These vegan banana Cinnamon rolls are so moist and fluffy and so easy to make. They are perfect if you’re feeling too lazy to make real cinnamon rolls or want a more wholesome option, and are gluten and refined sugar free.. but you’d never guess!
Cinnamon rolls can be a labor of love, and they’re usually so worth it, but sometimes I just can’t be bothered. When the craving hits, I WANT ‘EM. This recipe is so dang easy, only requires a handful of ingredients and 10-15 minutes to prep. They are also made with more wholesome ingredients
Why you’ll love these vegan banana cinnamon rolls
They are super quick.
Vegan, gluten free, and delicious as heck.
Can be meal prepped for an easy weekday snack/treat.
Cinnamon Roll Ingredients & Substitutions
Bananas: Bananas add moisture and sweetness to the recipe, so unfortunately there aren’t any substitutes for this! I haven’t tried applesauce and am not sure how it would work!
Almond flour: I haven’t tested any substitutes, but finely ground sunflower seed flour would work!
Tapioca flour: You can most likely substitute arrowroot flour, but I haven’t tested it.
Oat flour: You can use store-bought or homemade, but make sure it’s very finely ground!
Coconut sugar: You can substitute monk fruit for a no sugar-added option, but coconut sugar creates the most realistic cinnamon roll flavor.
Coconut oil: You can substitute avocado oil, vegan butter, or ghee.
Cinnamon: obviously you can’t leave out cinnamon! 😉
If you don’t want to top these banana cinnamon rolls with powdered sugar glaze you can always use or make your favorite frosting! I love making a raw maple cashew cream frosting as a healthy frosting option!
You could also mix together some runny almond butter with a little maple syrup and drizzle or spread that on top!
How to store leftover cinnamon rolls
You’ll want to store leftovers in an air-tight container in the fridge. They are best reheated before eating. I even like popping them in the air fryer at 350F for a few minutes to get them a little toasty – so yummy!
Tips & Tricks to make the best cinnamon rolls
Be sure to use parchment paper: The parchment paper makes working with the dough and the rolling process 100x easier. Using two sheets of paper, one to drop the dough on and the other to place on top when rolling, helps keep the dough intact and not all over you!
Don’t forget to chill the dough: The dough is so much easier to cut when chilled. I pop mine in the freezer for 15 minutes or so before slicing into pieces.
Other cinnamon recipes you’ll love
Healthy cinnamon roll baked oatmeal
Cinnamon roll smoothie
Apple crisp cookies
Sweet potato cinnamon rolls
Vegan Banana Cinnamon Rolls (Gluten free)
- 1/2 cup super ripe mashed banana
- 1/2 cup + 1 tbsp oat flour
- 1/2 cup almond flour
- 1/2 cup + 1 tbsp tapioca flour
- 1 tsp vanilla
- 2 tbsp monk fruit or coconut sugar
- 1/4 cup coconut oil melted
- 3 tbsp coconut sugar
- 2 tsp cinnamon
- 1/2 cup Powdered monk fruit sweetener *See notes
- Milk, as needed
- Preheat the oven to 350F. Line a muffin tin with liners.
- Mix together the dough ingredients until well combined. If your dough is incredibly sticky, add another tbsp of oat flour. It will be kind of sticky, but shouldn't totally stick to your fingers.
- Drop the dough onto a piece of parchment paper. Place another piece over top. Roll the dough out into a thin rectangle.
- Mix together the filling ingredients. Spread the filling over the dough. Then, using one side of the parchment paper, use it to help you roll up the dough into a log.
- Place the log in the freezer for 10-15 minutes, letting it firm up a bit. This makes it easier to cut.
- Cut the log into pieces. Place them in the muffin tins.
- Bake for 15-18 minutes, until firm to touch. Remove from the oven.
- Add the powdered sugar to a bowl and add 1 tbsp of milk at a time, mixing well between, until you reach a glazed consistency. Drizzle the glaze over the rolls and enjoy!