Imagine perfectly pillowy banana dough filled with a buttery cinnamon swirl and dark chocolate chips, all topped with creamy peanut butter frosting. You don’t need any eggs or dairy—just simple ingredients you probably already have in your kitchen. These treats are perfect for a make-ahead breakfast or a sweet snack, and they’re just as delicious when warmed up the next day.
They’re completely vegan and super easy to make!
These rolls are made with a pillowy soft banana dough filled with a buttery cinnamon filling and dark chocolate chips, then slathered with creamy peanut butter frosting. They are completely vegan and super easy to make.
Banana Bread Cinnamon Rolls with Peanut Butter Frosting (Vegan)
These Banana Bread Cinnamon Rolls with Peanut Butter Frosting are perfect for a make-ahead breakfast or a sweet treat. The soft banana dough is filled with a buttery cinnamon filling and dark chocolate chips, then topped with creamy peanut butter frosting.
Banana Bread Cinnamon Rolls with Peanut Butter Frosting
Ingredients
Banana Dough:
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ tsp active dry yeast 1 packet
- ½ tsp salt
- 1 cup warm plant-based milk almond, soy, or oat
- ¼ cup dairy-free butter melted
- 1 cup mashed ripe bananas about 2 medium bananas
Cinnamon Filling:
- ½ cup dairy-free butter softened
- ½ cup light brown sugar
- 2 tbsp ground cinnamon
- ½ cup dark chocolate chips dairy-free
Peanut Butter Frosting:
- ½ cup creamy peanut butter
- ¼ cup dairy-free butter softened
- 1 cup powdered sugar
- 1-2 tbsp plant-based milk
- 1 tsp vanilla extract
Instructions
Prepare the Banana Dough:
- In a small bowl, mix the warm plant-based milk with the granulated sugar and yeast. Let it sit for 5-10 minutes until frothy.
- In a large bowl, combine the flour and salt.
- In another bowl, mix the melted dairy-free butter with the mashed bananas until smooth.
- Add the yeast mixture and banana mixture to the dry ingredients, mixing until a soft dough forms.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Prepare the Cinnamon Filling:
- In a small bowl, mix the softened dairy-free butter with the light brown sugar and ground cinnamon until well combined.
Assemble the Rolls:
- Punch down the risen dough and roll it out on a floured surface into a large rectangle, about ¼-inch thick.
- Spread the cinnamon filling evenly over the dough.
- Sprinkle the dark chocolate chips evenly over the filling.
- Starting from the long edge, tightly roll up the dough into a log.
- Cut the log into 12 equal pieces and place them in a greased 9×13-inch baking dish, cut side up.
- Cover the dish with a damp cloth and let the rolls rise again for about 30-45 minutes, or until puffy.
Bake the Rolls:
- Preheat your oven to 350°F (175°C).
- Bake the rolls for 25-30 minutes, or until golden brown.
- Allow the rolls to cool slightly in the pan while you prepare the frosting.
Prepare the Peanut Butter Frosting:
- In a large bowl, beat the creamy peanut butter and dairy-free butter until smooth.
- Gradually add the powdered sugar, mixing until combined.
- Add the vanilla extract and plant-based milk (one tablespoon at a time) until the frosting reaches a spreadable consistency.
Serve:
- Spread the peanut butter frosting over the warm rolls.
- Serve immediately or store in an airtight container for up to 2 days. Reheat before serving for the best experience.
Notes
- Plant-Based Milk: Ensure the milk is warm but not hot to activate the yeast properly.
- Ripe Bananas: Use ripe bananas for the best flavor and texture in the dough.
- Serving: These rolls are best enjoyed warm for the ultimate gooey and delicious experience.