Banana Cinnamon Rolls {No Egg}

A fluffy banana nut cinnamon roll topped with vegan icing and crushed walnuts

5 stars (4 reviews)

These soft and fluffy Banana Bread Cinnamon Rolls are filled with sweet bananas and crunchy walnuts. They are eggless and can be made vegan.

Prep Time30

Cook Time25

Additional Time1 20

Total Time2 15

Course: Desserts

Cuisine: American

Diet: Vegan

Keyword: banana bread, banana bread cinnamon rolls, cinnamon rolls, dairy free cinnamon rolls, eggless breakfast, vegan breakfast, vegan cinnamon rolls

Servings:

Calories: 175kcal

Author: Shuang Shuang Liang

Ingredients

1 cup milk*
3 tbsp butter*
1 pack active dry yeast 7g
3 tbsp cane sugar divided
1/3 cup mashed ripe bananas
Pinch of salt
3 cups all-purpose flour 375g + 1/2 cup more for dusting)

Filling

¼ cup butter room temp*
¼ cup brown sugar
1 tbsp ground cinnamon
Thinly sliced bananas about one medium banana
1/3 cup crushed walnuts optional, divided

Instructions

Start with taking the butter for the filling out from the fridge to make it soft and spreadable.
In a medium-sized pot, melt the butter over medium heat. When fully melted, add the milk to the butter. Heat the milk and butter mixture until it’s warm (100-110 F). It should be warm, but not hot to touch.
Add 1 tablespoon of sugar and stir well to dissolve the sugar crystals.
Sprinkle the active dry yeast across the milk mixture and let it activate/bloom for about 10 minutes. The yeast should be foamy when activated.
Mash up the banana for the filling.
When the yeast is activated, add the remaining sugar, a pinch of salt, and mashed ripe bananas to the milk mixture.
Slowly add the flour to the milk mixture while stirring with a wooden spoon as you add the flour.
Once you add all 3 cups of flour the dough should still be very sticky. Move the dough to a floured kitchen counter and knead the dough with your hands. Gradually add flour and knead for 1-2 minutes until the dough is semi-smooth.
Form the dough into a round ball.
Grease a clean large bowl with either coconut oil or olive oil to prevent the dough from sticking to it and add the dough. Cover with plastic wrap or a tight lid.
Let the banana cinnamon roll dough rise for about one hour in a warm place. (See tips in the post.)
While the dough is rising, prepare the banana bread filling by mixing brown sugar and cinnamon in a small bowl, chop the walnuts into smaller pieces, and very thinly slice 1 medium banana. Set aside.
Lightly flour a flat and smooth surface (pastry mat, marble slab, huge chopping board, or a clean kitchen counter).
When the dough has doubled in size (after about an hour), roll out the dough into a rectangular shape.
Spread the room temperature butter on the dough with a brush, knife, or spoon.
Sprinkle the cinnamon brown sugar evenly on top of the butter.
Spread the thin banana slices evenly over the dough and sprinkle 1/4 cup of chopped walnuts on top of the banana slices (if using any).
From the longer side of the rectangular, start rolling the dough into a cylinder. Make sure to roll the dough very tightly.
Cut the dough into 10 even pieces using a sharp knife or use a piece of unflavored floss - gently slide it under the cylinder and pull the opposite end of the floss, SLICE!
Grease an 8x8 or 9x9 baking dish.
Place the banana cinnamon rolls with the cut side down in the greased baking dish. Place them with some space in between them so they will have space to rise and expand.
Cover the baking dish with plastic wrap and let it rise for 20-30 minutes.
Meanwhile, preheat the oven to 350 F.
Remove the plastic wrap and brush the surface of the buns with melted butter.
Bake the banana bread cinnamon rolls for 22 - 23 minutes.

Notes

*To make this recipe vegan and dairy-free, use vegan butter and dairy-free milk of your choice (I love using coconut milk).

Nutrition