Banana Bread Cinnamon Rolls

To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.

Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.

To the dry ingredients add the whisked egg, vanilla, mashed banana, and softened butter and mix.

Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.

Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.

While the dough rises make the sticky cinnamon caramel sauce for the bottom of the rolls. In a medium bowl, mix the butter, brown sugar, cinnamon, honey, vanilla, cream and salt together.

Grease a 9×13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.

While the dough rises, also make the filling by mixing the butter, brown sugar, cinnamon and salt together in a small bowl.

When the dough is done proofing, right before you're about to roll it out, dice the banana pieces. (If you dice them too soon they'll get brown.)

Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 inch thick.

Spoon the cinnamon brown sugar filling over the dough and spread it evenly with an offset spatula.

Sprinkle the diced banana over top of the filling.

Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss or a very sharp knife.

Place the rolls in the prepared casserole dish with the cinnamon caramel sauce mixture and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.

Preheat the oven to 350 ℉ (175 ℃) about 15 minutes before the rolls are done proofing.

Once the rolls have completed their second rise, bake them for 32-35 minutes until golden brown.

While the rolls bake, work on the frosting.

Add the butter to a small pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty aroma and has turned a deep golden brown. The whole process should take about 5-8 minutes.

Transfer the brown butter to a large bowl and allow it to cool in the fridge until soft and no longer completely liquid. (Stir it about every 10 minutes to ensure it's cooling evenly.)

Once the butter is chilled, add in the cream cheese and powdered sugar.

Mix with an electric mixer on low speed until all is combined, then on medium high until light and fluffy.

Let the rolls cool for 10 minutes, then cover the warm rolls with the brown butter cream cheese icing. Then serve!