Instructions

• Heat milk, butter, and sugar in a saucepan until butter melts and temperature reaches 120°F-130°F. Remove from heat.
  6 Tablespoons (85 g) unsalted butter, ½ cup (100 g) granulated sugar
• In a mixer bowl, combine flour, yeast, and salt. Add melted butter mixture and mashed banana, stir until shaggy dough forms.
  4 ½-5 cups (540–600 g) all-purpose flour, 2 ¼ teaspoons instant yeast, 1½ teaspoons salt, ½ cup mashed banana, 6 Tablespoons (85 g) unsalted butter, ½ cup (100 g) granulated sugar
• Knead the dough on medium speed with dough hook for 6-8 minutes or by hand for 8-10 minutes. Add flour if sticky, but do not exceed 5 cups.
  4 ½-5 cups (540–600 g) all-purpose flour
• Place dough in greased bowl, cover, and let rise until doubled, about 1 to 1½ hours.
• Roll dough on floured surface into 18x12 inch rectangle.
• Spread softened butter over dough leaving ½-inch border. Mix brown sugar and cinnamon, sprinkle over butter, then add banana slices on top.
  4 Tablespoons (½ stick, 57 g) unsalted butter, ½ cup (107 g) packed light brown sugar, 1 tablespoon cinnamon, 2 large bananas
• Roll dough tightly into a log from the long edge and pinch to seal. Cut into 12 equal rolls.
• Place rolls in greased baking dish, cover, and let rise in a warm place for 45 minutes until slightly puffy.
• Preheat oven to 350°F/177°C. Pour warmed heavy cream over rolls before baking.
  ¼ cup (60 ml) heavy cream
• Bake rolls for 30-35 minutes until golden brown. Let cool 20 minutes in pan before frosting.
• Beat cream cheese and butter together until smooth.
  4 ounces cream cheese, 4 tablespoons (57 g) unsalted butter
• Add powdered sugar slowly and mix on low until combined.
  1 ½ cups (170 g) powdered sugar
• Mix in vanilla extract and beat until fluffy.
  1 teaspoon vanilla extract
• Spread frosting over cinnamon rolls while slightly warm for best results.