Banana Pudding Cinnamon Rolls

Course Dessert

Servings 12

Mash bananas in a medium saucepan. Add sugar, butter, lemon juice, and salt.
4 very ripe bananas or frozen, 1/3 cup (65 g) granulated sugar, 2 tbsp (28 g) unsalted butter, 1 tbsp lemon juice, pinch of salt
Cook over medium heat, stirring often, for 12-15 minutes until thick and jam-like. Transfer to a bowl and cool completely. Can be made up to 3 days ahead and refrigerated.
If you are using frozen bananas, just thaw them completely first and drain off any excess liquid before mashing - you don't want to add extra water to the jam.

Pour warm milk (you can warm it up for 45 sec in the microwave) into a small bowl. Add 1 tbsp (13 grams) of the sugar, sprinkle yeast over top, stir, and let sit 5-7 minutes until foamy.
3/4 cup (180 ml) milk, warmed to 110°F, 2 1/2 tsp (11 g) active dry yeast

In a large bowl, whisk together flour and salt.
4 1/2 cups (540 g) bread flour (or all-purpose flour), 1 tsp (6 g) salt
In the bowl of a stand mixer, combine the activated yeast mixture, remaining sugar (1/2 cup minus the tablespoon used earlier), yogurt or sour cream, softened butter, eggs, and vanilla.
Add the flour mixture.
1/2 cup (110 g) granulated sugar, divided, 1/2 cup (120 g) Greek yogurt or sour cream, room temperature, 1/2 cup (113 g) salted butter, very softened, 2 large eggs, room temperature, 1 tsp vanilla bean paste or vanilla extract
Using the dough hook, mix on low for 1 minute until just combined.
Let the dough rest 5 minutes so the flour hydrates. Mix again on medium speed for 5-7 minutes until smooth, elastic, and beginning to pull away from the bowl.
If too sticky, add 1 tbsp flour at a time (up to 2-3 tbsp total). Dough should still be slightly tacky.

Transfer dough to a lightly greased bowl. Cover and let rise in a warm spot for 30-45 minutes until doubled.

Generously flour your work surface.
Turn out the risen dough and roll into a 16x15 inch rectangle for 8 large rolls, or 24x15 inches for 12 smaller rolls.
Spread the cooled banana jam evenly over the dough, leaving a small border.
All of the banana jam, cooled completely
Mix together the brown sugar and cinnamon and sprinkle evenly over the jam. Lay banana slices across the filling.
Starting from the long side, roll tightly into a log. Cut into 8 or 12 rolls using unflavored dental floss or a sharp serrated knife.
1/2 cup (100 g) dark brown sugar, packed, 2 tsp ground cinnamon, 1 bananas, sliced into very thin rounds

Arrange rolls in a greased 9x13 inch baking pan. Cover loosely and proof 25-30 minutes until puffy.

Preheat oven to 350°F.
Warm the heavy cream in the microwave for 15 seconds and pour evenly over the rolls.
For 8 large rolls: bake at 350°F for 22-24 minutes, then increase to 375°F and bake 5-7 minutes until golden.
For 12 smaller rolls: bake at 350°F for 20-22 minutes, then increase to 375°F and bake 5-7 minutes.
1/2 cup (120 ml) heavy cream, for pouring before baking

Beat cream cheese until smooth. Add powdered sugar, banana pudding mix, milk, and vanilla. Mix until completely smooth and pourable.
8 oz (1 block) cream cheese, softened, 1 cup (120 g) powdered sugar, 1 package (3.4 oz) instant banana pudding mix, 1/2 cup (120 ml) whole milk, 1 tsp vanilla extract

Remove rolls from oven and pour half the glaze over immediately.
Wait 5 minutes, then pour the remaining glaze. Top with fresh banana slices.
Serve warm. Enjoy!