Ingredients
- 40g butter
- 300ml milk
- 2 ripe medium bananas, mashed
- 1 medium egg, beaten
- 300g strong white bread flour
- 300g plain flour
- 50g light muscovado sugar
- 7g fast-action dried yeast
- 1 teaspoon fine sea salt
- 75g very soft salted butter
- 75g light muscovado sugar
- 2 tablespoons ground cinnamon
- 50g pecans, finely chopped
- 2 medium bananas, sliced
- 25g very soft salted butter
- 150g cream cheese
- 60g icing sugar, sifted
- 1 teaspoon vanilla extract
Directions
Gently heat the butter and milk in a small saucepan until the butter is melted.
Pour the warm milk mixture into a large bowl.
Stir in the mashed bananas and beaten egg.
In a separate bowl, whisk together the strong white bread flour, plain flour, muscovado sugar, yeast, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft, slightly sticky dough forms.
Cover the bowl and let the dough rise in a warm place for one hour, or until doubled in size.
While the dough is proving, prepare the filling by mixing the very soft butter, muscovado sugar, and cinnamon together in a small bowl.
Turn the proved dough out onto a lightly floured surface.
Roll the dough into a large rectangle, approximately 30cm by 40cm.
Spread the cinnamon butter mixture evenly over the dough, leaving a small border along one long edge.
Scatter the chopped pecans and sliced bananas over the cinnamon butter.
Starting from the long edge opposite the border, tightly roll the dough into a log.
Cut the log into 12 equal slices.
Place the rolls into a greased 23cm square baking tin, leaving space between them.
Cover the tin loosely and let the rolls prove in a warm place for 30 minutes.
Preheat your oven to 180°C fan-assisted or 200°C conventional.
Bake for 20 to 25 minutes, or until golden brown.
While the rolls are cooling slightly, make the icing by beating the very soft butter, cream cheese, icing sugar, and vanilla extract together until smooth and creamy.
Drizzle the icing over the warm rolls before serving.
Frequently Asked Questions
How should I store leftover Banana Bread Cinnamon Rolls to keep them fresh?
For the best texture, store uneaten Banana Bread Cinnamon Rolls in an airtight container at room temperature for up to 3 days. If you need longer storage, they can be frozen unfrosted for up to 2 months; thaw overnight before reheating.
Can I make the dough for these Banana Bread Cinnamon Rolls ahead of time?
Yes, you can prepare the dough and allow it to complete its first rise in the refrigerator overnight. This slow, cold fermentation deepens the flavor, but ensure it's covered tightly to prevent drying before rolling and baking.
What is the best way to reheat Banana Bread Cinnamon Rolls?
To revive the soft texture, gently reheat individual rolls in the microwave for 15-20 seconds, or for a crispier exterior, bake them in a preheated oven at 350°F (175°C) for about 8-10 minutes.
