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Easy Maple Banana Pumpkin Cinnamon Rolls

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Quick, cozy vegan cinnamon rolls made with crescent dough, filled with banana–pumpkin spice, and finished with a sticky maple–pecan topping.

Ingredients

  • For the filling
  • 3 ripe bananas, mashed
  • 1 cup canned pumpkin puree
  • 2 tablespoons maple syrup
  • 1 teaspoon natural vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons ground cinnamon
  • 2 tubes cold vegan crescent roll dough (e.g., Immaculate or Trader Joe’s)
  • For the topping
  • 1/2 to 2/3 cup maple syrup, to taste
  • 1/2 cup chopped pecans or walnuts
  • Coconut oil, for greasing the pan

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a baking dish with coconut oil.
  2. In a medium bowl, mash the bananas until smooth. Stir in pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and cinnamon until fully combined.
  3. Unroll the crescent dough and press the perforated seams together to form one large rectangle.
  4. Spread the banana–pumpkin mixture evenly over the dough, leaving a small border around the edges.
  5. Starting from a long side, roll the dough into a tight log. Slice into 1 1/2-inch (about 4 cm) pieces.
  6. Pour the maple syrup into the prepared baking dish and tilt to coat the bottom evenly. Sprinkle chopped nuts over the syrup.
  7. Arrange the sliced rolls cut-side up on top of the syrup and nuts, nestling them snugly.
  8. Bake for 22–25 minutes, or until the rolls are puffed, golden, and cooked through in the centers.
  9. Cool for 5 minutes. Invert onto a serving plate so the maple–nut topping is on top. Serve warm.

Notes

  • Make-ahead: Assemble, cover, and refrigerate overnight; bake straight from the fridge.
  • Sweetness: Use 1/2 cup maple syrup for less sweet; 2/3 cup for stickier, sweeter rolls.
  • No pumpkin pie spice? Use a mix of cinnamon, nutmeg, ginger, and cloves.
  • Nut-free: Omit nuts or use pumpkin seeds/sunflower seeds.
  • Gluten-free: Use gluten-free crescent dough if available.
  • Variations: Add mini vegan chocolate chips, extra cinnamon, or swap pumpkin for sweet potato puree.
  • Storage: Room temp 2 days, fridge 5 days, or freeze up to 2 months. Reheat at 300°F (150°C) for 8–10 minutes or microwave 15–20 seconds per roll.
  • Tip to prevent unrolling: Roll tightly and pack slices snugly in the dish.

Nutrition

Find it online: https://justsosavory.com/easy-maple-banana-pumpkin-cinnamon-rolls/