Chocolate and Banana Rolls

Sweet bread rolls filled with banana and rich dark chocolate, covered in melted chocolate drizzles.

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At the end of the week, I find myself (as usual!) with for a bunch of over ripe bannanas. The past few times I have used the bananas in cakes (banana milkshake cupcakes and salted caramel and banana blondies), so this time I decided to completely break with tradition and use the bananas in some bread!

It’s been a while since I made some sweet breakfast rolls so I thought I’d see how banana and chocolate swirls would turn out. And I would definately say it was a success!

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I think I might actually prefer these to cinnamon rolls, as all the chocolate just makes them that bit more luxurious and indulgent for breakfast!

I’m going to be taking these over to Fiesta Friday #72 this week hosted by ,ย  Quinn @Dad Whats 4 Dinner and Naina @Spice in the City! Hope to see you there ๐Ÿ™‚

Variations:ย You could use milk or white chocolate for a sweeter filling, and you could change the bananas to any other fruit, I think raspberries would be delicious!

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Ingredients: Makes 12 Rolls:

The Dough:

  • 500g Strong White Flour
  • 10g Salt
  • 12g Fast Action Yeast
  • 50g Caster Sugar
  • 250ml Milk
  • 1 Egg

The Filling:

  • 3 Bananas
  • 50 Butter
  • 50g Dark Brown Sugar
  • 1 tbsp Cocoa Powder
  • 100g Dark Chocolate

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To Make:

Combine the flour, salt, sugar, yeast, milk and egg in a large bowl, and mix to form a rough dough. Turn out onto a work surface and knead for 10 minutes, until smooth and elastic. Return to the bowl and prove for 1 hour.

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Combine the butter, sugar and coca powder in a small pan, and heat until melted and combined. Slice the bannana into thin rounds, and break the chocolate into chunks.

Turn out the proved dough, knock out the air and stretch into a large rectangle.

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Brush over the butter and sugar mixture in a thin layer, completely covering the dough. Then lay over the banana chunks and chocolate. Roll up the dough and divide into 12 rolls.

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Place the rolls on oiled baking trays, cover in clingfilm, and prove for a further hour.

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Preheat the oven to 180C, and bake in the oven for 15-20 minutes until golden brown and cooked through.

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Transfer to a wire rack to cool, serve as they are, or drizzle with some melted dark chocolate for an extra chocolatey finish!

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Blueberry Cheesecake Sourdough Rolls

Enriched sourdough bread, covered with cream cheese and blueberries, rolled into swirls and drizzled with sweet lemon icing.

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I wanted to use my sourdough to make some sweet breakfast rolls this weekend, my first thought was cinnamon rolls, but I decided to be a bit more adventurous, so I used cream cheese and blueberry as a filling instead. Plus, I thought cinnamon rolls were a bit wintery to be made with this lovely spring time weather!

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I’m really glad I used my ferment because the sourdough flavour gives the rolls a much more robust finish than a normal sweet dough, which complements the blueberries and cream cheese really well.

BUT, you don’t need a ferment to enjoy this recipe, if you don’t have one, just replace the ferment in the recipe with 15g of fast action yeast, and only prove for 1-2 hours each time. I’m sure it would still be delicious!

This was really exciting and different, and I’m really pleased that I’ve found such fun things to do with my ferment! You should look forward to many more sourdough posts!

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Variations: You could use any fruit in the rolls, some strawberries or raspberries would be really nice, and you could add some chunks of white and dark chocolate, to make them even sweeter.

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Ingredients: Makes one large loaf

The Dough:

  • 200g Sourdough Ferment
  • 500g Strong White Bread Flour
  • 10g Salt
  • 50g Honey
  • 250ml Milk
  • 1 Egg

The Filling:

  • 250g Cream Cheese
  • 1 Egg
  • 100g Sugar
  • 50g Self Raising Flour
  • 200g Fresh Blueberries

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To Make:

Combine the ferment, flour, salt, honey, milk and egg in a large bowl, and mix to form a rough dough. Turn out onto a work surface and knead for 10 minutes, until smooth and elastic. Return to the bowl and prove for 8 hours.

Turn out the proved dough, and knock out the air and stretch into a large rectangle.

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Combine all the filling ingredients except the cinnamon and blueberries, and spread the mixture over the rectangle, making sure it is evenly covered right up to the edges.

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Sprinkle over the cinnamon, then scatter over the fresh blueberries. Roll up the dough, to form a long sausage shape, and slice into 12-14 pieces, lay out onto a baking tray and leave to prove for 2 hours.

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Preheat the oven to 180C, and bake the rolls in the oven for 20-25 minutes, until puffed up and golden brown.

Leave to cool a little on a wire rack and serve warm.

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Cheese and Chutney Roll Ups

Bread swirls, filled with chutney, slices of camembert cheese and a generous grating of cheddar cheese.ย 

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I made these rolls on Sunday, when I realised I had a lot of leftover dough from my naan breads, and a big slab of Camembert in the fridge that I didn’t have any plans for! ย However these are delicious, so there is no need to reserve them only for using up leftovers, they are worth making up a batch of dough for! I’ve used my pear and ginger chutney in this recipe, because I though it would go well with some camembert cheese, and it did!

These make a really good, all in one lunch, and are great to take into work on weekdays, I have been taking mine in all week and have only just run out. So I would recommend making up a batch on a sunday afternoon and adding them as an exciting treat to lunch boxes.

Variations: Literally anything can go in these rolls. I think some sort of cheese combination works best though! Goats cheese and caramelised onion would be tasty.

Ingredients: Makes about 12 Rolls:

  • Leftover dough – 2/3 of a batch OR make up a batch of your own, use the same recipe as for my naan breads.ย (Use after first proving)
  • 2 heaped tbsp of chutney
  • 1/2 a wheel of camembert cheese
  • Cheddar Cheese, grated to finish

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To Make:

Preheat the oven to 180C, grease a few baking trays.

Roll out the dough into a large rectangle, until the dough is about 1cm thick.

Spread over the chutney, until the dough is evenly covered, right up to the edges.

Scatter over the camembert and cheddar, so the dough is evenly covered.

Roll up the dough lengthways, into a long sausage shape.

Slice the rollย into around 12 evenly sized chunks.

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Place the rolls, swirl side down, on a baking tray, cover with cling film and leave to prove for 45 minutes, until the dough has started to expand.

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Bake in the pre-heated oven for 15-20 minutes, until golden brown and sound hollow when tapped.

Leave to cool on a wire rack before serving.

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