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1-Bowl Banana Bread Cinnamon Rolls

Close up shot of a vegan Banana Bread Cinnamon Roll with icing

Oh, cinnamon rolls, banana bread. How have I not joined you before?

Let me set right this injustice, join your little hands, if you will, so you can forevermore be united in holy sweet baked good matrimony.

Dramatic? Over the top? I think not (Rhonda).

Ripe bananas for making homemade vegan Banana Bread Cinnamon RollsFreshly risen dough for making homemade vegan cinnamon rolls

After having such success with my 7 Ingredient World’s Easiest Vegan Cinnamon Rolls, I knew more experimenting was to be done.

You guys have been loving on my first recipe. It’s been one of our most popular to date! And because I love banana bread so much, this recipe was bound to happen sooner or later.

Pan of Vegan Banana Bread Cinnamon Rolls ready for the oven

The banana bread infusion happens in two ways: 1) banana puree in the dough, and 2) banana slices and walnuts in the centers. The result is an amazingly moist, banana-bread like cinnamon roll just begging to be frosted (and that, we must do).

BONUS: This recipe is seriously simple! Just 1 bowl and 9 ingredients (10, including the glaze). Plus, there’s only one true rise and no fancy methods required. Just pure, easy, simple cinnamon roll goodness that takes about 2 hours total.

This means you could wake up around 9, make these little gems, and be enjoying them by brunch. Huzzah!
Freshly baked batch of Banana Bread Cinnamon Rolls in a panSpreading icing over freshly baked Vegan Banana Bread Cinnamon Rolls

Oh man, these are not to be missed! They’re:

Tender
Warm
Gooey
Perfectly sweet
Comforting
Slightly crisp on the outside
Infused with banana bread flavor
Cinnamon-filled
Seriously substantial
& Surprisingly simple
Spreading icing over a batch of freshly baked Vegan Banana Bread Cinnamon RollsFreshly baked Vegan Banana Bread Cinnamon Rolls displayed on squares of parchment paper

Make these rolls for a special weekend breakfast or brunch, or on a Sunday to enjoy throughout the week (that’s a good week). And if you take these rolls to work, I can almost guarantee you’ll be the queen (or king) of the office. That’s right, so many friend requests, so little time.

If you do try this recipe, let us know! Leave a comment or take a picture and tag it #minimalistbaker on Instagram! We absolutely love seeing what you guys cook up. Cheers and happy baking!Close up shot of a Banana Bread Cinnamon Roll made with our quick and easy vegan recipePartially unrolled gooey Banana Bread Cinnamon Roll with icing

Print
Spreader knife coated in frosting on a pan of Banana Bread Cinnamon Rolls
4.95 from 37 votes

1-Bowl Banana Bread Cinnamon Rolls

Simple, fluffy vegan cinnamon rolls infused with banana bread flavor and made in just 1 bowl!
Author: Minimalist Baker
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 10 (rolls)
Category: Breakfast, Dessert, Snack
Cuisine: Vegan
Freezer Friendly 1 Month (see instructions)
Does it keep? 2-3 Days

Ingredients

US Customary - Metric

DOUGH

  • 1 cup unsweetened plain almond milk
  • 3 Tbsp vegan butter (such as Earth Balance)
  • 1 packet instant/fast-acting yeast (1 packet yields ~2 1/4 tsp)
  • 1 Tbsp cane sugar
  • 1/4 tsp salt
  • 1/2 cup mashed ripe banana
  • 2 3/4 - 3 1/4 cups all-purpose flour (I used a ratio of 2/3 unbleached all-purpose, 1/3 whole-wheat pastry)

FILLING

  • 1/4 cup vegan butter
  • 1/3 cup cane sugar
  • 1/2 - 1 Tbsp ground cinnamon
  • ~20 very thin banana slices (1/2 cup yields ~20 slices)
  • 1/3 cup raw walnuts or pecans (optional // crushed // plus more for topping)

TOPPING

  • 1 Tbsp vegan butter
  • 1 Tbsp sugar (cane or brown)

Instructions

  1. DOUGH: In a large mixing bowl, heat the almond milk and vegan butter in the microwave in 30 sec increments (or heat over medium heat in a large sauce pan), until warm and melted (never reaching boiling). Let cool to 110 degrees (43 C) - the temperature of bath water. It should be warm but not too hot or it will kill the yeast. (If you used a saucepan to heat the milk, transfer to a large mixing bowl now.)

  2. Sprinkle on yeast and let activate for 10 minutes. Then add sugar and salt and stir. Next, add in mashed ripe banana and stir. Add flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so, adding flour as needed, until it forms a loose but still springy ball. Only use as much flour as it will take.

  3. Rinse out your mixing bowl, coat it with avocado or olive oil, and add your dough ball back in seam side down. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo) - mine only took 40 minutes.

  4. FILLING: On a lightly floured surface, roll out the dough into a long rectangle ~1/4 inch thick. Brush with melted vegan butter and top with cane sugar (I used a little brown sugar mixed in with the cane sugar) and 1/2 - 1 Tbsp cinnamon (up to preference // amount as original recipe is written // adjust if altering batch size). Then add banana slices so it's easy to roll, and walnuts.

  5. Slowly and tightly roll up the dough and situate seam side down. With a serrated knife or a string of floss, cut the dough into 1 1/2 - 2 inch sections and position in a well-buttered 8x8 square or comparable sized round pan (you should have about 10 rolls as original recipe is written). 

  6. TOPPING: Brush with melted vegan butter and sprinkle with sugar (brown or cane) and remaining walnuts.

  7. Cover with plastic wrap and set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
  8. Once the oven is hot, bake rolls for 28-35 minutes or until slightly golden brown. Let cool for a few minutes, then serve warm.
  9. Optional: Frost with dairy-free cream cheese frosting or a simple dairy-free glaze (recipe below).
  10. Cinnamon rolls should keep covered at room temp for up to a few days, though best when fresh. You can freeze at the stage where the dough is cut into cinnamon rolls and placed in a pan. Cover well and freeze in a pan, then let thaw for at least 6 hours before baking. Cover and set on top of the oven while preheating to help rise. Bake as instructed. 

Notes

*For a simple dairy-free glaze, melt (as recipe is written // adjust if altering batch size) 1 Tbsp vegan butter and add to ~2 - 2 1/2 cups powdered sugar. Mix and gradually thin with dairy-free milk 1 tsp at a time until pourable but still thick.
*Nutrition information is a rough estimate calculated without glaze.
*Adapted from my World's Easiest Cinnamon Rolls.

Nutrition Per Serving (1 of 10 rolls)

  • Calories: 304
  • Fat: 13g
  • Saturated fat: 3g
  • Sodium: 174mg
  • Carbohydrates: 41g
  • Fiber: 2.3g
  • Sugar: 12g
  • Protein: 5.4g
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188 Comments 10 ingredients or less, Breakfast, Dairy-Free, Egg-Free, Fall, Holiday, One Bowl, Snacks, Soy-Free, Spring, Summer, Sweet (dessert), Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for gwyngwyn says

    August 10, 2019 at 9:48 am

    is it possible to substituted butter with something else?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 10, 2019 at 12:02 pm

      Perhaps coconut oil? It won’t produce the same effect, but it should be close.

      Reply
  2. Avatar for LucyLucy says

    March 11, 2019 at 4:34 am

    Really easy! I made these (in addition to other treats) to promote fairtrade with fairtrade bananas from work. They went down a treat at the bake sale, really wish I made more. I made it with non-vegan products due to having to use products in store and we don’t sell vegan cream cheese. It still worked perfectly fine with dairy products and was delicious. Thank you!

    Reply
  3. Avatar for JacquiJacqui says

    December 14, 2018 at 2:13 pm

    Just made the banana cinnamon rolls and they are absolutely fabulous!
    I just had one and I really want another immediately.
    Can’t wait for my husbaand to try them. Thanks for another great recipe!

    Reply
  4. Avatar for Kelly JonesKelly Jones says

    October 6, 2018 at 6:13 pm

    I made them for my co workers ..omg ? smells so good !
    I tagged you on Instagram

    Reply
  5. Avatar for KimKim says

    September 16, 2018 at 9:51 pm

    We loved these! I made them just as the recipe told me to with the vegan cream cheese frosting. I was shocked at how delicious they were. We used 1/2 whole wheat flour and 1/2 white flour. We also used the organic cane sugar- the slightly thicker granules make a slightly crunchy sugary topping. Yum! Great recipe- and thank you!

    Reply
  6. Avatar for CristinaCristina says

    September 14, 2018 at 11:17 pm

    Hi! I have family members allergic to all types of nuts, but would LOVE to serve your recipe for the holiday season coming up. How can I replace almond (flour, milk, nut ANYTHING) with something more vegan & allergy-free friendly?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 16, 2018 at 9:23 am

      Hi Cristina! For this recipe, feel free to swap the almond milk for another non-dairy milk.

      Reply
      • Avatar for CRISTINA CALAGUASCRISTINA CALAGUAS says

        September 16, 2018 at 12:30 pm

        Hi Dana! What about the flour? I notice in many of your recipes you use nut-flour? What can i replace for this?

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          September 18, 2018 at 10:14 am

          Hi Christina! We use nut flours to keep the recipe gluten-free, but if you aren’t GF then you may be interested in this recipe.

          Reply
  7. Avatar for JameeJamee says

    September 11, 2018 at 12:16 pm

    Hi! Do you think it would be possible to leave them to do the final rise in the fridge overnight so they can be baked fresh in the morning?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 11, 2018 at 5:50 pm

      Yes! Just refrigerate overnight, set on the oven while preheating the next day, and bake as instructed.

      Reply
      • Avatar for JameeJamee says

        September 15, 2018 at 8:45 am

        Thank you!! They turned out perfect and were SO delicious! Will be making these again for sure!x

        Reply
  8. Avatar for Jane SpeyerJane Speyer says

    September 9, 2018 at 7:44 pm

    These were hands-down the best cinnamon rolls I ever made. Really easy and so good! I subbed rice milk for almond milk, because that’s what I had in the house and added just a little vanilla to the powdered sugar icing because vanilla is awesome. This banana in the dough makes it extra sticky, so keeping the kneading area well-floured is essential. I was worried about the amount of butter used in the filling – seemed like more than was needed, but trusted the recipe and everything worked out beautifully. Thanks so much for this recipe. We will definitely make this again!

    Reply
  9. Avatar for Charleen BelcherCharleen Belcher says

    September 3, 2018 at 7:34 pm

    This was really good! I added more warm spices (pumpkin pie spice, extra cinnamon, nutmeg and ginger) to the filling and used the cream cheese frosting from the GLUTEN-FREE ZUCCHINI CAKE (I halved that recipe). Thanks for another amazing recipe, Dana!

    Reply
  10. Avatar for LydiaLydia says

    September 3, 2018 at 10:03 am

    I’m not sure what exactly where I went wrong on this recipe!
    Tried it this morning. Slowly added flour until I had what I thought was a springy ball but then after 1.5 hours it hadn’t risen that much, but was bigger than when I started. Maybe my yeast never activated, problem 1. Then when I was trying to roll out the dough it kept sticking and crumbling… Too much flour? I decided to move ahead even though it wasn’t looking good at this point. They turned out OK. Not sure if I would invest the time/energy again.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 3, 2018 at 11:48 am

      Hi Lydia! Sorry to hear you had some difficulties with this recipe. It sounds like your yeast was possibly too old? As for the crumbly dough, adding moisture will help the dough become more coherent. Add a few sprinkles of cold water (no more than a teaspoon at a time), handling the dough as little as possible until it’s evenly moistened.

      Reply
  11. Avatar for JosuhaJosuha says

    September 3, 2018 at 8:34 am

    Made this yesterday to bring over to my friends’ new house and they absolutely loved them! I don’t think I quite got the flour ratio right, but they still came out delicious, the bananas really added a bunch of flavor.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 3, 2018 at 11:50 am

      We are glad you all enjoyed these, Joshua!

      Reply
  12. Avatar for LornaLorna says

    September 3, 2018 at 2:40 am

    Hi, I have a yeast intolerance is there anyway of making them with something else?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 3, 2018 at 11:53 am

      Not that we know of at this time, Lorna!

      Reply
  13. Avatar for POLlyPOLly says

    July 24, 2018 at 1:02 pm

    Sososososo good! I’ve made this twice, once for thanksgiving and everyone raved and a pregnant relative begged for the recipe. I will add that I used regular milk and butter though. Amazing!

    Reply
  14. Avatar for TheresaTheresa says

    March 27, 2018 at 1:11 pm

    Do you have a Gluten Free version of this? I would love to make it!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 28, 2018 at 10:01 am

      Hi Theresa! We wish we could comment, but we haven’t experimented with a GF cinnamon roll yet. But if you try it, please report back!

      Reply
  15. Avatar for YokoYoko says

    February 24, 2018 at 2:40 pm

    For the first time to bake cinnamon rolls! and it’s successful with fluffy texture:) I used chopped dates to reduce some suger. but I realized that sweeter is nicer! Thank you, Dana :D

    Reply
  16. Avatar for SelinaSelina says

    February 15, 2018 at 2:57 am

    THESE ARE AMAZING!!! I had some overripe bananas to use and was looking for ideas online on how to use them when I came across this recipe. Instead of yeast and flour I adapted it with self raising gluten free flour, and they still turned out SO DELICIOUS!! Btw, your page is a freaking haven for celiacs and I don’t want to ruin anything by moving too fast but I love you.

    Reply
    • Avatar for SelinaSelina says

      February 15, 2018 at 3:01 am

      Also, just wanted to let you know that this recipe was just SO GOOD that I ended up translating it to Norwegian and shared it with family members and on a Celiac forum, linking to your page of course.

      Reply
  17. Avatar for GeorgiaGeorgia says

    January 21, 2018 at 4:42 am

    These look amazing! Unfortunately, where I live, vegan butter is not accessible… is there any way to alter the recipe, and sub the butter with something else? Coconut oil, for example? Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 22, 2018 at 4:59 pm

      Hi Georgia! It will affect the flavor, but I think so, yes.

      Reply
  18. Avatar for KennedyKennedy says

    November 10, 2017 at 7:34 am

    I had never made cinnamon rolls before but was craving them and had bananas that were turning ripe and the I found this recipe! I made them gluten free, which is just a matter of different flour.

    Anyway this recipe was easy to follow and I really like the walnuts! I’m not sure what I did wrong but they were a bit flavorless, I’ll keep experimenting and I’m sure I’ll get it right soon enough!

    Reply
  19. Avatar for AlisonAlison says

    November 7, 2017 at 4:33 am

    Do you think it’s possible to replace the butter in the cinnamon buns with coconut oil? I don’t have access to earth balance or another vegan butter. Also, do you happen to have a glaze or icing that doesn’t require vegan butter? Or perhaps I could sub in coconut oil for that too?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 7, 2017 at 5:01 am

      Hi Alison! It will affect the flavor, but I think so, yes.

      Reply
  20. Avatar for AnaAna says

    October 2, 2017 at 9:27 pm

    This recipe is another one I have made multiple times and everyone who’s had a piece or two, or three loves it. So thanks for deliciousness.

    Reply
  21. Avatar for Kelly WhiteKelly White says

    September 27, 2017 at 3:10 am

    How long do they keep for ?? I’m making them for an even thats two days away and I was wondering if i could get away with making them today x :)

    Reply
  22. Avatar for Kelly WhiteKelly White says

    September 27, 2017 at 3:09 am

    Hey! I’m so excited to make these, how long do they keep for ?? xx

    Reply
  23. Avatar for NiluNilu says

    August 27, 2017 at 5:35 pm

    Hi Dana, is possible to use coconut butter instead of vegan butter? Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 28, 2017 at 9:41 am

      Hi! That should work!

      Reply
  24. Avatar for AlyssaAlyssa says

    July 28, 2017 at 3:02 pm

    Just made these, and GOOD LAWD these are heaven. Seriously so dang good.

    Reply
  25. Avatar for Kayla WernerKayla Werner says

    July 25, 2017 at 1:53 pm

    I am just knocking these recipes out of the park!! EVERYTHING I have made from your website and cookbook has been amazing. I have to say it’s easy living a vegan lifestyle when you have amazing food recipes from Dana!

    Reply
  26. Avatar for SarahSarah says

    June 6, 2017 at 9:21 am

    Thinking about making these for a trip with friends, however Id have to make them the day before and heat them up before serving (adding the frosting after of course). Will this work? Has anyone tried this? I’m thinking a low what to just warm ’em up. Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 7, 2017 at 6:33 am

      Yes that’ll work! Just let them cool completely before storing and store in an airtight container and they’ll stay fresh for serving!

      Reply
  27. Avatar for KristenKristen says

    June 3, 2017 at 8:02 pm

    I just finished making these and oh my goodness. First of all, I’ve never made cinnamon rolls before, I wouldn’t consider myself any sort of Baker. But this recipe was so easy (almost foolproof) and these cinnamon rolls are among the best ones I’ve ever had. I just wanted to say thank you for all of your recipes. I went vegan about a year ago, using your website and your cookbook have helped me so much! I know I can always count on your recipes to impress not only myself but my non-vegan friends/family.

    Reply
  28. Avatar for Angie pangieAngie pangie says

    May 22, 2017 at 9:20 am

    These barely fit into the suggested 8×8 sized pan, and barely cooked in the middle. They were good, but would be much better as 12 rolls in a proper 9×13 pan.

    Reply
  29. Avatar for MarianaMariana says

    May 21, 2017 at 3:52 pm

    No gluten free option over this marvelous cinnamon roll?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 22, 2017 at 10:41 am

      Working on it!!

      Reply
  30. Avatar for MelissaMelissa says

    April 24, 2017 at 3:44 pm

    Have you tried filling it with peanut butter???

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 24, 2017 at 7:32 pm

      No we haven’t If you do, let us know how it goes!

      Reply
  31. Avatar for MarubiMarubi says

    April 15, 2017 at 2:30 am

    I believe I already commented on this recipe about how awesome they are, but I have to comment again because these are such a huge hit. So incredibly delicious! My boyfriends father who isn’t big on sweet things always takes seconds when I make these. The whole family gets excited as little children when they see what is in the baking pan. The friends I made them for have been nothing but impressed. We currently have a couple of very ripe bananas at home and the boyfriens is not-at-all-subtly hinting at what I should make with them :D Can’t thank you enough for the recipe :)

    Reply
  32. Avatar for JeanJean says

    March 28, 2017 at 9:34 am

    Would it work out all right if I used Almond flour instead of all-purpose flour?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 29, 2017 at 6:53 am

      Hi Jean! We haven’t tried it yet! If you do, report back on how it goes!

      Reply
  33. Avatar for Lisa in Apex NCLisa in Apex NC says

    February 11, 2017 at 6:08 am

    Holy moly roly poly. These were phenomenal. Made a glaze of powdered sugar, some soy milk, vanilla, coconut oil, and cinnamon for the top. Divine.

    Thank you for your expert instructions. I made sushi for the first time last night from your recipe. I absolutely love Minimalist Baker and recommend all the time. Thank you thank you!!

    Reply
  34. Avatar for BrittonBritton says

    January 5, 2017 at 7:35 am

    I made these yesterday for my boyfriend’s birthday breakfast. I’ve never made cinnamon rolls before and this recipe was easy to follow. They turned out absolutely amazing. I felt like I was eating a Cinnabon, only vegan and with bananas. So it was 100x better.

    Reply
  35. Avatar for AngelaAngela says

    September 8, 2016 at 6:38 pm

    Can I use regular butter instead of vegan?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 9, 2016 at 11:31 am

      Yes!

      Reply
  36. Avatar for JulieJulie says

    August 2, 2016 at 8:49 am

    I recommend doing more than one banana sliced in the middle. They were good bits of caramelized goodness, but I think it would be better with 1 1/2 – 2 bananas sliced. Also, definitely do the brown sugar and not just white!

    Reply
  37. Avatar for RickiRicki says

    July 14, 2016 at 4:41 pm

    Could I substitute the almond milk with coconut? Allergies to soy and almond ):

    Reply
  38. Avatar for PuckPuck says

    June 7, 2016 at 11:44 am

    These are soooooo good! They’re almost too rich, but not quite. I rolled them up the wrong way but they still turned out great. I think I’ll probably halve the recipe next time, though, since there’s too many for 2 of us and I’ll have to figure out what to do with the rest. I don’t really like vegan cream cheese, so I just used your sticky bun topping instead.

    Reply
    • Avatar for PuckPuck says

      June 7, 2016 at 11:46 am

      Oh, I forgot to ask – how do you measure your flour? I know some people scoop the flour with the measuring cup, some people spoon into the measuring cup and level, and it’s hard to tell who uses which method based on their recipes. I’m a spooner, not a scooper, but when I did that, I ended up adding quite a bit more than was called for – but they still turned out.

      Reply
  39. Avatar for AeniahAeniah says

    May 13, 2016 at 5:29 pm

    Is it possible I could rise this and bake it as a log of cinnamon banana amazing soon to be bread?

    Reply
  40. Avatar for HannahHannah says

    April 26, 2016 at 12:54 am

    Made these last night. Best things I’ve ever made! So simple! And they were soft and sweet and gooey and AMAZING!! Thanks for a great recipe x

    Reply
  41. Avatar for ElizabethElizabeth says

    March 31, 2016 at 8:52 am

    Can I substitute the almond milk with another non dairy milk? Maybe soy, coconut, or rice milk? I would love to try this recipe but I’m have a severe almond allergy.

    Reply
    • Avatar for Carly SymsCarly Syms says

      March 31, 2016 at 1:53 pm

      Hi Elizabeth! Please check out Dana’s Recipe FAQ page for your substitution questions!

      Reply
  42. Avatar for JenniferJennifer says

    March 27, 2016 at 7:18 pm

    What is vegan butter made of? I try not to do oil and/or highly processed foods. Thanks. These look amazing.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      March 28, 2016 at 12:07 pm

      Check out the ingredients label to see.

      Reply
  43. Avatar for CassieCassie says

    March 15, 2016 at 11:45 am

    The problem is that if I make these cinnamon rolls, I’d eat all of them before the brunch even starts! :D my next challenge to you: CHOCOLATE cinnamon rolls.

    Reply
  44. Avatar for lililili says

    February 20, 2016 at 8:20 pm

    Hi Dana thank you for the amazing recipe it was sooooo easy to make and tasted amazing I added some raison to it as well it’s so moist and delicious I and used coconut suger. Thank you for all the great recipe

    Reply
  45. Avatar for BethanyBethany says

    February 10, 2016 at 7:36 am

    Hi there! I was wondering if I could substitute the vegan butter? Can I use more bananas or applesauce, or coconut oil? thanks! ~Bethany

    Reply
  46. Avatar for LaurenLauren says

    January 18, 2016 at 6:52 pm

    I used whole wheat flour for the entire measurement and made a cream cheese icing. The icing was SO complementary. Who would’ve thought to put banana bread and cinnamon rolls together? Almost a crime it hadn’t been done sooner!

    Reply
  47. Avatar for Shelby HuskeyShelby Huskey says

    January 12, 2016 at 2:25 pm

    Can we freeze the dough and not actually bake the cinnamon rolls until the morning, or do they need to be baked right away?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 12, 2016 at 5:07 pm

      You can freeze the dough. Just let it thaw completely, then preheat the oven while they rest on top of the oven. Bake as instructed!

      Reply
  48. Avatar for Arianna Van Der WooleArianna Van Der Woole says

    December 21, 2015 at 6:35 am

    Can i substitute vegan butter for normal butter?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 22, 2015 at 11:42 am

      Yes!

      Reply
  49. Avatar for MariaMaria says

    October 17, 2015 at 6:29 pm

    My friend got me onto this website because of your awesome vegan cinnamon scrolls. They are to die for! My fiancee LOVES banana treats so I’m going to try these ones out. Can’t wait to taste them. Thank you so much – you are awesome.

    Reply
  50. Avatar for SamanthaSamantha says

    August 3, 2015 at 7:07 pm

    Can I sub coconut oil for Earth Balance?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 5, 2015 at 8:03 pm

      It will affect the flavor, but I think so, yes.

      Reply
  51. Avatar for Sandra PriceSandra Price says

    June 11, 2015 at 3:33 pm

    These look amazing!! I can’t wait to try this out, I am always looking for a substitute for Earth Balance or vegan butters… I live in a remote area and you cannot get it! Coconut oil is also always a liquid here never a solid! Any great suggestions out there?? Much love!!

    Reply
    • Avatar for Mary BethMary Beth says

      August 28, 2015 at 4:10 pm

      If you have a refrigerator, just put the coconut oil in the fridge and it will harden. :)

      Reply
  52. Avatar for MarubiMarubi says

    May 22, 2015 at 2:06 am

    I am so happy I found your blog with all the amazing recipes! Just made these babies, for tomorrow’s brunch with my boyfriend’s family. I figured we’d warm them up a bit tomorrow, and I have the frosting in a separate jar until then, this should work fine, right?
    Of course I also had to taste one already (got enough rolls that two were baked separately from the others), and it is absolutely delicious. Combining banana bread with the rolls is a great idea!
    I did do it slightly differently, I used dairy milk, fresh yeast, and added a bit more banana into the dough, about 2/3 cups, to which I added two spoons muscovado sugar, which I think goes really well into the combination. I also skipped the slices, because I usually already have a bit of a problem rolling the thing up, so didn’t want to complicate :)
    Of course I did frost them with the cream cheese frosting (dairy). If I was already indulging, might as well go all the way! :D

    Reply
    • Avatar for MarubiMarubi says

      May 24, 2015 at 1:12 am

      Hello, I thought I’d tell you (in case someone wonders) that the warming them up a day after worked perfectly, Just popped them in the oven at a bit lower temperature for 15 min, and they were as delicious as freshly made. I was asked by everyone to share the recipe and to definitely make them again :)

      Reply
  53. Avatar for KathleenKathleen says

    May 9, 2015 at 11:52 am

    These are amazing! They are reasonably easy to make and delicious! Just made them for the second time today, and I will be giving them to my mom for Mother’s Day! I also definitely recommend adding the glaze. Thank you for this wonderful recipe.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 11, 2015 at 8:02 pm

      Thanks for sharing, Kathleen! Hope your Mother’s Day was awesome.

      Reply
  54. Avatar for AndreaAndrea says

    February 16, 2015 at 2:52 pm

    Just made these. Didn’t even frost them, and I’ve already eaten more than three rolls. Yum.

    Reply
  55. Avatar for MaxMax says

    January 30, 2015 at 5:39 pm

    trying make these bad boys right now. Waiting for my dough to rise. But it is normal that was super duper gooey when I was trying to knead it? No matter how much flour I added it was gooey. Tips?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 30, 2015 at 10:11 pm

      it’s it’s gooey, add more flour! You want it to be soft, but workable and not sticky.

      Reply
  56. Avatar for Chloe WChloe W says

    December 24, 2014 at 9:36 am

    I am making these right now, but I am going to try making them GF. I will let you know how they turn out! So excited :)

    Reply
    • Avatar for Chloe WChloe W says

      December 24, 2014 at 12:20 pm

      These turned out amazing! It was so hard to not stop eating them. I used Namaste All-Purpose GF Flour blend.

      Reply
  57. Avatar for RebeccaRebecca says

    December 21, 2014 at 10:42 pm

    This Looks like an Incredible Banana Cinnamon Rolls

    Reply
  58. Avatar for franfran says

    December 18, 2014 at 11:37 pm

    hi! can you make these overnight so they’re ready to bake in the morning. like christmas morning. haha :) thanks!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 22, 2014 at 5:14 pm

      Yes! I would recommend making the rolls up until the baking part. then covering with plastic wrap and refrigerating overnight. then, bake as instructed in the morning, setting them on top of the oven while it preheats! Good luck!!

      Reply
  59. Avatar for CarolineCaroline says

    December 15, 2014 at 9:54 am

    Hi Dana, love this idea and thinking about making these for Christmas morning! One question – have you ever made these in advance and then pulled out to bake? Would like to make the day before and pop into the oven!

    -Caroline

    http://www.chardonnaymoi.com

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 15, 2014 at 9:45 pm

      think you could! Just make them up to the baking part the night before, cover and refrigerate, and then bake the next morning as instructed!

      Reply
  60. Avatar for ToriTori says

    December 2, 2014 at 12:56 am

    These are delicious, super fluffy. For those in Australia, I used nuttelex and the end product was a ripper. Thanks!

    Reply
    • Avatar for MariaMaria says

      October 17, 2015 at 6:34 pm

      Thanks Tori – you’re a lifesaver. I was having a hard time finding dairy free butter, so I’ll just use the Nuttelex in the fridge!

      Reply
  61. Avatar for MandyMandy says

    November 29, 2014 at 6:52 am

    I made these a couple of days ago, exactly as written with the exception of adding two more tablespoons of sugar to the dough. In my oven, they needed to go for almost the full 35 minutes, but they were delicious, with an amazing, fluffy texture. Since my kitchen is cold and drafty, I used a tip I had seen elsewhere for letting the dough rise and wrapped the entire bowl in two bath-sized towels. Then we went to the gym for an hour. :-). By the time we got back, the yeast had done its thing and the dough was ready to roll! I used a vegetable peeler to slice up my bananas, and Daiya cream cheese because I can’t do soy. I haven’t tried Tofutti, but Daiya is a little sweet already, so I only needed two cups of powdered sugar for the cream cheese frosting.

    These were awesome, and will definitely be part of my special occasion repertoire!

    Reply
  62. Avatar for JCJC says

    November 16, 2014 at 1:57 pm

    Made these two weeks ago and LOVED them – so decadent and flavorful! We enjoyed the batch for breakfast all week

    Reply
  63. Avatar for DeeDee says

    November 4, 2014 at 8:38 am

    Oh Em Geeee!!! Just made these to satisfy my insane pregnancy craving for cinnamon and bananas and I have to say, this recipe and concoction is absolutely divine – it hit the spot! What’s more is that the hubby didn’t even know they were vegan until he devoured 3 and saw my Smart Balance tub sitting on the counter lol. Thanks Dana!! :)

    Reply
  64. Avatar for Kate @ ¡Hola! JalapeñoKate @ ¡Hola! Jalapeño says

    November 3, 2014 at 4:45 pm

    Oh Wow! These are brilliant, definitely cooking them up this weekend!

    Reply
  65. Avatar for ZavierZavier says

    October 30, 2014 at 10:32 pm

    Don’t know what I did wrong (maybe it was subbing half garbanzo bean flour?) but these stayed so sticky they were hard to cut. But I don’t care…the smell from my oven is amazing!

    Reply
  66. Avatar for annaanna says

    October 29, 2014 at 2:16 pm

    Please let me know if you tried this with gf flour and if it worked. I really want to make this but I’m a bit afraid of “wasting” my precious gf flour…

    Reply
  67. Avatar for DaiDai says

    October 29, 2014 at 2:10 pm

    I’ve made these twice now and man, they are awesome. Quick and easy to make and so good. The second time around, I left out the cinnamon and added chocolate sprinkles to the filling, goes together well with the banana.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 29, 2014 at 3:25 pm

      Thanks for sharing, Dai!

      Reply
  68. Avatar for AnjaAnja says

    October 29, 2014 at 1:46 pm

    It looks great!
    Just obe question, last timd I made cinnamon rolls with instant yeast it tasted a lot like yeast..
    What did i do wrong?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 29, 2014 at 2:00 pm

      Not sure! If you’re weary of instant, just use regular and give it more time to rise. Good luck!

      Reply
  69. Avatar for GenevièveGeneviève says

    October 29, 2014 at 1:41 pm

    i just wish you’ll publish youre receipes in french!!! ;)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 29, 2014 at 1:59 pm

      Me too! Ha!

      Reply
  70. Avatar for jen_camjen_cam says

    October 28, 2014 at 10:10 am

    The Cinnamon roll love on this blog is amazing!

    Reply
  71. Avatar for HeatherHeather says

    October 27, 2014 at 12:18 pm

    Made these today and they worked out great! thanks for the recipe!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 27, 2014 at 5:31 pm

      Lovely! Thanks for sharing, Heather!

      Reply
  72. Avatar for PaigePaige says

    October 25, 2014 at 1:18 pm

    I made these, and I fell in love <3

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 27, 2014 at 5:53 pm

      Yay!!

      Reply
  73. Avatar for Karley BreeseKarley Breese says

    October 23, 2014 at 9:53 pm

    Finally made these! I have tried these and the regular cinnamon recipe…. I love how easy they are to make! My only complaint is they are a bit “yeasty” for my tastes…. do you have any suggestions to combat this at all?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 27, 2014 at 6:28 pm

      Hmmm. Perhaps next time try baking them on a baking sheet lined with parchment spaced apart a little bit so they have a bit more space to “breathe” and crisp up. That should help!

      Reply
  74. Avatar for Keren @ Just One More SpoonKeren @ Just One More Spoon says

    October 22, 2014 at 2:22 pm

    Another brilliant recipe Dana! Can’t wait to try this.

    Reply
  75. Avatar for Jamie | JamieJamie | Jamie's Recipes says

    October 21, 2014 at 8:07 pm

    You never cease to amaze me. This is a delightful combination. (Why didn’t I think of that?!)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 1:36 pm

      Too kind! Thanks, Jamie!

      Reply
  76. Avatar for Sarah@WholeandHeavenlyOvenSarah@WholeandHeavenlyOven says

    October 20, 2014 at 2:59 pm

    Omg I can hardly stand how tall and fluffy these rolls look! I’m a banana bread-FIEND so these are right up my alley! Totally loving the double-banana action going on there. :D Pinned!

    Reply
  77. Avatar for Thalia @ butter and briocheThalia @ butter and brioche says

    October 19, 2014 at 7:24 pm

    Words cannot describe how badly I am craving one of these banana bread cinnamon rolls right now.. they look super delicious. Especially loving that thick layer of frosting going on as well. Pinned!

    Reply
  78. Avatar for FeeFee says

    October 18, 2014 at 6:24 pm

    Oh, wow….I’m definitely going to do this. I already love your cinnamon rolls, so should be a doddle to add the bananas. Won’t be today, but next weekend!

    Reply
  79. Avatar for Kate @ Almond Butter BingeKate @ Almond Butter Binge says

    October 18, 2014 at 2:07 pm

    I read the title of this post and all I could think was “No. Freaking. WAY.” I can’t wait to try these :)

    Reply
  80. Avatar for Leigha @ The Yooper GirlLeigha @ The Yooper Girl says

    October 17, 2014 at 11:10 am

    I’ve actually been craving a banana bread cinnamon roll, and you are literally my savior. Great recipe!! And as I am dabbling more and more with vegan eats, this is perfect! I just made an adaption of your one bowl banana bread yesterday and will be sure to let you know when I post it! :D

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 17, 2014 at 12:50 pm

      Yay! Let me know how it goes, Leigha! Hope you liked the banana bread, too :D

      Reply
  81. Avatar for TammyTammy says

    October 16, 2014 at 10:26 pm

    Oh my gosh! These have got to happen…and soon! I’ll be sure to instagram if we do them this weekend!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 17, 2014 at 12:53 pm

      Please do! xoxo

      Reply
  82. Avatar for FelicityFelicity says

    October 15, 2014 at 11:58 pm

    Dana, I love you! I haven’t yet tried this but I got sooooo excited when I saw your IG post on these!! I was like this is the best idea ever!!! Vegan banana cinnamon rolls!!!! EPIC. You are a baking goddess. Thank you. I have black spotted bananas on my countertop just begging to be made into this! I will report back when I’ve tried it. Thank you you wonderful woman!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 16, 2014 at 5:29 pm

      Thanks Felicity! Let me know how the rolls go!

      Reply
  83. Avatar for Kathryn MaderKathryn Mader says

    October 15, 2014 at 10:29 pm

    My dear girl, you are just too brilliant for words.

    Reply
  84. Avatar for GabyGaby says

    October 15, 2014 at 8:45 pm

    Umm…I need these right now!! Looks so tasty!!

    Reply
  85. Avatar for Nikki @ Quest for BalanceNikki @ Quest for Balance says

    October 15, 2014 at 8:10 pm

    Dana you are a genius! I can’t wait to try these! What are your thoughts on subbing gluten free flour? I know it’s never really the same as traditional flour but I’m thinking it would also be delicious!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 15, 2014 at 9:51 pm

      After several requests, I’m going to try my hand at GF rolls! Thanks for the request. I won’t be able to advise until then :D

      Reply
      • Avatar for Nikki @ Quest for BalanceNikki @ Quest for Balance says

        October 18, 2014 at 4:07 pm

        Awesome – Looking forward to the recipe!

        Reply
  86. Avatar for DanielleDanielle says

    October 15, 2014 at 2:27 pm

    I cannot read your blog without my mouth watering!
    Another amazing recipe I will need to try!

    nourishnature.blogspot.ca

    Reply
  87. Avatar for ChristineChristine says

    October 15, 2014 at 12:20 pm

    I think you’re a genious. These look amazing!

    Reply
  88. Avatar for Emilie@TheCleverCarrotEmilie@TheCleverCarrot says

    October 15, 2014 at 11:45 am

    I can’t even believe you got a cinnamon roll to look that good, without eggs. Seriously, that crumb is amazing- so fluffy! Girl, you better polish that crown because this is a good one ;)

    Reply
  89. Avatar for PaigePaige says

    October 15, 2014 at 10:14 am

    Oh wow! I’m definitely trying this recipe! x

    Reply
  90. Avatar for Mary BethMary Beth says

    October 15, 2014 at 10:05 am

    I tried these, but am not a huge fan! :( Maybe it was some changes I made, not sure.

    I’m not gluten-free so I used regular salted butter (decreased the salt in the recipe by half, which was a mistake because the dough turned out a bit flavorless), unbleached white flour, regular whole milk, and toasted almonds. I also did not put bananas in the filling because I always have so many issues rolling the dough that I didn’t want to make it too complicated. :)

    I also made the dough the night before and let it rise overnight.

    Everything came together normally, but the end result was disappointing. First of all, they took forever to cook! It definitely might have been my oven, but they ended up hard on the outside and still soft on the inside. I like super soft cinnamon rolls, so I’m not sure if it was the addition of banana in the dough that made them not cook uniformly? And as I mentioned before, the dough was too flavorless for me. I shouldn’t have decreased the salt and I think I prefer sugar in the dough like normal cinnamon rolls.

    I think it’s probably a great healthier cinnamon roll recipe and I really hope others have success! I’ll blame it on my oven and my error for decreasing the salt. Maybe I’ll try these again and report back with better success!

    Reply
  91. Avatar for Katie BarthelKatie Barthel says

    October 15, 2014 at 9:00 am

    I was expecting the bananas to be mashed and included in the dough, but including thin slices in the roll itself sounds even better! I do have a question – do you think you could make these ahead of time, refrigerate them overnight, then bake them in the morning? I don’t work with yeast very much and I’m not sure if refrigerating would mess with the dough staying risen. Thanks!

    Reply
  92. Avatar for FlorianneFlorianne says

    October 15, 2014 at 8:05 am

    hi there,
    this looks wonderful,
    do you remember how many bananas do you need for those 2 half cups, mashed & sliced ? thanks in advance !

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 15, 2014 at 12:59 pm

      About 1.5 :D

      Reply
  93. Avatar for Ceara @ CearaCeara @ Ceara's Kitchen says

    October 15, 2014 at 7:41 am

    Okay, you guys did it – these cinnamon rolls look OVER THE TOP ahhh-mazing! I cannot wait to try these because Banana Bread is one of my fav. things ever and so are cinnamon rolls! And can I just say, gooey is the best word ever to describe baked goods – ever!

    Reply
  94. Avatar for LanaLana says

    October 15, 2014 at 5:11 am

    This looks sooo yummy! Could you still use dairy milk and butter? x

    – Lana

    Reply
  95. Avatar for GeorgeGeorge says

    October 15, 2014 at 3:51 am

    Hi Dana, do you think this will work with gluten free flour?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 15, 2014 at 1:01 pm

      I wish I could comment, but I haven’t experimented with a GF cinnamon roll yet. But if you try it, please report back!

      Reply
  96. Avatar for BrittanyBrittany says

    October 14, 2014 at 11:33 pm

    Um.. can I come over for breakfast?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 15, 2014 at 1:01 pm

      Um, are we internet besties? YES and YES!

      Reply
  97. Avatar for Katie @ 24 Carrot LifeKatie @ 24 Carrot Life says

    October 14, 2014 at 8:41 pm

    Holy moly these look SO amazing. I must make these soon!

    Reply
  98. Avatar for AlaAla says

    October 14, 2014 at 5:35 pm

    I was disinclined to believe the title, but then I clicked over and oh. My. Gaw. Seriously, you guys are amazing. This looks FANTASTIC–one bowl, indeedy! Sharing and saving, Dana!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 14, 2014 at 10:36 pm

      Thanks, Ala! Hope you enjoy these gems!

      Reply
  99. Avatar for GervaiseGervaise says

    October 14, 2014 at 5:02 pm

    Can I sub pastry flour for whole wheat white ?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 14, 2014 at 10:37 pm

      Yes!

      Reply
  100. Avatar for JoannaJoanna says

    October 14, 2014 at 4:45 pm

    I was just looking at the 3 pathetic looking browning bananas on my counter and wondering what to do with them. I was going to go with banana pancakes, but this is much more decadent! As soon as I get home from work tomorrow, I am going to make these!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 14, 2014 at 10:38 pm

      Yay! Let me know how it goes!

      Reply
  101. Avatar for Lisa @ Simple PairingsLisa @ Simple Pairings says

    October 14, 2014 at 4:39 pm

    I don’t think I’ve ever come across banana bread cinnamon rolls – what a fantastic idea to combine two wonderful baked goods together this way! I like the idea of using banana as a natural sweetener, too. I imagine these would be quite lovely for breakfast.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 14, 2014 at 10:38 pm

      Oh yes. TOO lovely. I had to hide these from myself. That’s when you know they’re good.

      Reply
  102. Avatar for kristykristy says

    October 14, 2014 at 3:46 pm

    If i don’t want wheat flour – what would you suggest as an alternative?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 14, 2014 at 10:39 pm

      Not sure I understand you. Are you OK with using all purpose? Otherwise, I wouldn’t be able to advice on other flours as I haven’t tested them.

      Reply
  103. Avatar for RebeccaRebecca says

    October 14, 2014 at 3:33 pm

    Oh no you didn’t!

    Reply
  104. Avatar for Rachael | Spache the SpatulaRachael | Spache the Spatula says

    October 14, 2014 at 3:21 pm

    GENIUS!
    Why are these not in and around my mouth, right now?!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 14, 2014 at 10:39 pm

      Sorry? Ha, thanks Rachael. Hope you give these a go!

      Reply
  105. Avatar for Katie (Veggie and the Beast)Katie (Veggie and the Beast) says

    October 14, 2014 at 3:18 pm

    Ohhh lordy the way that thick cream cheese glaze is cracking on top in that last picture. Why can’t there be a high five emoji for desktops?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 14, 2014 at 10:40 pm

      AMEN

      Reply
  106. Avatar for AlexisAlexis says

    October 14, 2014 at 1:21 pm

    These look great. Now…did you ever think of marrying cinnamon rolls with apple strudel? I had a vision of apple slices in place of the banana slices. Or, have you thought of trying to make them gluten free (hint hint)!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 14, 2014 at 10:43 pm

      Ah, great idea! That’s next on my list!

      Reply
      • Avatar for AlexisAlexis says

        October 15, 2014 at 1:20 am

        Hooray!

        Reply
    • Avatar for LindsayLindsay says

      October 15, 2014 at 4:18 pm

      Yes, gluten free. Pretty please?

      Reply
      • Avatar for AnitaAnita says

        October 15, 2014 at 7:13 pm

        I second or third the request for a gluten-free version please?! I’ve made countless recipes from your site, Dana, and am just thrilled with the results every time! I’m itching to make a gf vegan cinnamon bun… I can’t remember the last time I had one. :)

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          October 15, 2014 at 7:18 pm

          It’s on my list!!

          Reply
          • Avatar for Natalia StefanovaNatalia Stefanova says

            September 2, 2018 at 12:58 pm

            I came to ask this since you just instagrammed the recipe … pretty please for the gluten-free version from me too! ❤️

          • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

            September 3, 2018 at 12:10 pm

            Thank you for the suggestion, Natalia! We do have a gluten-free cinnamon roll recipe which you can find here! Hope you enjoy it!

          • Avatar for JulieJulie says

            September 3, 2018 at 4:54 am

            Gluten-free version for me too, pleeeeeease!

  107. Avatar for MarynaMaryna says

    October 14, 2014 at 1:09 pm

    Sounds great!I like banana pastry, but this! This is something different! Bananas in cinnamon buns? Cooool!

    Reply
    • Avatar for ClaudiaClaudia says

      January 18, 2015 at 7:14 am

      Just made these…. PERFECT! AMAZING! DELICIOUS! INCREDIBLE! The banana, which is not obvious or overpowering, gives this that certain * magical * touch! On my list for more, already shared with my mother who loves the Cinnabon version at the mall – no longer! This is so easy to make, a bit of waiting time for the dough, 30 minutes in the oven, done! Thank you so much for this idea!!!

      Reply
  108. Avatar for AnikaAnika says

    October 14, 2014 at 12:45 pm

    Holy cow these look amazing! Definitely going to have to give this one a try.

    Reply
  109. Avatar for CakePantsCakePants says

    October 14, 2014 at 12:42 pm

    Oh my…these look downright divine! I know it’s still a way off, but these look like they might be perfect for my family’s Christmas breakfast :) Yummm.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 14, 2014 at 10:43 pm

      OOh, yeah! Perfect idea!

      Reply
  110. Avatar for ValerieValerie says

    October 14, 2014 at 11:08 am

    Good Morning from *sunny* Vancouver……awesome recipe for sure! I am a true ‘raisin in my cinnamon buns girl’ and would want to add some to your recipe….ummm..what quantity would you suggest? Thanks and cheers, Valerie :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 14, 2014 at 10:44 pm

      As much as you want! I’d say 1/4 cup, which is enough to sparsely cover the surface. Hope that helps!

      Reply
  111. Avatar for RilesRiles says

    October 14, 2014 at 10:50 am

    These look sooo good! Can`t wait to make them!

    Might I ask who is Rhonda?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 14, 2014 at 10:44 pm

      My favorite ongoing joke :D

      Reply
  112. Avatar for hippymomelizabethhippymomelizabeth says

    October 14, 2014 at 9:30 am

    This looks great Dana Family Approved!!!!

    Reply
  113. Avatar for The Blonde ChefThe Blonde Chef says

    October 14, 2014 at 7:43 am

    This looks like my new favorite dessert! Bananas AND frosting?! I am counting the minutes until I can whip this up for myself! Brilliant!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 14, 2014 at 10:45 pm

      Let me know if you give them a try!

      Reply
      • Avatar for Sandra BeersSandra Beers says

        September 4, 2018 at 12:28 pm

        Very good bananas sweetened them up with loads cinnamon and nuts Yummy ?

        Reply
  114. Avatar for Fi at this and that blogFi at this and that blog says

    October 14, 2014 at 7:35 am

    This sounds like a match made in heaven – I need to try it one day soon. It looks like the perfect brunch for an autumnal day. xxxx

    Reply
  115. Avatar for jenna @ just j.fayejenna @ just j.faye says

    October 14, 2014 at 7:29 am

    I’ve never had anything like banana bread cinnamon rolls before. These look absolutely amazing!

    Reply
  116. Avatar for Claudia @Breakfast Drama QueenClaudia @Breakfast Drama Queen says

    October 14, 2014 at 6:58 am

    This looks AMAZING! I officially have cinnamon roll cravings (hmm… I’m going to having to try and make some gluten free cinnamon rolls super soon!!!)

    Reply
  117. Avatar for Averie @ Averie CooksAverie @ Averie Cooks says

    October 14, 2014 at 5:51 am

    Banana bread is one of my favvvvvorite things ever. I have a bazillion recipes for it but have never done banana cinn rolls. You’re a genius! AND they’re vegan AND they’re one bowl! And almost no kneading! Amazing! Pinned!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 14, 2014 at 10:45 pm

      Thanks, Averie! I think you would LOVE these. Thanks for the share!

      Reply
  118. Avatar for Katrina @ Warm Vanilla SugarKatrina @ Warm Vanilla Sugar says

    October 14, 2014 at 5:02 am

    I think you just discovered my new favorite comfort food. Love this!

    Reply

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