These scrumptious homemade Banana and Cinnamon Buns are the perfect treat for your breakfast over the festive period. This recipe can be made and frozen so you always have a yummy treat to hand. Tag @beckettsfarm in your creations we would love to see them. Merry Christmas!

For other Christmas inspired recipes click here.

Ready in: 40 mins plus time for rising

Serves: 18

Ingredients

225g strong white flour

225g malted granary bread flour

1 tsp salt

1 tsp caster sugar

7g sachet easy-blend yeast

150ml warm milk

1 egg, beaten

1 tbsp olive oil

100-150ml warm water

50g unsalted butter, melted

4 medium bananas

200g dried apricot, chopped

2 tsp cinnamon

100g light muscovado sugar

zest 1 orange

4 tbsp runny honey

Method

Using a large bowl mix the flours and salt together, then stir in the caster sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.

On a floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise in a warm place until doubled in size.

Lightly butter two 20cm square baking tins. On a floured surface, roll half the dough into a rectangle approximately 30cm x 25cm and brush with melted butter. Repeat with the other half.

Thinly slice bananas into a bowl and mix in apricots, muscovado sugar, cinnamon and orange zest. Spoon mix over the two rectangles of dough, leaving a finger-width border.

Take one rectangle of dough at a time and roll it towards you from the long side of the rectangle, tucking in any banana that falls out. Press ends together to seal. Using a sharp knife, cut the rolled dough into 9 pieces and place, cut side up, in the tin, just touching each other. Cover loosely with oiled cling film and set aside in a warm place to rise for a further 30 mins.

Heat oven to 200C/fan180C/gas 6. Warm the honey in the microwave on high for 5 seconds, then brush half over the buns. Bake for 20-25 mins until golden. Allow to cool in the tin for 10 mins before removing to a cooling rack. Brush with the remaining honey then pull apart to serve.