Banana Bread Cinnamon Buns | Cinnamon Bun Recipe

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These are an absolutely delicious combination of banana bread and cinnamon buns. We’ve added mashed banana to the cinnamon roll dough and topped these with cream cheese frosting for an even more decadent touch. These would make a great brunch option if serving a group, or would also be great to serve with an afternoon cup of coffee.

Love cinny buns as much as us? Try our Red Velvet Cinnamon Buns, or our seriously good Maple Bacon Cinnamon Rolls.

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Makes:

8

Prep time:

1

hour

0

mins

Total Time:

1

hour

30

mins

For the buns

50 g

butter, plus extra for greasing

500 g

strong bread flour, plus extra for kneading

10 g

fast-action dried yeast

2


medium ripe bananas, mashed

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  1. In a small saucepan, heat butter and milk until steaming and the butter has melted. Set aside until just warm.
  2. Add the flour, sugar, salt, yeast, cinnamon and mashed bananas to a large mixing bowl. Add the cooled milk mixture to the bowl and mix until well combined. Turn onto a floured surface and knead until springy and no longer sticky, adding more flour as needed, about 8-10 mins. Return to the dough to the bowl, cover with cling film or a tea towel and set aside to rise until doubled in size, about 1 hour.
  3. Meanwhile, make the cinnamon butter. Add all the ingredients to a mixing bowl and beat together using a handheld electric whisk until well combined. Grease a 23cm springform cake tin with butter. Once the dough has risen, turn onto a floured surface and roll out to a roughly 25 x 35 cm rectangle. Spread the cinnamon butter over the surface right to the edges then tightly roll up from the long end at the bottom, like a Swiss roll. Once rolled, cut into 8 even slices and arrange in the tin with seven rolls around the edge (cut side facing up) and one in the middle. Cover again with cling film or a tea towel and set aside to prove until rose slightly, 25-30 mins.
  4. Preheat the oven to 200°C (180° Fan). Place the tray with the buns onto a flat baking tray and bake for 25 mins, until rose and golden. Set aside to cool.
  5. While the buns are cooling, whisk the ingredients for the frosting together with a handheld electric whisk and set aside. Once the buns have cooled, top them with the frosting before serving. These are best eaten on the day they are made.

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