When banana cinnamon rolls and peanut butter come together for the most epic cinnamon roll recipe ever! If you love the peanut butter banana combo, you will love these! Vegan friendly recipe using plant based butter.
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Safe to say I am fully obsessed with all things banana. Add in peanut butter and I am SOLD. I love this combination so much it was one of our wedding cake flavors, which I recreated here!
If you’re anything like me, I think you’re really going to love these banana and peanut butter cinnamon rolls!
Recipe Ingredients
We’re actually taking my very popular banana cinnamon roll dough recipe, adding some peanut butter into the filling and using a peanut butter glaze. Trust me, the result is epic!
For the dough you’ll need:
Unbleached all-purpose flour or bread flour, instant yeast, brown sugar, plant based butter, ripe bananas, and fine sea salt.
The Filling
For the filling we’re using standard cinnamon roll ingredients, but adding peanut butter (YUM).
You’ll need:
plant based butter (or conventional), creamy peanut butter, brown sugar, ground cinnamon and a medium banana, sliced into 30 slices.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Cinnamon Roll Icing
The icing is a delicious peanut butter glaze made with powdered sugar, creamy peanut butter, vanilla extract and milk.
Recommended Equipment & Tools
- Glass measuring cups for liquid
- measuring cups and spoons
- large glass bowl
- stand mixer (or make by hand!)
- 9×13 baking pan or similar size dish (enough for 12 rolls)
My Biggest Cinnamon Roll Tip
If you’re new to making cinnamon rolls, it’s best to read through the ingredients and recipe first before getting started, so you get a general idea of how everything comes together.
Then gather your ingredients and equipment, measure everything out and begin, step-by-step.
I totally understand working with yeast can seem daunting, but this recipe and this step-by-step process is fool-proof!
Making the Dough
To start the dough you’ll proof the yeast. This is done by warming the milk to about 110ºF and pouring over the yeast and sugar – let it sit till foamy (the picture below) and that way you know your yeast has activated. If it doesn’t get foamy after 10 minutes, your yeast may be bad or your milk may have been too hot and you’ll have to start over.
Once your yeast is foamy, you can begin adding in the melted butter and mashed banana, then the flour – about 1 cup at a time) and salt.
With the mixer running, slowly add enough flour until the dough starts to look elastic and it pulls away from the edges of the bowl (should be about 3.5 cups worth). Then change the attachment to the dough hook and begin kneading the dough for five minutes, slowly adding more flour, about another 1/2 cup. You can watch a video of this process in this post.
Once your dough has been kneaded, lightly oil a large glass bowl and place the dough in the bowl, cover with a towel and transfer to a warm environment. Let the dough rise until it’s doubled in size, this usually takes about 45 minutes.
Dough Rising Tip
If you live in a cold environment, preheat the oven to 170ºF, then turn off once it reaches temperature. I do this at the start of the recipe, as the yeast is proofing.
Rolling out & Add the Filling
Now it’s time for the fun part! Rolling out the dough and adding the filling.
Place your dough on a lightly floured surface and use a wooden rolling pin to gently roll the dough into a 15×9″ rectangle – use measuring tape for accuracy.
Spread on softened butter, creamy peanut butter, brown sugar and cinnamon, going to the edges – gently pat down then add on sliced bananas.
Using the heels of your hands, gently roll up, placing the seam side down. Trim about 1″ off the ends. You can discard these are twist them up and bake them separately – more notes on this in the recipe card!
Slice the Rolls with Floss
The best way to cut cinnamon rolls is with floss! I swear by this method. It helps from smashing the rolls. But if you don’t have any floss, use a large serrated knife.
To cut cinnamon rolls with floss, shimmy the the floss under and pull up, then cross and pull down the floss into the rolls to cut.
Time to Bake
Place the cinnamon rolls in your baking pan, leaving a little room for the rolls to rise.
We’re going to let the rolls rise slightly once more before fully baking, so place them in a warm environment for 15 minutes. If they were rising again using the warm oven tip, take the pan out while the oven preheats to 350ºF.
Once the oven has preheated and the rolls have risen, place in a preheated oven and bake for 18-20 minutes, until tops are lightly golden.
Peanut Butter Glaze
Okay, so this peanut butter glaze is so easy and the most perfect topping for these cinnamon rolls! It’s also vegan friendly (no cream cheese or cream cheese substitutes needed).
Just mix together creamy peanut butter, confectioners sugar, vanilla extract and milk of choice. Whisk together until smooth, then pour over the cinnamon rolls.
What to Expect for this Recipe
These cinnamon rolls are banana-y, thanks to banana in the dough and banana slices in the filling.
Hints of peanut butter and cinnamon-sugar goodness in the filling.
Complete with a peanut butter glaze to round it all out.
They’re fluffy, flavorful and just delicious!
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
More Amazing Cinnamon Rolls Recipes
Peanut Butter Banana Cinnamon Rolls
Ingredients
Filling
- 4 tablespoons unsalted butter, softened
- 3 tablespoons creamy peanut butter
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- 1 medium banana, thinly sliced into about 30 slices
Icing
- 3 tablespoons peanut butter
- 1 cup confectioners sugar
- 3-4 tablespoons non-dairy milk of choice
Instructions
- Make the banana cinnamon roll dough, up through Step 3 (allowing the dough to double in size).
- Grease a 9×13″ baking dish with butter or coconut oil, set aside. Once the dough has about doubled in size, lightly cover rolling pin and flat surface with flour. Roll out dough into a 15×9 inch rectangle. Be patient, and roll gently. Don’t use too much flour or your dough will be stiff. Spread on softened butter, peanut butter, sprinkle on brown sugar, then ground cinnamon; gently pat to let sugar absorb into butter slightly. Place sliced bananas flat on dough in 3 long rows (see picture in post). Using the heels of your hands and thumbs, gently roll dough into a long roll, placing seam side down.
- Trim off no more than 1″ of the ends, then use floss method to slice rolls or a serrated knife to gently cut into about 1 1/2″ width. You should get 12 rolls for a 9×13 pan. Place rolls in greased pan, leaving room to rise, and put pan in draft-free environment. You can use the warm oven tip above. See notes below for overnight adaptation.
- Once the rolls have risen again slightly (about 15 minutes), preheat oven to 350ºF (take rolls out and wait for oven to get up to 350ºF). Bake cinnamon rolls for 18-20 minutes, until lightly browned.
- While the rolls are cooling, make the glaze: in a medium bowl whisk together peanut butter, confectioners sugar, vanilla extract and 3 tablespoons of milk. Start with 3 tablespoons of milk; if glaze is very thick, add another tablespoon of milk. Pour glaze over cinnamon rolls and serve warm!
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