BANANA BREAD CINNAMON ROLLS Yield: 12 rolls
Prep Time: 1 hour
Rise Time: 2 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes

DOUGH
4 cups AP flour
1/3 cup packed light brown sugar
2 1/4 teaspoons Rapid Rise yeast
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup milk
6 tablespoons unsalted butter
2/3 cup mashed overripe banana

• In a large bowl combine 2 cups of the flour, brown sugar, yeast, cinnamon and salt in a bowl, mixing to combine.
• In a microwave safe bowl, microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, BUT NOT HOT! If it is too hot you’ll kill the yeast and it won’t rise.
• Add the warm milk and butter along with the mashed banana to the flour mixture.
• Beat on low speed, gradually increasing to high until completely combined, about 2 minutes.
• Scrape down the bowl and add 1 more cup of flour, beating until combined.
• Add the remaining 4th cup of flour a little at a time until the dough starts to pull away from the sides of the bowl and form a ball.
• Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth – until you can stretch a piece of dough out between your fingers without it breaking. YAY this means the gluten has completely developed!
• Transfer the dough to an oiled bowl and cover with a tea towel in a warm place to let rise 1 hour or until the dough has doubled in size.

FILLING
1/4 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
Pinch of salt

• Make the filling while the dough rises. Combine the brown sugar, cinnamon, and salt together in a small bowl and mix well. Set aside.

ASSEMBLY for BAKING

• Once the dough has risen, roll it out into an 18X12 inch long rectangle on a well floured surface.
• Spread the butter for the filling all the way to the edge of the dough.
• Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
• From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
• Use floss or a sharp knife to cut the dough into 12 even rolls.
• Place the rolls in a 9×13 inch baking dish oiled and lined with parchment paper.
• Cover loosely with a tea towel and allow to rise for another hour until doubled in size and puffed up.
• Bake the cinnamon rolls at 350° for 30 minutes or until they are golden brown and no longer doughy.
• Allow to cool.

FROSTING
1/3 cup unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
2 cups powdered sugar
2 teaspoons ground cinnamon
1 tablespoon WHOLE milk
1 teaspoon PURE vanilla extract
pinch of salt

• While the rolls cool, make the frosting.
• Combine the cream cheese, butter, powdered sugar, milk, salt and vanilla extract on low speed, gradually increasing to high until light and fluffy.
• Spread the icing evenly over the slightly warm rolls.
• Enjoy!