Get ready to FALL in love with the easiest cinnamon roll recipe! Easy Maple Banana Pumpkin Cinnamon Rolls are our favorite way to fill your kitchen with spiced aromas and delicious flavors.
This is the easiest way to make fluffy, delicious Pumpkin Cinnamon Rolls! Your house will be filled with the smells of maple, cinnamon, and spice. There’s nothing better than that as the days get shorter and a chill hits the air! This is a crowd favorite recipe that’s perfect for holiday mornings or a sweet seasonal treat. It’s also a really tasty way to use ripe bananas!
Cinnamon Rolls Made With Crescent Roll Dough
This is a shortcut that makes this an absolute no-fuss recipe. Using premade crescent roll dough instead of a from-scratch yeast dough saves you a bunch of time while still producing delicious results! We used two tubes of a vegan crescent roll dough, which you can find at Trader Joe’s or from Immaculate Baking Company. You could experiment with premade biscuit or frozen pie dough, but we really recommend getting crescent roll dough for best results!
Here's How to Make Cinnamon Rolls with Crescent Dough
What’s the Difference Between Cinnamon Rolls and Chelsea Buns?
Let’s break it down! A cinnamon roll is a classic pastry in Northern Europe and North America. It’s fluffy, filled with sugar and cinnamon, and glazed with icing or cream cheese frosting. Chelsea Buns originated in the UK and have a little more spice variety with currants, lemon, and dried fruits. They don’t have much frosting and instead feature a thin glaze for shine on top! We like to think this recipe has the best of both cinnamon rolls and Chelsea buns. Yum!
How to Make Pumpkin Cinnamon Rolls
Since we’re using pre-made dough for a no-fuss dessert, your ingredient list and process is actually really short! In addition to premade crescent roll dough, you’ll be baking with ripe mashed bananas, maple syrup, vanilla, pumpkin pie spice and cinnamon, and canned pumpkin.
- Combine the filling ingredients in a large bowl and mix them well. Unroll one tube of crescent roll dough on a clean, floured countertop or parchment paper. Roll it out slightly with a rolling pin to seal the seams.
- Spoon half the filling mixture onto the dough and spread it evenly around, leaving a small border on all four sides.
- Roll the dough along the long side, tucking it under and pressing as you go to ensure the filling stays inside! Use a serrated knife to slice the dough into 1-½” rolls. You should have 7 rolls from the first tube of dough! Arrange them in a greased cake pan.
- Repeat this process with the other tube of dough and the remaining filling. Bake the rolls for 45 minutes at 350 degrees. Top them with maple syrup and pecans or walnuts. Enjoy!
Do you have a bunch of ripe bananas? Do you want to know what to do with those ripe bananas?
Check out these banana recipes!
- The Easy Vegan Banana Bread
- Chocolate-Glazed Banana Bread Donuts
- Quinoa Breakfast Bowl With Caramelized Bananas
- Peanut Butter & Banana Vegan Hot Chocolate
- Vegan Peanut Butter & Banana Baked Oatmeal
- Cashew & Banana Overnight Oats
- Blueberry Banana Matcha Waffles
- Peanut Butter & Banana Mini Muffins
Other Thanksgiving Desserts We Recommend
- Vegan Pumpkin Mousse
- Cranberry Pear Pie
- Pumpkin Cinnamon Rolls
- Candied Pecans
- Pumpkin Coffee Cake
- Ginger Snap Pumpkin Pie
- Pumpkin Mousse Cashew Cheesecake
- Vegan Pumpkin Pie Ice cream
- Bourbon Pecan Pie
- Lemon Infused Almond Milk Custard
Did you like our Maple Pumpkin Cinnamon Rolls?
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Easy Banana Pumpkin Cinnamon Rolls
- Total Time: 1 hour
- Yield: 14 rolls
- Diet: Vegan
Description
These Easy Maple Banana Pumpkin Cinnamon Rolls are a super easy to make breakfast that will fill your house with the smell of maple, cinnamon and spice
Ingredients
- 3 ripe bananas, mashed
- 1 cup canned pumpkin
- 2 tablespoon maple syrup
- 1 teaspoon natural vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 teaspoon ground cinnamon
- 2 tubes cold vegan crescent roll dough ( such as Immaculate Baking Company or Trader Joe's brand)
- Topping:
- ½ to ⅔ cup maple syrup (to taste)
- ½ cup pecans or walnuts, chopped (or to taste)
- Coconut oil to grease the pan
Instructions
- Preheat oven to 350F. Grease the bottom and sides of a 9 inch round cake pan
- Keep the crescent roll tubes in the fridge
- Combine mashed bananas, pumpkin, 2 tablespoons of maple syrup, vanilla extract, pumpkin pie spice, and cinnamon in a large bowl and mix well
- Place a large piece of wax or parchment paper on the counter and flour it lightly. Unroll one tube of crescent roll dough over the floured paper and roll it slightly with a rolling pin, just enough to seal the seams. Keep the other crescent roll tube in the fridge.
- Spoon half of the banana pumpkin mixture and spread it over the dough, leaving about a half an inch border on all four sides.
- Carefully roll up the dough while pressing it lightly. Using a serrated knife, cut 1 ½ inch pieces (you'll end up with approximately 7 pieces). Don't worry, if they don't look too pretty, they will look fine once baked. If the dough is too soft to roll or cut place it in the freezer for 5 minutes. Arrange cut rolls on the greased cake pan. Check out the images on the post for the steps.
- Repeat the process with the other tube of dough and bake for 45-55 minutes or until golden brown
- A few minutes before the rolls are done, prepare the topping. Combine maple syrup and nuts in a small saucepan and place it on the stove over medium heat until just warm. Pour over the rolls as they come out of the oven. Serve warm
Notes
- Keep the crescent rolls in the fridge until you are ready to take them out of the package
- If the dough is too soft to roll or cut place it in the freezer for 5 minutes.
- This is a very moist filling, we recommend storing the leftovers in the fridge, to prevent spoilage.
- You can reheat in the microwave or small toaster oven
- Cinnamon rolls can be made ahead and stored in the fridge until ready to bake
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Breakfast
- Method: Baked
- Cuisine: Thanksgiving
Nutrition
- Serving Size: 1 Roll
- Calories: 195
- Sugar: 15.8
- Sodium: 345
- Fat: 6.4
- Saturated Fat: 2
- Unsaturated Fat: 3.8
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1.5
- Protein: 2
- Cholesterol: 0
Raquel
omg!! These are mouthwatering!! They look delicious! Thank you for sharing 🙂
Katerina
They look absolutely to die for!
Vicky & Ruth
Thanks!