Warmth the butter in a skillet over medium warmth. The butter will begin to foam and bubble whereas melting. When brown specs begin to type flip the warmth off and switch the brown butter to a bowl. Put aside.

Make the cinnamon rolls. Add the nice and cozy milk and yeast to a big bowl. Put aside till the yeast has bloomed/bubbed– about 5 minutes.

Subsequent add the mashed banana, maple syrup, egg, brown butter, and vanilla. Whisk to mix.

Utilizing a stand mixer on low-medium velocity with the dough hook attachment, slowly stir the flour and salt into the moist components. As soon as all the flour has been added and a shaggy dough has fashioned, knead for 2-3 minutes or till the dough is clean and elastic (it ought to bounce again once you poke it).

Switch the dough to a calmly oiled bowl and canopy it with plastic wrap after which a tea towel. Place it in a heat place to rise till doubled in measurement — about 1-1.5 hours.

Make the brown butter cream cheese frosting. In a small pot or skillet, brown 3 tablespoons of butter over medium warmth, stirring constantly. About 5 minutes. Let cool.

Mix the cream cheese, vanilla extract, and browned butter within the bowl of a stand mixer fitted with the paddle attachment.

When the cream cheese and butter are clean, flip the mixer to low velocity and slowly add the powdered sugar.

Scrape down the edges of the bowl and switch the mixer to medium velocity. Beat for 30-45 seconds or till the frosting is mild and fluffy. Put aside.

Assemble the cinnamon rolls. As soon as the dough has risen for 1 to 1.5 hours, flip it out onto a calmly floured floor.

Roll it right into a rectangle that’s roughly 18” lengthy, 12” vast, and 1/4” thick.

Unfold the butter over the dough after which sprinkle the filling over the butter, after which lay the banana slices over the filling. Then roll into a good log, beginning at one of many lengthy sides. For bigger rolls, roll the tight log beginning at one of many quick sides.

Slice the log into 1” rolls. This can yield about 12 rolls, relying on how tightly you roll your log and whether or not you begin rolling at a protracted or quick aspect of the dough.

Butter a 9×13-inch baking dish or line it with parchment paper. Add the rolls to the dish, ensuring they only barely contact. Relying on how tightly you rolled dough into the log, you’ll be able to both place rolls 3×4 OR 2×4 with further rolls in one other baking dish.

For those who’re making the rolls prematurely, wrap them in plastic and place them within the fridge for as much as 12 hours. Deliver the rolls to room temperature (about half-hour) once you’re able to bake after which skip to step 13.

For those who aren’t making the rolls prematurely, cowl with plastic wrap after which a tea towel, and place them in a heat spot to rise till the rolls start to the touch — about half-hour. Whereas the rolls rise, preheat your oven to 350°F.

Bake the cinnamon rolls for 22 minutes (relying in your oven) or till the facilities are set, be certain to not overbake.

Enable the cinnamon rolls to chill for 10 minutes earlier than frosting.