sugar into the butter and dough so that it’s well combined.
- Add banana slices to the filling. The extra banana slices will really give these vegan cinnamon rolls that banana bread flavor. Yum! I think chopped walnuts or pecans would also be delicious in the middle.
- Use bread flour: bread flour is available at most grocery stores and it makes ALL the difference in achieving soft, fluffy banana bread cinnamon rolls!
- Flour your work surface and rolling pin: this is to prevent the vegan cinnamon rolls from sticking the the surface or to the rolling pin.
How to make overnight cinnamon rolls
After rolling your banana bread cinnamon rolls up, cut them as directed, arrange in pan lined with parchment paper, cover them with plastic wrap then place them in the fridge overnight. When you are ready to bake, bring the vegan cinnamon rolls to room temperature and let them rise for 45 minutes to 1 hour before baking as directed.
How to freeze vegan cinnamon rolls
Freeze vegan cinnamon rolls before baking: the dough should be frozen after the first rise (once they are rolled up with the filling in and cut). Place into a pan and cover well, then place in freezer. When you are ready to bake, let the dough thaw in the fridge — preferably overnight, then put in a warm spot for 30 minutes to 1 hour before baking to activate the second rise. Bake the vegan banana bread cinnamon rolls as directed.
Freeze vegan cinnamon rolls after baking: allow the vegan banana bread cinnamon rolls to come to room temperature after baking, then either freeze the entire pan, making sure they are well wrapped or covered in an airtight container, or freeze individual cinnamon rolls. When you’re ready to eat, defrost the vegan cinnamon rolls at room temperature, then warm them in the oven at 350 degrees F for 10-15 minutes. You can also warm them up individually in the microwave for 20-30 seconds (once defrosted). I prefer to freeze them before they are iced, and then frost them when ready to eat. The vegan cream cheese icing is also freezer-friendly!
More baked goods to try:
The Best Cinnamon Rolls You’ll Ever Eat
Outrageously Fluffy Vegan Pancakes
Vegan Paleo Banana Muffins with Chocolate Chips
Healthy Double Chocolate Zucchini Bread (Nut Free + Vegan + Gluten Free!)
Paleo Orange-Kissed Loaf with Dark Chocolate Glaze + video
I hope you love these vegan banana bread cinnamon rolls! If you make them, be sure to leave a comment below and rate the recipe so I know how you liked them. I really appreciate it, xo!

Meet the world's best vegan cinnamon rolls: vegan banana bread cinnamon rolls! These homemade vegan cinnamon rolls are like a cross between a cinnamon roll and banana bread. They're incredibly fluffy, soft, and make a wonderful brunch or treat!
Ingredients
- For the dough:
- ¾ cup unsweetened vanilla almond milk (or milk of choice), warmed to 110 degrees F
- ¼ cup granulated sugar
- 2 ¼ teaspoons active yeast (1/4-ounce package yeast)
- ¾ cup mashed ripe banana (from about 2 medium bananas, but make sure you measure)
- ¼ cup melted vegan butter
- 4 cups bread flour
- 3/4 teaspoon salt
- For the filling:
- 2/3 cup dark brown sugar
- 1 1/2 tablespoons ground cinnamon
- ¼ cup vegan butter, softened
- 1 medium banana, thinly sliced
- 1/2 cup chopped walnuts (optional)
- For the vegan cream cheese frosting*:
- 2 oz vegan cream cheese, softened
- 2 tablespoons vegan butter, softened
- 1/3 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon unsweetened vanilla almond milk (or milk of choice), to thin frosting for drizzling
Instructions
-
Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds. It should be like warm bath water. Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir in ¾ cup mashed banana (making sure you measured!) and melted vegan butter. Mix until just combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
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Place dough hook on mixer and knead dough on low speed for 8-10 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)
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Transfer dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may more or less time depending the humidity and temperature in your home.
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After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x16 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
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In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then gently rub the sugar into the butter. Add banana slices and walnuts on top.
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Tightly roll dough up the dough, starting from the 14-inch side (the smaller side) and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1 inch sections with a serrated knife or use floss. You should get 12 rolls. I like to make dents in the dough before cutting to make 12 even rolls.
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Place banana cinnamon rolls in a greased 9x11 inch baking pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again while you preheat your oven.
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Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake the banana cinnamon rolls for 25-35 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a 5-10 minutes before frosting. Makes 12 cinnamon rolls.
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To make the frosting: In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Add 1 teaspoon of almond milk if you’d like a thinner glaze. Spread or drizzle over cinnamon rolls and serve immediately.
Recipe Notes
If you like a lot of frosting, I suggest doubling it!
*Feel free to use regular butter and cream cheese if you are not vegan or dairy free.
To make overnight cinnamon rolls: After rolling your banana bread cinnamon rolls up, cut them as directed, arrange in pan lined with parchment paper, cover them with plastic wrap then place them in the fridge overnight. When you are ready to bake, bring the vegan cinnamon rolls to room temperature and let them rise for 45 minutes to 1 hour before baking as directed.
These vegan cinnamon rolls are freezer-friendly! Check the full post on tips for freezing them.
Recipe updated on March 30, 2020

133 comments
Positively decadent!
Positively decadent!
Do you have a flour you recommend to make these gluten free?
Do you have a flour you recommend to make these gluten free?
I wouldn’t recommend swapping flours in this one – the consistency just won’t hold up!
Favorite brand of vegan cream cheese? I can’t find one I *love* that still tastes authentic for my non vegan family
I like Go Veggie!
Also Kite Hill is VERY good
Favorite brand of vegan cream cheese? I can’t find one I *love* that still tastes authentic for my non vegan family
I like Go Veggie!
Also Kite Hill is VERY good
You mention vegan butter 3 times, but only the filling one says unsalted. Does that mean the other 2 times, it is not the unsweetened kind?
lol
You can use the same vegan butter throughout!
You mention vegan butter 3 times, but only the filling one says unsalted. Does that mean the other 2 times, it is not the unsweetened kind?
lol
You can use the same vegan butter throughout!
My boyfriend would devour these if I made them and I’m pretty sure I wouldn’t get a bite.
My boyfriend would devour these if I made them and I’m pretty sure I wouldn’t get a bite.
Haha you’ll have to make a batch and hide some for yourself 😉
Holy moly!! YUM!!!!
Seriously SO good!
Holy moly!! YUM!!!!
Seriously SO good!
Banana bread cinnamon rolls that are VEGAN?! OH SNAP GIRLFRIEND. You’ve killed it again!
I will say, I wouldn’t use Almond Breeze if I make this, as some Almond Breeze milks have been recalled by the FDA for containing dairy. It’s saddening to find out that, someway somehow, they’ve been tainted with a dairy-based allergen. But aside from that, what an incredible recipe!! I HAVE to make it someday!
Banana bread cinnamon rolls that are VEGAN?! OH SNAP GIRLFRIEND. You’ve killed it again!
I will say, I wouldn’t use Almond Breeze if I make this, as some Almond Breeze milks have been recalled by the FDA for containing dairy. It’s saddening to find out that, someway somehow, they’ve been tainted with a dairy-based allergen. But aside from that, what an incredible recipe!! I HAVE to make it someday!
Love this idea!!! Also, I agree that sometimes it’s best to just let a recipe idea rest and try again later! 🙂
Absolutely! Patience is key (and so worth it).
Love this idea!!! Also, I agree that sometimes it’s best to just let a recipe idea rest and try again later! 🙂
Absolutely! Patience is key (and so worth it).
looks yum! do you have a gluten free suggestion? 🙂
looks yum! do you have a gluten free suggestion? 🙂
I don’t, so sorry! These need to be made as is.
Hi. These sound amazing – I love your recipes. Thank you! I can’t get vegan butter where I live. Any ideas for a substitute?
You could try coconut oil!
Hi, I’m seeing this a few months later, but try lactose free Blue Bonnet! It’s $.99 where I live and dairy free!
Oh yum! I made cinnamon swirls a few years back and although they took time to make, they were so worth it! These look absolutely delicious, I’m definitely tempted to throw together a batch of these over the coming weekend. 🙂
Love, Kate x
http://www.kate-and-co.blogspot.com
I hope you get a chance to make these! They’re definitely worth the time 🙂 Enjoy, xo!
Could you use all-purpose flour instead of the bread flour?
They will not turn out quite the same, but I’m sure it would work, I just would not advise it. Bread flour is what keeps these rolls soft and fluffy!
We didn’t have bread flour either, so we added gluten flour in with the all purpose flour and it worked! Remove 16g of the ap flour and replace it with 20g of gluten flour. You can get gluten flour at places like the Bulk Barn or similar.
…This recipe is great! Sadly, we don’t have access to decent vegan cream cheese for the icing, so we made a cashew version which did the trick.
Not good. My dough is rock hard and not at all like a cinnamon roll. I followed the instructions to a T. Would not recommend sadly
Hi Nick – sorry to hear that. I’ve tested this recipe many times and had great results. I would be sure you used bread flour, and perhaps check out the recipe video for reference!
Not good. My dough is rock hard and not at all like a cinnamon roll. I followed the instructions to a T. Would not recommend sadly
Hi Nick – sorry to hear that. I’ve tested this recipe many times and had great results. I would be sure you used bread flour, and perhaps check out the recipe video for reference!
Can you recommend a substitute for active yeast? I can’t have any yeast in my diet.
THANK U
I cannot, unfortunately, these cinnamon rolls need yeast to rise.
Can you recommend a substitute for active yeast? I can’t have any yeast in my diet.
THANK U
I cannot, unfortunately, these cinnamon rolls need yeast to rise.
These turned out amazing. I subbed applesauce for the butter in the filling and I am really happy with the results. I also left out the banana slices because hubby is not a super huge banana fan. I think that these are going to be breakfast for Thanksgiving!!! Thanks so much!
Great! Love these for Thanksgiving breakfast. Glad you loved them!
delicious recipe..just made it and its yummy.. I follow the instructions and use the same ingredients but i mix it by hand and it was a lil hard but it got better when i finally put it in a bowl coated with oil and let it rise for 1hr and i also didnt put slices of banana because for me putting banana with the mix is enough..all in all your recipe is very easy to make and yummy😍😍
Perfect! So glad you loved this one 🙂
Made these last night for Christmas brekkie this morning- all my (non vegan) family members raved about them! Added dates to the filling and it was DELICIOUS what a good recipe!! Thanks for making these breakfast classics vegan friendly 🙂
Amazing! I’m so glad 🙂 Dates sound delicious in here, too.
Made these rolls yesterday and baked them this morning and OH MY WORD! They are the best cinnamon rolls I’ve ever made!!! Only changes I made was to eliminate the banana slices and I used real unsalted butter. This recipe will be a keeper!
Amazing!! So glad you loved these 🙂
How do you recommend storing them if not all devoured in one sitting? Refrigerate?
How do you recommend storing them if not all devoured in one sitting? Refrigerate?
Yes I would refrigerate them!
Hi there, if I make these and am not Vegan do I need to add the 1 Egg from the previous recipe for Rolls? or does the banana substitute the egg?
Hi! The banana substitutes the egg, so this recipe is perfect as-is 🙂
Made these for Easter and they turned out so well!! Excited as my kids are still skeptical of anything “vegan” and they loved them! I used cashew milk instead of almond and worked perfectly.
Have you tried to double this recipe?
I haven’t but it should work just fine to double!
These look amazing!!
Can you sub coconut milk for the almond milk or would you use regular milk? Unfortunately, we have quite a few nut allergies in our house.
Feel free to use coconut milk from a carton or regular milk!
Love these!!
Would it be possible to make this with almond flour? Would love a low carb and gluten free option please 🙏🏼
I wouldn’t recommend almond flour for these! Feel free to check out other recipes using almond flour here: https://www.ambitiouskitchen.com/29-incredible-almond-flour-recipes-that-everyone-will-love/
These are my favorite of the cinnamon rolls! I didn’t make vegan. Tastes like bananas foster when fresh out of the oven! Thank you for another great recipe.
Perfect! So happy you loved them!
Thank you Monique for all the amazing recipes! In this hard times it is so good to know there is one blog that I can go to bake some delicious, simple and nutritious food. I Live in New Zealand and Flour is out of stock..Only you can think of teaching us how to do oat flour! THANK YOU!
Thanks so much for your note, Araceli! I’m glad you’re finding recipes here that you love 🙂
I’ve made these a couple times now and I’m never disappointed! My husband has an almond allergy so I used Flax milk instead, it’s neutral in flavor, and light brown sugar because I didn’t have any dark brown sugar. The dough didn’t come out “slightly sticky” like the recipe mentioned and it had a little bit of a hard time forming a uniform ball but in the end, I still ended up with fantastic cinnamon rolls! Also, didn’t use the cream cheese frosting because not everyone’s a fan but other frostings/icings have worked just as well!
Perfect! I’m glad they turned out well 🙂 great for adding your favorite icings and frostings, too.
Hello, Ive been looking for a cinnamon roll recipe and this one looks amazing! do you know if you can use baking powder instead of the yeast, i cant seem to get any at all all sold out in shops at the moment!
Cant wait to try them!
Hi! Unfortunately baking powder will not work the same as yeast – sorry!
Hi, would I be able to use gluten Free baking flour instead of bread flour?
Hi! I wouldn’t recommend it as the texture will not be the same.
The most delicious recipe! I was slightly skeptical about banana cinnamon rolls but they surpassed my expectations! Made them to give to a friend but there will definitely be a few missing by the time he gets them haha
Love it! Glad you enjoyed 🙂
SO DELICIOUS! We just finished eating these this AM. Made last night and brought out from the fridge for the second rise this AM. We are not vegan, so opted for regular butter & cream cheese. Actually a very simply recipe to follow, just like everything else AK! Only thing is the edges came out a bit “tough” but thinking this is due to me over kneading a bit…will 10/10 be making again. Thanks again, Monique!
Amazing! So happy you loved these!
Would be great if you could give the ingredients in grams! 🙂
I don’t typically measure them by weight – sorry! I’d recommend checking out an online calculator 🙂
I didn’t have brown sugar or bread flour but these looked really good and I’m impatient so I used all-purpose flour and cane sugar. They turned out pretty good (a tad too sweet but I know why), I skipped the banana slices but did add some walnuts. Overall even with the regular flour, they turned out really good, still very fluffy and moist. I didn’t care for the frosting though, just too….much of something. I’m not sure, maybe it was too sweet paired with my already too sweet rolls. Either way, they’ll all get eaten up and next time maybe I’ll make a trip to the store to follow the instructions the proper way 🙂
Thanks!
I’m glad they worked out well regardless! Feel free to use a bit less powdered sugar in the frosting if you’d like, too 🙂
This is a really good recipie! I recommend.
I’m glad you love it!
These were so easy & absolutely delic! I’m not much of a baker, but this recipe was easy to follow & they turned out perfectly. These will definitely be added to my breakfast arsenal.
So happy to hear that!
I made these banana bread cinnamon swirl rolls, and they are absolutely delicious! everyone liked them in my family, and they were beautiful to make. The dough came out perfectly, and was good and easy to work with, to roll out and roll up. I could even give them to my youngest boy who has a severe egg allergy. Thankyou, I am always on the lookout for new recipes to give to him.
Amazing! So happy to hear that. Such a great treat!
Pleaseee try this recipe you won’t regret it. It’s also good if you use coconut sugar
Absolutely! Glad you loved this one!
I made the original ones for New Year’s Day breakfast and saw this one and thought a perfect way to use up all my bananas instead of making a banana cake as usual!
Absolutey! Perfect treat 🙂
These were sooooo delicious!! I used pecans. And would probably triple the frosting. So yummy! Thank You!
Love it! Perfect treat 🙂
Thank you so much for this AMAZING recipe! These rolls are to die for! Me and my wife make them every weekend for our stand at the farmers market and the town loves them!
Follow the recipe to a T and you will be beyond satisfied with these yummy rolls!
Love that so much! Such a great treat to share 🙂
So yummy! I didn’t have all the items to make it vegan but it turned out great. I also used a whole vanilla bean seeds in the icing. Game changer.
Perfect! Love that idea.
This was so good! I have never made cinnamon buns until now. This was the first recipe I used and it worked great! I felt like a professional chef. Will definitely make again. Don’t change a thing!
Amazing! Glad you enjoyed!
Perfect as usual! AK is the only place to get a cinnamon roll recipe. I substituted coconut oil for the vegan butter and used hemp milk, as those were what I had on hand. I always know I can trust Monique’s recipes to be delicious and turn out just as expected. Thank you!
Perfect! So happy to hear that!
Would this work at high altitude? I’m at about 5000-6000 ft. If not, would you know of how to convert any measurements?
They should work but I’m not 100% sure what changes might need to be made. I might suggest searching baking swaps at high altitudes!
SO DELICIOUS!
I’ve made the original cinnamon rolls but had an excess of ripe bananas so tried these out. The bananas caramelize inside and it’s such a little surprise treat.
A note- I did not make these as vegan (didn’t have vegan ingredients) and they still turned out perfectly.
Definitely get the bread flour, do not skip that!
Love that! Glad you like these ones, too!
These were absolutely amazing!!! I can’t wait to make them for my family when they come visit me. And they’re not hard to make at all. Exquisite!
Easy and delicious! Glad you enjoyed!
These are incredible!!! They’re not overly sweet like most cinnamon rolls which I love! Can’t wait to make them again!
Absolutely! Glad you enjoyed 🙂
All I can say is WOW!! First time making homemade cinnamon rolls and I am so glad it was with this recipe!! Will be making again
Wooohoooo! So happy you tried them and loved them, Liz! 🙂
Just made this, soooo delicious! All I can say is YUM
We LOVE this recipe. We made them for my 4 year olds birthday breakfast this morning. He has egg and dairy food allergies and I love that AK has various vegan recipes that we can make for him. Love all of your recipes! Highly recommend this one.
These are really fabulous. I did use APF in place of bread flour, and pumpkin instead of banana, but boy! They really turned out great. Everyone who had said that they were incredible.
Nice! So happy they turned out well!
These are the BEST cinnamon rolls I have ever made (or eaten). I’d like to give some out as gifts this year for the holidays (giving them raw for friends and family to bake Christmas morning). Do you know how many days they would keep n the fridge? If I were to make them on 12/21 or 12/22, would they still be good by 12/25?
Thanks!
Hi, Katie! I’d probably recommend freezing them, actually, so that the dough doesn’t overproof. Follow the “how to freeze” instructions in the blog post above!
How long is “overnight” when it comes to refrigerating the unbaked rolls? Could I leave them in the fridge up to 24 hours, or would they overproof? THANK YOU!
Hi, Stefanie! I think 24 hours would be too long. Around 12-14 hours should be alright!
Hi! can i substitute bread flour with almond or tapioca flour or any other healthy flour?
Sorry to say I wouldn’t recommend that! The glutens in the wheat flour are what make cinnamon rolls light and fluffy.
Fantastic recipe! The rolls turned out beautifully and were deliciously fluffy. I used about 2 1/2 bananas in the filling, and did the first rise overnight after kneading the dough,
Can you make these NON-vegan by just using equal amounts of regular milk, butter, and cream cheese?