• Skip to main content
  • Skip to primary sidebar
May I Have That Recipe?
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
×
You are here: Home » Breakfast

Easy Maple Banana Pumpkin Cinnamon Rolls

Oct 20, 2020 -May contain affiliate links

938 shares
  • 147
Jump to Recipe·Print Recipe·5 from 1 review
bird's eye view of a round pan filled with baked pumpkin cinnamon rolls . There are two mini pumpkins and a bowl of pecans next to the baking pan.
side view of a circle baking pan with baked pumpkin cinnamon rolls
pouring maple sauce on pumpkin cinnamon rolls
side view of a circle baking pan with baked pumpkin cinnamon rolls

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.

bird's eye view of a round pan filled with baked pumpkin cinnamon rolls . There are two mini pumpkins and a bowl of pecans next to the baking pan.

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

Image of all the ingredients to make banana pumpkin cinnamon rolls. Crescent rolls, pecans, maple syrup, brown sugar, bananas, vanilla extract and canned pumpkin
Gather your simple ingredients, mashed bananas, canned pumpkin, vanilla extract, pecan, crescent rolls, maple syrup, cinnamon and pumpkin spice.
  • Crescent dough as it comes out of the package with perforations
  • Rolled crescent dough, with the seams smother
  • a bowl with a mixture of canned pumpkin, bananas, cinnamon, spices and maple syrup
  • Spreading pumpkin filling on a rolled crescent dough
  • slicing a rolled cinnamon roll filled with pumpkin and bananas
  • Cut unbaked cinnamon buns in a round baking pan
  • Side partial view of a pan of cinnamon rolls

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!

Side View of Easy Banana Pumpkin Cinnamon Rolls on a round black metal baking dish. A hand is holding a clear glass bottle with maple syrup and pecans pouring it over the pumpkin cinnamon rolls. On the background you there are some pecan a couple sticks of cinnamon
Pour a warm maple pecan syrup on the freshly baked pumpkin cinnamon rolls

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.

  1. 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.
  2. Spoon half the filling mixture onto the dough and spread it evenly around, leaving a small border on all four sides.
  3. 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.
  4. 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!
Side View of Easy Banana Pumpkin Cinnamon Rolls on a round black metal baking dish. The pumpkin cinnamon rolls are topped with maple syrup and pecans. On the background you there are some pecan a couple sticks of cinnamon, an empty glass container with leftover maple syrup and pecans and a view of a quarter of a baby punpkin

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
side view of a circle baking pan with baked pumpkin cinnamon rolls

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?  

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Banana Pumpkin Cinnamon Rolls


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: https://mayihavethatrecipe.com
  • Total Time: 1 hour
  • Yield: 14 rolls
  • Diet: Vegan
Print Recipe
Pin Recipe

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

  1. Preheat oven to 350F. Grease the bottom and sides of a 9 inch round cake pan
  2. Keep the crescent roll tubes in the fridge
  3. Combine mashed bananas, pumpkin, 2 tablespoons of maple syrup, vanilla extract, pumpkin pie spice, and cinnamon in a large bowl and mix well
  4. 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.
  5. Spoon half of the banana pumpkin mixture and spread it over the dough, leaving about a half an inch border on all four sides.
  6. 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.
  7. Repeat the process with the other tube of dough and bake for 45-55 minutes or until golden brown
  8. 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

  1. Keep the crescent rolls in the fridge until you are ready to take them out of the package
  2. If the dough is too soft to roll or cut place it in the freezer for 5 minutes.
  3. This is a very moist filling, we recommend storing the leftovers in the fridge, to prevent spoilage.
  4. You can reheat in the microwave or small toaster oven
  5. 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

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

 

More Breakfast

  • Apple potato latkes with Silan tahini sauce on a green wood surface
    Potato Latke Recipe with Apples
  • Overhead view of tahini turmeric granola bars scattered on a baking sheet
    Date Granola Bars With Tahini and Turmeric
  • A bowl of nut free coconut granola with strawberries and blueberries
    Homemade Nut-Free Granola Recipe - Vegan and Gluten-Free
  • side view of zucchini bread slices
    Chocolate Chip Zucchini Bread

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Reader Interactions

Comments

  1. Raquel

    November 23, 2016 at 2:50 am

    omg!! These are mouthwatering!! They look delicious! Thank you for sharing 🙂

    Reply
  2. Katerina

    December 06, 2016 at 7:35 am

    They look absolutely to die for!

    Reply
    • Vicky & Ruth

      January 05, 2017 at 3:58 pm

      Thanks!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Picture of Vicky and Ruth creators of May I Have That Recipe

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

More about us

Popular

  • a jar of pickled carrots
    Pickled Carrots Recipe - Quick, Easy and Spicy
  • Overhead view of a baking sheet with baked parmesan topped with thinly sliced zucchini
    Baked Parmesan Zucchini
  • Collage of lentil recipes pictures
    15 Lentil Recipes You'll Love
  • bird's eye view of a bow with vegan sour cream
    Cashew Cream - A Magical Vegan Sauce

Seasonal

  • three bowl of turmeric zucchini cauliflower soup
    Vegan Cauliflower Soup Recipe with Coconut Milk, Turmeric and Zucchini
  • Close up view of a bowl of cauliflower soup
    Vegan Cauliflower Soup With Saffron and Sumac Oil
  • A photo collage of best soup recipes
    33 Vegan Soup Recipes
  • a plate of dates stuffed with goat cheese topped with crushed pistachios
    Stuffed Dates with Goat Cheese

Footer

Close up view of a bowl filed with vegan meatballs, sauce and veggies

join us!

Subscribe for emails and updates!

Stay updated on latest recipes!

    Built with ConvertKit
    • Privacy Policy
    • Contact
    • About
    • ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no extra cost to you

    Copyright © 2012-2025 May I Have That Recipe LLC - Powered by Feast+