These Peanut Butter Banana Cinnamon Rolls are what breakfast dreams are made of. Fluffy, soft homemade dough swirled with creamy peanut butter, sweet bananas, brown sugar, and cinnamon—then topped with a luscious peanut butter glaze. Each bite is a delicious twist on the classic cinnamon roll, bringing in the nostalgic flavors of peanut butter and banana. Plus, this recipe is completely vegan-friendly, made with plant-based butter and your favorite non-dairy milk. Whether you serve them fresh from the oven or prep them the night before, this cozy treat will have everyone asking for seconds.
Why You’ll Love This Recipe
- Plant-based: 100% vegan-friendly with simple swaps.
- Peanut butter + banana = magic: The flavor combo is rich, nostalgic, and utterly satisfying.
- Soft and gooey texture: Just like a bakery-style cinnamon roll, but homemade.
- Perfect for weekends or holidays: Great for brunch spreads or special breakfasts.
- Customizable: Easy to modify with nuts, chocolate chips, or your favorite glaze.
Ingredients You’ll Need
- Banana cinnamon roll dough: Prepared in advance and proofed until doubled in size.
- 4 tablespoons plant-based butter: Softened, for spreading over the dough.
- 3 tablespoons creamy peanut butter: Adds richness to the cinnamon filling.
- ¼ cup brown sugar: Sweetens the filling with deep caramel flavor.
- 1 tablespoon ground cinnamon: For that classic cinnamon roll warmth.
- 1 medium banana: Thinly sliced to tuck into every roll.
- 3 tablespoons peanut butter (for glaze): Creamy and flavorful.
- 1 cup confectioners’ sugar: For a smooth and sweet glaze.
- 3–4 tablespoons non-dairy milk: Almond, oat, or soy milk works perfectly.
How to Make It (Step-by-Step)
Prepare the Dough
- Make your banana cinnamon roll dough and allow it to rise until doubled in size, per your recipe’s instructions.
Assemble the Cinnamon Rolls
- Lightly flour a clean surface and your rolling pin. Roll dough into a 15×9-inch rectangle. Go slowly to avoid tearing.
- Spread softened plant-based butter and 3 tablespoons peanut butter evenly over the dough.
- Sprinkle brown sugar and cinnamon across the surface, then gently pat to help it adhere.
- Arrange banana slices in three long rows across the dough.
- Roll the dough up tightly, starting from the long edge, and place seam-side down.
- Trim no more than 1 inch off each end. Use unflavored dental floss or a serrated knife to cut into 12 equal pieces.
Let Them Rise Again
- Grease a 9×13-inch baking dish with vegan butter or coconut oil and place the rolls inside, spaced slightly apart.
- Cover loosely and let rise in a warm, draft-free spot for about 15 minutes.
Bake
- Preheat oven to 350ºF. Once preheated, bake the rolls for 18–20 minutes until lightly golden and cooked through.
Make the Glaze
- While rolls cool slightly, whisk together 3 tablespoons peanut butter, 1 cup confectioners’ sugar, and 3 tablespoons non-dairy milk.
- Add more milk 1 tablespoon at a time until desired drizzling consistency is reached.
Finish and Serve
- Drizzle glaze generously over warm cinnamon rolls and serve immediately for maximum gooey goodness!
Recipe Tips & Tricks
- Floss for clean cuts: Dental floss slices clean rolls without flattening them.
- Don’t over-flour the dough: Too much flour can make rolls tough and dry.
- Use ripe bananas: Soft bananas offer more flavor and better texture when baked.
- Overnight option: Assemble rolls, refrigerate overnight, and bake in the morning after letting them come to room temperature and rise.
Recipe Variations & Substitutions
- Nut-free version: Use sunflower seed butter instead of peanut butter.
- Add chocolate chips: Sprinkle mini dairy-free chocolate chips with the banana slices for a twist.
- Gluten-free option: Try a 1:1 gluten-free flour blend in your dough recipe.
- Swap the glaze: Use a vegan cream cheese glaze or maple glaze instead.
Serving Suggestions
- Pair with hot coffee or a chai latte for the ultimate cozy breakfast.
- Serve with fresh fruit or a breakfast smoothie to balance the sweetness.
- Top with chopped peanuts, toasted coconut, or extra banana slices for added texture.
Storage, Freezing, & Reheating Instructions
- Store: Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Freeze: Wrap unglazed rolls individually and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Microwave for 15–20 seconds or warm in a 300ºF oven for 10 minutes. Add glaze after reheating if frozen.
Recipe FAQs
Can I use store-bought dough instead?
Yes, if you’re short on time you can use a vegan-friendly store-bought cinnamon roll dough. Just add the peanut butter, banana, and cinnamon sugar filling.
Are these cinnamon rolls very sweet?
They’re sweet but balanced. You can reduce the brown sugar in the filling or glaze if you prefer a less sugary option.
Do I need a stand mixer to make the dough?
No, you can mix and knead the dough by hand. It will just take a bit more time and elbow grease!
Can I prep these the night before?
Absolutely. Assemble the rolls, cover tightly, and refrigerate overnight. Bring to room temp and let rise before baking.
Closing Thoughts + Call to Action
These Peanut Butter Banana Cinnamon Rolls are everything you love about a classic cinnamon roll—but better. With the irresistible combination of bananas and peanut butter, they’re rich, warm, fluffy, and completely vegan-friendly. Whether you make them for a holiday brunch, weekend breakfast, or just because, they’re guaranteed to be a hit. If you try this recipe, leave a rating or comment below, and don’t forget to share a photo on Pinterest or tag us on Instagram! Looking for more sweet vegan recipes? Try our Vegan Chocolate Chip Scones next!