Banana & cinnamon whirls

Banana & cinnamon whirls

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(23 ratings)

Prep: 15 mins Cook: 20 mins - 25 mins Plus rising time


Serves 18
Make two, freeze one! Have fun cooking up two batches of these scrumptious buns and pop one in the freezer so you always have a treat to hand!

Nutrition and extra info

  • Freezable

Nutrition: per bun

  • kcal191
  • fat4g
  • saturates2g
  • carbs36g
  • sugars18g
  • fibre2g
  • protein5g
  • salt0.32g
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  • 225g strong white flour
  • 225g malted granary bread flour
  • 1 tsp salt
  • 1 tsp caster sugar
  • 7g sachet easy-blend yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 150ml warm milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100-150ml warm water
  • 50g unsalted butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 medium bananas



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 200g dried apricot, chopped
  • 2 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 100g light muscovado sugar
  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 4 tbsp runny honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…


  1. Mix the flours and salt together in a large bowl, then stir in the caster sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.

  2. On a lightly floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.

  3. Lightly butter two 20cm square baking tins. On a floured surface, roll half the dough into a rectangle approximately 30cm x 25cm and brush with melted butter. Repeat with the other half.

  4. Thinly slice bananas into a bowl and mix in apricots, muscovado sugar, cinnamon and orange zest. Spoon mix over the two rectangles of dough, leaving a finger-width border.

  5. For each, roll the dough towards you from the long side of the rectangle, tucking in any banana that falls out. Press ends together to seal. With a sharp knife, cut into 9 pieces and place, cut side up, in the tin, just touching each other. Cover loosely with oiled cling film and set aside in a warm place to rise for 30 mins.

  6. Heat oven to 200C/fan180C/gas 6. Warm the honey in a pan or in the microwave on High for 5 secs, then brush half over the buns. Bake for 20-25 mins until golden. Allow to cool in the tin for 10 mins before removing to a cooling rack. Brush with the remaining honey then pull apart to serve.

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Comments, questions and tips

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20th Mar, 2017
These have just come out of the oven, they look and smell good! I used all brown bread flour as I had some waiting to be used. I only made half the amount and got twelve buns out of the mixture, they are quite sticky and I had to tear them apart to get them out of the tin, but I'm sure they're going to taste amazing!
28th Jun, 2012
I made a half-sized batch to use up some over-ripe bananas, and even half the recipe made a lot of buns! I may have slightly mis-calculated as the dough ended up very sticky indeed, but it rolled out OK when sprinkled with copious amounts of flour. They're really tasty and not nearly as sweet as I expected them to be given the ingredients.
jen-lewis's picture
17th Apr, 2012
Made these on Sunday and they are lovely. Didn't have any apricots so used raisins and cranberries with the banana - yummy. Making another batch today! Also used bread maker to do the mixing for me!
5th Nov, 2011
Ive just made these, I didnt have either of the recipes flour so used self raising, I exchanged the apricots for raisins and I didnt have mascavado sugar so used fine brown sugar which I had in the cupboard and they have turned out fantastic, i cant quite believe that ive made them.
4th Nov, 2011
which sugar goes where? its statessugar in dough and sugar in fruit mix so not sure. Thanks
26th Sep, 2011
Really pleased with how these turnt out
19th Sep, 2011
I dislike wholemeal bread and usually avoid anything with fruit baked into it and I think these were bloody gorgeous! Eat them while they are still hot from the oven. We used a tray a little bigger than 20x20, maybe 25x25 but I'm not sure. It filled the tray anyway.
28th Jul, 2011
just amazing!
5th Jun, 2011
This recipe went down well with those I made it for, but I wasn't as impressed. I think it's a useful one to tweak, and when making it again I would use less fillings, as the orange overpowered the banana so it couldn't be tasted at all. My dough didn't rise very well, but I think this is because I was confused by the recipe where it said to add the sugar with the other dry ingredients, and used the light brown sugar which was probably only meant for the filling. I will make it again as I think you could easily choose whatever filling you wanted, and so long as the dough worked out better would be very good
30th May, 2011
not quite as simple as I'd hoped, when they went in the oven I was concerned but have come out looking really nice! Folks at work will be happy! :o )


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