Скачать или смотреть Soft, Gooey Banana Sourdough Cinnamon Rolls

If you love soft, fluffy cinnamon rolls with a twist, you have to try these Banana Sourdough Cinnamon Rolls! The ripe bananas add natural sweetness and moisture, while the sourdough starter gives them a rich depth of flavor. Perfect for breakfast, brunch, or anytime you’re craving something cozy and homemade.

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Ingredients:

For the Dough:
3 cups all-purpose flour
¼ cup sugar
1½ tsp sea salt
¾ cup milk
1 egg
1 medium banana mashed
4 tbsp butter
⅓ cup sourdough starter active and bubbly

For the Cinnamon Sugar Filling:
4 tbsp butter room temp
1 tbsp ground cinnamon
¾ cup brown sugar

For the Cinnabon Gooey-Style Option Optional:
1 cup heavy cream
For the Peanut Butter Frosting:
8 oz cream cheese, room temperature
1 tsp vanilla extract
1 1/2 cups powdered sugar
1 cup creamy peanut butter
4 tbsp milk (may need up to 4 additional tablespoons of milk to make frosting smooth, depending on Peanut Butter used)

INSTRUCTIONS

Prepare the Starter
Feed your sourdough starter at least 4 hours in advance to ensure it’s active and bubbly.
Prepare the Dough
In a small stockpot over medium-low heat, warm the milk and butter until the butter melts. Remove from heat and allow to cool slightly.

In a mixing bowl, combine the warm milk/butter mixture, sugar, sourdough starter, egg, and mashed banana. Mix well.
Add the flour and salt. Using a stand mixer with a dough hook on setting #2, mix for 5-8 minutes until the dough becomes elastic and doesn’t tear easily.
First Rise (Overnight or Fridge Option)
Place the dough in a large buttered bowl, cover with saran wrap and a towel, and let it sit overnight for 8-12 hours at room temperature. It should double in size.

Fridge Option: Cover the dough completely with saran wrap and refrigerate overnight. In the morning, let it come to room temperature for 1-2 hours before rolling out.
A bread warming box or heat pad can reduce rise time.
Shape and Second Rise
Butter a 9×13 baking dish or a 12” round baking dish.

On a lightly floured surface, roll out the dough into a 14×12-inch rectangle.
Mix the cinnamon sugar filling (butter, cinnamon, and brown sugar) and spread evenly over the dough.
Roll up the dough tightly from the long side. Cut into 9 even cinnamon rolls using a sharp knife or dental floss.
Place the rolls in the buttered dish, leaving 1-2 inches between each roll.

Cover with saran wrap and a towel, allowing them to rise a second time until doubled in size.
Bake
Preheat the oven to 350°F (175°C).
(Optional) For Cinnabon-style gooey rolls, pour 1 cup of heavy cream around the rolls before baking.
Bake for 30-35 minutes, until the tops are golden brown.

Remove from the oven and let cool slightly.
Prepare the Peanut Butter Frosting
For the frosting, combine all frosting ingredients in a bowl and mix until smooth and creamy.

NOTE: if you find that the frosting is too thick add milk until it’s soft like a frosting. The texture will vary on the brand of peanut butter being used.*May need up to 4 additional tablespoons of milk to make frosting smooth, depending on Peanut Butter used. Spread the frosting over the cooled cinnamon rolls.

Enjoy!

NOTES

Frosting Options
Cinnamon Roll frosting options are endless. One of my favorite options when in a time crunch is premade cake frosting. Pour it into a bowl and place in the microwave for 10 seconds, drizzle on top.
Another great easy recipe is a classic cinnamon roll glaze: 2 cups powdered sugar, 2 tsp vanilla extract and 3 tbsp milk. Mix together until smooth and drizzle on top of baked cinnamon roll

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