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
Scale
- 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
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 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.
- 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