Soft banana cinnamon rolls

Ingredients

• For the dough (12 standard or 6 jumbo rolls): 240 g warm whole milk
• 7 g instant yeast
• 67 g granulated sugar
• 2 eggs
• 113 g unsalted butter, softened
• 5 g vanilla extract
• 9 g fine salt
• 540 g all-purpose flour
• For the filling: 100 g brown sugar
• 2 tsp ground cinnamon
• 60 g soft butter
• 2 ripe bananas, thinly sliced
• For the icing: 120 g cream cheese
• 40 g soft butter
• 120 g powdered sugar
• Splash of vanilla

Instructions

1. Whisk the warm milk with the yeast and a spoonful of the sugar; let it foam 5 minutes.
2. Add the rest of the sugar, the eggs, vanilla, salt and flour, then knead in the soft butter until the dough is smooth and elastic. Cover and rise 1 hour, until doubled.
3. Roll the dough into a large rectangle. Spread with the soft butter, sprinkle evenly with the cinnamon sugar and lay the banana slices across.
4. Roll into a tight log, slice into 12 rolls and arrange in a buttered pan. Rise 30 more minutes.
5. Bake at 180°C (350°F) for 22–25 minutes, until golden and puffed.
6. Beat the cream cheese, butter, powdered sugar and vanilla until fluffy, and spread over the warm rolls.