Cinnamon Banana Buns

Adapted from Bravetart by Stella Parks

Because banana bread is so last month. 

*This recipe takes two days.*

Ingredients:

Frosting:

1/2 cup cream cheese, softened

2 tsp vanilla extract

1/14 cups powdered sugar, divided in half

Filling:

1 stick unsalted butter at room temperature

3/4 cup packed dark brown sugar

2 tbsp cinnamon

1/2 tsp freshly grated nutmeg

1/4 tsp kosher salt

Dough:

3 1/2 cups all purpose flour

1/2 cup sugar

1 pack active dry yeast

1 3/4 tsp kosher salt

1/4 tsp baking soda

1 stick unsalted butter

1/4 cup whole milk

2 1/2 large bananas, very ripe

1 cup whole pecans

Method:

Melt butter in a small saucepan, then stir in milk and bananas. Warm through.

Refrigerate until mixture is body temperature.

Meanwhile, combine flour, sugar, yeast, salt and baking soda in the bowl of a stand mixer and give a quick paddle until mixed.

When the butter mixture is sufficiently cooled (but no lower than body temperature) stream into the flour mixture and mix with the paddle attachment until there are no visible dry or wet patches.

Switch to the dough hook and knead on the lowest setting for 20 minutes.

Cover with plastic and proof in a very warm place until doubled in size.  The proof setting on an oven is perfect.  Proof for 1.5 to 2 hours.

Meanwhile, make the filling.  Combine the butter, brown sugar, cinnamon, nutmeg and salt and beat with a handmixer until the paste is creamy, about 5 minutes. Cover the bowl and set aside.

When the dough is done with the first rise, turn out onto a floured board and roll into a 13x13 in square.

Spread from end to end with the cinnamon mixture and then sprinkle the top with pecans.

Roll into a tube, cut in half, and then cut each half into six rolls.  It helps to use a measuring tape. The easiest way to get clean slices is to slide a piece of (unflavored) dental floss under the roll, cross over the top, and pull each end in opposition until the strands slice through the dough.

Arrange the rolls in a 3 x 4 configuration in a greased 9 x 13 glass casserole dish, layered with parchment on the bottom.

Cover and refrigerate overnight.

The following morning, proof in a very warm location (the oven again is best) for 1 hour and 45 minutes. They should double in size and appear puffy.

Remove from the oven and preheat to 325 degrees F.  If you have a double oven, preheat the bottom while the dough proofs in the top oven for 2 hours.

When the oven is fully preheated, bake the rolls covered for 30 minutes. 

Meanwhile, combine the cream cheese and vanilla with the first half of the powdered sugar in the bowl of the stand mixer and paddle until moistened.  Add the rest of the powdered sugar and, when incorporated, increase the speed to medium and mix until pale -- about 5 minutes.

Check the temperature of the rolls at 30 minutes. At 210 degrees F, they are done.

If you prefer browned tops, you can continue to bake for an additional 10 minutes with the foil removed.

Remove the rolls, and while they are still hot, drizzle with half of the cream cheese mixture and spread evenly.

After they have cooled on the top, spread the remaining cream cheese mixture evenly on the buns.

Eat immediately! But they also be frozen, defrosted overnight in the refrigerator, and warmed for a bit in the microwave. :)