Sourdough Banana Cinnamon Rolls
Welcome back to the corner of the internet where we willingly become emotionally attached to a jar of flour and water. Today, we are combining three of the internet’s favorite personality traits: sourdough starter, overripe bananas that you forgot about, and gooey cinnamon rolls
Is it aggressive? Yes. Is it absolutely worth the dishes? Also yes.
If you’ve got a bubbly starter sitting on your counter looking at you expectantly, and two black bananas on your counter looking at you judgmentally, this is your moment to shine. Let’s get into it..
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Sourdough Banana Cinnamon Rolls
- Total Time: 11 hrs 5 mins
- Yield: 12 cinnamon rolls 1x
- Diet: Vegetarian
Ingredients
Scale
Don’t let the long-ish list scare you. It’s mostly stuff you already own if you’re the type of person who keeps a fermented flour-water baby alive in your kitchen.
The Dough
- 115g active and bubbly sourdough starter
- 100g warm milk
- 60g brown sugar
- ½ tsp cinnamon
- 1 large egg (room temperature, because cold eggs shock the yeast and we want this dough happy)
- 30g avocado oil (or any neutral oil that doesn’t taste like olives)
- 8g sea salt
- 200g all-purpose flour
- 200g bread flour (Or just use all AP flour if you’re not trying to impress anyone)
The Filling
- 2 overripe bananas, mashed (The uglier, the sweeter)
- ½ cup brown sugar
- ⅓ cup melted butter
- ⅓ cup chopped pecans (Optional, but highly recommended if you like texture)
- 1.5 tbsp all-purpose flour (Crucial for keeping the banana mixture from turning into a slip-and-slide)
- ½ tsp vanilla
- 2 tsp cinnamon
Instructions
A Quick Warning: This is a sourdough recipe. Do not attempt to make this if you need to leave the house in an hour. Patience is a virtue, or whatever.
- Part 1: Making the Dough (And Waiting)
- Step 1: Grab your trusty stand mixer fitted with the dough hook. Throw in all the dough ingredients except the flour. Give it a little whirl to combine.
- Step 2: Turn the mixer on low and add the flour in 4 separate parts. Once it’s all in there, let the mixer do the heavy lifting on low speed for 3 to 5 minutes.
- Step 3: Stop. Walk away. Let it rest for 30 minutes. (This is called an autolyse, look at you being a professional baker). Come back and mix it on low for 1 minute.
- Step 4: Repeat the laziness. Let it rest for another 30 minutes, then mix with the dough hook for 1 more minute on low.
- Step 5: Remove the dough hook, cover the bowl, and find something else to do. Let it rise until it has increased in size by about 75%. Depending on your kitchen’s temperature, this could take a few hours. Don’t rush it; your starter is working as hard as it can.
Part 2: The Messy Part
- Step 6: Whip up the filling. Mix the mashed bananas, brown sugar, melted butter, pecans, flour, vanilla, and cinnamon together in a bowl. It will look chaotic, but trust the process.
- Step 7: Lightly flour your counter. Roll the dough out into roughly an 18×13-inch rectangle. Spread that glorious banana-cinnamon filling all over it, but leave a 1-inch border at the edge unless you want filling shooting out the sides like toothpaste.
- Step 8: Channel your inner sushi chef. Roll the dough up tightly starting from the long side. Pinch the seam at the end to seal it shut.
- Step 9: Butter up a 9×13-inch baking pan or a large casserole dish. Be generous.
- Step 10: Cut the log into 12 equal pieces. Pro tip: Use unflavored dental floss or a sharp serrated knife so you don’t squish them. Place them in the dish, cover them, and let them rise again until they are puffy and doubled in size.
- Part 3: The Glory
- Step 11: Preheat your oven to 350°F (175°C) and bake these beauties for 30–35 minutes until they are golden brown and your house smells better than a candle shop.
- Step 12 (Optional, but is it really?): While they bake, whisk together ¾ cup powdered sugar, ½ tsp vanilla, and 2–3 tbsp milk to create a quick vanilla glaze. Pour it over the rolls while they are warm.
- Enjoy them warm, and make sure to post a picture online so everyone knows you are superior for baking with wild yeast.
Notes
Notes: If you don’t have active starter use discard + 1 tsp yeast
- Prep Time: 10 hrs 30 mins
- Cook Time: 35 mins
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
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