Method

• 1.
  Combine yeast, sugar and 11/2 cups (375ml) warm water in a jug, cover and stand for 10 minutes, or until frothy.
• 2.
  Meanwhile, place 150g melted butter, egg and egg yolk in a bowl and whisk to combine. Place cinnamon, mixed spice, flour and sultanas, if using, in a stand mixer fitted with the dough hook attachment. Add yeast mixture, butter mixture and 2 tsp salt flakes and knead for 8 minutes, or until smooth and slightly elastic. Transfer to a large greased bowl, cover and stand in a warm place for 1 hour, or until doubled in size. Use with your chosen recipe.
• 3.
  While dough is proving, to make the banana bourbon caramel, combine extra 110g chopped butter, sugar and 1/2 tsp salt flakes in a large frypan over medium-high heat and cook, stirring constantly, until sugar is dissolved. Add bourbon and carefully ignite. Cook, swirling the pan occasionally, until flames go out. Stir through two-thirds of the banana, bring to the boil, then remove from heat and set aside until required.
• 4.
  Preheat the oven to 180°C/160°C fan-forced. Grease base and sides of a 22.5cm square cake pan and line with baking paper.
• 5.
  Divide proved hot cross bun dough into 1 heaped tbs-sized pieces. Using the palm of your hand, on a clean work surface, roll each piece into a tight ball.
• 6.
  Place remaining 100g melted butter in a deep dish. Using a slotted spoon, transfer caramelised bananas to a plate, reserving caramel in pan. Arrange one-quarter of the caramelised banana across base of prepared cake pan. In batches, roll dough balls in butter, then transfer to reserved caramel and roll to evenly coat. Transfer balls to prepared cake pan. Repeat butter and caramel-rolling process with remaining balls. Place remaining three-quarters of the caramelised banana in and around balls at regular intervals. Reserve remaining caramel.
• 7.
  Bake for 1 hour 10 minutes, or until a ball sounds hollow when tapped. Stand for 20 minutes then, using a serrated knife, trim the top evenly. Invert and transfer, bottom-side up, onto a serving plate.

• 8.
  Meanwhile, to make frosting, in a stand mixer fitted with the paddle attachment, beat cream cheese, butter and vanilla until pale and smooth. Add icing sugar and beat until well combined. Transfer to a piping bag fitted with a 1cm plain nozzle.
• 9.
  Place 1/2 cup (125ml) reserved caramel in a frypan over medium-high heat. Add the remaining one-third of the banana and cook for 2 minutes each side, or until slightly caramelised. Meanwhile, place remaining reserved caramel in a saucepan and reheat. Stir through banana mixture.
• 10.
  Brush monkey bread with a little caramel and pipe a cream cheese frosting cross across the top. Scatter with cinnamon and serve with banana caramel sauce.