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Banana peanut butter cinnamon buns

Banana peanut butter cinnamon buns

Banana peanut butter cinnamon buns are one of my favorite combo’s combined. Cinnamon rolls are my absolute favorite thing to eat, besides peanut butter…So what is better indeed than to eat them together? Especially when you get to eat them with a creamy yet salted caramel sauce.

Banana peanut butter cinnamon buns are one of my favorite combo’s combined. Cinnamon rolls are my absolute favorite thing to eat, besides peanut butter…So what is better indeed than to eat them together? Especially when you get to eat them with a creamy yet salted caramel sauce. What I love about the buns (except loads of peanut butter and cinnamon) is the fact they are soft, yet yeasty and stringy like all cinnamon buns should taste like.

Not that I am the best baker, although in the South of France I should probably start to learn a thing or two. But like life is, mom life has taken my full attention, and most days I like to pretend, but who am I kidding. It’s a fulltime job! I have enrolled kind of into a boulangerie course and first of learned how to make croissants. They are pretty complex and takes so much work to make and to think they get made here on the daily. No sweat, 5 am wake up calls and all!

So I don’t know what I like best. The cinnamon rolls or the salted caramel sauce. Like in all baked brilliance the French surely know how to make all baked goods tasty with a Nutella and caramel beurre salé. I love viennoiseries (croissants etc), but what really takes my fancy are baked bread, pastries, and puddings. That’s why the cinnamon rolls are one of my favorite of all baked goodies because it just has that something that combines all a girl could want.

Apart from learning how to make croissants, I have found the French to be so welcoming especially in the south of France. This applies to learing how to cook like them, eat with them and socialize like them (tres tard- very late) . 2 am is a bit late for this mommy to join, but an appero (pre-drink) goes down well every now and again. Applying the French way is sometimes necessary and this will work to my best interest once we apply for our french passports one of these days.

Yup, like five years is almost on the horizon. How time has flown! I might be a proper Frenchie one of these days. Oh la la these buns though…

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Intermediate

Banana peanut butter cinnamon buns

Banana peanut butter cinnamon buns

Ingredients 

  • 200g Spelt flour
  • 250g plain flour
  • 4 tbsp coconut sugar
  • 1 heaped tbsp salt
  • 1 sachet fast acting yeast
  • 1 medium banana mashed
  • 1/4 cup peanut butter
  • 125 ml almond milk lukewarm
  • Extra flour

Filling

  • 1/2 cup peanut butter
  • 1 Tbsp coconut oil
  • 1/4 cup coconut sugar or brown sugar

Salted caramel sauce

  • 1/2 cup salted cashews
  • 200ml coconut cream
  • 1 -2 tbsp maple syrup
  • 1/2 tsp cinnamon

Extra

  • coconut sugar
  • cinnamon

Method

  1. Mix together the banana, almond milk, yeast coconut sugar and wait for the yeast to foam up for about 5 minutes.
  2. Mix this with the rest of the dough ingredients, add more flour together until the dough comes together and place in an oiled bowl in a warm place for about two hours until it doubles in size.
  3. Cover the bowl with cling wrap or a clean dish towel.
  4. When the dough has risen, remove and place it on a floured surface. Add more flour if the dough is too sticky.
  5. Roll out lengthwise into a rectangular shape and then smear on the filling ingredients, add more coconut sugar and cinnamon on top before rolling.
  6. Slice the dough into rolls, about 3-4 cm in length and then place neatly together in a parchment paper lined baking tray, sprinkle extra coconut sugar on top.
  7. Leave to rise for another half an hour to an hour before placing in the oven to bake for 25-30 minutes, remove to cool before smearing over the frosting.

Salted caramel sauce

  1. Place all the ingredients in a blender and blend until smooth, then place in the fridge to cool until serving time.

Hope you love this recipe, you could always exchange the peanut butter for Nutella or any other nut butter of your choosing.

I’m addicted!

M*

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