We all love sweet rolls, soft and fluffy and packed full of flavour! The flavour combinations are unlimited with these lovely rolls I have already shared a few with you Sweet Pumpkin Rolls and Christmas Sweet Rolls and I have another one for you today!
I thought it was about time I stuffed some sweet rolls with my all time favourite flavour, banana! I love and adore it so much I have shared so many banana recipes with you already, Chocolate and Banana Loaf, Pumpkin and Banana Muffins, Banana Maple Cake with Salted Caramel Swirl, Rum Banana and Coffee Cupcakes, Banana Cake but to name a few. Sorry my banana obsession can be a little too much at times 😀 so I thought it was about time I mixed the two 🙂But if that wasn’t enough for you, these lovely rolls are also packed full of creamy fudge. I am sure you can imagine how gorgeously gooey these rolls were 🙂
I also added a generous helping of cinnamon, as well as being a lovely companion to the banana I just couldn’t bring myself to make sweet rolls without adding cinnamon.After all, all these variations come from the classic and timeless cinnamon rolls.
These beautiful sweet rolls make a lovely late breakfast treat for a lazy weekend, soft, sweet and sticky! Could you ask for more?But I have to be honest Michael (Mr. Bake Then Eat) and I ate them throughout the day and enjoyed them after lunch, for afternoon tea and also for dessert. As you can imagine these didn’t last very long in our house 😀 then again sweet rolls of any kind never do.
I kept the glaze really simple for these rolls, I did try a fudge topping but on my second bake I just drizzled them with a little simple icing and I found that to be perfect, not too sweet but enough to give them a lovely sticky sweetness.
Like all bread based baked products these are best eaten on the day of baking but kept in an airtight tin will keep for up to 3 days.
- 200 millilitres milk, (1/2 cup and ⅓ cup)
- 75 grams Unsalted butter, (3/8 cup)
- 500 grams strong white bread flour, (3 and ¼ cups)
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 large Egg
- 7 grams fast action yeast, (1 scant tablespoon)
- 1 large very ripe banana - mashed
- 60 grams dark brown sugar, (1/2 cup)
- 2 teaspoons ground cinnamon
- 225 grams fudge - chopped up into small peices, (8 ounces)
- 8-10 tablespoons Icing sugar (Confectioners sugar)
- 1-2 tablespoons cold water
- Gently heat the milk and butter over a low heat until the butter has just melted then remove it from the heat and leave it until it is just lukewarm.
- Mix the flour, salt and sugar in a large mixing bowl, or in the bowl of your freestanding mixer.
- Gently beat the egg into the lukewarm milk mixture.
- Add the yeast to the flour and mix it in, make a well in the centre of your flour.
- Using your hand or the dough hook on your stand mixer and on a low speed work the liquid into the flour to get a soft but not sticky dough.
- If working the dough by hand turn it out onto a floured surface and kneed thoroughly for 10 minutes until smooth and pliable.
- If using a stand mixer with a dough hook keep the mixer on a low speed and kneed the dough for 4 minutes until you have a smooth and pliable dough.
- Return the dough to your bowl / take the dough hook out and cover with clingfilm or a damp tea towel and leave to rise in a warm place for about 1 hour or until it has doubled in size.
- After the first prove, punch the dough down and turn out onto a lightly floured surface. Roll or press the dough out to a rectangle shape about 24cm wide x 48cm long.
- Spread your mashed banana in a thin even layer over your dough, keeping it from the edges.
- Sprinkle your sugar and cinnamon over the banana.
- Equally distribute the small fudge pieces over the top of the filling.
- Taking the long edge roll it up as tightly as you can.
- Take a sharp knife and slice the roll up into smaller rolls of about 1 and ½ inches thick.
- Space them out, cut side up on a baking sheet / dish / tray leaving a little room (about ½ an inch) for them to swell. Cover them loosely with a damp tea towel or pop them in a plastic bag and leave them for the second proving for 30 to 45 minutes.
- You are looking for them to have almost doubled in size and swollen to have filled in the gaps.
- Towards the end of the second proving pre heat your oven to 180C / 350F / Gas mark 4.
- Uncover the tin and bake your rolls for 20 to 25 minutes. You are looking for your buns to be a good golden colour. If you feel they are starting to go too brown, cover with foil and continue baking until cooked.
- Once baked take them out of the oven and run a round-bladed knife around the edges to loosen them. Then leave them to cool slightly.
- If eating them fresh once the are cool enough to touch make the glaze. If enjoying them at a later time, make the glaze but don't put it on top of your buns until you have reheated them.
- Really simple put your icing sugar in a small bowl then stir in your water, once smooth drizzle on top and enjoy.