A cross between a cinnamon scroll and banana bread, these scrolls are so yummy!
Very similar to my Cinnamon Scroll recipe, in this version you have overripe banana and dark chocolate in the dough with cinnamon butter inside.
Now. I will not go all judgy wudgy on you for how ripe the bananas should be. I prefer very very overripe bananas when I cook. This is when the banana is super sweet and gives the best flavour. But at the end of the day, you do you!
I made my scrolls with the FG Roberts Traditional Bread mix and used Lindt dark chocolate in the dough. Please keep in mind different gluten free flours will have different results so if not using FG flours, you will need to adjust the recipe.
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Recipe
Caramel Glazed Banana Scrolls
Ingredients
For the dough:
250 ml full cream milk (lactose free also works well)
50 grams soft brown sugar plus one teaspoon extra for the yeast
5 grams dried yeast
50 grams flavourless vegetable oil (I typically use rice bran)
2 overripe bananas
100 grams dark chocolate, chopped
1 teaspoon vanilla essence
1 whole egg, room temperature
350 grams FG Roberts Traditional bread mix
1 egg, beaten for glazing
For the filling:
80 grams very soft butter (but not melted)
150 grams soft brown sugar
1 teaspoon ground cinnamon
For the Caramel Glaze
50 grams unsalted butter
100 grams soft brown sugar
A pinch of salt
2 tablespoons pure cream
Method
Preheat the oven to 210 degrees celsius and line a baking tray with paper.
Warm the milk and one tablespoon of the sugar to 40-45 degrees celsius
Add the yeast and gently mix in to the milk mix
Cover and leave until the yeast starts to bloom. It should look like a layer of cream on top of the milk when ready.
While the yeast blooms, weigh the bread flour, salt into a large bowl. Mix to combine and set aside.
Mash the banana and chop the dark chocolate, set aside.
Mix the brown sugar and cinnamon for the filling together and set aside.
Once the yeast blooms, add the oil, egg, vanilla and remaining sugar and gently mix to combine.
Add the banana to the wet mixture, and mix to combine
Make a well in the dry mixture and add the wet mixture.
Gradually work the dry into the wet mixture with a sturdy spoon, until the flour is incorporated and the dough pulls away from the sides of the bowl. **If using a stand mixer, knead for about 5 minutes using a dough hook.
The dough will be quite sticky at this stage, so keep working the dough until it is no longer shaggy and binding well.
Turn out onto a lightly floured surface and knead the dough until it’s smooth and elastic. **Alternatively, use a stand mixer for at least 3 minutes with a dough hook attachment.
Flatten out the dough to a rough rectangle shape approximately 30 x 20 centimetres
Sprinkle the chopped chocolate over the dough, then fold the dough over a third, then a third again, to enclose like an envelope. ** If using a stand mixer, you can add the chocolate to the dough and knead 2-3 minutes.
Knead gently to incorporate the chocolate.
Flatten out the dough again to a rough rectangle shape approximately 30 x 20 centimetres (the along edge horizontal to you)
Spread the butter over the dough leaving 2cm on the long edge farthest from you free from filling.
Sprinkle the sugar and cinnamon mix over the top
Starting from the long edge nearest to you, roll the dough up into a sausage being careful not to stretch the dough or push out the filling.
Cut the dough into 8 rounds. TIP: I use a piece of unflavoured dental floss to cut mine so the rolls are not squished by cutting with a knife.
Place the scrolls onto a lined baking tray and cover with cling film or a damp cotton towel to stop the dough from drying out while proving.
Place the tray of scrolls in a warm place to prove until double in size.
While the scrolls prove, preheat your oven to 200 degrees celsius with a pan of water in the bottom of the oven. The pan of water adds steam while the scrolls bake and will assist with a soft crumb and crust.
Once the scrolls have doubled in size (approximately 40 minutes) brush lightly with the beaten egg. (For egg allergies, brush with milk)
Mist lightly with water immediately before placing into the oven. This will assist with a soft and fine crust.
Turn the oven immediately down to 175 degrees celsius and bake for 35-40 minutes until deep golden brown. TIP: The initial preheat temperature for the oven initially boosts the scrolls in rising for the first 5-8 minutes. The oven will gradually drop to the desired temperature allowing the scrolls to continue to bake without drying out the crumb.
A few minutes before the buns are ready, make the glaze. Heat the butter and sugar in a microwave safe bowl for two - three minutes, until the sugar is dissolved and the glaze bubbles. **be very careful it is HOT** Make sure to stir every 30 seconds or so for even heat distribution
Once the sugar is dissolved, stir in the pure cream and mix well to combine. Set aside to cool to room temperature.
Lift the baked scrolls onto a cooling rack ready to glaze while hot
Gently brush the caramel glaze over the scrolls with a pastry brush while the scrolls are still hot
Super important: Please allow the scrolls to cool before eating. If you split them while still hot they will appear to be doughy. Be patient!
These are delicious when they have just reached room temperature or enjoy the next day lightly warmed in the microwave. Store in an airtight container at room temperature - do not refrigerate as this will dry out the scrolls.
Oh yes indeedy! These can be made in advance and frozen too. Just defrost at room temperature.