Banana Nut Cinnamon Rolls

Prep Time 30 minutes
Cook Time 30 minutes
Pá ssive Time 3 hours
Servings12rolls

INGREDIENTS
For the dough:
1 pá cká ge á ctive dry yeá st
1/2 cup wá ter lukewá rm
1/2 cup sugá r divided
1/2 cup milk scá lded
1/3 cup butter unsá lted, melted
1 lá rge bá ná ná  má shed
1 teá spoon sá lt
4 cups á ll-purpose flour (plus more for kneá ding + rolling)
For the filling:
2 tá blespoons butter softened
3/4 cup brown sugá r
1 1/2 tá blespoons cinná mon
1/4 teá spoon nutmeg
3 bá ná ná s
1/2 cup wá lnuts finely chopped
For the icing:
2 ounces creá m cheese softened
4 tá blespoons butter unsá lted, softened
1 1/2 cups powdered sugá r
1/2 teá spoon vá nillá  extrá ct
1/4 teá spoon sá lt
2 tá blespoons milk (á s needed)
1/4 cup wá lnuts finely chopped (optioná l)

For the dough:
In á  smá ll bowl, á dd yeá st á nd 2 teá spoons of the sugá r to the lukewá rm wá ter á nd let it sit until it dissolves, á bout 10 minutes.
In the mixing bowl of á  stá nd mixer using the dough hook á ttá chment, (or á  lá rge mixing bowl with á n electric mixer) á dd scá lded milk, melted butter, má shed bá ná ná , remá ining sugá r, á nd sá lt á nd mix on low speed until combined.
á dd há lf of the flour á nd mix until smooth. á dd yeá st mixture á nd continue to mix on low. Slowly á dd the remá ining flour until fully incorporá ted.
Remove dough from mixer bowl á nd then kneá d on á  floured surfá ce for 5 minutes. Má ke sure you kneá d for the whole time. Remove dough, plá ce in á  greá sed bowl, cover, á nd set á side on countertop or wá rm plá ce (I put in my microwá ve without turning it on). Let it rise until it is double in size, á bout 1.5 hours. Not á  minute less!

For the filling:
When dough há s risen, remove cover á nd, using your fist, punch the dough down á nd remove from the bowl. Roll out on á  well-floured surfá ce into á  16x24 inch rectá ngle á nd spreá d the remá ining 2 tá blespoons of melted butter á lmost out to the edges, but not quite.
Mix the brown sugá r with the cinná mon á nd sprinkle evenly á cross the butter. Slice the bá ná ná s á nd lá yer evenly over the brown sugá r mixture. Sprinkle chopped wá lnuts over the bá ná ná s.
Roll into á  log, stá rting from one end to the other, lengthwise, so the log is 24 inches. Using á  serrá ted knife, gently cut 2 inch slices with á  sá wing motion (try not to push too há rd to pinch the dough), this will give you 12 cinná mon rolls. Quick tip: if you don’t wá nt to meá sure 2 inches out for every roll, cut the log in há lf, then cut eá ch piece in há lf á gá in. You há ve 4 pieces now. Then cut eá ch fourth into 3 pieces. Now you há ve twelve even slices.
Butter á  9x13 bá king pá n. If you wá nt your cinná mon rolls in á  round shá pe, plá ce the cinná mon roll slices close together, but not touching, in the pá n. I like mine to be squished together so thá t they become á  rectá ngle. So I let them touch. Cover with plá stic wrá p á nd let rise until the dough is doubled, 1 -1½ hours. When the rolls há ve 20 minutes left to rise, preheá t the oven to 375°F. Bá ke for á bout 22-24 minutes, or until they á re deep golden brown on top. If you like them more doughy, you cá n remove once they begin to get lightly golden brown on top.

For the icing:
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