1/4cup unsalted butter, melted and cooled slightly
1egg
1/2cupmashed, ripe bananas
1/2tspsalt
4cupsall purpose flour
Cinnamon roll filling
6tbspunsalted butter, melted
1cupbrown sugar
1tbspcinnamon
2small to medium sized bananas, sliced
Brown butter cream cheese icing
6tbspunsalted butter
4ozcream cheese, softened at room temperature
2cupspowdered sugar
1tspvanilla extract
1tbspheavy whipping cream or milk
Instructions
Banana bread cinnamon roll dough
Warm milk in the microwave or on the stove to 110°. Pour into the bowl of a stand mixer. Add packet of instant rise yeast and granulated sugar. Using paddle attachment or hand mixer on medium speed mix to combine, about 30 seconds. Add the egg, melted butter, and mashed banana, and salt. Mix to combine on medium speed.
Add the flour one cup at a time and mix on the lowest speed to combine as you are adding it. Once it is combined and resembles a soft, sticky, dough switch over to the dough hook attachment. Knead using the dough hook on medium speed for four minutes. If you are not using a stand mixer, then knead by hand for four minutes. After four minutes the dough should be soft and smooth and easy to handle. Place the dough in a large bowl greased with butter or non-stick cooking spray and cover with a dish towel or plastic wrap. Place in a warm space to rise, about an hour to an hour and a half. The dough should double in size.
Filling and assembly
Once the dough has doubled in size prepare your filling. In a bowl whisk together melted butter, brown sugar, and cinnamon. Punch the dough down and dump onto a floured work surface. Use your hands to stretch the dough into a rectangle shape and begin to roll out using a floured rolling pin. Continue to use your hands while you are rolling the dough out to help keep a rectangular shape. Roll out slightly larger than a 9X13 pan, about 1/4 inch thick. Drop spoonfuls of the butter and cinnamon sugar mixture onto the dough. Spread out into an even layer all over the dough and close to the edges. Place thinly sliced fresh banana pieces all over the the dough on top of the brown sugar and butter filling. Roll the dough tightly into a log towards you.
Cut off the small ends and then use a knife to score the cinnamon rolls into 10-12 even pieces. Slice the areas you scored fully, creating your cinnamon roll. Place in a greased 9X13 inch pan and cover with a kitchen towel or plastic wrap and set aside again for an hour to an hour and a half. The cinnamon rolls should be puffed up and touching each other when they are ready. While they are rising, preheat your oven to 350°. While your oven is preheating, slice your six tablespoons of butter for your brown butter cream cheese icing into pieces. Add to a small pot or saucepan and cook over low-medium heat until browned bits appear on the bottom and it becomes fragrant. Pour into a heat proof bowl and set aside to cool while the rolls finish rising. If it starts to solidify that is ok.
Baking and frosting
Once the rolls have finished rising and the oven is preheated, place into oven on the middle rack and bake for 20-22 minutes. When they are done the rolls will be slightly golden brown and the filling will be bubbling. Place the baking dish on a wire rack to cool slightly while you make the brown butter cream cheese icing.
Add room temperature cream cheese and browned butter from the previous step to the bowl of a stand mixer with the paddle attachment or using a hand mixer. Mix on medium speed to combine for about a minute. Add powdered sugar, one cup at a time, mixing on medium speed for about 30 seconds between each addition. Add in vanilla extract and heavy whipping cream and mix on medium-high speed for one minute. Top the banana bread cinnamon rolls with icing while they are still warm and enjoy immediately.
Notes
Cinnamon rolls are best eaten warm and fresh straight from the oven. You can store in an airtight container for 1-2 days and reheat in the oven or microwave but they won't be as fresh as day one.