- 1 cup whole milk
- 2 – 1/4 oz packets of yeast (3 teaspoons)
- 1/4 cup white sugar
- 1/4 cup butter, melted
- 1 egg + 1 egg yolk
- 1/2 cup mashed banana (1–2 small to medium ripe bananas)
- 1 teaspoon vanilla extract
- 4 1/2 – 5 cups all purpose flour (plus more for kneading and rolling)
- 1/2 teaspoon salt
- 6 tablespoons butter, softened
- 1 cup packed dark brown sugar
- 1 tablespoon ground cinnamon
- 1 1/2 tablespoons vanilla extract
- 1–2 medium bananas cut into thin slices
- 1/2 cup finely chopped walnuts
Cream Cheese Frosting
- 8 oz cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- 3/4 cup confectioner’s sugar, plus more to taste
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- Warm the milk to 110-115 degrees Fahrenheit and then transfer to a large mixing bowl. Sprinkle the yeast on top of the warm milk and then sprinkle the granulated sugar over the yeast. The yeast should begin to foam and become frothy. If after 5 minutes the yeast still does not start to foam or become frothy, throw out the milk mixture and start again with new yeast. Next, add the melted butter, egg, and egg yolk, mashed banana, and vanilla extract to the yeast mixture and whisk together until well combined.
- Add the all purpose flour and salt to the wet ingredients. Use a wooden spoon to stir in the flour until a well combined dough forms, being sure to incorporate all of the flour from the sides of the bowl. You’ll know it’s time to move on to the next step once it becomes hard to stir. The dough will be thick, shaggy dough that’s still quite a bit sticky and that’s ok!
- Turn the dough out onto a lightly floured surface and then use your hands to knead the dough for 8-10 minutes until it becomes elastic and can easily form into a smooth ball. The dough should feel slightly tacky but it should not stick to your hands or the kneading surface. If the dough is still too sticky after kneading for a few minutes, add 1 tablespoon of flour at a time and continue to knead the dough until it becomes a smooth, elastic ball.
- Grease a clean, large bowl with one teaspoon of avocado oil and then transfer the ball of dough to the greased bowl. Cover the bowl with a tea towel and let the dough rise in a warm area (like the top of your oven/stovetop) for 1 – 1 1/2 hours or until the dough has doubled in size.
- While the dough is rising, make the filling by combining the dark brown sugar, cinnamon, and vanilla extract in a small bowl.
- Once the dough has risen, punch it down to release the extra air and then transfer to a lightly floured surface. Shape the dough into the shape of a rough rectangle and then use a rolling pin to roll the dough out into a 20×16 rectangle that is roughly 1/4 inch thick.
- Use a spatula or knife to spread the softened butter evenly over the dough and then sprinkle the filling mixture over the butter, being sure to cover all of the edges of the dough. Use your fingers to press the cinnamon sugar mixture into the butter a bit. Add the banana slices on top of the cinnamon sugar mixture in a single layer. Then, sprinkle the chopped walnuts on top of the bananas.
- Tightly roll up the dough, on the long side, and place the log seam side down. Pinch the seam a bit so the rolls don’t unravel. Use a sharp serrated knife or unflavored dental floss to cut the roll into 12 equally sized pieces. Place the cinnamon rolls in a 9×13 casserole dish, lined with parchment paper, evenly spaced apart. You should have 3 rows with 4 rolls per row.
- Cover the casserole dish with a tea towel and let the cinnamon rolls rise for another 20-25 minutes or until they have almost doubled in size.
- Bake the cinnamon rolls on the center rack at 350 degrees for 25-30 minutes or until the rolls are a light golden brown and sound hollow when tapped. Remove the cinnamon rolls from the oven and let cool for 10 minutes before icing.
- Make the Cream Cheese Icing: Add the cream cheese, butter, and confectioner’s sugar to a mixing bowl. Use a hand mixer to mix the frosting until it is fluffy and the confectioner’s sugar is well incorporated without any lumps. Next, add in the vanilla extract and ground cinnamon. Mix on high again until well combined. Set aside.
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