Banana Cinnamon Rolls (Print Version)

# Ingredients:

→ Banana Dough

01 - 3/4 cup milk, warmed to 110°F
02 - 2 1/4 teaspoons (11g) active dry yeast (1 whole packet)
03 - 1 large egg, room temperature and lightly beaten
04 - 2/3 cup mashed bananas (about 2 bananas)
05 - 5 1/4 cups all-purpose flour
06 - 1 teaspoon salt
07 - 1/4 cup white granulated sugar
08 - 10 tablespoons unsalted butter, room temperature and cubed

→ Cinnamon Banana Filling

09 - 1/2 cup unsalted butter, room temperature
10 - 3/4 cup brown sugar, packed (light or dark)
11 - 1 tablespoon ground cinnamon
12 - 2 bananas, thinly sliced

→ Cream Cheese Icing

13 - 4 ounces cream cheese, room temperature
14 - 4 tablespoons unsalted butter, room temperature
15 - 1 cup powdered sugar, sifted
16 - 1 teaspoon pure vanilla extract

# Instructions:

01 - Warm milk to 110°F, sprinkle yeast on top, and let rest for 10 minutes.
02 - Mix flour, sugar, and salt. Add cubed butter and knead until butter pieces are pea-sized.
03 - Add milk/yeast, egg, and mashed bananas to dry mixture. Mix with dough hook on low, then medium for 5 minutes until dough forms.
04 - Place dough in greased bowl. Warm oven to 200°F, turn off, place bowl in oven with door cracked. Let rise 1 hour.
05 - Beat butter until smooth, add brown sugar and cinnamon. Mix on medium for 1 minute.
06 - Roll dough on floured surface into large rectangle about 1/4 inch thick. Spread with cinnamon filling, top with sliced bananas.
07 - Roll dough from short side into log. Cut into 12 even rolls. Place in greased 9x13 pan.
08 - Cover rolls and let rise 20 minutes. Preheat oven to 375°F. Bake 28-33 minutes until lightly golden.
09 - Beat butter and cream cheese, add powdered sugar and vanilla. Mix until creamy.
10 - Dollop icing on warm rolls and spread.

# Notes:

01 - Extra flour needed because of banana moisture
02 - Can be prepared overnight
03 - Dough will be slightly sticky

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