If you’ve ever wondered what would happen if banana bread and cinnamon rolls had a baby... now you can taste it for yourself. Perfect for a lazy weekend breakfast treat
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Subscribe to Sainsbury’s magazine
Rate this recipe
Print
Ingredients
40g butter
300ml milk
2 ripe medium bananas, mashed
1 medium egg, beaten
300g strong white bread flour, plus extra to dust
300g plain flour
50g light muscovado sugar
1 x 7g sachet fast-action dried yeast
1 tsp fine sea salt
For the filling
75g very soft salted butter
75g light muscovado sugar
2 tbsp ground cinnamon
50g pecans, finely chopped
2 medium bananas, sliced
For the icing
25g very soft salted butter
150g cream cheese, at room temperature
60g icing sugar, sifted
1 tsp vanilla extract
Share:
Step by step
Get ahead
Prep to the end of step 6, leaving the rolls to prove for 20 minutes then chill overnight. Bake from chilled, adding 5 minutes or so to the cooking time.
Melt the butter in a small plan, remove from the heat and add the milk to give a just-warm mixture. Mix in the mashed banana and egg.
Combine the flours, muscovado sugar, yeast and salt in a large bowl, then mix in the banana-milk mixture using a wooden spoon, to give a sticky rather lumpy dough. Cover and leave to rest for 15 minutes to allow the 6 flour to absorb the liquid and the gluten to start developing.
After 15 minutes, wet your hand then reach in under the dough, pull it up and fold it over the top. Repeat for another 7 folds, turning 7 the bowl with your other hand as you go. The dough will become smoother and more elastic as you do the folds. Flip it over, re-cover and leave for another 15 minutes. Repeat the folding and resting process twice more, then leave the dough to rise until doubled in size.
When doubled, punch the dough down and shape into a rough ball then pop the bowl in the freezer for 20 minutes (or the fridge for an hour), to make it easier to roll out. Prepare the filling by creaming together the butter, muscovado sugar and cinnamon until soft and spreadable.
Tip the dough out onto a lightly floured surface and dust with more flour. Shape into a rough square, then roll out to about 30cm x 45cm. Spread the cinnamon butter thinly all over the dough then scatter on the pecans and sliced bananas. Roll up from one of the long sides, pinching the seam closed.
Cut the roll into 12 fat slices then transfer to a lined roasting tin, about 25cm x 35cm. Cover and leave to prove for 30-45 minutes until the buns feel soft and pillowy. Preheat the oven to 180°C, fan 160°C, gas 4.
Bake the rolls for 25-30 minutes until golden and cooked through. Remove from the oven and let cool for 10 minutes. Meanwhile, beat the butter and cream cheese together then mix in the icing sugar and vanilla. Spread over the still-warm buns, and leave to cool for 20 minutes before eating. Best eaten freshly baked but will keep for about 2 days in an airtight container. Warm gently to serve.
You might also like...
-
-
-
-
-
-
-
-
winWin tickets to see The Phantom of the Opera, and a night at a four-star London hotel
When making cinnamon rolls, mix the dough just until the ingredients are incorporated and the dough is smooth and soft. Overmixed dough leads to tough cinnamon rolls. The dough is ready when it pulls away from the sides of the mixing bowl and feels tacky but doesn't stick to your fingers.
Julie Clark, the blogger behind the website, notes that after years of research, she discovered that the key to getting perfectly gooey rolls is to “pour heavy cream over the cinnamon buns before baking. THIS is the secret ingredient and what makes the rolls rich and gooey.”
To knead cinnamon roll dough, fold the dough over and push down with the heel of your hand. Turn, fold dough over, and push down again. Repeat this process over and over. You know the dough is ready when it is smooth and elastic.
Bread flour is hands down the best option when making cinnamon rolls. Any good cinnamon rolls recipe is going to usually call for bread flour instead of other kinds of flour. This is because bread flour is high in protein, usually containing 11% to 13% more protein than other kinds of flour.
If you added too much yeast to your dough, there are a few steps you can take to salvage it: 1. Dilute the dough: If you have enough ingredients, you can double or triple the rest of the dough ingredients to dilute the excess yeast. This will balance out the yeast and prevent it from overpowering the dough.
Is Heavy Cream the Same as Heavy Whipping Cream? Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names.
Heavy Cream: Using heavy cream will produce the most deliciously gooey cinnamon rolls (think Cinnabon level gooey) so this is recommended. However, half and half, coffee creamer, whole milk or coconut cream will also work. Brown Sugar: Maple sugar or regular granulated sugar will also work well.
The main difference between the two is their fat content. Heavy cream has slightly more fat than whipping cream. Otherwise, they are nutritionally very similar. You can use them interchangeably in recipes without affecting the taste, although they may lead to different consistencies.
The overworked dough will often feel tight and tough. This means that liquid molecules have been damaged and won't stretch properly, causing the bread to break and tear more easily. Conversely, a dough that is underworked will be harder to form into a ball shape.
As you continue to knead, more gluten forms and, as a result, the dough becomes stronger. If you've ever over-kneaded dough, you've probably noticed that it's really hard to roll out—the direct result of too much super-strong gluten holding the dough together!
Overkneaded dough will be tough and make tough, chewy bread. If you've kneaded by hand, you don't need to be too worried about overworked dough—you'll start to notice it getting difficult to manage. It takes a lot of elbow grease to knead bread dough; you'll likely tire yourself out before you can over-knead.
You can refrigerate the rolls for up to 12 hours, but try not to go any longer. The rolls are still prone to over-proofing if left in the fridge too long; and the cinnamon-sugar filling can melt and make the bottoms of the rolls syrupy and damp if left unbaked for too long.
Introduction: My name is Tyson Zemlak, I am a excited, light, sparkling, super, open, fair, magnificent person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
Prep time: 25 mins
