Tea-Infused Banana + Walnut Cinnamon Buns

Our BB Rep nutmegs_seven came up with this delicious recipe and we think you'll love them!

For the dough:

• 250ml milk

• 1 tbsp Peanut Butter + Banana tea

• 2 tsp instant yeast

• 500g strong bread flour

• 3 medium bananas, mashed

• 50 melted butter

• 2 tbsp maple syrup 

• 1/4 tsp freshly grated nutmeg

• 3/4 tsp salt

• Butter, for greasing 

For the filling:

• 100g toasted walnuts, roughly chopped

• 75g soft butter

• 75g dark muscovado sugar

• 1 tsp ground cinnamon

For the icing:

• 75g icing sugar

• 50ml boiling water

• 1 Perfect Tea Spoon Peanut Butter + Banana Tea

1. To make the dough: add milk to small saucepan + bring to the boil, then turn off the heat. Next, add tea + stir well to combine. Leave to cool then strain the milk and combine in a bowl with the yeast and half the flour. Then, set aside for 2 hours until mixture has grown in size + is bubbly. 

2. Add mashed banana, melted butter, maple syrup, nutmeg and salt to the mixture, then sift in the rest of the flour and knead for 10 minutes. It doesn't matter if you use a mixer or your hands, just make sure that you knead until the dough is soft and elastic. 

3. Leave to rise in the bowl, covered with a tea towel, until doubled in size - this should take around 1-2 hours.

4. Meanwhile, prepare the filling. Beat together the butter, sugar and cinnamon with a wooden spoon until soft and spreadable. Set aside. Grease a large baking tray with butter.

5. When the dough has risen, roll it out on a work surface to around 1cm thick – you should have a rectangle around 40 x 30 cm, with the longest side facing you horizontally. 

6. Spread the butter and cinnamon mixture all over the dough using a spatula, then scatter over the walnuts. Roll the dough tightly up around the filling, starting from the long side nearest you, as you would a Swiss roll. 

7. With a sharp knife, slice the roll into ten equal pieces widthways. Place these, swirl side up, on the greased baking tray with a gap of 1-2 inches between each one. Leave to rise until almost doubled in size and the rolls are touching one another.

8. Pre-heat the oven to 180C. Bake the rolls for 20-25 minutes until risen and golden. Leave to cool.

9. For the icing, infuse the tea in the boiling water and leave to cool. Strain and discard the tea leaves. Put the icing sugar in a small bowl then gradually add the cold tea a little at a time, whisking constantly until you have an icing that is just thick enough to drizzle over the buns (you may not need all the tea).

10. Use a teaspoon to drizzle it over the cooled buns, then eat immediately.