Banana Cinnamon Rolls with Caramel
Soft and sticky banana and caramel cinnamon rolls. Made with a banana brioche dough and dulce de leche caramel filling, these cinnamon rolls are the ultimate banoffee brunch treat! Topped with vanilla glaze and brûlée banana slices.
Equipment
- 8" square baking tray
Ingredients
Ingredients for Banana Brioche Dough
- ¼ cup full fat milk or whole milk, warmed to 104°F (40C)
- 2¼ teaspoon dry active yeast
- 1 cup all purpose flour or plain flour
- ¾ cup strong white bread flour
- 1 teaspoon granulated sugar or caster sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 teaspoon brown sugar
- 1 medium banana ripe
- 1 large egg + 1 egg for egg wash if using (see note)
- ½ cup unsalted butter softened at room temperature
Ingredients for Filling
- ½ cup dulce de leche or caramel (see note)
- 1 tablespoon ground cinnamon
Ingredients for Topping
- ⅓ cup powdered sugar or icing sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk
- 1 medium banana
- 2 teaspoon granulated sugar or brown sugar
Instructions
Instructions for Making Banana Brioche Dough
- Begin by sprinkling the yeast and granulated sugar over the warmed milk. Stir and set aside for 10 minutes until it has developed a foam on top. (see note)
- In the bowl of a stand mixer, fitted with a dough hook, stir together the flour, bread flour, salt and brown sugar.
- Once the yeast is active and foamy, pour this into the flour, immediately followed by the egg and the ripe banana broken into bits. (see note)
- Knead on a low setting for about 15 minutes until the dough is beginning to pull itself away from the sides of the bowl.
- Next add your butter bit by bit (I cut roughly ½" cubes and dollop them in about a tablespoon at a time). Once all the butter is added, continue kneading for a further 15 minutes until the dough is again pulling itself from the sides of the bowl.
- Scrape into a greased bowl and cover with plastic wrap. Place in the refrigerator overnight (or for about 8 hours) for the slow first proof.
Instructions for Filling and Rolling
- When the dough has finished its first proof, remove from the refrigerator. Line an 8" square baking pan with parchment paper.
- Scrape the dough out of the bowl and place on a well floured work surface. Press into the shape of a rough rectangle and then roll out into a larger rectangle, about 12" wide by 15" long.
- Spread the caramel over the dough, leaving about a half inch gap around the edges. Then sprinkle with the ground cinnamon.
- Roll the dough from the bottom to the top to form a log.
- Using flavorless dental floss or a fine kitchen string/wire, trim the uneven ends and then divide the dough into 9 rolls. Place these rolls in the lined baking pan, cover with a clean kitchen towel and proof for another 2 hours at room temperature until doubled in size.
Instructions for Baking and Topping
- Near the end of the second proof, preheat your oven to 350°F (175C/155C Fan).
- Bake the rolls in the centre of your preheated oven for about 30 minutes until risen and golden.
- Remove from the oven and allow to cool for 10 minutes while you prepare your toppings.
- Slice your banana and sprinkle with sugar. Either use a kitchen torch or broil these until the sugar caramelises.
- In a small bowl, whisk together the powdered sugar, vanilla extract and milk. Drizzle this over the rolls and finish with your brûlée banana slices.
Notes
This recipe calls for an extra egg for an egg wash. An egg wash is simply an egg (either whole egg or egg yolk) beaten together with a splash of milk. This can then be brushed over the rolls right before they go in the oven. It will help make them more glossy and golden, but is entirely optional and won't impact the overall bake or flavor.
When it comes to activating the yeast, the warmth of the milk is important - too cold and the yeast won't liven up; too hot and you might risk killing the yeast. The sugar will also help to activate the yeast. If the mixture does not become foamy at this stage, it is possible that the yeast is dead and you may wish to start over, instead of risking getting too far through the stages in this overnight bread.
Your banana should be very ripe - like a normal banana bread level of ripeness. It shouldn't need to be pre-mashed here since your dough hook will beat it and mash it plenty during the kneading. If you're worried that it's on the stiff side of ripe, you can mash this in a bowl with a form before adding to the flour.
Nutrition
Calories: 250kcalCarbohydrates: 33gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 46mgSodium: 272mgPotassium: 177mgFiber: 3gSugar: 9gVitamin A: 376IUVitamin C: 2mgCalcium: 34mgIron: 1mg
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