Ingredients
Equipment
Method
Activate and rise the dough
- In a mixing bowl, combine warm milk and yeast, then add sugar, mashed bananas, melted butter, and the egg to form a wet mixture with no dry yeast pockets.
- Add flour, cinnamon, and salt, then knead until smooth and elastic, about 8 minutes, until the dough springs back when lightly pressed.
- Cover and let the dough rise until puffy and doubled, about 1 hour, in a warm spot with minimal drafts (visual cue: it should hold a finger dent).
Fill, roll, cut, and rise
- Turn the dough onto a lightly floured surface and roll into a 12x18 rectangle with even thickness (aim for straight edges so the rolls stay uniform).
- Spread softened butter over the dough, then sprinkle with brown sugar, cinnamon, nutmeg, and top with the thinly sliced banana.
- Roll the dough tightly into a log, keeping the seam underneath so the layers don’t separate.
- Cut the log into 12 even rolls and place them on a sheet pan.
- Cover and let the rolls rise until noticeably puffed, about 30 minutes (visual cue: they should look airy and rise above the roll height).
Bake and frost
- Bake at 375°F for 22-25 minutes, until deeply golden on top and the edges look set (visual cue: a toothpick should come out with a few soft crumbs).
- Cool for 10 minutes, then drizzle cream cheese frosting over the warm rolls so it melts slightly at the edges.
Notes
Pro tip: slice the bananas thin so they cook through without releasing big pockets of moisture. Refrigerate leftover rolls in an airtight container up to 3 days; warm in the microwave for 15-25 seconds before serving. Freezing is yes—freeze frosted or unfrosted up to 2 months, then thaw overnight in the fridge and re-warm. For a lighter option, use reduced-fat cream cheese and butter without changing the technique.