Ingredients
Equipment
Method
Preparation Steps
- Brown the butter by adding it to a saucepan over medium-low heat, stirring until it turns nutty and has brown specks.
- Transfer the browned butter to a bowl and refrigerate until it reaches a spreadable consistency.
- Mash the bananas and warm the milk in the microwave for 20-30 seconds.
- In a bowl, combine the warmed milk, mashed bananas, yeast, and sugar; whisk gently and let rest for 10 minutes until foamy.
- Add the flour, egg, salt, and cooled brown butter to the yeast mixture and mix well.
- Knead the dough by hand or using a stand mixer until smooth and stretchy.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 60-90 minutes until doubled in size.
Making the Toppings
- Combine maple syrup, brown sugar, unsalted butter, milk, and salt in a saucepan and cook until bubbling.
- Line a 9x13" baking pan with parchment paper. Pour the sticky sauce into the pan and refrigerate to firm up.
- For the cinnamon sugar filling, mix softened butter, brown sugar, cinnamon, and salt until combined.
Rolling and Baking
- Roll out the dough into a 12x18" sheet, spread the cinnamon sugar filling evenly, then cut into 12 strips.
- Roll each strip into a cinnamon roll and place in the prepared baking pan in a 4x3 formation.
- Let the rolls rise for 30-45 minutes until puffy, and preheat the oven to 350F.
- Bake the rolls for 22-25 minutes until golden and firm to touch.
Preparing the Icing
- Brown the butter, then mix with cream cheese, heavy cream, and icing sugar until smooth.
- Spread the icing over the warm rolls and serve.
Nutrition
Notes
For added texture, consider including nuts or chocolate chips in the filling. Allow rolls to rest after baking for improved flavor and texture.