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Easy Banana Pumpkin Cinnamon Rolls

  • Author:
  • Total Time: 1 hour
  • Yield: 14 rolls 1x
  • Diet: Vegan


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


  • 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


  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 1/2 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


  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


  • 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

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