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banana fudge sweet rolls
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Banana Fudge Sweet Rolls

A sweet roll stuffed with banana and creamy fudge topped with a simple glaze. An ideal breakfast treat for a long lazy weekend.
Prep Time1 hr 40 mins
Cook Time25 mins
Total Time2 hrs 5 mins
Course: Breakfast
Cuisine: American
Servings: 8 -10 rolls
Author: Emma


For the dough

  • 200 millilitres milk (1/2 cup and 1/3 cup)
  • 75 grams Unsalted butter (3/8 cup)
  • 500 grams strong white bread flour (3 and 1/4 cups)
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 large Egg
  • 7 grams fast action yeast (1 scant tablespoon)

For the filling

  • 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)

For the glaze

  • 8-10 tablespoons Icing sugar Confectioners sugar
  • 1-2 tablespoons cold water


Directions for the dough

  • 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 1/2 inches thick.
  • Space them out, cut side up on a baking sheet / dish / tray leaving a little room (about 1/2 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.