For the Banana Dough

1. Bloom the yeast

   • Warm the whole milk to ~110 ℉ (43 ℃).
   • Stir in 2 1/4 tsp active dry yeast and 1 tsp granulated sugar, and let sit ~10 minutes until foamy.

2. Combine dry ingredients

   • In the bowl of a stand mixer (or a large mixing bowl), whisk together 4 ¾ cups (593 g) flour, 1 1/2 tsp salt, and 1 tbsp (12 g) granulated sugar.

3. Add wet ingredients

   • To the dry mixture add the whisked egg, vanilla, mashed banana, and softened butter (112 g).
   • Pour in the yeast mixture and mix on low until combined.

4. Knead

   • Switch to a dough hook (or knead by hand) and knead on medium speed (or by hand) 7–10 minutes until the dough pulls away from the bowl edges, forms a smooth ball, and springs back when pressed.

5. First rise (proofing)

   • Place the dough in a greased bowl, cover with plastic wrap or a towel, and let it rise in a warm place for about 1 to 1½ hours, or until doubled in size.

For the Cinnamon Caramel Sauce (Bottom Layer)

6. While the dough proofs, prepare the caramel sauce:

   • In a medium bowl, mix softened butter (112 g), light brown sugar (220 g), 2 tsp cinnamon, honey (116 g), vanilla, 3 tbsp heavy cream, and ¼ tsp salt until fully combined.
   • Grease a 9×13 inch casserole dish and spread this mixture evenly over the bottom.

For the Cinnamon Banana Filling

7. While dough proofs (or during that time), make the filling:

   • Combine softened butter (112 g), light brown sugar (220 g), 2 tbsp cinnamon, and ¼ tsp salt in a small bowl until smooth.
   • Dice the banana pieces (65 g) just before assembling (so they don’t brown).

Assembly, Second Rise, and Baking

8. Roll & fill

   • After the dough has doubled, punch it down gently.
   • On a lightly floured surface, roll it into a rectangle about 18 × 12 inches, ~¼ inch thick.
   • Spread the cinnamon banana filling evenly over the dough.
   • Sprinkle the diced banana pieces evenly on top of the filling.

9. Form rolls & place in pan

   • Roll the dough into a tight log (starting from the side closest to you).
   • Trim off the ends for evenness, then cut into 12 rolls, each about 1½ inches wide, using floss (or a sharp knife).
   • Arrange the rolls over the prepared casserole dish with the caramel sauce.
   • Pour room temperature heavy cream (¼ cup / 60 ml) into the gaps between the rolls to moisten.

10. Second proof

    • Cover loosely (plastic wrap) and let the rolls rise in a warm spot for ~1 hour, or until doubled in size.

11. Preheat oven & bake

    • Preheat oven to 350 ℉ (175 ℃) about 15 minutes before baking.
    • Bake rolls 32–35 minutes until golden brown and cooked through.
    • If the top browns too quickly, cover loosely with foil for the last few minutes.

Brown Butter Cream Cheese Frosting

12. Make the frosting

    • In a small saucepan, melt ½ cup (112 g) unsalted butter over medium heat. Allow it to foam and turn a deep golden brown (nutty aroma).
    • Transfer browned butter to a bowl and cool until not fully liquid but soft (stir occasionally).
    • Add cold cream cheese (8 oz / 226 g) and 1 cup (130 g) powdered sugar, and beat (starting low, increasing speed) until smooth, light and fluffy.

13. Finish & serve

    • Let baked rolls cool ~10 minutes in the pan.
    • Spread or pipe the brown butter cream cheese frosting over the warm rolls.
    • Serve immediately (while gooey).