Banana Bread Cinnamon Rolls

Ingredients

• 3/4 cup (180g) warm milk (for the dough)
• 1 packet active dry yeast (2 1/4 tsp/7g) (for the dough)
• 1/4 cup (50g) granulated sugar (for the dough)
• 1 egg, room temp (for the dough)
• 1/2 cup (120g) mashed overripe banana (for the dough)
• 1/4 cup (57g) unsalted butter, melted (for the dough)
• ~3 1/2 cups (~420g) all purpose flour (only add more if it's super sticky) (for the dough)
• 1 tsp salt (for the dough)
• + 1/3 cup warm heavy cream to pour over the rolls right before baking (for the dough)
• 5 tbsp (70g) unsalted butter, room temp (for the filling)
• 1 1/4 cups (250g) brown sugar, packed (for the filling)
• 1/3 cup (80g) mashed banana (for the filling)
• 1 tbsp cinnamon (for the filling)
• 1/2 tsp vanilla extract (for the filling)
• 2 tsp cornstarch (for the filling)
• + small banana pieces to sprinkle (for the filling)
• 6 oz (170g) cream cheese, room temp (for the icing)
• 1/4 cup (57g) unsalted butter (brown it & let it cool fully until soft/opaque) (for the icing)
• 1 1/2 cups (180g) powdered sugar (for the icing)
• 3/4 tsp vanilla (for the icing)
• Pinch salt (for the icing)
• + banana slices and cinnamon for topping (for the icing)

Instructions

1. Combine the warm milk, sugar, and yeast. Let sit 5-10 min until foamy.
2. Add egg, mashed banana, and melted butter, mix.
3. Stir in salt and flour. Mix until a soft dough forms.
4. Knead the dough for 8-10 min.
5. Place in a lightly greased bowl, cover, and let rise for 1-1 1/2 hrs or until doubled.
6. For the filling, mix the soft butter, brown sugar, mashed banana, cinnamon, vanilla, and cornstarch until combined/spreadable.
7. Roll dough into a large rectangle on a lightly floured surface.
8. Spread the filling evenly all over.
9. Scatter some small pieces of bananas on top. (don't overstuff it)
10. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly.
11. (Or you can tightly roll the whole thing then slice)
12. Place in greased 9x13 pan.
13. Cover & let rise ~30 more min.
14. Pour warm heavy cream over the rolls right before baking.
15. Bake at 350°F for 22-28 min until golden.
16. While it bakes, brown the butter over medium heat in a saucepan. Stir constantly until it foams then turns a golden brown color.
17. It should have a nutty aroma with little brown bits.
18. Transfer to a heat safe bowl (make sure to get all those little brown bits in there!!
19. Cool until it's soft in texture and no longer liquid. (I put mine in the fridge to speed it up)
20. To make the icing, beat cream cheese and brown butter together until smooth. Then beat in powdered sugar and vanilla.
21. Spread over warm rolls.
22. Top with banana slices and some cinnamon.