Banana Sourdough Cinnamon Rolls

Soft banana sourdough cinnamon rolls completely hit the spot for cozy mornings and have become a family favorite thanks to their fluffy texture and warm cinnamon swirl. Adding mashed banana keeps them moist while the sourdough starter brings a gentle tang that pairs so well with the peanut butter cream cheese frosting. Whether you bake these for brunch or a special treat, expect the scent alone to fill your kitchen with comfort.

My family always fights for the gooey center roll whenever I set these on the table. The banana makes them extra memorable and my kids now sneak leftover rolls for breakfast on school days.

Ingredients

• All purpose flour: gives the rolls structure and chew choose a high quality unbleached flour for best results
• Sugar: brings out the natural sweetness of banana and helps the dough rise try organic cane sugar if possible
• Sea salt: balances the sweetness and deepens flavor opt for fine sea salt for even distribution
• Milk: adds richness and moisture use whole milk for a tender crumb
• Egg: helps bind the dough and provide softness farm fresh eggs make a noticeable difference
• Mashed banana: adds moisture and a subtle banana flavor use a deeply speckled ripe banana
• Butter: makes the dough rich and tender and helps in the filling go for real unsalted butter
• Active bubbly sourdough starter: provides a gentle tang and helps the dough rise be sure your starter is lively for best results
• Heavy cream (optional): creates extra gooey rolls pour around the rolls before baking if you want the bakery style texture
• Cinnamon: adds warmth and iconic cinnamon roll aroma freshly ground cinnamon is extra fragrant
• Brown sugar: helps achieve the caramelized swirl opt for dark brown sugar for richer flavor
• Cream cheese and peanut butter: join forces for frosting choose full fat cream cheese and smooth peanut butter for best texture
• Vanilla extract: rounds out the frosting flavor pure vanilla gives the most natural taste
• Powdered sugar: sweetens and thickens the frosting sift to avoid clumps

Step-by-Step Instructions

Prepare the Sourdough Starter:

Make sure your sourdough starter is fed four hours ahead so it is very bubbly and full of activity. Any lag in the starter means slower rising rolls.

Make the Dough:

Warm the milk and butter gently over medium low heat until melted. Let this cool until just warm to the touch so it does not cook the egg. In a mixing bowl assemble the sugar sourdough starter egg and mashed banana with the cooled milk mixture. Stir thoroughly to blend. Add flour and sea salt then use a stand mixer with a dough hook on low setting. Mix for about eight minutes until the dough feels elastic and smooth and bounces back if poked.

First Rise:

Transfer the dough into a large buttered bowl. Cover tightly with saran wrap and add a towel over top to ensure it keeps warm. Let the dough rise overnight at room temperature ideally for eight to twelve hours until fully doubled and puffy. For a refrigerator rise wrap completely in plastic and let chill overnight then bring to room temp before working.

Shape and Fill:

Once the dough has doubled turn it onto a floured surface. Roll out into a large even rectangle about fourteen inches by twelve inches making sure the thickness is uniform. Mix together softened butter with cinnamon and brown sugar until evenly combined this is your cinnamon filling. Spread filling across the rectangle leaving a small edge along the long side for sealing. Roll up tightly from the long edge to keep the swirl defined. Cut into nine equal pieces with a sharp knife or unflavored dental floss for the cleanest look.

Second Rise:

Arrange the cut rolls in a buttered baking dish spaced apart so they have room to grow. Cover with plastic and a towel and let them double again. This usually takes an hour or two in a warm spot or a bit longer if your kitchen is chilly.

Bake the Rolls:

When ready preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five Celsius. For ooey gooey bakery style rolls pour heavy cream around the rolls just before baking. Bake for thirty to thirty five minutes until golden and risen. Let cool slightly to set the filling.

Prepare Frosting:

Mix softened cream cheese peanut butter vanilla powdered sugar and milk in a large bowl. Whisk or beat until completely smooth. Add extra milk if needed so the frosting spreads easily. Lather over the cooled rolls and enjoy.

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Banana is the star here and I love how it keeps the rolls extra plush inside without being overpowering. I once baked a double batch for my family during a holiday visit and ended up hiding a few just to ensure everyone got at least one the next morning.

Storage Tips

Wrap leftover rolls tightly or keep them in an airtight container and they will stay fresh on the counter for up to two days. For longer storage keep them in the fridge for up to five days. If you want to keep them for several weeks try freezing unfrosted rolls then thaw and frost right before serving for the freshest taste.

Ingredient Substitutions

If you do not have sourdough starter you can substitute with a quick rise yeast Use one packet and let rise as usual. For dairy free swaps almond milk and plant based butter work well. If you prefer a standard cream cheese frosting skip the peanut butter and add extra vanilla and powdered sugar for classic flavor.

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Serving Suggestions

Serve these banana sourdough cinnamon rolls slightly warm with hot coffee or chai for the ultimate treat. They also make an indulgent brunch when paired with fresh fruit or whipped cream. For a more decadent variation drizzle with melted chocolate or caramel sauce before serving.

Cultural Context

Cinnamon rolls have a long tradition in Scandinavian bakeries and throughout American brunch tables but the addition of banana and sourdough starter gives these a modern twist. Sourdough brings depth and complexity while banana highlights a natural sweetness reminiscent of classic banana bread. It is a comforting mashup that feels both nostalgic and new.

Recipe FAQs

→ How ripe should the banana be?

Choose a soft, ripe banana with brown spots for the best sweetness and mashability in the dough.

→ Can the dough be prepared ahead?

Yes, the dough can rise overnight in the fridge; let it come to room temperature before rolling out.

→ What does the sourdough starter add?

The sourdough starter gives subtle tang, tenderness, and helps the dough rise naturally.

→ How do I get gooey-style center rolls?

Pour one cup of heavy cream over the rolls before baking for extra gooey cinnamon rolls.

→ Can the frosting be made without peanut butter?

Simply omit peanut butter or substitute it with more cream cheese and powdered sugar for a classic finish.

→ How do I know the rolls are baked through?

The tops should be golden brown and the center should spring back lightly when pressed.