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
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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
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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.
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Pouring heavy cream over cinnamon rolls before baking will add richness and moisture to the roll. As the cinnamon rolls bake, the cream will combine with the cinnamon and sugar to create a caramel-like sauce that will coat the rolls, adding a creamy texture with the fluffy roll.
There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don't turn out fluffy is because the dough didn't have enough time to rise.
Structurally, cinnamon buns share the same spiral shape. They are sometimes thinner and more delicate. The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the filling.
Though sticky buns may contain cinnamon, they do not always contain the spice, whereas cinnamon rolls always contain cinnamon (as the name implies). As a result, sticky buns have a more nutty and toffee-like taste compared to cinnamon rolls, which are more sugar-and-spice forward.
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.
This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.
Can cinnamon rolls rise for too long? Yes definitely! If you let your cinnamon rolls rise for too long you can over-proof them. This can lead to dense rolls or rolls that collapse after baking.
A cinnamon roll is some kind of pastry, a cinnamon flavoured bun. The expression is used to refer to someone who is really nice, sweet and / or cute. If “sinnamon roll” is used, it means the person is (usually) so attractive, they want to make you sin or that they are sinfully attractive / full of sin (lust).
A cinnamon roll (also known as cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll commonly served in Northern Europe (mainly in Nordic countries, but also in Austria and Germany) and North America.
Here are the best cinnamon buns in the UK and where to buy them. Cinnamon buns are also known as cinnamon rolls and kannelbullen, and in Denmark they are even called Kanelsnegl; 'cinnamon snail'.
Take a breather from your Cinnabon-eating frenzy and you would notice that it's actually the sum of their parts — the oh-so-tender dough, the massive amounts of cinnamon and sugar, and the frosting you could eat by the spoonful — that makes them so darn tasty.
Unlike their close cousin, the cinnamon roll, these honey buns don't just offer soft, ooey-gooey vibes. They're more complex in flavor, with deeply caramelized nooks and crannies, floral notes of honey, and the chew of a well-developed yeast bread.
Contrary to cinnamon rolls, which are typically made with a rich, heavy dough, the flaky croissant-like dough used here lends itself to more of a pastry texture. I love how easily the recipe came together – the initial mixing, rolling and filling took less than 45 minutes.
TIP: My favorite tip for how to keep cinnamon rolls moist actually happens before they're even baked. Just before baking your cinnamon rolls, pour a bit of heavy cream over them in the pan (use ¼ cup to ½ cup for every 6 cinnamon rolls).
Milk yields dough with a higher pH compared to water dough, and the fermentation will be slower. Fermentation tolerance (the ability of the dough to work properly in a range of temperatures) will be slightly improved. Bench time will be extended as the dough ferments more slowly at this stage.
Whether you leave them out at room temperature or refrigerate them, the most important thing is to store them in an airtight container or wrap them tightly with plastic wrap on a plate. This keeps the cinnamon rolls moist, fresh, and just as delicious as when they came out of the oven.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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Prep time: 25 mins
