Sourdough Cinnamon Buns with Banana in the Dough

These sourdough cinnamon buns, with banana in the dough, are a fun and delicious way to use up an over ripe banana and end up with a pan full of delicious breakfast treats. 

Make and shape the dough for these cinnamon buns, refrigerate them, and bake them the next morning for fresh cinnamon buns for breakfast on a weekend morning. 

The resulting rolls are soft and fluffy, sweet and cinnamon-y, and have the faint hint of banana flavor. 

Why banana?

First, everyone's kitchen usually has an overripe banana hanging around at some point.

Second, sometimes in baking, you can substitute pureed fruit such as applesauce for the oil or butter and often get similar results, but with lower fat. That's what I was hoping for experimenting with the banana in these cinnamon rolls. 

I'm happy to report, it worked! 

The next time you want to treat your family to warm homemade cinnamon buns, make these!  

Ingredients You Will Need:

Ripe, fed, and active sourdough starter: You will need a cup. If you keep your starter in the refrigerator and don't have time to get it active, you can also add a teaspoon of instant yeast to the final dough for insurance. 

Milk: You can use either whole or two percent milk, whatever you have on hand. 

Egg: You need one egg for the dough. If you like, you could use a second egg for an egg wash before baking. 

Sugar: You will need granulated sugar for the dough and brown sugar for the filling. I used dark brown sugar, but light brown sugar will work too. 

Flour: I used a combination of unbleached all purpose flour and white whole wheat flour. 

Salt. 

Banana Puree: You'll need the puree from approximately one banana. It's best to weigh the banana puree as bananas are not all the same size. 

For the filling, you will need brown sugar, a bit of flour, some salted butter, and cinnamon. 

For the icing, I used confectioner's sugar, salted butter, pure vanilla extract, and a couple of tablespoons of milk. 

Tips for Making Sourdough Banana Cinnamon Rolls:

First, mix all of the ingredients for the dough except the salt in the bowl of a stand mixer and then let them rest for about 30 minutes. This step is called "autolyse." This helps the flour hydrate before mixing. 

After that, add the salt and mix the dough in a stand mixer until smooth, and then let the dough ferment for four hours, performing a stretch and fold every 45 minutes or so. 

Once the dough has risen, shape it into a rectangle, spread it with the filling, and roll it up into a log. 

Next, cut the log into 9 slices and place them, cut side up, into a 9 inch cake pan and let them rise for about 90 minutes before refrigerating them overnight. 

The next morning, remove the pan from the refrigerator and preheat the oven. 

Bake the buns until they reach and internal temperature of about 190 degrees F. If your kitchen is cold, you might want to let the rolls rest longer before baking. 

Helpful Tools:

Cake Pan: I used a 9 inch round cake pan, but a square cake pan will also work. 

Stand Mixer: You can also knead this dough by hand, but a stand mixer makes it so much easier, especially since this dough can be super sticky. 

Dough Rising Bucket: I love the Cambro buckets because they have markings to tell you when your dough has doubled. 

How to Store:

These rolls are best the day they are baked. If you want to bake them in advance, freeze them before icing them. Rewarm them in a 325 degree oven and then ice them before serving. 

More Breakfast Roll Recipes:

Blueberry Cinnamon Rolls

Caramel Apple Cinnamon Rolls

Cinnamon Swirl Pumpkin Rolls

Cranberry Breakfast Buns

This month, the Bread Baking Babes are making sourdough bread or rolls with banana in the dough. Our kitchen of the month is Elizabeth from Blog from OUR Kitchen. She included the banana peels in her dough. Yes, banana peels are edible. 

I took a lot of liberties with the recipe. Be sure to see what the rest of the Bread Baking Babes created. I'm sure there are many variations. The list is after the recipe. 

Sourdough Cinnamon Buns with Banana in the Dough

Yield: 9 rolls

Author: Karen's Kitchen Stories

Prep time: 1 HourCook time: 30 HourInactive time: 12 HourTotal time: 43 Hour

These sourdough cinnamon buns, with banana in the dough, are a fun and delicious way to use up an over ripe banana and end up with a pan full of delicious breakfast treats.

Ingredients

For the Dough

• 227 grams (1 cup) ripe and fed sourdough starter
• 135 grams (1/2 cup plus 1 tablespoon) milk
• 1 large room temperature egg
• 115 grams (about 3/4 cup) ripe banana puree
• 330 grams (2 3/4 cups) all purpose flour, plus more (about 2 tablespoons) as needed
• 57 grams (1/2 cup) white whole wheat flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoon salt

For the Filling

• 159 grams (3/4 cup) brown sugar, light or dark
• 30 grams flour
• 1 tablespoon ground cinnamon
• 1 tablespoon salted butter, melted

For the Icing

• 170 grams confectioner's sugar, sifted
• 1 1/2 tablespoons salted butter, melted
• 1/2 teaspoon pure vanilla extract
• 1 to 2 tablespoons milk or cream

Instructions

1. In the bowl of a stand mixer, add all of the dough ingredients except the salt and mix with the dough hook on low for 2 minutes. Sprinkle the salt over the top and cover the bowl with plastic wrap and let rest for 30 minutes.
2. Mix the dough on low with the dough hook for 2 minutes. Change the speed to medium low and mix for an additional 2 minutes. If the dough is super sticky, add an additional 2 tablespoons of flour and continue mixing until incorporated.
3. Transfer the dough to an oiled dough rising bucket or large bowl, cover, and let rise for four hours, stretching and folding the dough four times, about every 45 minutes. The dough should double.
4. While the dough is rising, mix the filling ingredients in a medium bowl.
5. Line a 9 inch cake pan with parchment paper and spray it with spray oil.
6. On a lightly floured surface, spread the dough out with your hands to a 14 inch by 16 inch rectangle.
7. Spread the filling over the dough and roll it up, starting with the 14 inch edge. The dough log will lengthen.
8. Cut the log into 9 even slices and place them, cut side up, into the pan. Cover with oiled plastic wrap and let rest for about 90 minutes at room temperature, until it begins to rise.
9. Place the pan into the refrigerator and let ferment overnight. It will continue to rise.
10. The next morning, remove the pan from the refrigerator and let sit at room temperature for an hour.
11. Heat your oven to 400 degrees F. Bake the rolls for 25 to 35 minutes, until golden and the interior reaches 190 degrees F.
12. While the rolls bake, whisk together the icing ingredients.
13. Cool in the pan for about 15 minutes before icing. Serve.

Nutrition Facts

Calories

418.41

Fat (grams)

5.75

Sat. Fat (grams)

3.11

Carbs (grams)

85.9

Fiber (grams)

2.68

Net carbs

83.21

Sugar (grams)

44.06

Protein (grams)

7.12

Sodium (milligrams)

433.44

Cholesterol (grams)

33.65

https://www.karenskitchenstories.com/2023/01/sourdough-cinnamon-buns-with-banana-in.html

Karen's Kitchen Stories

banana, cinnamon rolls

bread, breakfast

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