Banana Cinnamon Scrolls

To make the dough, melt butter in a small saucepan over low heat. Remove from heat and add milk, ensuring mixture is just warm. Stir in yeast and sugar, then cover with a tea towel and set aside in a draft-free place for 10 minutes or until mixture is frothy.

Mash bananas in a large bowl. Add yeast mixture, flour and 1/4 tsp salt and mix to form a soft dough. Knead dough on a lightly floured surface for 5 minutes or until smooth and bounces back when pressed lightly. Place in a lightly oiled bowl, cover and set aside in a draft-free place for 1 hour or until doubled in size.

Meanwhile, to make the cinnamon spread, mix sugar, cinnamon and butter together in a small bowl until well combined and smooth. Set aside.

Preheat oven to 180°C. Grease a 23cm cake tin.

Transfer dough to a lightly floured surface. Knead dough for 1 minute then roll out to a 25x40cm rectangle about 2cm thick. Spread cinnamon mixture over dough. Lay banana over spread and firmly roll up dough, starting from the long side. Trim ends and cut into 8 slices.

Arrange slices in tin, cut-side down. Bake for 40 minutes or until golden brown. Cool in tin for 10 minutes before turning out on a wire rack to cool completely.

To make the caramel icing, stir butter, brown sugar and vanilla in a small saucepan over medium heat until melted and smooth. Simmer for 2 minutes. Remove from heat and stir in icing sugar, milk and lemon juice. Spread scrolls with warm icing and serve.