1 hour 45 minutes
Activate yeast. Heat milk and allow temperature to reach 110ºF. Add yeast and sugar into large mixing bowl and gently add milk. Allow to sit for 10 minutes.
Knead dough. Add melted butter and mashed banana. Add the dry ingredients. Using a dough hook, knead the dough on low speed for about 5 minutes.
Rest the dough. Oil large bowl, place dough in bowl and cover with towel and let rise in warm environment until dough has doubled in size.
Filling. Roll out dough into a rectangle. Spread on butter, sprinkle sugar and spices. Place sliced bananas flat on dough in 3 long rows. Gently roll dough into a long roll.
Slicing. Use floss method to slice rolls about 1 1/2″ width. Place rolls in greased pan, leaving room to rise, and put pan in draft-free environment. Preheat oven to 350ºF.
Bake. Bake for 20 minutes, until lightly browned. Then, if necessary, cover top of rolls with foil and bake for an additional 5 minutes to prevent the top from getting too brown.
Make frosting. Beat softened cream cheese and yogurt until light and fluffy. Add in extract and powdered sugar; mix until combined. Spread on slightly cooled banana cinnamon rolls.
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