Whether you’re new to Ambitious Kitchen or have been following for years, there’s a good chance you’ve come across (and/or made) my famous cinnamon roll recipe. It just so happens to be the most popular cinnamon roll recipe on the internet, and for good reason! BUT, did you know I have equally delicious vegan cinnamon rolls that are completely dairy free and taste like a cross between a Cinnabon and banana bread? WHO’S READY TO GET THEIR BAKE ON?
When I first shared this recipe I had tested it approximately 5 times 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 cinnamon roll party. I MEAN COME ON, NOW YOU HAVE TO TRY THEM. Be sure to watch me make them on Good Mood Comfort Food, too!
Ingredients in banana bread cinnamon rolls
We’re using simple pantry staples in these banana cinnamon rolls, plus a few swaps to keep them vegan. Here’s what you’ll need to make them:
- Bread flour: the trick to keep these vegan cinnamon rolls soft and fluffy is to use bread flour instead of all purpose 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 a more robust molasses 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. That’s right, no flax eggs needed! The banana also adds a natural sweetness AND softness to the cinnamon roll 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!
- Milk: I keep these cinnamon rolls dairy free and vegan by using unsweetened vanilla almond milk. Plus, it adds a lovely hint of vanilla. Simply the best. You can use any dairy-free milk you’d like such as oat milk or another nut milk, too.
- Walnuts: these are optional, but I love adding chopped walnuts to the filling as well!
- For the frosting: we’re making an easy vegan cream cheese frosting by mixing softened vegan cream cheese, vegan butter, powdered sugar, vanilla extract, and cinnamon.
Can I make them gluten free?
Unfortunately, I have not tested these cinnamon rolls using a gluten free flour, so I cannot recommend it.
Types of yeast used for making cinnamon rolls
There are two types of yeast to choose from in baking:
- Active dry yeast: this type of yeast must be dissolved in liquid, or also what’s known as being “proofed” before it’s added to the rest of the dough ingredients.
- Quick rise yeast: also known as instant yeast (this is the brand I use and love!) and what we are using for this 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!
Learn how to measure flour correctly
Yes, weighing flour is the gold standard for measuring it, but if you don’t have a scale or are looking for an easier method check out my tutorial for measuring flour here! It works every time.
Tips for making perfect vegan cinnamon rolls
As always, be sure to follow the ingredients and instructions EXACTLY in this vegan cinnamon roll recipe. Here are a few more tips and tricks to ensure success:
- Don’t overheat your milk. It should be between 105-115 degrees F. Anything hotter will kill the yeast, which means the vegan banana 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 cinnamon sugar 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 to 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.
Storing tips
Feel free to store your freshly baked vegan cinnamon buns covered at room temp for 1-2 days, then transfer them to the refrigerator for up to 5 days. Simply reheat them in the microwave to get them soft and gooey again!
Freezer-friendly vegan cinnamon rolls
- Freeze 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 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!
Our fav tools for baking cinnamon rolls
- Stand mixer. You’ll want to use the dough hook on your stand mixer to easily knead the dough before rolling it out. Don’t have a stand mixer? No worries! You can also knead the dough by hand.
- Wooden spoon. I recommend mixing your dough together with a wooden spoon.
- Rolling pin. For rolling out that beautiful dough. Pro tip: if you don’t have a rolling pin you can also flour up a wine bottle!
- Serrated knife. Using a serrated knife will help you cut the cinnamon rolls out after you roll the dough up. You can also use floss.
- 9×13 inch pan. I recommend using a 9×13 inch baking pan so that the cinnamon rolls fit well and bake properly.
Your cinnamon roll questions: answered
Be sure to read through the full post for answers to common questions about making these banana cinnamon rolls. A few more common questions that I get:
- Can I use all purpose flour? The recipe will still work with all purpose flour (and readers have used it with success) but I highly recommend sticking with bread flour because, as I mentioned, it’s what makes the cinnamon rolls extra fluffy and delicious.
- Why did the middles pop out of my cinnamon rolls? This can happen if you roll them a bit too tightly or if your pan is too small. Be sure to cut dough off of the ends of your cinnamon roll log so that the rolls all fit in your pan.
- Can I double the recipe? Yep! Just remember to use a larger pan.
- What can I do if my dough is too sticky while kneading? Simply add a little more flour, about a tablespoon at a time, until it’s easier to work with.
- Can I use a bread maker? I haven’t tested this recipe using a bread maker, but readers in the comments have done so with success!
- Can I add mix-ins to the filling? You bet! I think chopped nuts would be delicious rolled up with the banana slices.
More delicious brunch treats to try
- The Best Cinnamon Rolls You’ll Ever Eat
- Outrageously Fluffy Vegan Pancakes
- The French Toast I Can’t Stop Eating
- Brown Butter Strawberry Coffee Cake with Lovely Strawberry Icing
- The Best Vegan Banana Bread You’ll Ever Eat
Get all of my breakfast & brunch recipes here!
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!
Good Mood Comfort Food
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Vegan Banana Bread Cinnamon Rolls
Ingredients
- For the dough:
- ¾ cup (180g) unsweetened vanilla almond milk (or milk of choice), warmed to 115 degrees F
- ¼ cup (50g) 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 (57g) melted vegan butter (or regular butter if not vegan)
- 4 cups (480g) bread flour
- ¾ teaspoon salt
- For the filling:
- ⅔ cup (142g) dark brown sugar
- 1 ½ tablespoons ground cinnamon
- ¼ cup (57g) vegan butter (or regular butter), softened
- 1 medium banana, thinly sliced
- ½ cup (56g) chopped walnuts, optional but recommened
- For the vegan cream cheese frosting*:
- 4 oz (112g) vegan cream cheese (or regular cream cheese), softened
- 2 tablespoons vegan butter (or regular butter), softened
- ¾ cup (85g) powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
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 (or regular butter). Mix until just combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
- 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.)
- Transfer dough ball to a large bowl greased with olive oil, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or 1.5 hours or until doubled in size. This may more or less time depending the humidity and temperature in your home.
- 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.
- 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, you really want to combine the sugar into the dough so it sticks. Add banana slices and walnuts on top.
- 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 at least 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 rolled into 1 inch sections with a serrated knife or use floss. You should get 12 rolls. I like to make dents with a knife in the dough before cutting to make 12 even rolls.
- Place banana cinnamon rolls in a greased 9x11 inch baking pan. (I 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 for 30-45 minutes or until they puff up and touch each other.
- 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.
- While the cinnamon rolls bake, you can make the frosting: In the bowl of an electric mixer or in a medium bowl, combine softened cream cheese, softened butter, powdered sugar vanilla extract and cinnamon. Beat until smooth and fluffy. Spread or drizzle over cinnamon rolls and serve immediately. Makes 12 cinnamon rolls.
Recipe Notes
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Recipe updated on March 30, 2020, post republished on March 26th, 2023, and republished on December 14th, 2024.
164 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?
Hi Monique,
I made these cinnamon rolls when my daughter was home from college and let me tell you, they were hands down the best cinnamon rolls I have ever had. My husband and daughter couldn’t have enough, they were blown away as well. Thank you, these will be a staple for large family breakfast celebrations moving forward!
Ah thanks so much! Glad you and the family loved these cinnamon rolls ❤️🙂
Ahhhh-MAZING! This was my first time ever trying a vegan baking recipe, and it turned out fabulous. I actually ran out of time and didn’t even let the rolls rise a second time after I cut them (oops-lol) but they were still awesome and my family (even kiddos) ate them up. I anticipate they’ll be even fluffier next time when I follow the instructions perfectly. 😬 YUM!! 😋😋😋
I’m so excited to make these! I’m nursing and my baby is allergic to soy, dairy, and eggs- so these sound like such a great treat! Question- what are your preferred vegan butter and cream cheese?
Hi – I really like Miyoko’s vegan butter and Kite Hill has a delicious cream cheese, hope you enjoy these!
What flour would you use to make these gluten free? My sister and her son are gluten and dairy free so I’d love to make these for our next family get together if possible. Thanks! They look amazing!
I actually just saw the other comments about swapping flours. Didn’t see them before I posted!!
No problem! I personally don’t recommend subbing flours because it won’t keep them as fluffy. Let me know what you try though!
Oh my goodness, these look so good! Do you think it would work with Gluten free flour? Having to follow a Dairy and gluten free diet :/
Hi Nicole – Unfortunately I don’t recommend GF flour as they rolls won’t turn out as fluffy.
Hi there- I’m really interested in making these as I’m exploring a vegan diet. I’m wondering if you have any tips on using a sourdough starter in this recipe? Thanks!
Hi – unfortunately I have not tried that and am not sure how it would turn out. So sorry!
Made them the night before and took them out of the fridge this morning to bake and serve with Easter brunch. The family was unanimous—OUTSTANDING!!!🤤
Aw this is the best, I am so glad you and the family are loving this recipe 🙂
A lovely recipe! I was going for gooey but mine came out really undercooked which was very VERY sad. I had to toss all but the outsides even after 30 minutes of baking. The tops looked golden brown so I pulled them out but next time I would definitely increase the oven temp and check the bottoms first. Side note: but oven sort of sucks so not blaming the recipe at all, just hope this may help someone else!
What type of pan did you bake them it and on what rack? I would recommend baking these on the center rack – sorry you weren’t able to enjoy the middle ones, those are my fave!
I used a 9×9 pan in the center rack! 🤷🏻♀️ I must have these so will be trying it out again and let you know!
What setting would you recommend kneading on the mixer with dough hook?
Made these (not as vegan) for Easter and it was a HUGE HIT. SO DELICIOUS. Thanks for the recipe!
Yay! I am so glad this recipe is a hit 🙂
Wowowowow these turned out FABULOUS!!! Followed the recipe to a T but used whole cow’s milk and real butter since there was not a vegan need. They’re a labor of love but SO worth it – pillowy soft, perfectly cinnamon-y with a hint of banana, and the cinnamon cream cheese glaze is the perfect complement. The perfect brunch showstopper! I served mine with scrambled eggs and mimosas and just about died of contentment. Thank you for yet another recipe I’m adding to my classics and will make for years to come, Monique!!
Ah this is the absolute best! SO glad these were a hit and everyone loved them ❤️
Excited to make this for Mother’s Day tomorrow! Unfortunately I don’t have any powdered sugar– is it possible to use regular sugar or another sweetener for the cream cheese frosting?
Hi Jessica – So sorry for the late reply, but I would highly recommend powered sugar for the frosting for best results.
These are simply incredible!
Can these be refrigerated overnight and then baked in the morning?
Yes! Follow the instructions above for making it the night before!
my god this banana roll look amazing, it will be more helpful if you share any video tutorial along with that
These are the best for dairy free cinnamon rolls! I opt out of the banana slices but they are always a favorite for my family!
Absolutely! So easy and delicious 🙂
It was my first time making cinnamon rolls ever, and the finished project is so delicious everyone in my household ate them up! That means it’s a hit with both vegan and non vegans! I added unsweetened coconut flakes to the filling and icing. Used Melt brand vegan butter and Oatly brand cream cheese. These common rolls are beautiful and delicious! I wasn’t quite prepares for the amount of time it actually took to prepare. From start to finish it took me 3 hours and 45 minutes.
So happy they were a hit! Homemade yeasted breads and cinnamon rolls are a labor of love, but so worth it!
Great recipe and all but took way longer than 1.55 hours, it took us around 4 hours to complete because of all the waiting for the dough.
Thank you for the feedback! I’ve adjusted the timing a bit, but the dough shouldn’t take more than 1.5 hours for the first rise and about 30 minutes for the second. Did you find that you needed to let the dough rise for longer than that each time?