No-knead banana cinnamon rolls

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

METHOD

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.

Recipe credit: Sainsbury’s Magazine