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1 cup (242 g) pureed bananas

2 cups (257 g) self-rising flour (see note before starting)

6 tbsp (85 g) unsalted butter (softened to room temperature)

½ cup (82 g) packed light brown sugar

2 tsp (6 g) cinnamon

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1. Preheat the oven to 350°F (177°C). Grease an 8-inch round baking pan with non-stick cooking spray.

2. In a medium bowl, add in banana puree and flour. Use a spatula to scrape the sides of your measuring cup to release the puree stuck to the sides of your measuring cup to ensure all the banana ends up in the bowl. Use spatula to mix the banana puree into the flour. Continue to stir until a dough forms. If needed, knead a few times to make a cohesive dough.

3. Transfer to the fridge until chilled and firm enough to roll out, about 20 minutes.

4. While the dough chills, make the filling. In a small bowl, stir together the softened butter, brown sugar and cinnamon until evenly combined and a smooth paste forms. Set aside.

5. Once the dough has chilled, lightly sprinkle your work surface with flour. Add the dough and roll out into an approximate 9x12 inch rectangle, about ½-cm thick.

6. Using a spatula, spread cinnamon sugar across the dough in an even layer.

7. Starting from the short end of the dough, roll it up tightly to form a log. Using a serrated bread knife, first slice off the uneven ends. Then slice log into 7 same-sized rolls (use a ruler to make them all the same). Wipe your blade after each slice to keep the cuts clean.

8. Transfer the cinnamon rolls to the prepared baking pan. Bake for about 20-25 minutes, or until rolls are puffy and a light golden brown around the edges. Let rolls cool a little before eating. If desired, you can spread icing on top of the rolls before serving.

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You can use a solid 8 inch cake pan or a springform pan. If using a springform pan, I recommend putting it on a baking sheet because some of the filling may leak through during baking.

The 1 cup of bananas is measured after they are pureed. You will need 3-4 bananas.

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Homemade self-rising flour: Combine 2 cups of all purpose flour, 3 tsp baking powder and ½ tsp salt. Whisk to evenly combine.

You do want to work quickly once the dough is out of the fridge so that it doesn't get too soft. If you find your dough is too soft to cut, you can put it back into the fridge for a few minutes to firm up again.