Ingredients:

  • 120 ml Whole Milk
  • 2 1/4 tsp Active Dry Yeast
  • 2 Medium Overripe Bananas
  • 55 g Unsalted Butter, melted for dough
  • 50 g Granulated Sugar
  • 1 Large Egg
  • 1 tsp Fine Sea Salt
  • 435 g Bread Flour
  • 55 g Unsalted Butter, softened for filling
  • 150 g Brown Sugar
  • 2 tbsp Ground Cinnamon
  • 115 g Cream Cheese
  • 180 g Powdered Sugar
  • Vanilla Extract

Instructions:

  1. Combine your warm milk (120 ml) and yeast in a small bowl. Let it sit for 5 to 10 minutes until it becomes foamy and smells like bread.
  2. Add the melted butter (55 g), granulated sugar, egg, and salt to the banana mash. Whisk until smooth, then stir in the yeast mixture.
  3. Slowly add the bread flour (435 g) one cup at a time.
  4. Knead the dough on a lightly floured surface for about 8 minutes until it feels smooth and bounces back when poked. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour 30 mins.
  5. Punch down the dough to release air. Roll it out into a 12x18 inch rectangle. Spread the softened butter (55 g) over the surface, then sprinkle with the brown sugar and cinnamon.
  6. Roll the dough tightly from the long edge. Use dental floss to cut into 12 even pieces.
  7. Place them in a greased pan and bake at 350°F (175°C) for 25 minutes until the tops are deep golden brown.
  8. While they cool slightly, beat the cream cheese, remaining butter, powdered sugar, and vanilla together. Spread the velvety frosting over the warm rolls until it begins to seep into the crevices.