No-knead banana cinnamon rolls
If you’ve ever dreamed of combining the comforting warmth of banana bread with the indulgence of cinnamon rolls, these No-Knead Banana Cinnamon Rolls are your answer. They deliver the best of both worlds in a soft, pillowy treat.
Perfect for a leisurely weekend breakfast or brunch, these rolls are easy to make, requiring minimal effort with maximum reward. The rich banana flavor paired with cinnamon, sugar, and buttery goodness makes them irresistible.
Topped with a creamy, tangy icing, these rolls are not only delicious but also guaranteed to impress your guests. They are a cozy, sweet addition to any morning.
No-Knead Banana Cinnamon Rolls – Ingredients
The foundation of these No-Knead Banana Cinnamon Rolls starts with butter and milk, which create a rich, velvety base that complements the natural sweetness of ripe bananas. Their soft texture elevates the dough, making it wonderfully tender.
Flour, both strong white bread and plain, work together to provide structure, while the light muscovado sugar introduces a gentle caramel sweetness that enhances the overall flavor. The yeast is crucial, ensuring the dough rises perfectly to achieve a soft, pillowy finish.
For the filling, ground cinnamon and muscovado sugar infuse the rolls with a warm, spiced sweetness, while pecans add a delightful crunch. Sliced bananas bring a burst of fruitiness, blending seamlessly into the cinnamon layers for a sweet, comforting treat.
No-Knead Banana Cinnamon Rolls: Enhancing the Recipe
Recipe Tips
- Folding the Dough
One of the key steps to achieve soft, fluffy rolls is properly folding the dough. After each resting period, wet your hands and gently fold the dough over itself. This helps develop the gluten, giving the dough structure without the need for kneading. Be patient and don’t rush the folding process—it may take a few rounds before the dough becomes smooth and elastic. - Banana Ripeness Matters
The bananas you use should be ripe, with plenty of black spots for maximum sweetness and flavor. Overripe bananas will provide the most moisture and natural sugar, making the dough softer and more flavorful. Avoid using firm or slightly ripe bananas as they won’t infuse the dough with as much flavor. - Chill the Dough Before Rolling
After the dough has risen, placing it in the freezer for about 20 minutes (or 1 hour in the fridge) makes it easier to roll out. The dough will firm up slightly, allowing you to create a neat, uniform roll. It’s an optional step but can prevent the dough from becoming too sticky and difficult to manage.
What to Serve with No-Knead Banana Cinnamon Rolls
- Fresh Fruit Salad
Serve these banana cinnamon rolls with a light, refreshing fruit salad. A mix of tropical fruits like pineapple, mango, and berries balances the richness of the rolls, while adding a touch of freshness to the meal. This pairing makes for a delightful, well-rounded breakfast or brunch. - Coffee or Iced Coffee
The warm cinnamon and banana flavors of these rolls pair wonderfully with a strong cup of coffee. A hot espresso, cappuccino, or even a cold iced coffee complements the sweetness of the rolls and enhances the overall indulgence of your breakfast. The slight bitterness of the coffee provides the perfect contrast. - Greek Yogurt with Honey
For a lighter but equally satisfying option, serve the banana cinnamon rolls with a bowl of creamy Greek yogurt drizzled with honey. The tanginess of the yogurt pairs beautifully with the sweet, spiced rolls, and the honey adds an extra touch of natural sweetness.
FAQ
- Can I use non-dairy milk in this recipe?
Yes, you can substitute the milk with any non-dairy milk, such as almond milk, oat milk, or soy milk. Choose an unsweetened variety to avoid altering the flavor profile of the rolls. - How can I make these rolls gluten-free?
You can try using a gluten-free all-purpose flour blend instead of the strong white and plain flour. Make sure to also include xanthan gum (if not already included in the flour mix) to help with the structure and elasticity of the dough. - Can I prepare these rolls ahead of time?
Absolutely! You can prepare the dough the night before and refrigerate it after the first rise. The next morning, take it out of the fridge, shape the rolls, and let them prove for 30-45 minutes before baking. This allows for a faster breakfast the next day. - How long do these rolls stay fresh?
These rolls are best eaten fresh, but they can be stored in an airtight container for up to two days. Reheat them gently in the oven or microwave to enjoy them warm. The icing may soften a bit, but they will still taste delicious.
No-knead banana cinnamon rolls
If you’ve ever pondered what would happen if banana bread and cinnamon rolls combined, now you can experience the delightful result. These banana cinnamon rolls make for an indulgent and easy weekend breakfast treat.
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 at room temperature
- 60 g icing sugar sifted
- 1 tsp vanilla extract
Instructions
- Begin by melting the butter in a small saucepan. Once melted, remove from the heat and stir in the milk, ensuring the mixture is warm. Add the mashed banana and beaten egg, and mix well.
- In a large mixing bowl, combine the strong white flour, plain flour, muscovado sugar, dried yeast, and salt. Gradually mix in the banana-milk mixture using a wooden spoon, creating a sticky, lumpy dough. Cover the bowl and let the dough rest for 15 minutes to allow the flour to absorb the liquid and for the gluten to develop.
- After the initial resting period, wet your hands and gently lift the dough from underneath, folding it over the top. Repeat this folding process seven times, turning the bowl as you go. This will help the dough become smoother and more elastic. Flip the dough over, cover it, and let it rest again for 15 minutes. Repeat the folding and resting process twice more before leaving the dough to rise until it has doubled in size.
- Once the dough has risen, punch it down and shape it into a rough ball. Place the bowl in the freezer for 20 minutes (or the fridge for an hour) to firm it up, making it easier to roll out.
- While the dough chills, prepare the filling by creaming together the butter, muscovado sugar, and ground cinnamon until soft and spreadable.
- Lightly flour a clean surface and tip the dough onto it. Dust with additional flour, then shape the dough into a rough square. Roll it out to approximately 30cm x 45cm. Evenly spread the cinnamon butter over the dough, then scatter the chopped pecans and sliced bananas on top. Carefully roll the dough from one of the long sides, sealing the seam tightly.
- Slice the rolled dough into 12 thick slices and place them in a lined roasting tin (approximately 25cm x 35cm). Cover the tin and let the rolls prove for 30-45 minutes, until they feel soft and pillowy. Preheat the oven to 180°C (fan 160°C), or gas mark 4.
- Bake the rolls for 25-30 minutes, or until they are golden and fully cooked through. Remove from the oven and allow them to cool for 10 minutes.
- In the meantime, prepare the icing by beating together the butter and cream cheese until smooth. Gradually add the sifted icing sugar and vanilla extract, mixing until well combined. Spread the icing over the still-warm rolls.
- Allow the rolls to cool for an additional 20 minutes before serving. While best enjoyed fresh, these rolls will keep for up to 2 days in an airtight container. Reheat gently before serving.
