Easy Maple Banana Pumpkin Cinnamon Rolls

Why You’ll Love This Recipe

• Quick and easy — no yeast or long rising time needed.
• Naturally sweetened with bananas and maple syrup.
• Perfect for fall mornings, brunches, or holiday gatherings.
• Vegan-friendly and dairy-free.
• The topping is sticky, nutty, and utterly irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:
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)

For the topping:
½ to ⅔ cup maple syrup (to taste)
½ cup pecans or walnuts, chopped (or to taste)
Coconut oil, for greasing the pan

Directions

1. Preheat oven to 350°F (175°C) and lightly grease a baking dish with coconut oil.
2. In a medium bowl, mash bananas until smooth. Stir in pumpkin, maple syrup, vanilla, pumpkin pie spice, and cinnamon until well combined.
3. Unroll the crescent roll dough and press seams together to form a large rectangle.
4. Spread the banana-pumpkin mixture evenly over the dough, leaving a small border around the edges.
5. Starting from the long side, roll the dough into a log. Slice into 1½-inch pieces.
6. In the greased baking dish, pour maple syrup evenly over the bottom and sprinkle with chopped nuts.
7. Arrange the rolls cut-side up over the syrup and nuts.
8. Bake for 22–25 minutes, or until the rolls are golden and cooked through.
9. Let cool for 5 minutes before inverting onto a serving plate so the maple-nut topping is on top. Serve warm.

Servings and timing

Serves: 8–10
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Add a sprinkle of mini vegan chocolate chips to the filling for extra indulgence.
• Swap pecans for almonds, hazelnuts, or seeds for a nut-free option.
• Use sweet potato puree instead of pumpkin for a different twist.
• Add extra cinnamon or nutmeg for a spicier flavor profile.
• Drizzle with additional maple syrup before serving for more sweetness.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the oven at 300°F (150°C) for 8–10 minutes or microwave for 15–20 seconds per roll. These can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make these the night before?

Yes, prepare and assemble the rolls, cover, and refrigerate overnight. Bake in the morning.

Do I have to use vegan crescent roll dough?

No, any store-bought or homemade crescent dough will work, but cooking times may vary.

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s cooked and mashed until smooth.

How do I keep the rolls from unrolling while baking?

Roll the dough tightly and place the slices snugly in the baking dish.

Can I make them without nuts?

Yes, simply omit the nuts or replace with pumpkin seeds for crunch.

Are these overly sweet?

No, the bananas and pumpkin add natural sweetness, and you can adjust the maple syrup to taste.

Can I use honey instead of maple syrup?

Yes, but the flavor will be slightly different, and the recipe will no longer be vegan.

What if I don’t have pumpkin pie spice?

Use a mix of cinnamon, nutmeg, ginger, and cloves.

Can I freeze the unbaked rolls?

Yes, freeze on a baking sheet until solid, then store in a freezer bag. Bake from frozen, adding a few extra minutes.

Can I make them gluten-free?

Yes, use gluten-free crescent roll dough if available.

Conclusion

Easy Maple Banana Pumpkin Cinnamon Rolls are a fuss-free way to enjoy the flavors of fall in a soft, gooey, and aromatic pastry. Perfect for brunches, holiday mornings, or anytime you crave something sweet and cozy, they’re proof that impressive desserts can be quick and simple.

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