Banana Sourdough Cinnamon Rolls

There’s nothing better than the smell of banana cinnamon rolls fresh out of the oven, filling your kitchen with warm cinnamon-sugar and buttery goodness. These Banana Sourdough Cinnamon Rolls take things to the next level by using mashed banana in the dough for natural sweetness and a boost of flavor. Made with an active sourdough starter, these rolls skip the commercial yeast entirely—no yeast needed—which gives them a slight tang that pairs perfectly with the rich brown sugar and cinnamon sugar mixture in every swirl. The dough rises slowly in the refrigerator overnight, so in the morning, all that’s left is to roll, slice, and bake. Once golden, they’re topped with a luscious cream cheese frosting made from powdered sugar, vanilla extract, and a touch of honey. Sprinkle with pecans or walnuts for added crunch—these soft, pillowy cinnamon buns are a must-try for any baking enthusiast.

Why You’ll Love Banana Sourdough Cinnamon Rolls

• Overnight Dough: Let the cinnamon roll dough rise in the fridge overnight, so all the hard work is done while you sleep. Just roll, slice, and bake in the morning!
• Banana Bread Vibes: The mashed banana in the dough gives these rolls a slight banana bread flavor while keeping them extra soft and moist.
• ​Rich, Gooey Filling: A buttery cinnamon sugar mixture made with brown sugar melts into every swirl, giving you that classic sticky, sweet bite.
• Perfectly Fluffy Texture: Thanks to the active sourdough starter, the rolls rise beautifully, making them pillowy soft with just the right chew.
• That Cream Cheese Frosting: The warm rolls get smothered in a silky cream cheese frosting made with powdered sugar, vanilla extract, and a touch of honey for extra richness.

Ingredients Needed To Make Banana Sourdough Cinnamon Rolls

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe. 

• All-purpose flour
• Sugar
• Sea salt
• Milk
• Egg
• Mashed banana
• Butter
• Sourdough starter (active and bubbly)
• Baking soda
• Brown sugar
• Ground cinnamon
• Powdered sugar
• Vanilla extract
• Heavy cream
• Cream cheese
• Peanut Butter

How To Make Banana Sourdough Cinnamon Rolls

Make the Dough: Mix the wet ingredients, including the mashed banana and sourdough starter, then add the dry ingredients. Knead until smooth and stretchy.

Let It Rise: Cover the dough and let it rest overnight until it doubles in size. If chilled, bring it to room temperature before rolling.

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Roll and Fill: Roll the dough into a rectangle on a lightly floured surface. Spread with butter, sprinkle with brown sugar and cinnamon, then roll it up tightly.

Slice and Second Rise: Cut the dough into even pieces using a sharp knife or dental floss, place in a baking dish, and let them rise again until puffy.

Bake Until Golden: Place in the oven and bake until the rolls are fluffy and golden brown.

Make the Frosting: Mix all the ingredients together and blend until smooth.

Frost and Enjoy: Spread the frosting over warm rolls and sprinkle with pecans or walnuts if desired. Let them cool slightly, then dig in!

Note:

Sourdough starters can vary quite a bit in hydration and consistency, which means your dough may turn out wetter or drier depending on your starter. If your dough feels very wet and doesn’t come together, you may need to add up to ½ cup of extra flour, a little at a time, until it forms a cohesive (but still sticky) dough. This dough will likely feel different than traditional yeast doughs—it’s stickier and less smooth. If you’re using a sourdough starter, you probably have some bread-baking experience, so trust your instincts and adjust as needed!

Commonly Asked Questions

Can I use sourdough discard instead of an active sourdough starter?

No. You’ll need an active and bubbly sourdough starter for this recipe to get the right rise and texture. Discard doesn’t have enough live yeast to properly leaven the dough.

Do I have to let the dough rise overnight?

The overnight rise is what gives these rolls their deep flavor and soft texture. However, if you’re short on time, you can let them rise at room temperature for a few hours until doubled in size.

What’s the best way to cut cinnamon rolls?

For clean, even rolls, use dental floss instead of a knife. Just slide the floss under the dough, cross the ends over the top, and pull to slice. This keeps the rolls from getting squished.

Can I make these ahead of time?

Yes! You can prepare the rolls the night before, place them in the baking dish, cover them with plastic wrap, and let them rise in the fridge overnight. In the morning, let them come to room temperature before baking.

Why add mashed banana to the dough?

The mashed banana not only adds natural sweetness but also keeps the dough incredibly moist and soft. It gives a subtle banana bread flavor without overpowering the classic cinnamon roll taste.

Can I add nuts or other mix-ins?

Absolutely! Sprinkle pecans, walnuts, or even raisins over the cinnamon sugar mixture before rolling up the dough for extra texture and flavor.

How should I store and reheat leftover cinnamon rolls?

Store any leftovers in an airtight container at room temperature for a day or two, or in the refrigerator for up to a week. To reheat, pop them in the oven for a few minutes or microwave in short bursts until warm.

What’s the purpose of pouring heavy cream over the rolls before baking?

This Cinnabon-style trick makes the rolls extra soft and gooey by adding moisture as they bake. It’s optional, but highly recommended for an extra decadent texture!

Banana Sourdough Cinnamon Rolls

These Banana Sourdough Cinnamon Rolls are soft, fluffy, and full of flavor with mashed banana, sourdough starter, and a cinnamon-sugar filling. Topped with cream cheese frosting, they’re a delicious homemade treat perfect for any morning.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Rise Time + Cooling Time 14 hours hrs 10 minutes mins

Total Time 15 hours hrs 5 minutes mins

Course Breakfast, Dessert

Servings 9

Calories 350 kcal

Equipment

• mixing bowls
• Stand mixer with dough hook (or knead by hand)
• Rolling Pin
• 9×13 baking dish or 12” round dish
• Sharp knife or dental floss

Ingredients

 

US CustomaryMetric

 

1x2x3x

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
• 1 cup heavy cream (optional) see note below

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)

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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 its 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

Nutrition

Calories: 350kcalCarbohydrates: 55gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 50mgSodium: 300mgFiber: 2gSugar: 25g

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These banana sourdough cinnamon rolls are soft, flavorful, and packed with just the right amount of sweetness. The mashed banana keeps the dough moist, while the cinnamon-sugar filling and cream cheese frosting make them completely irresistible. Whether you’re making them for brunch or a weekend treat, they’re worth the time and effort. Enjoy them fresh out of the oven, and don’t be surprised if they disappear fast!