4 cups (480g) all-purpose flour, spooned and leveled
1 large ripe banana, mashed smooth
For the Filling:
4 tablespoons (60g) unsalted butter, softened
¾ cup (150g) packed brown sugar
2 tablespoons ground cinnamon
½ cup (60g) chopped walnuts (optional)
For the Frosting:
4 ounces (113g) cream cheese, softened
2 tablespoons (30g) unsalted butter, softened
1½ cups (180g) powdered sugar, sifted
1 teaspoon vanilla extract
2–3 tablespoons milk
Instructions
Activate Yeast: Warm milk to 110°F. Stir in yeast and 1 tablespoon sugar. Let sit 5-10 minutes until foamy.
Make Dough: In large bowl, mash banana smooth. Add melted butter, remaining sugar, eggs, and salt. Mix in yeast mixture. Gradually add flour until soft dough forms.
Knead: Turn onto floured surface and knead 8-10 minutes until smooth and elastic.
First Rise: Place in greased bowl, cover, and rise in warm place 1-1.5 hours until doubled.
Prepare Filling: Mix softened butter, brown sugar, cinnamon, and nuts until combined.
Shape: Punch down dough and roll into 12×18 inch rectangle. Spread filling evenly, leaving small border on one long edge.
Roll and Cut: Roll tightly from long edge, pinch seam. Cut into 12 equal pieces.
Second Rise: Place in greased 9×13 pan, cover, and rise 30-45 minutes until puffy.
Bake: Preheat oven to 375°F. Bake 22-25 minutes until golden brown.
Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk to desired consistency.
Finish: Cool rolls 10 minutes, then spread with frosting while warm.