Banana Bread Buttermilk Cinnamon Rolls

~3 hrs (incl. rising & proofing)8 larger or 12 smaller rolls

Soft, pillowy cinnamon rolls flavored with mashed banana, filled with cinnamon-banana butter, and topped with brown sugar cream cheese frosting.

prepPreheat oven to 350°F / 175°C (step 15)
prepGrease a 9×13" baking pan with butter (step 8)
180 ml buttermilk, warmed to 110°F / 43°C	Bloom yeast in warm buttermilk, 5–7 min	Mix dough on low 1 min, rest 5 min	Mix on medium 5–7 min until elastic	Rise in greased bowl, 30–45 min				Rest rolls 10–15 min, spread frosting
13 g granulated sugar (for blooming yeast)
9 g active dry yeast
120 g mashed ripe banana, about 1 large banana
113 g salted butter, very softened (almost melted)
2 eggs, at room temperature
4 g vanilla bean paste or extract
570 g bread flour	Whisk flour & salt
6 g salt
113 g salted butter, softened (not melted)	Mix filling: butter, banana, sugar, cinnamon, vanilla	Roll dough to 16×15" or 24×15", spread filling evenly	Cut into 8 or 12 strips, roll tightly, place in pan	Proof 25–30 min until puffy	Pour warm cream over rolls	Bake 350°F / 175°C, 22–24 min (8 rolls) or 20–22 min (12 rolls)	Increase to 375°F / 190°C, bake 5–7 min until golden
120 g mashed ripe banana, about 1 large banana
330 g light brown sugar
18 g cinnamon
4 g vanilla bean paste or extract
2 ripe bananas, diced into chunks, for layering
120 ml heavy cream
250 g cream cheese, softened	Beat cream cheese & butter until fluffy	Beat in brown sugar, honey, vanilla & salt
58 g salted butter, softened
55 g light brown sugar
42 g honey
4 g vanilla bean paste or extract
Pinch of salt

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