Banana Cinnamon Rolls - #BreadBakers

When Stacy announced this month's Bread Bakers, I immediately pictured a quick loaf with alcohol-soaked raisins. Then my mind went to some form of marbled loaf. Yet, here we are with my best friend, yeast. I haven't made cinnamon rolls in ages and once I got the idea for a banana cinnamon roll in my head, I just couldn't get it out. 

Be sure to scroll down to see how the other bakers are using bananas in their bread this month!

Banana Cinnamon Rolls 

Ingredients

Dough

1/2 cup mashed very ripe banana

1/3 cup milk 

1/4 cup (50 grams) sugar

2 tablespoons oil 

1 egg

350 grams flour

2 1/4 teaspoons instant yeast

1/2 teaspoon salt

1/4 teaspoons ground nutmeg 

Filling 

6 tablespoons butter, softened

1/2 cup brown sugar 

1 tablespoon cinnamon

1 tablespoon cornstarch

1/4 teaspoon nutmeg 

2 ripe bananas sliced thinly

Directions

In a large mixing bowl, whisk together banana, milk, sugar, oil, and egg. Add all the remaining ingredients. 

Knead the dough until it is smooth and tacky (approximately 6 minutes). If it's sticky, add some flour a tablespoon at a time. If it's dry, add water a teaspoon at a time. 

Place the dough in a greased bowl and cover and let rise at room temperature until doubled. You can also allow it to bulk ferment in the fridge overnight. That's my preferred method. 

Grease a 9" round pan. 

When the dough has risen, roll out to a 10" x 14" rectangle. Spread the softened butter across the dough. Mix together the sugar, cinnamon, cornstarch, and nutmeg. Sprinkle evenly over the dough. Next, place thin slices of banana over the sugar mixture. 

Tightly roll up the dough starting along the shorter side.  Cut into 10-12 rolls. 

Place in the greased pan and cover and allow to proof at room temperature until doubled and puffy. 

While the rolls are rising, preheat the oven to 350 F. 

When the rolls are ready, bake for 25 minutes or until the rolls are lightly browned. Allow them to cool before devouring. If you want to frost them, frost them warm but let them cool for about 10-15 minutes before spreading it on. 

 

• Air Fryer Banana Blueberry Oats Muffins from Cook with Renu
• Banana Cinnamon Rolls from Passion Kneaded
• Banana Split Quick Bread from Food Lust People Love
• Coconut Flour Banana Bread - Gluten & Sugar Free from Sneha’s Recipe
• Simply Banana Bread from A Messy Kitchen
• Sugar Free Sourdough Banana Bread with Pecans from Zesty South Indian Kitchen
• Tangzhong Banana Buns from Magical Ingredients
• Triple Berry Banana Bread from A Day in the Life on the Farm
• Yeasted Banana Sandwich Bread from Karen’s Kitchen Stories

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Chocolate and Pistachio Babka #BreadBakers

I am hosting Bread Bakers this month and asked my fellow bakers to whip up some babkas. I just love the look of babkas - all those beautiful swirls. Originally, I was going to do a baklava babka mash-up but the siren song of chocolate beckoned me. It just looks better with the chocolate. The swirls stand out more. 

This babka just doesn't have good looks. The taste is simply amazing. Great chocolate flavour. Admittedly, the pistachio flavour is a bit lost here. You could substitute them with any nut of your choice. They do add a welcome crunch but if you left them out, you'd still have a great loaf. 

Be sure to scroll down to see the other beautiful babkas the bakers have for you today.

Chocolate and Pistachio Babka

Ingredients

375  grams all-purpose flour 

50 grams sugar

1 egg

1/2 cup plus 2 tablespoons milk 

5 tablespoons softened butter

1 tablespoon instant yeast

1/2 tablespoon vanilla

1 1/4 teaspoon salt 

1/4 teaspoon cinnamon

Filling

1/4 cup confectioner's sugar

2 1/2 tablespoons cocoa powder

2 tablespoons melted butter

1/4 teaspoon cinnamon

1/4 teaspoon espresso

1/2 cup chocolate chips (chopped)

1/2 cup toasted pistachio (chopped)

1 egg beaten, for the egg wash

Directions

Combine all the dough ingredients and knead to form and smooth, tacky dough. Placed the dough in a greased container, cover and let rise until doubled. I let mine proof overnight in the fridge. I prefer the flavour and the dough is usually easier to work with. 

When the dough is ready, roll out to approximately 9" x 18". 

Combine the confectioner's sugar, cocoa powder, melted butter, cinnamon, and espresso. Spread evenly across the dough leaving the edges clean. Sprinkle the chopped chocolate chips and chopped nuts over the dough. I also used my rolling pin to press them in a bit. 

Starting along a short side, roll up the dough into a tight log. 

Freeze for 5 to 10 minutes. This makes it a lot easier to slice. 

Slice the dough lengthwise. With the dough side down and exposed sides up, twist the two pieces together and place the dough in a greased 9" loaf pan. 

Cover and proof at room temperature until the dough has risen about an inch above the rim of the pan and is very puffy. 

When the dough is almost ready, preheat the oven to 350 F. 

Brush the dough with the beaten egg. 

Bake for 30-35 minutes until it's golden and a skewer inserted doesn't have any raw dough. You can tent the loaf to ensure it doesn't get too dark. 

Notes

• Things can get a bit messy. Fret not. If you lose any filling, just sprinkle it on top.
• Adapted from King Arthur Baking

• Baby Babkas from A Day in the Life on the Farm
• Cherry Jam Babka from Herbivore Cucina
• Chocolate and Pistachio Babka from Passion Kneaded
• Chutney and Paneer Babka from Magical Ingredients
• Cinnamon Blueberry Babka from Karen's Kitchen Stories
• Nutella Babka Buns from Sneha's Recipe
• Peanut Butter Babka Buns from Food Lust People Love
• Pecan Pie Babka from A Messy Kitchen
• Savoury Babka with Sun-dried Tomato, Feta, and Coriander Chutney from Cook with Renu

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

No Knead Marbled Brioche - #BreadBakers

I wish you could hear the sounds that I made when I bit into a slice of this lovely loaf. So rich, so buttery, so moist, so delicious. And so so easy too. Let me share the recipe because I'm not sure that I want to part with even a bite of this loaf. I'm making sandwiches in the morning for my nephews to take to school. And while I could make the sandwiches with this, it would break my heart if they wasted even a crumb. One is a picky eater and I just can't risk it. 

Be sure to scroll down to see what the other Bread Bakers are sharing today.

No Knead Marbled Brioche 

Ingredients

110 grams eggs (about 2 eggs)

100 grams butter, melted

70 grams water

50 grams sugar

5 grams salt 

3 grams instant yeast

250 grams all-purpose flour

8 grams cocoa powder (1 tablespoon)

1 egg plus 1 tablespoon of water for egg wash

Directions 

Whisk eggs, butter, water, sugar, and salt for about 30 seconds. Sift in yeast and flour and mix for an additional 30 seconds. The dough will look smooth. Divide the dough into two and add the cocoa powder to one half. Mix in the cocoa powder until it's no longer streaky. Leave both doughs to rest in covered bowls at room temperature for one hour. 

Take the doughs out of the bowl and using a bench scraper, perform two stretch and folds. Fold the top over the bottom, the bottom over the top, the left over the right and the right over the left.  Repeat. You can also do this in the bowls. DO NOT ADD FLOUR. Embrace the sticky dough. 

Move the doughs to the refrigerator for 24 to 48 hours. 

Take the doughs out of the fridge. Flatten both doughs and place one on top of the other. Roll them up together so that the doughs are roughly combined. You don't want perfect swirls so you can give it a couple quick kneads. 

Divide into 4 or 6 balls and place in a greased 8" x 4" loaf pan. 

Brush the dough with some of the egg wash then cover and leave to proof until doubled. This could take up to three hours depending on the room's temperature. 

Preheat the oven to 375F. 

Brush the dough with egg wash again. Bake for 10 minutes then lower the temperature to 320 F. Bake for another 15 minutes. 

Completely cool before slicing and not sharing with anyone. 

Notes

• You must shape the dough while cold or you'll have a sticky mess to deal with. 
• Adapted from Weekend Bakery

A Rustic Homemade No Knead Bread From Sneha’s Recipe
Chocolate Chestnut Bread From A Messy Kitchen
Easy No Knead German Crusty Rolls From Karen’s Kitchen Stories
Mixed Grain Sourdough Soda Bread From Food Lust People Love
No Knead Knead Marbled Brioche From Passion Kneaded
Pide Ekmek (Turkish Flatbread) From A Day in the Life on the Farm
Vegan No Knead Tomato Basil Bread Form Magical Ingredients    

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.