Wednesday, August 12, 2009

Yeast-free Banana Cinnamon Roll

Last week was a hectic one for me. The girls were falling sick one after another and I had to work from home to take care of them. It was very stressful as I could not get our of the house *LOL* Couped up with sick girls was no fun at all but I made myself happy by doing this in-between my busy schedule.

As usual, my dad bought another bunch of bananas and I got like 4 of them left and they were very ripe. I was craving from some cinnamon roll but was feeling a bit impatient to do a yeasted one. Searched the net and found this one that fit the bill. Despite it being easy, I was very happy to say that they were good !

The full recipe can be obtained from here I didn't follow the filling recipe to the T. I just estimated the amount of brown sugar and cinnamon powder to my taste.


brown sugar
cinnamon powder
bananas, chopped

1. Mix the brown sugar and cinnamon powder and put aside

2C all-purpose flour
1/2 tsp salt
2 tsp baking powder
1 Tbsp granulated sugar
1/2C (1 stick approx 110-112g) salted butter, melted
3/4C fresh/UHT milk
Flour (for rolling)


1. In a large bowl, combine the flour, salt, baking powder, and sugar
2. Mix milk, melted butter together, with a spoon, stir in the butter+milk mixture to the dry ingredients and mix for 1 minute or just until it forms a smooth dough (the dough will be a bit shaggy at first, mix it gently till the dough doesn't stick to the bowl)
4. Turn the dough out onto a floured counter and roll it into a rectangle about 9 by 16 inches.
5. Spread the filling mixture on the dough, leaving a 1/2-inch border around the edge
6. With your hands, gently roll up the dough, starting at one long side. At the end of the roll, press the seam to seal the roll and cut into 12 equal pieces with a serrated knife
7. Arrange the pieces evenly in the cake pan and bake the rolls in a preheated 180C oven for about 25-35 minutes or until firm and golden
8. Frost with icing and serve warm