Banana Chocolate Chip Cinnamon Scrolls

Usually when I have bananas that are reaching the end of their life I make banana bread or a banana cake but this time I wanted to do something different.  I also was in the mood for making some scrolls and knowing that Sally from Sally’s Baking Addiction has some amazing scrolls (or rolls as they are sometimes called) on her website, a quick search resulted in a recipe which met my needs.

So for your viewing and eating pleasure, I present Banana Chocolate Chip Cinnamon Scrolls.

To get started you need to make the dough in order to give it time to rise.  For this you will need flour, sugar, salt, yeast, water, milk, butter and an egg.

Before you begin, keep ½ cup of flour aside then place the remaining flour, sugar, salt and yeast in a large bowl then mix to evenly disperse the ingredients.  In another heat proof bowl, warm the water, milk and butter together in the microwave in short bursts (30-45 seconds) until the butter has melted, but make sure it is not too hot otherwise you risk killing the yeast.  Stir this wet mixture into the dry ingredients then add your egg.  You can then add as much of the reserved flour as required to make a soft dough that comes away from the side of the bowl and is elastic in consistency.

The dough will need to be kneaded for approximately 5-6 minutes and then placed in a lightly oiled bowl and set aside (yes I know this is on a plate – just for show).

In the recipe, Sally leaves hers for 10 minutes, but I left mine until it doubled in size as per my cinnamon scrolls especially because Sally mentions that if you did not have the yeast that she used (Red Star Platinum), the rise time may be longer.

When your dough has risen, roll it out into a rectangle at least 35 x 20 centimetres (14 x 8 inches) and move onto making your filling.  For it you will need bananas, butter, cinnamon sugar and chocolate chips.

Mash up the bananas in a small bowl with the softened butter and then spread it over the dough.

Mix together the cinnamon and sugar in a bowl and then sprinkle it over the top of the banana.  I found it to be a little too much cinnamon sugar for me, even after being quite generous with it so I used the leftover for cinnamon toast the next morning.  Yummo!  Finish by sprinkling the chocolate chips on top.

Doesn’t that look enticing!

Roll up your dough quite tightly starting from the long side in front of you.  If you have uneven ends, feel free to chop them off to even up the end of the roll and then cut into 10-12 even sized pieces.

Lightly grease a 9 inch cake pan and place a piece of baking paper on the bottom to ensure the scrolls come out easily when baked.  Arrange the slices in the pan and then cover and allow to rise in a warm spot until they are double in size.

Rather than baking those end bits separately (basically so I could eat them without destroying the rest of the scrolls), I ended up using them in the pan as I had a couple of gaps and they were the perfect size.  As the rolls were rising, I was a little concerned about them being too squished in the 9 inch cake pan so I switched them into a 12 inch one and let them continue rising (hence why the pan in the below photo is a different colour).  If left in the smaller pan they may have risen more as they would have pushed each other up I assume, similar to how you bake scones, but I had a freak out thinking it was going to be a disaster.

Bake the scrolls in a preheated 190°C oven for 25-30 minutes until they are lightly browned.  You may like to cover them in foil after about 15 minutes if you do not want them to get too dark on top.

Just before you are ready to serve the scrolls, you need to make the glaze which is simply icing sugar, vanilla and cream.

All you have to do is mix the three ingredients together in a bowl until you have a nice smooth mixture ready to drizzle over your scrolls.

Pour the glaze over your scrolls until they are well and truly covered.

Hooray for my first animated GIF!  Next time I will try to avoid my arm getting into the shot.  Oops.

These are certainly best enjoyed on the same day while still slightly warm, however you can store them for a few days in an airtight container.

These banana chocolate chip cinnamon scrolls were a nice way to use up the bananas and I really liked the look of baking them together in a pan as I had not done that previously.  You could also bake a couple of them and stack them for a scroll layer cake!  For inspiration try POPSUGAR Food and 1 Fine Cookie.

Now I just need to keep working on these and lots of other varieties so I can have them looking like Sally’s or Mr Scroll (who I am definitely hoping to catch when we are next in Canberra).

What is your favourite scroll flavour?

Print Recipe

Banana Chocolate Chip Cinnamon Scrolls

Adapted from Sally's Baking Addiction

Course

Bread

Servings

Ingredients

For the scrolls

• 2 3/4 cups plain/all-purpose flour (345g)
• 3 tbsp sugar (45g)
• 1 tsp salt
• 2 1/4 tsp dried yeast
• 1/2 cup water (120ml)
• 1/4 cup milk (60ml)
• 2 1/2 tbsp unsalted butter (38g)
• 1 large egg(s)

For the filling

• 2 tbsp unsalted butter softened (30g)
• 1/2 cup bananas mashed (approximately 2 small bananas)
• 1 1/2 tbsp cinnamon
• 1/4 cup sugar (50g)
• 1/3 cup chocolate chips (60g)

For the glaze

• 1 cup icing sugar (120g)
• 1 tsp vanilla extract
• 1 tbsp cream (15ml)

Course Bread Servings Ingredients For the scrolls 2 3/4 cups plain/all-purpose flour (345g) 3 tbsp sugar (45g) 1 tsp salt 2 1/4 tsp dried yeast 1/2 cup water (120ml) 1/4 cup milk (60ml) 2 1/2 tbsp unsalted butter (38g) 1 large egg(s) For the filling 2 tbsp unsalted butter softened (30g) 1/2 cup bananas mashed (approximately 2 small bananas) 1 1/2 tbsp cinnamon 1/4 cup sugar (50g) 1/3 cup chocolate chips (60g) For the glaze 1 cup icing sugar (120g) 1 tsp vanilla extract 1 tbsp cream (15ml)

Instructions

For the dough

1. Reserve 1/2 cup of flour. Place remaining flour, sugar, salt and yeast in a large bowl. Mix to evenly disperse the ingredients then set aside.
2. In a heat proof bowl/jug, warm the water, milk and butter together in the microwave until the butter has melted, ensuring the mixture is not too hot.
3. Stir the wet ingredients into the dry ingredients and then add the egg.
4. Use as much of the reserved flour as required to make a soft dough that comes away from the bowl and is elastic in consistency.
5. Turn the dough onto a lightly floured surface and knead for 5-6 minutes until smooth. Place in a lightly oiled bowl and cover. Rest in a warm spot until doubled in size (approximately 60-90 minutes).
6. When risen, roll your dough into a 35 x 20 centimetre (14 x 8 inches) rectangle and move onto your filling.

For the filling

1. Mash up the bananas in a small bowl with the softened butter then spread over the dough.
2. Mix together the cinnamon and sugar and sprinkle over the top of the banana. Spread the chocolate chips on top.

Assembly

1. Roll the dough, starting with the long side closest to you, as tightly as possible into a log.
2. Cut the log into 10-12 evenly sized pieces (you may cut off the uneven ends and bake separately if you choose).
3. Lightly grease a 9 inch cake pan and place a piece of baking paper on the base. Arrange the scrolls, cut side down, in the pan. Cover and set aside in a warm spot to rise until they are doubled in size (approximately 60-90 minutes).
4. Preheat the oven to 190°C. Bake the scrolls in the oven for 25-30 minutes, until they are lightly browned on top. To avoid over-browning, you can cover the pan with foil after 15 minutes.
5. When baked, remove from the oven and remove from the tin after 10 minutes and allow to cool.

For the glaze

1. Mix the icing sugar, vanilla and cream in a bowl until you have a smooth consistency.

To serve

1. Immediately before serving, drizzle the glaze over the top of the slightly warmed scrolls until evenly covered.