Ingredients:

  • 0.5 cup whole milk, warmed to 110°F
  • 2.25 tsp active dry yeast
  • 200g overripe bananas, mashed smooth
  • 0.25 cup unsalted butter, melted and cooled
  • 0.25 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp fine sea salt
  • 4 cups bread flour
  • 0.5 cup unsalted butter, softened
  • 0.75 cup dark brown sugar, packed
  • 2 tbsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 cup toasted walnuts, finely chopped
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla bean paste
  • 2 tbsp heavy cream

Instructions:

  1. In a stand mixer bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
  2. Whisk in mashed bananas, 1/4 cup melted butter, and egg until smooth.
  3. Gradually add bread flour and salt. Use the dough hook on low-medium speed to knead for 5–7 minutes until the dough clears the sides of the bowl and is tacky but not sticky.
  4. Place dough in a greased bowl, cover, and let rise in a warm place for about 60-90 minutes or until doubled in size.
  5. Roll out dough on a floured surface into a large rectangle. Spread the 1/2 cup softened butter evenly over the surface. Sprinkle with the packed dark brown sugar, ground cinnamon, ground nutmeg, and finely chopped walnuts to create the filling.
  6. Roll the dough tightly into a log and cut into 12 even rolls using dental floss or a sharp knife.
  7. Place rolls in a 9x13 inch baking dish. Cover and let rise for another 45-60 minutes.
  8. Bake at 350°F (175°C) for 25 minutes until golden brown.
  9. To make the cream cheese frosting, whisk together the softened cream cheese, 2 tbsp softened butter, powdered sugar, vanilla bean paste, and heavy cream until smooth. Spread over warm rolls.