This recipe came to me when I was thinking about what to make for Easter brunch, and after asking around the office, it became clear that coffee cake was a go-to for a lot of people. At the same time, my personal go-to is often banana bread—something that everyone always loves, no matter the occasion.

While I’m definitely not the first to do this, I wanted to make something that felt like a hybrid: a banana bread with the structure and topping of a coffee cake. From there, the Bananas Foster idea came in. I’ve always liked how straightforward those flavors are—caramelized banana, dark rum, butter, and sometimes a little crunch from toasted nuts. It felt like a fun direction to take this recipe in and turn it into something a little more layered and (very) brunch-appropriate.

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What if I told you I had a from-scratch cinnamon roll recipe that was effortlessly veganized, required no kneading, and could be coming out of your oven in just over two hours? And what if I told you’d I’d been making it for years and didn’t tell you about it because I thought, for some bizarre reason, that the site didn’t need another breakfast bun recipe? Yes, I’d throw a jar of cinnamon at my head too. Good news, though, you can stop yelling now because I’ve come to my senses.

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