The Best Banana Pudding Cinnamon Rolls with Gooey Vanilla Joy

Ingredients

• 4 cups all-purpose flour, plus extra for dusting
• 1 packet (2 ¼ teaspoons) active dry yeast
• ½ cup granulated sugar
• 1 teaspoon salt
• 1 cup whole milk, warmed to about 110°F (43°C)
• ¼ cup unsalted butter, melted
• 2 large eggs
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract
• ⅓ cup brown sugar
• 1 tablespoon ground cinnamon
• ⅓ cup unsalted butter, softened
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 teaspoons vanilla bean extract
• 2 tablespoons milk

Instructions

1. In a large mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Let it sit for about 5 minutes until frothy.
2. Add the melted butter, eggs, and salt to the yeast mixture. Mix until well combined.
3. Gradually incorporate the flour, one cup at a time, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes.
4. Place the kneaded dough in a greased bowl, cover with a clean cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
5. Once the dough has risen, punch it down and roll it out into a large rectangle, about ¼ inch thick.
6. Spread the softened butter over the dough and sprinkle the brown sugar, cinnamon, and mashed bananas evenly across the surface.
7. Roll the dough tightly from one end to the other to form a log. Cut the log into 12 equal pieces.
8. Place the rolls in a greased baking dish, cover with a cloth, and allow them to rise for an additional 30 minutes.
9. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.
10. While the rolls are baking, prepare the gooey vanilla frosting. In a mixing bowl, beat cream cheese and softened butter until creamy. Gradually add powdered sugar and mix until smooth. Stir in vanilla bean extract and milk until desired consistency is achieved.
11. Once the rolls are out of the oven, let them cool slightly before drizzling the gooey vanilla frosting over the top. Serve warm.