Banana Bread Sourdough Discard Cinnamon Rolls with Cinnamon Cream Cheese Frosting

Description

Soft, pillowy cinnamon rolls with rich banana bread flavor, warm cinnamon swirls, and thick cinnamon cream cheese frosting. The rolls bake up fluffy, structured, and bakery worthy without being heavy or sticky. Made with real ingredients, butter, ripe banana, and sourdough discard, these avoid artificial flavors and processed oils found in store bought versions. The banana adds natural sweetness and moisture, while the sourdough discard gives a softer dough and a cleaner homemade flavor.

Ingredients

Greasing Butter

• 2 Tablespoons of Butter

Dough

• 1/4 Cup of Sourdough Discard
• 1 Large Egg
• 3/4 Cup of Milk
• 4 Tablespoons of Butter
• 1 Tablespoon of Organic Cane Sugar
• 2 1/4 Teaspoons of Active Yeast
• 1/4 Cup of Banana
• 1 Tablespoon of Vanilla Extract
• 1/3 Cup of Brown Sugar
• 1 1/2 Teaspoons of Ground Cinnamon
• 1 Teaspoon of Salt
• 4 3/4 Cups of All-Purpose Flour

Cinnamon Sugar Filling

• 4 Tablespoons of Butter
• 1/2 Cup of Brown Sugar
• 1 Tablespoon of Ground Cinnamon
• 1/4 Teaspoon of Salt

Cinnamon Cream Cheese Frosting

• 8 Ounces of Cream Cheese
• 4 Tablespoons of Butter
• 2 1/2 Cups of Powdered Sugar
• 2 Teaspoons of Ground Cinnamon
• 1-2 Tablespoons of Milk
• 1 Teaspoon of Vanilla Extract
• 1/4 Teaspoon of Salt

Equipment

• Large Mixing Bowl
• Small Mixing Bowl
• Dry Measuring Cups
• Liquid Measuring Cup
• Measuring Spoons
• Saucepan
• Spoon
• Hand Mixer or Stand Mixer
• Rolling Pin
• 9×13 Baking Dish
• Pizza Cutter
• Damp Kitchen Towel

Instructions

• Measure the sourdough discard, then set it out with the egg, butter, and cream cheese until they reach room temperature.
• Grease a 9 x 13 inch baking dish evenly with 2 tablespoons room temperature butter and set aside.
• Warm the milk in a small saucepan over medium low heat until it reaches 110°F.
• Pour milk into large mixing bowl.
• Add 4 Tablespoons butter to saucepan and allow to melt and cool.
• Add 1 Tablespoon sugar and the active dry yeast to the warm milk and allow to bloom 5-10 minutes.
• Add the melted and cooled butter, sourdough discard, egg, mashed banana, vanilla and brown sugar to the warm yeast mixture. Mix until smooth.
• Add the cinnamon and salt, then whisk until combined.
• Add the flour and mix until a shaggy dough forms, then knead for 8 to 10 minutes until smooth, elastic, and soft but not sticky.
• Keep the dough in the large mixing bowl, cover with a damp kitchen towel, and let rise for 1 to 1½ hours until doubled. Placing in the cold oven with the light on works wonderfully.
• Melt 4 tablespoons butter for the filling in a small saucepan over medium low heat, then set aside to cool.
• Punch down the dough and roll it into an 18 x 12 inch rectangle on a lightly floured surface.
• Pour the melted butter evenly over the dough, then sprinkle the brown sugar, cinnamon and salt evenly and press lightly so it sticks.
• Use a pizza cutter to cut the dough into 12 even strips from the short side, then roll each strip into a cinnamon roll.
• Arrange the rolls evenly in the greased baking dish, cover with a damp kitchen towel, and let rise for 45 to 60 minutes until puffy and doubled.
• Remove the towel and preheat the oven to 350°F.
• Bake for 28 to 32 minutes, until the tops are golden and the centers are set. Let the rolls cool for 15 minutes before frosting.
• In a small bowl, mix the cream cheese and butter until smooth, then mix in the powdered sugar, cinnamon, milk, vanilla, and salt until thick and fluffy.
• Spread the frosting over the warm cinnamon rolls and serve.

Notes

Use exactly ½ cup mashed banana so the dough stays soft without turning sticky. The dough is correct when it pulls cleanly from the bowl and does not cling to fingers. Melted butter plus dry cinnamon sugar gives even layers without mess. For overnight prep, assemble rolls, cover, refrigerate, then bring to room temperature until puffy before baking. Phase: Luteal Phase- Warm cinnamon, steady carbohydrates, and real fats help satisfy cravings while supporting more stable energy before your period. Season: Fall- Banana bread flavor, cinnamon, and cream cheese frosting make these cozy and comforting for cooler weather. Storage: Store covered at room temperature up to 2 days or refrigerate up to 4 days. Freeze individually wrapped rolls up to 2 months and reheat before serving.