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.
Sticky buns contain nuts (usually pecans) while cinnamon rolls traditionally don't. Sticky buns are are baked in a pan with the nuts and sweeteners on the bottom. They're flipped after baking, so the gooey bottom becomes the topping. The nuts and the sugar topping make the sticky buns a little denser.
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.
Adding too much flour will make your rolls very dry. Once you have added the appropriate amount of flour, turn your mixer to a low speed and let the machine do all the kneading for you.
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, Estonia and Germany) and North America.
Specifically, our cinnamon is unique due to its high volatile oil and cellulose content [making its spice robust and more pungent]. It's what provides that unmistakable aroma and ooey-gooey thick consistency to Cinnabon's world famous cinnamon rolls..."
PLACE cinnamon rolls, with cinnamon topping side down, on parchment paper in air fryer basket. AIR FRY at 320°F. * COOK 6 minutes. Remove basket; Use tongs to turn over rolls.
Once a package is opened, you should store the remaining dough in a food storage container for two weeks. This will help keep the dough from drying out. Our biscuits crescent and cinnamon rolls are in pressurized cans, you should NOT freeze them.
Adding a delicious pastry or dessert is the perfect way to top off any Panera order. Sweeten up a breakfast delivery with a dessert bagel, Chocolate Croissant, Bear Claw or Vanilla Cinnamon Roll.
MILK: Brushing with milk will help to color the crust, the sugars in the milk helping to brown it. WATER: Water is often sprayed or brushed onto bread before it is placed in a very hot oven, and during baking, to give the bread an extra-crisp crust.
Cinnamon is known to have anti-inflammatory properties and can help regulate blood sugar levels. Drinking cinnamon milk before bed can also help improve sleep quality. Enjoy a cup of cinnamon milk as a healthy and soothing alternative to sugary drinks.
Not only does it add flavor and richness to the final product, it also serves a number of important functions in the baking process. One of the main roles of milk in baking is to provide moisture. It can help to keep baked goods from becoming too dry and crumbly, and can also add tenderness to the texture.
Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping. Best for: cooking and baking.
Introduction: My name is Aracelis Kilback, I am a nice, gentle, agreeable, joyous, attractive, combative, gifted person who loves writing and wants to share my knowledge and understanding with you.
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