Banana cinnamon rolls
If you’ve ever dreamed of merging the comforting warmth of banana bread with the indulgence of sweet, sticky cinnamon rolls, this No-Knead Banana Cinnamon Rolls recipe is your answer. They deliver the best of both worlds in soft, pillowy form.
The recipes for these rolls are easy to follow with relatively low effort and outsize reward — ideal for a leisurely weekend breakfast or brunch. They are irresistible — the rich banana flavor drizzled in cinnamon, sugar and butter?
Frosted with a tangy, sweet, creamy icing, these rolls are sure to wow your guests as well as your taste buds! They make a warm, sweet addition to any morning.
No-Knead Banana Cinnamon Rolls – The Ingredients
No-Knead Banana Cinnamon Rolls IngredientsNo-Knead Banana Cinnamon RollsNotes— The base of these gooey cinnamon rolls is made with a rich batter of butter and milk. They adhere to the dough, adding a soft texture that elevates the dough, leaving it pillowy tender.
Both strong white bread and plain flour work together to give the dough structure, while the light muscovado sugar brings a subtle caramel sweetness that rounds out the rest of the flavors. Yeast: This step is important because yeast is what causes the dough to rise and makes the end result soft and pillowy.
Ground cinnamon and muscovado sugar fill the rolls with warm, spiced sweetness, and pecans lend crunch in the filling. Sliced bananas add a pop of fruitiness, which melds beautifully into the cinnamon layers for a sweet, cozy pastry.
No-knead banana cinnamon rolls: Tweaking the recipe
Recipe Tips
Folding the Dough
Folding the dough is one of the steps toward producing soft, fluffy rolls. After each resting period, dampen your hands and fold the dough over itself and tuck it. This allows the gluten to develop and gives the dough structure without the need for kneading. Don’t rush the folding; it may take several rounds before the dough is smooth and elastic, so have patience.
Banana Ripeness Matters
You want ripe bananas, with lots of black spots, for optimal sweetness and flavor. The overripe bananas will contribute the most moisture and natural sugar, ensuring that the dough is soft and packed with flavor. Don’t use firm or slightly under-ripe bananas, as they won’t imbue the dough with as much flavor.
Refrigerate the Dough Before Rolling
Once the dough has risen, giving it 20 minutes in the freezer (or 1 hour in the fridge) makes it easier to roll out. This will help the dough firm up a little and shape into a nice, even roll. It’s an added, optional step but it keeps the dough from getting too sticky and unworkable.
What Goes Well with No-Knead Banana Cinnamon Rolls
Fresh Fruit Salad
Serve with a light, refreshing fruit salad with these banana cinnamon rolls. A medley of tropical fruit — pineapple, mango and berries — offsets the richness of the rolls, offering a refreshing breath of freshness to the meal. Together, they make for a lovely, rounded breakfast or brunch.
Coffee or Iced Coffee
Flavored with warm cinnamon and banana, these rolls are perfect with a strong cup of coffee. A hot espresso, cappuccino, or even a cold iced coffee, pairs well with the rolls’ sweetness and makes your breakfast all the more indulgent. The coffee’s slight bitterness offers the perfect counterpoint.
Greek Yogurt with Honey
For a lighter but equally indulgent pair, enjoy the banana cinnamon rolls with a bowl of thick Greek yogurt, drizzled with honey. The yogurt’s tang goes perfectly with the sweet spiced rolls, and the honey is the most natural of sweeteners.
FAQ
Can I use non-dairy milk for this recipe?
Yes, you can use any non-dairy milk, including almond milk, oat milk, or soy milk, in place of the milk. Opt for unsweetened to keep from changing the flavor profile of the rolls.
How do I make these rolls gluten-free?
You may also try replacing the strong white and plain flour with a gluten-free all-purpose flour blend. Also be sure to use xanthan gum (if not in the flour mix already), as this helps with the structure and elasticity of the dough.
Can I make these rolls in advance?
Absolutely! You can also make the dough the night before, and refrigerate it after the first rise. The next morning, remove from the fridge, shape the rolls and let them prove for 30-45 minutes before baking. That way, breakfast the next day can be faster.
How long do these rolls last?
These rolls are best immediately, but they can be kept in an airtight container for two days. To enjoy them warm, reheat them gently in the oven or microwave. The icing will soften a little, but they will taste wonderful.
No-knead banana cinnamon rolls
Ingredients
- For the dough:
- 300 g strong white bread flour plus extra for dusting
- 300 g plain flour
- 50 g light muscovado sugar
- 1 x 7g sachet fast action dried yeast
- 1 tsp fine sea salt
- 40 g butter
- 300 ml milk
- 2 ripe medium bananas mashed
- 1 medium egg beaten
- For the filling:
- 75 g very soft salted butter
- 75 g light muscovado sugar
- 2 tbsp ground cinnamon
- 50 g pecans finely chopped
- 2 medium bananas sliced
- For the icing:
- 25 g very soft salted butter
- 150 g cream cheese softened
- 60 g icing sugar sifted
- 1 tsp vanilla extract
Instructions
- First, melt the butter in a small saucepan. After it has all melted, take it off the heat and stir in the milk, which should be warm. Mix in the mashed banana and the beaten egg.
- Mix together the strong white flour, plain flour, muscovado sugar, dried yeast and salt in a large bowl. Slowly stir in the banana-milk mixture with a wooden spoon, forming a sticky, lumpy dough. Cover the bowl and allow the dough to rest, undisturbed, for 15 minutes so the flour can absorb the liquid and the gluten can develop.
- After a period of initial rest, wet your hands and lift the dough from underneath, folding it over its top gently. Do this folding seven times, rotating the bowl as you do so. This helps the dough to become more smoother and elastic. This time flip the dough, cover it and let rest again for 15 minutes. Fold and rest a couple more times before leaving the dough to prove until doubled in size.
- After the dough has proofed, punch it down and shape it into a rough ball. Chill the bowl in the freezer for 20 minutes (or the fridge for an hour) to firm it up so it will roll out easily.
- Cream together the butter, muscovado sugar and ground cinnamon until soft and spreadable to make the filling while the dough chills.
- Dust a clean surface with flour, and turn out the dough onto it. Dust with more flour, then pat the dough into a rough square. Roll out to about 30cm x 45cm. The melted cinnamon butter is evenly drizzled over the dough, followed by a scattering of chopped pecans and thinly sliced bananas. Starting from one of the long sides, roll the dough tightly, and press the seam to seal.
- Cut the rolled out dough into 12 thick slices and sit them in a lined roasting tin (about 25cm x 35cm). Cover the tin and let the rolls proof for 30 to 45 minutes, until they feel soft and pillowy. Heat the oven to 180C (160C fan) or gas 4.
- Bake the rolls for 25–30 minutes until golden and cooked through. Take out of the oven and leave to cool for 10 minutes.
- Meanwhile, make the icing by beating the butter and cream cheese until smooth. Start adding the sifted icing sugar and then vanilla extract, mixing until well combined. Spoon the icing over the rolls while they are still warm.
- Let the rolls cool for an additional 20 minutes before serving. Best enjoyed fresh, these rolls will last for up to 2 days in an airtight container. Reheat gently before serving.
