While the dough is rising, prepare the filling. In a bowl, mix the softened butter, brown sugar, and cinnamon until it forms a thick, spreadable paste. Stir in chopped walnuts if desired for added crunch and flavor.
Once the dough has risen, punch it down gently and turn it out onto a floured surface. Roll it into a 20×14-inch rectangle, keeping the thickness even for uniform baking. Spread the filling mixture over the surface all the way to the edges.
Starting from the long edge, tightly roll up the dough into a log. Pinch the seam closed and position the roll seam-side down. Slice the log into 12 even rolls using a sharp knife or unflavored dental floss for clean cuts.
Place the rolls in a greased baking dish, spacing them slightly apart to allow room for expansion. Cover and let rise again for about 30 minutes, until puffy. Preheat your oven to 350°F (175°C) during this second rise.
Bake and Ice
Bake the rolls in the preheated oven for 25–30 minutes, or until golden brown and cooked through. The tops should be slightly firm and the centers soft and fluffy.
While the rolls are baking, prepare the icing. In a bowl, beat the softened cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, mixing until creamy and lump-free.
Spread the icing over the warm rolls as soon as they come out of the oven. It will melt slightly, coating each roll in a sweet, creamy glaze that enhances their banana bread flavor.
Tips & Serving Suggestions
For best flavor and texture, use ripe bananas with plenty of brown spots.
You can prepare the rolls the night before, cover tightly, and refrigerate. Let them sit at room temperature for 30–45 minutes before baking the next day.
Store leftovers in an airtight container and gently reheat in the microwave for a warm, gooey treat.
