Easy Maple Banana Pumpkin Cinnamon Rolls

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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

Wishing everyone a wonderful Thanksgiving! We hope you enjoy it surrounded by family and friends, forget the mall and remember to be thankful for everything you have.

We’re thankful for our health, our family and our friends. For being lucky enough to be able to do what we love everyday. And for all of you, who make it possible!

And…. for these Easy Banana Pumpkin Cinnamon Rolls, that will be a super easy breakfast to serve the morning after T-Day 😉

These are our Easy Maple Banana Pumpkin Cinnamon Rolls fresh out of the oven

Pour as much or as little pure maple syrup with pecans for a warm, sweet and delicious breakfast treat!

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

Did you like this Vegan Hot Chocolate?  Scroll down to the comments and leave us a rating! Did you love it? Share it or leave us a comment on Instagram, Twitter or Facebook! Wanna see more?  Subscribe to our blog and remember to follow us on Pinterest!

Easy Banana Pumpkin Cinnamon Rolls

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★★★★★ 5 from 1 reviews

• Author: https://mayihavethatrecipe.com
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 10 rolls 1x
• Category: Breakfast
• Method: Baked
• Cuisine: Kosher / Vegan

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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

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Ingredients

• 3 ripe bananas, mashed
• 1 cup canned pumpkin
• 2 tbsp maple syrup
• 1 tsp natural vanilla extract
• 1 tsp pumpkin pie spice
• 2 tsp ground cinnamon
• 2 tubes cold vegan crescent roll dough ( such as Immaculate Baking Company or Trader Joe’s brand)
• Topping:
• 1/2 to 2/3 cup maple syrup (to taste)
• 1/2 cup pecans or walnuts, chopped (or to taste)
• Coconut oil to grease the pan

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Instructions

1. Preheat oven to 350F. Grease the bottom and sides of a 9 inch round cake pan
2. Combine mashed bananas, pumpkin, 2 tablespoons of maple syrup, vanilla extract, pumpkin pie spice and cinnamon in a large bowl and mix well
3. 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
4. Spoon half of the banana pumpkin mixture and spread it over the dough, leaving about a half an inch border on all four sides
5. Carefully roll up the dough while pressing it lightly. Using a serrated knife, cut 1 1/2 inch pieces (you’ll end up with approximately 5 pieces). Arrange them on the greased cake pan
6. Repeat the process with the other tube of dough and bake for 45 minutes or until golden brown
7. A few minutes before the rolls are done, prepare the topping. Combine maple syrup and nuts in a small sauce pan 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

Nutrition

• Serving Size: 1 Roll
• Calories: 273
• Sugar: 22
• Sodium: 483
• Fat: 9
• Saturated Fat: 2.8
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 46
• Fiber: 2
• Protein: 3
• Cholesterol: 0