Banana Caramel Cinnamon Rolls
Ash Turner
9
4.5 hours
30 -
Baked goods
Soft, sticky sourdough banana cinnamon bun topped with hot caramel glaze. The pastry is light and delicious. The banana cinnamon filling lends a cake like flavour... then add caramel and they are are oh so decadent.
Ingredients
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- 2 1/2 cup all purpose flour (OR 2 1/4 cup white kamut)
- 2 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup soft butter
- 1 mashed ripe banana
- 1 cup milk
- 1/2 cup sourdough discard (right from fridge)
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- 1/2 cup soft butter
- 1/2 - 1 mashed banana
- 1/2 cup brown sugar or maple sugar
- 2 tsp cinnamon
Directions
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Mix all dry ingredients together
Add butter and gently cut in.
Add milk, discard and mashed banana. combine to make a cohesive dough.
Knead for 5 mins, adding any additional flour needed to make a soft dough.
Leave to rise/ferment in bowl for 2-4 hours.
Roll out on floured surface
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Add brown sugar, butter and mashed banana to a bowl. Beat or whisk until smooth. Spread half on the rolled out dough. Set other half aside.
Roll up dough and cut into rolls. This dough is VERY soft so sometimes it helps to put in the fridge to firm up. Just slap the rolls into a cast iron and don’t worry about the appearance too much!
Bake at 350 for 30–35 minutes.
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Meanwhile place the other half of the filling in a saucepan and bring to a boil. Boil until thickened and set aside (it’ll thicken more as it cools).
Pour over slightly cooled rolls!
