Step-by-Step Instructions

Step 1: Proof the Yeast

1. In a small bowl, combine 3/4 cup warm milk and 2 1/4 teaspoons active dry yeast. Add 1 teaspoon of sugar to help feed the yeast. Stir gently and let the mixture sit for 5-10 minutes until it becomes frothy and bubbly. If the yeast doesn’t foam, discard it and start with fresh yeast.

Step 2: Make the Dough

1. In a large mixing bowl or the bowl of a stand mixer, combine the mashed banana, melted butter, egg, sugar, and vanilla extract.
2. Add the proofed yeast mixture to the banana mixture and stir to combine.
3. Gradually add the flour and salt, mixing until a soft dough forms. If using a stand mixer, attach the dough hook and knead for 5 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough onto a lightly floured surface and knead for about 8-10 minutes.

Step 3: Let the Dough Rise

1. Once the dough is kneaded and smooth, transfer it to a large, greased mixing bowl. Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm, draft-free area to rise.
2. Let the dough rise for about 1 to 1 1/2 hours, or until it has doubled in size. The dough should feel soft, pillowy, and full of air pockets when ready.

Tip: If your kitchen is cool, you can speed up the rising process by turning your oven to 200°F (93°C) for a few minutes, then turning it off. Place the covered bowl of dough inside the oven to rise. The slight warmth will help the dough rise more quickly.

Step 4: Prepare the Cinnamon-Sugar Filling

1. While the dough is rising, prepare the filling. In a small bowl, combine 1/2 cup softened unsalted butter, 3/4 cup brown sugar, and 2 tablespoons ground cinnamon. Add 1/4 teaspoon nutmeg for an extra layer of spice if desired.
2. Stir the ingredients together until they form a smooth, spreadable mixture. Set aside until the dough is ready to be filled.

Step 5: Roll Out the Dough

1. Once the dough has doubled in size, punch it down gently to release the air bubbles. Transfer the dough to a lightly floured surface.
2. Use a rolling pin to roll the dough into a large rectangle, approximately 12×18 inches in size. Make sure the dough is rolled evenly to ensure the rolls bake uniformly.

Tip: If the dough springs back while rolling, let it rest for a few minutes to relax the gluten, then continue rolling.

Step 6: Spread the Cinnamon-Sugar Filling

1. Using a pastry brush or a spoon, evenly spread the softened butter mixture across the surface of the dough. Make sure to cover the entire rectangle, leaving a small border around the edges.
2. Sprinkle the brown sugar-cinnamon mixture over the butter, spreading it evenly from edge to edge. The filling should be thick enough to create a sweet, gooey swirl inside the rolls.

Step 7: Roll the Dough into a Log

1. Starting at the long edge of the dough, carefully roll it into a tight log. Roll as evenly as possible, keeping the dough taut as you go. This will ensure the cinnamon rolls maintain their shape and have that iconic swirl.
2. Pinch the seam of the dough closed at the end to keep the roll intact.

Step 8: Slice the Cinnamon Rolls

1. To slice the cinnamon rolls, use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces.
   • If using floss, slide the floss under the log, bring the ends up, cross them over the top, and pull through to cut. This method ensures clean, even cuts without squishing the rolls.
2. Place the rolls, cut-side up, into a greased 9×13-inch baking dish. Make sure to leave some space between each roll for them to expand as they rise and bake.

Step 9: Second Rise

1. Once the rolls are in the baking dish, cover them with a clean kitchen towel or plastic wrap and let them rise again for about 30-45 minutes, or until they are puffed and touching each other in the dish.

Tip: If you’re making the rolls the night before, this is the point where you can refrigerate them overnight. Cover the baking dish with plastic wrap and refrigerate. In the morning, let the rolls come to room temperature for about 30 minutes before baking.

Step 10: Preheat the Oven and Bake

1. Preheat your oven to 350°F (175°C) while the rolls are finishing their second rise.
2. Once the rolls have puffed up, bake them in the preheated oven for 25-30 minutes, or until they are golden brown on top and fully cooked through. You’ll know they’re done when the center rolls are no longer doughy and the tops are lightly browned.

Tip: If the rolls are browning too quickly but not fully baked in the center, cover them loosely with aluminum foil for the last 10 minutes of baking to prevent over-browning.

Step 11: Make the Cream Cheese Frosting

1. While the cinnamon rolls are baking, prepare the cream cheese frosting. In a medium mixing bowl, beat together:
   • 4 ounces softened cream cheese
   • 1/4 cup softened unsalted butter
   • 1 teaspoon vanilla extract
2. Once the mixture is smooth and creamy, gradually add 1 cup powdered sugar, beating until the frosting is light and fluffy. If the frosting is too thick, add 1-2 tablespoons of milk to reach your desired consistency.

Tip: For a tangier flavor, you can add a squeeze of fresh lemon juice to the frosting.

Step 12: Frost and Serve the Rolls

1. After removing the rolls from the oven, allow them to cool in the baking dish for about 5 minutes before frosting.
2. Generously spread the cream cheese frosting over the warm rolls, allowing the frosting to melt into the cinnamon swirls.
3. Serve the rolls warm and enjoy the gooey, banana-flavored goodness!