Banana and cinnamon buns

You will need a large bowl (like this one from TheMix Shop) and a lined high-sided baking tin.

If you’re a parent, you’ll know how hard it is to attract a complement from your kids.

So when my daughter, now 16, declared these banana cinnamon buns “The best thing you’ve ever made, Mum” I knew I had to share the recipe.

These are a spin on the classic cinnamon buns but with the addition of banana in both the dough, and the filling. They are soft, gooey and delicious!

Be patient with your dough and make sure you give it lots of time to double in size. If you want tips on how to roll out and fill these, you’ll find a short video over on my Instagram page.

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Banana and cinnamon buns

Servings: 12

Author: Rebecca McAlister

Prep time: 15 MinCooking time: 25 MinInactive time: 2 HourTotal time: 2 H & 40 M

Suitable for TM5, TM6 or TM7

Cook modePrevent screen from turning off

Ingredients

• 240g full cream milk
• 3 tsp dried instant yeast
• 50g raw sugar
• 1 large egg
• 1 egg yolk
• 180g ripe banana
• 115g unsalted butter
• 640g bakers flour
• 1 tsp salt
• 115g unsalted butter
• 220g brown sugar
• 1 tbsp ground cinnamon
• 1 tbsp vanilla extract
• 1 large banana, thinly sliced
• 100g chopped walnuts (optional)
• 200g cream cheese
• 30g unsalted butter
• 90g icing sugar
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon

Preparation

1. Add 240g full cream milk to the bowl. Heat 2 min/37°C/speed 1.
2. Add 3 tsp dried instant yeast and 50g raw sugar. Mix 10 sec/speed 3.
3. Allow to rest for 5 minutes. Meanwhile, grease and line a 23x33cm baking dish or high-sided tray.
4. Add 1 large egg, 1 egg yolk, 180g ripe banana and 115g unsalted butter. Mix 20 sec/speed 4.
5. Add 640g bakers flour and 1 tsp salt. Knead Dough /5 min.
6. Transfer dough to a greased bowl, cover, and let rise for 1-1.5 hours or until doubled in size.
7. Without cleaning the bowl, for the filling add 115g unsalted butter, 220g brown sugar, 1 tbsp ground cinnamon and 1 tbsp vanilla extract. Mix 15 sec/speed 4. Set aside until dough is ready.
8. Roll out dough into a 45x30cm rectangle on a floured surface. Spread filling evenly over the dough, leaving a small border. Place banana slices and nuts (if using) over the filling. Roll up tightly from the long edge and cut into 12 equal pieces. Place rolls into prepared pan, cover and let rise for 30-45 minutes.
9. Preheat oven to 175°C. Bake for 20-25 minutes, or until golden brown.
10. Remove from oven and let cool slightly while you prepare the icing.
11. Add 200g cream cheese and 30g unsalted butter to the bowl. Mix 20 sec/speed 4.
12. Add 90g icing sugar, 2 tsp vanilla extract and 1/2 tsp ground cinnamon. Mix 15 sec/speed 4. If required, scrape down sides and mix 10 sec/speed 4.
13. Spread icing over warm rolls and serve.

Oven settings

Unless otherwise stated temperatures are for a fan-forced oven.

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