Banana Sourdough Cinnamon Roll Bites
As an Amazon Associate I earn from qualifying purchases.
These Banana Sourdough Cinnamon Roll Bites are a fun twist on classic cinnamon rolls, but easier to make and even more flavorful. The dough is made with ripe banana and sourdough starter, which gives the rolls a soft texture and a slight tang that balances the sweet cinnamon-sugar filling.
You shape them into small bites, which makes them perfect for sharing or snacking. They bake up soft and golden, and a drizzle of maple glaze on top pulls everything together. The whole process takes a few hours with rising time, but the steps are simple and worth it. Great for brunch, holidays, or when you just want something warm and homemade from the oven.
Why You’ll Love Banana Sourdough Cinnamon Roll Bites
- Banana Bread Meets Cinnamon Rolls: You get that sweet banana flavor with the gooey cinnamon swirl for the perfect combo of cinnamon rolls and banana bread.
- Sourdough Adds Depth: The tang from the sourdough starter cuts through the sweetness and gives each bite more character and complexity.
- Perfect for Brunch Tables: These bake up as easy-to-grab bites, making them ideal for weekend spreads, potlucks, or feeding a crowd.
- No Fuss Glaze Finish: The maple glaze takes five minutes, adds just the right sweetness, and makes them look polished without being over-the-top.
- Great Use for Ripe Bananas: If your bananas are past their prime, this is an upgrade from basic banana bread and a good way to reduce waste.
Ingredients Needed To Make Banana Sourdough Cinnamon Roll Bites
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Butter
- Light brown sugar
- Ground cinnamon
- Heavy cream
- Maple syrup
- Powdered sugar
- Milk
- Vanilla extract
- Sourdough banana cinnamon roll dough (prepared with mashed banana and active sourdough starter)
Substitutions
- Butter: Use vegan butter or coconut oil for dairy-free.
- Heavy cream: Use coconut cream or cashew cream for dairy-free option.
- Maple syrup: Substitute with honey or agave nectar.
- Milk (in glaze): Use any plant-based milk (almond, oat, soy) for dairy-free.
- Brown sugar: Use coconut sugar or white sugar as alternative.
- Powdered sugar: Use powdered sugar substitute or homemade powdered sugar from blending granulated sugar.
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 Sourdough Cinnamon Roll Bites
- Make the Dough: Prepare your sourdough banana cinnamon roll dough and let it rise until ready to shape.
- Shape the Dough: Cut the dough into smaller strips, then slice those into bite-sized pieces.
- Coat the Dough Bites: Mix cinnamon and sugar in one bowl and melt butter in another. Toss the dough bites with the butter and sprinkle them with the cinnamon sugar.
- Let Them Rise Again: Cover the dish and let the dough bites puff up until they look about half bigger.
- Add the Cream and Bake: Drizzle cream over the dough bites and bake until they’re golden and set.
- Cool Slightly: Remove the dish from the oven and give it a few minutes to cool off.
- Make the Glaze: Stir together the powdered sugar, maple syrup, and milk until smooth and pourable.
- Glaze and Serve: Drizzle the glaze over the warm rolls and enjoy right away.
Commonly Asked Questions
Can I make the dough ahead of time?
Yes. You can make the dough the day before and store it in the fridge after the first rise. Let it come to room temperature before shaping and continuing with the recipe.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
How do I know when the dough is ready after the second rise?
The dough bites should be about 50% larger and slightly puffy. If you gently press one and it springs back slowly, they’re ready to bake.
My glaze is too thick or too runny. How do I fix it?
If it’s too thick, add a tiny splash of milk. If it’s too thin, stir in a little more powdered sugar until it reaches a smooth, pourable consistency.
What’s the best way to store leftovers?
Once cooled, store the cinnamon roll bites in an airtight container at room temperature for a day or two, or in the fridge for up to 5 days. Let them cool completely before sealing to avoid sogginess.
Can I reheat them?
Yes. Warm them in the microwave for about 15 seconds or pop them in a low oven until heated through. If you’ve added glaze, the microwave is quicker and less messy.
Can I freeze these?
Absolutely. Freeze them unglazed in a single layer on a tray, then transfer to a sealed container or freezer bag. Reheat and add glaze after thawing.
Do I have to use sourdough starter?
The sourdough adds a bit of tang and tenderness, but you could swap in your favorite enriched yeast dough if needed. Just keep in mind the rise time and flavor will be different.
Can I add nuts or other fillings?
Yes. Chopped walnuts or pecans work great mixed into the cinnamon sugar or sprinkled on top before baking. You could even try mini chocolate chips for a sweeter twist.
More Sourdough Recipes You’ll Love
Banana Sourdough Cinnamon Roll Bites
Equipment
- Measuring cups and spoons
- Baking dish (9×13 inches)
- Plastic wrap (saran wrap)
- Clean towel for covering dough
- Whisk or spoon for mixing glaze
- Oven
Ingredients
For the Dough:
For the Dough Balls:
- 8 tbsp butter melted
- 1 cup light brown sugar
- 2 tsp ground cinnamon
For the Topping:
- ½ cup heavy cream
For the Glaze:
- 2 tbsp maple syrup
- 1 ½ cups powdered sugar
- 1 –2 tbsp milk
Instructions
Prepare Dough:
- Prepare your sourdough banana cinnamon roll dough, adding 1 tsp vanilla extract into the dough during mixing. Let it rise as usual.
Shape Dough Bites:
- After the first rise, transfer the dough to a lightly floured surface. Cut into 5 pieces. Roll each piece into a strip about 1½” diameter. Cut strips into 1”–1½” pieces.
Prepare Filling:
- In one bowl, mix brown sugar and cinnamon well. In another, melt the butter.
Assemble in Baking Dish:
- Butter the 9×13 baking dish. Place dough bites in the dish, drizzle melted butter over them, then sprinkle the cinnamon sugar mixture evenly.
Second Rise:
- Cover the dish with plastic wrap and a towel. Let rise 1–3 hours until the dough bites increase about 50% in size.
Add Topping and Bake:
- Preheat oven to 350°F (175°C). Drizzle heavy cream evenly over the dough bites. Bake 25–28 minutes until golden and cooked through.
Cool:
- Remove from oven and let cool 5 minutes.
Prepare Glaze:
- Mix powdered sugar, maple syrup, and 1 tbsp milk in a bowl until smooth. Add more milk if needed for desired consistency.
Serve:
- Drizzle glaze over warm cinnamon roll bites and enjoy!
Notes
Substitutions
- Butter: Use vegan butter or coconut oil for dairy-free.
- Heavy cream: Use coconut cream or cashew cream for dairy-free option.
- Maple syrup: Substitute with honey or agave nectar.
- Milk (in glaze): Use any plant-based milk (almond, oat, soy) for dairy-free.
- Brown sugar: Use coconut sugar or white sugar as alternative.
- Powdered sugar: Use powdered sugar substitute or homemade powdered sugar from blending granulated sugar.
Nutrition
These little banana sourdough bites are seriously addictive. I’ve made them for weekend brunch, and they disappear faster than I can glaze them. The banana and brown sugar combo is just cozy enough without being over-the-top sweet. Honestly, they’re worth making just for how amazing your kitchen will smell.
What a lovely recipe 😍