SOURDOUGH CINNAMON ROLLS🥰🍌filled with bananas and topped with peanut butter cream cheese frosting!! & no stand mixer needed 🤝 Something about the sourdough with the pb banana hit😮‍💨 you have to let me know if you try!! Also, you could make these into regular cinnamon rolls by omitting the banana and subbing for regular cream cheese frosting :) Recipe - In a large mixing bowl, whisk together 1/4 cup of sourdough starter, 1/4 cup of warm milk, 2 tbsp of melted unsalted butter, 1 egg, and 1 tbsp of cane sugar. - Mix in 1 & 1/4 cups of all purpose flour and 1/2 tsp of salt until a shaggy dough forms. - Transfer to a lightly floured, clean surface and knead until you have a smooth ball. If the dough is too sticky, you can add 1-2 tbsp of flour to make it more workable. - Transfer your ball of dough back to your mixing bowl and cover with saran wrap. Place this on your kitchen counter for 8-12 hours to rise and ferment. If you want these in the morning, you’ll want to make the dough the night before! - After the dough has risen, roll it out on a lightly floured surface into a rectangle. - In a small mixing bowl, whisk together the filling—1/2 cup of coconut or brown sugar, 1/2 tsp of cinnamon, and 1/4 cup of melted butter. Spread this evenly on the dough. Then, slice up 1 banana and place the slices on the dough. - Gently roll the dough into a log. Using unflavored floss, cut the dough into 6 pieces. Transfer them to a buttered baking dish. - Place the baking dish on top of your oven while it preheats to 350F (this will let the rolls rise once more) - Bake on 350F for 30-35 minutes. - While the rolls are baking, whisk together the peanut butter frosting—1/4 cup of softened cream cheese, 1/4 cup of softened butter, 2 tbsp of milk, and 3/4 cup of powdered sugar. - Once the rolls are done baking, slather them in the frosting and enjoy!! #sourdoughrecipes #bakingrecipes #feedfeedbaking - @sokoskitchen