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Sourdough Banana Cinnamon Rolls

Deliciously fluffy and gooey sourdough banana cinnamon rolls, perfect for breakfast or a sweet treat, topped with cream cheese frosting.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 rolls
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 215 g mashed banana (about 2 medium)
  • 65 g milk
  • 60 g sourdough starter Active and bubbly starter for best results.
  • 70 g sugar
  • 1 large egg
  • 480 g bread flour
  • 5 g salt
  • 113 g room temperature butter (1 stick) For the dough
Filling Ingredients
  • 4 tbs room temperature butter For the filling
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 cup chopped walnuts or pecans (optional)
Frosting Ingredients
  • 3 oz softened cream cheese
  • 1/2 tsp vanilla
  • 1 cup powdered sugar

Method
 

Mix the Dough
  1. Combine mashed banana, milk, sourdough starter, sugar, and egg in a bowl.
  2. Gradually mix in flour and salt until a dough forms.
Strengthen the Dough
  1. Knead the dough for about 8 minutes until it's smooth and elastic.
Bulk Ferment
  1. Place the dough in a warm spot to rise for about 4-6 hours, or until it doubles in size.
Roll the Dough
  1. Dust a clean surface with flour and roll out the dough into a rectangle, about 1/2 inch thick.
Make the Filling
  1. Spread softened butter, brown sugar, and cinnamon evenly over the dough.
  2. Sprinkle with nuts if you’re feeling fancy.
Roll and Cut
  1. Roll the dough tightly from the long side and slice it into generous buns.
Second Rise
  1. Nestle the rolls into a greased baking dish and let them rise for a final hour.
Bake and Frost
  1. Bake at 350°F (175°C) for 25-30 minutes.
  2. Once cooled, whip together cream cheese, vanilla, and powdered sugar to frost the rolls.

Notes

For best results, ensure your dough is warm during rising. For a plant-based version, swap butter and cream cheese for vegan alternatives.