Banana Honey Buns with Sourdough (Baked),
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These Banana Honey Buns are soft, lightly sweet, and finished with a smooth honey glaze that melts right in. They’re made with sourdough, which adds a subtle tang and a little more depth than your typical cinnamon roll. The dough is flavored with mashed banana and cinnamon, rolled up, sliced, and baked into golden spirals that make the house smell incredible.
While the total time includes a couple of rises, most of it is hands-off. Once baked, the warm buns get drizzled with a quick honey glaze that soaks into all the nooks and crannies. They’re great for breakfast, brunch, or even as a snack with coffee later in the day.
Why You’ll Love Banana Honey Buns with Sourdough
- Natural Sweetness from Bananas: Mashed banana adds moisture and flavor without needing tons of added sugar.
- Tangy Sourdough Base: The sourdough gives the buns a slightly tangy depth that balances the sweetness.
- No-Fuss Glaze: The honey glaze comes together in minutes and adds a shiny, sweet finish that soaks right in.
- Make-Ahead Friendly: The dough rises slowly, making it ideal for prepping the day before and baking fresh the next morning.
- Soft, Pillowy Texture: Thanks to the banana and the rise time, these bake up incredibly soft with just the right amount of chew.
Ingredients Needed To Make Banana Honey Buns with Sourdough
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Sourdough banana cinnamon roll dough
- Ground cinnamon (added to the dough)
- Ground cinnamon (for filling)
- Honey
- Milk
- Powdered sugar
Substitutions
- Milk in glaze: Use almond, oat, or soy milk for a dairy-free version.
- Honey: Maple syrup or agave nectar can be used in place of honey if preferred.
- Filling: Add 1–2 tablespoons of brown sugar or coconut sugar with the cinnamon for a sweeter center.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Banana Honey Buns with Sourdough
- Roll out the dough on a floured surface into a rectangle.
- Sprinkle cinnamon evenly over the surface.
- Roll the dough into a log and slice it into equal pieces.
- Place the pieces on lined baking trays and gently press them down.
- Cover and let them rise until they puff up noticeably.
- Bake until golden brown on top.
- While baking, mix together the glaze ingredients until smooth.
- Drizzle the glaze over the warm buns right after they come out of the oven.
Commonly Asked Questions
Can I make the dough ahead of time?
Yes, you can make the dough the night before and store it in the fridge after the first rise. Just let it come to room temperature before shaping and proceeding with the second rise.
How should I store leftovers?
Once the buns have cooled, store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For best texture, reheat them briefly in the microwave or oven before serving.
Can I freeze these buns?
Absolutely. Freeze the baked (and cooled) buns in a single layer, then transfer to a sealed container or bag. Reheat in a warm oven until soft and warmed through. You can also freeze the unbaked rolls after shaping—just thaw, rise, and bake as normal.
What if my buns aren’t rising enough?
Make sure your sourdough starter was recently fed and active. Also check your room temperature—cold kitchens slow down the rise. Give it extra time if needed; patience pays off.
Can I add anything to the filling?
Definitely. A sprinkle of brown sugar, chopped nuts, or a bit of mashed banana with the cinnamon would all work great for a little more flavor and texture.
What kind of sourdough starter should I use?
Use a mature, active starter that’s been fed within the last 4–6 hours for the best rise and flavor. Discard can work, but the texture may be more dense.
Is there a substitute for honey in the glaze?
Yes, you can use maple syrup or agave nectar instead. They’ll give a slightly different flavor but still taste great.
Why is my glaze too runny or too thick?
Add more milk a few drops at a time if it’s too thick, or sift in a little extra powdered sugar if it’s too thin. Whisk until smooth and drizzly.
Banana Honey Buns with Sourdough (Baked)
Equipment
- Measuring cups and spoons
- sharp knife
- Two baking trays
- plastic wrap
Ingredients
Dough
- 1 batch sourdough banana cinnamon roll dough
- ½ teaspoon ground cinnamon added to the dough
Filling
- 1 tablespoon ground cinnamon
Honey Glaze
- 2 tablespoons honey
- 3 tablespoons milk dairy or non-dairy
- 1½ cups powdered sugar
Instructions
- First Rise : After the dough’s first rise, place it on a lightly floured surface. Roll it out to a 9×12-inch rectangle.
- Add Filling : Sprinkle the ground cinnamon evenly over the dough.
- Shape the Buns : Starting from the short side, roll the dough into a log. Slice into 9 equal pieces using a sharp knife or unflavored dental floss.
- Second Rise: Line two baking trays with parchment paper. Place the buns 2 inches apart. Gently press each bun down slightly. Cover loosely with plastic wrap and let rise until they are about 50% larger (this may take 1.5 to 2 hours depending on room temperature).
- Bake: Preheat the oven to 350°F. Bake the buns for 20 to 25 minutes, or until golden brown on top.
- Glaze : While the buns bake, whisk together the honey, milk, and powdered sugar in a bowl until smooth. Drizzle over the buns immediately after they come out of the oven.
Notes
Substitutions
- Milk in glaze: Use almond, oat, or soy milk for a dairy-free version.
- Honey: Maple syrup or agave nectar can be used in place of honey if preferred.
- Filling: Add 1–2 tablespoons of brown sugar or coconut sugar with the cinnamon for a sweeter center.
- Flour: If making the dough gluten-free, use a 1:1 gluten-free baking flour formulated for yeast (my go to is Bob’s Red Mill 1:1)
These banana honey buns hit that sweet spot between cozy and just sweet enough. I like to bake a batch on the weekend so I’ve got something soft and satisfying ready for breakfast or a mid-day pick-me-up. They’re not fussy to make and they always get eaten fast. Just drizzle that glaze while they’re warm and try not to eat three in a row.
