Half-whole wheat Peanut Butter Banana Rolls

Cinnamon rolls are incredibly popular, but we decided to give them a different twist by adding banana to the dough and filling them with a creamy peanut butter-cookie-and-speculaas spice filling. Together with the half-whole wheat dough, it also makes them a bit healthier than your standard cinnamon rolls.

12 servings
2½ - 3 hours

Ingredients:

Bread:
125 ml semi-skimmed milk
½ tbsp SweetLife carob syrup
1 sachet of yeast of 7 grams
2 small ripe bananas (175 grams peeled weight)
40 grams SweetLife Xylitol (birch sugar)
1 tsp vanilla extract
30 grams butter (room temperature)
225 grams wholemeal flour
225 grams flour
1 tsp cookie and speculaas spices

Filling:
70 grams butter (room temperature)
110 grams 100% peanut butter with pieces
1½ tsp cookie and speculaas spices
50 grams SweetLife Xylitol

Peanut butter spread:
75 grams peanut butter
30 grams SweetLife Xylitol
50-60 ml milk

Preparation:

For the bread, heat the milk in a saucepan until lukewarm. Remove the pan from the heat and dissolve the syrup and yeast in it. Let it sit for 10 minutes until bubbles have formed.
Finely grind the bananas, Xylitol, and vanilla extract in a food processor and pour into a large bowl.
Stir in the milk mixture and butter, followed by the flour, plain flour, gingerbread and biscuit spices, and ½ tsp salt. Form into a dough ball and knead for 8-10 minutes until soft and elastic.
Place the dough ball in a greased bowl, cover with a damp cloth, and leave to rise in a warm place in the house for 1-2 hours until doubled in size.
For the filling, stir together 50g of butter, the peanut butter, gingerbread and biscuit spices, and a pinch of salt.
Transfer the dough ball to a floured work surface and roll out the dough into a rectangle 35cm wide and 40cm long. Spread the peanut butter mixture over the dough sheet and sprinkle with the Xylitol.
Roll the dough lengthwise into a thick cylinder and cut into 12 pieces with a sharp knife.
Grease a baking dish of approx. 30 x 22 cm and divide the dough rolls over it.
Cover the rolls again and let them rise for another 30 minutes while you preheat the oven to 175 degrees.
Brush the rolls with 2 tbsp of milk and bake them for 25-30 minutes until golden brown and done.
For the peanut butter spread, mix the peanut butter, Xylitol and 1 tbsp of milk at a time until a mixture that just drips off your spoon. Serve with the banana peanut butter rolls.