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### **Instructions:**
#### **1. Prepare the Dough:**
In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top of the milk and stir to dissolve. Let the mixture sit for about 5-10 minutes, until it becomes frothy and bubbly.
In a large bowl, mix together the mashed bananas, vanilla extract, eggs, and melted butter. Once the yeast mixture is ready, add it to the banana mixture and stir to combine. Gradually add in the flour, salt, and cinnamon, mixing until a dough begins to form.
Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much.
#### **2. Let the Dough Rise:**
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1-1.5 hours, or until it has doubled in size.
#### **3. Prepare the Cinnamon Filling:**
While the dough is rising, mix together the brown sugar and cinnamon in a small bowl. Set it aside.
#### **4. Roll Out the Dough:**
Once the dough has risen, punch it down to release any air bubbles. Turn the dough out onto a lightly floured surface and roll it into a rectangle about 12×18 inches in size.
Brush the rolled dough with the melted butter, then evenly sprinkle the cinnamon sugar mixture across the surface.
#### **5. Roll and Slice the Dough:**
Starting from the long edge, carefully roll the dough into a tight log. Once rolled, use a sharp knife or dental floss to slice the dough into 12 even pieces. Arrange the cinnamon rolls in a greased 9×13-inch baking dish.
#### **6. Let the Rolls Rise:**
Cover the pan with a clean towel and let the rolls rise for an additional 30-45 minutes, or until they have puffed up.
#### **7. Bake the Cinnamon Rolls:**
Preheat the oven to 350°F (175°C). Once the rolls have risen, bake them for 25-30 minutes, or until they are golden brown on top and cooked through.
#### **8. Prepare the Cream Cheese Glaze:**
While the rolls are baking, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract. Gradually add milk, a tablespoon at a time, until the glaze reaches a smooth, pourable consistency.
#### **9. Drizzle and Serve:**
Once the rolls are out of the oven, allow them to cool slightly before drizzling the cream cheese glaze over the top. Serve warm and enjoy the heavenly combination of banana bread and cinnamon roll goodness!
### **Tips for Success:**
– **Bananas:** Make sure your bananas are ripe for the best flavor. Overripe bananas work best because they are sweeter and more flavorful.
– **Yeast:** If you’re new to working with yeast, be sure your milk is not too hot or too cold. Milk that’s too hot can kill the yeast, and milk that’s too cold will prevent it from activating.
– **Storage:** If you have any leftovers (though that’s unlikely!), store them in an airtight container for up to 2-3 days. They can also be frozen for later enjoyment—just thaw and reheat before serving.
### **Conclusion:**
Banana Bread Cinnamon Rolls are the ultimate indulgent treat for banana lovers and cinnamon roll enthusiasts alike. This recipe combines the rich, moist texture of banana bread with the fluffy, buttery goodness of cinnamon rolls, making it a perfect choice for brunch, a special breakfast, or even dessert. With the addition of a creamy glaze, these rolls are sure to be a hit in your kitchen!
Whether you enjoy them fresh out of the oven or save them for later, these Banana Bread Cinnamon Rolls are a delicious way to enjoy two of your favorite flavors in one incredible dish.
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