This take on my original Cinnamon Roll Recipe involves the classic filling of brown sugar, butter and cinnamon except these lie on a bed on chopped gooey bananas, extra brown sugar, sea salt and obviously more butter which once baked, evolve into a puddle of sticky soaked banana buns.... Need I say more?
Note.. If you really wanted to go a step further, chop up some extra bananas and add them once you have rolled the dough out into a sheet, so that the banana is caramelised both in the bun and at the bottom!
So you start by making the Cinnamon Roll recipe as normal and just before you slice them up to put them on the baking tray:
1) Beat 100g of Butter with 100g of Brown Sugar and a large pinch of Sea Salt depending on your tastes.
2) Chop up 3 ripe bananas and add this to the butter and brown sugar.
3) As you slice your cinnamon rolls, place the banana mixture on the baking tray and pop the cinnamon roll on top
As they bake, the puddle of salted butterscotch will rise to the top and caramelise the chopped banana.
It's important that when you take them out of the oven, you let them sit for a bit so that the butterscotch has a chance to soak into the bun. These have to be eaten warm though!
Check out my other variations here:
· Pesto, cream cheese, Mozzarella bread rolls
· Nutella, Banana and Salted Butterscotch rolls
· Chocolate, Marmalade and Fresh Tangerine sticky roll buns
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