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Pt.1 | My fall bakery menu 🍂 Recipe below👇🏼 Ingredients:- Dough * 7g fast-acting yeast * 180ml warm whole milk * 50g granulated sugar * 60ml warm water * 1 tsp vanilla extract * 1 egg * 1 tsp salt * 55g unsalted butter, softened * 520g plain flour * 55g melted butter (for brushing) Filling * 1 ripe banana, mashed * 75g unsalted butter, softened to room temperature * 150g brown sugar * 50g granulated sugar * 1½ tbsp ground cinnamon * 1 banana, chopped Glaze * 60g cream cheese, room temperature * 15g unsalted butter, room temperature * 150g powdered sugar * ½ tsp vanilla extract * 3–4 tbsp double cream (adjust for consistency) Instructions 1. Combine the yeast with the warm water and 1 tsp of the sugar. Leave for 5 minutes until foamy. 2. In a large bowl, whisk together the warm milk, remaining sugar, egg and vanilla. Stir in the yeast mixture, softened butter, salt and plain flour. Mix to form a dough. 3. Knead for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover and leave to rise for 1–1½ hours, or until doubled in size. 4. To make the filling, mash 1 ripe banana in a bowl. Add the softened butter, brown sugar, granulated sugar and cinnamon, then mix until combined. 5. Roll the dough into a rectangle and spread the banana cinnamon filling evenly over the surface. Sprinkle the chopped banana over the filling. 6. Roll tightly from the long edge and cut into slices. Arrange the rolls in a greased baking pan, cover and leave to rise for 30–45 minutes. 7. Preheat the oven to 175°C. Brush the rolls with melted butter and bake for 20–25 minutes, or until golden brown and cooked through. 8. To make the glaze, beat together the cream cheese, butter, powdered sugar, vanilla and double cream until smooth. 9. Spread the glaze over the warm rolls. Enjoy! 🍌🤎 #baking #cinnamonroll #bananabread #Recipe #aesthetic

Pt.1 | My fall bakery menu 🍂 Recipe below👇🏼 Ingredients:- Dough * 7g fast-acting yeast * 180ml warm whole milk * 50g granulated sugar * 60ml warm water * 1 tsp vanilla extract * 1 egg * 1 tsp salt * 55g unsalted butter, softened * 520g plain flour * 55g melted butter (for brushing) Filling * 1 ripe banana, mashed * 75g unsalted butter, softened to room temperature * 150g brown sugar * 50g granulated sugar * 1½ tbsp ground cinnamon * 1 banana, chopped Glaze * 60g cream cheese, room temperature * 15g unsalted butter, room temperature * 150g powdered sugar * ½ tsp vanilla extract * 3–4 tbsp double cream (adjust for consistency) Instructions 1. Combine the yeast with the warm water and 1 tsp of the sugar. Leave for 5 minutes until foamy. 2. In a large bowl, whisk together the warm milk, remaining sugar, egg and vanilla. Stir in the yeast mixture, softened butter, salt and plain flour. Mix to form a dough. 3. Knead for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover and leave to rise for 1–1½ hours, or until doubled in size. 4. To make the filling, mash 1 ripe banana in a bowl. Add the softened butter, brown sugar, granulated sugar and cinnamon, then mix until combined. 5. Roll the dough into a rectangle and spread the banana cinnamon filling evenly over the surface. Sprinkle the chopped banana over the filling. 6. Roll tightly from the long edge and cut into slices. Arrange the rolls in a greased baking pan, cover and leave to rise for 30–45 minutes. 7. Preheat the oven to 175°C. Brush the rolls with melted butter and bake for 20–25 minutes, or until golden brown and cooked through. 8. To make the glaze, beat together the cream cheese, butter, powdered sugar, vanilla and double cream until smooth. 9. Spread the glaze over the warm rolls. Enjoy! 🍌🤎 #baking #cinnamonroll #bananabread #Recipe #aesthetic

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