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Sourdough Banana Cinnamon Rolls

Delight in the unique flavors of sourdough and banana in these warm, gooey cinnamon rolls that elevate your breakfast experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 215 g mashed banana (about 2 medium) Use overripe bananas for best flavor.
  • 65 g milk
  • 60 g sourdough starter Can be replaced with equal amounts of flour and water for a quick dough.
  • 70 g sugar Can use honey for richer flavor.
  • 1 large egg
  • 480 g bread flour
  • 5 g salt
  • 113 g room temperature butter (1 stick)
Filling Ingredients
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 cup chopped walnuts or pecans (optional) Optional for additional texture.
Frosting Ingredients
  • 3 oz softened cream cheese
  • 1/2 tsp vanilla
  • 1 cup powdered sugar

Method
 

Dough Preparation
  1. Combine mashed banana, milk, sourdough starter, sugar, and egg in a mixing bowl.
  2. Gradually mix in the flour and salt until a dough forms.
  3. Knead the dough for about 8 minutes until it's smooth and elastic.
  4. Let it rest in a warm spot for 4-6 hours, or until it doubles in size.
Rolling and Filling
  1. On a floured surface, roll out the dough into a rectangle about 1/2 inch thick.
  2. Spread softened butter, brown sugar, cinnamon, and nuts evenly over the dough.
  3. Roll the dough tightly from the long side and slice it into buns.
Second Rise and Baking
  1. Place the rolls in a greased baking dish and let them rise for another hour.
  2. Bake at 350°F (175°C) for 25-30 minutes.
  3. Once cooled, mix cream cheese, vanilla, and powdered sugar for frosting.

Notes

These rolls can stay fresh for about 3-5 days in the fridge. Cover to prevent drying out. Unbaked rolls can be frozen wrapped tightly in plastic wrap.