Banana Bread Cinnamon Rolls

Ingredients

• 3 medium overripe bananas
• 1 tsp lemon juice
• 2/3 cup milk
• 3 Tbsp butter, diced
• 2 Tbsp vegetable oil
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 large egg yolk
• 3 3/4 cups bread flour, divided
• 1 Tbsp cornstarch
• 3/4 tsp baking powder
• 3/4 cup packed light-brown sugar
• 1 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 6 Tbsp butter, melted
• 1 recipe Cream Cheese Frosting, recipe follows
• Toasted walnuts or pecans, chopped, optional
• 6 oz. cream cheese, softened
• 6 Tbsp butter, softened
• 2 1/4 cups powdered sugar
• 2 – 3 tsp milk

Directions

1. Blend the bananas with 1 tsp lemon juice in a food processor until completely smooth. Set the puree aside; you should have just over 1 1/3 cups.
2. Warm the milk and 3 Tbsp butter in a small saucepan over medium low heat, stirring occasionally, just until the butter melts. Take it off the heat and transfer the mixture to the bowl of an electric stand mixer. Whisk in the vegetable oil, then let the mixture cool to 110 degrees. Add the yeast, whisk until it dissolves, and leave it to sit for 5 minutes.
3. Using the paddle attachment, mix in the granulated sugar, salt, egg yolk, 2 cups bread flour, and banana puree. Change to the hook attachment, add 1 1/2 cups bread flour, and sprinkle in the cornstarch. Knead on medium low speed until the dough is smooth and elastic; it will still be sticky. Cover the bowl with plastic wrap and let the dough rise until doubled, about 1 1/2 hours.
4. Whisk the light-brown sugar, cinnamon, and nutmeg together in a small bowl, then set it aside. In another small bowl, whisk the remaining 1/4 cup bread flour with the baking powder.
5. Set the dough bowl back on the stand mixer, add the flour and baking powder mixture, and knead with the hook attachment until the dough is smooth and evenly combined.
6. On a floured surface, roll the dough into a 16 x 20 inch rectangle. The dough should be a little sticky, so use flour generously as needed. Use the back of a spoon to spread 6 Tbsp melted butter evenly over the dough. Sprinkle the brown sugar mixture across the top and smooth it into an even layer, leaving a 1/2 inch border around every edge. Beginning with the 16 inch side, roll the dough snugly to the opposite edge.
7. Slice the roll into 12 equal pieces; an easy way is to halve the roll, halve those pieces again, then cut each smaller piece into thirds. Place the rolls in a buttered 13 x 9 inch baking dish, reshaping any flattened sides as needed.
8. Cover the baking dish with plastic wrap and let the rolls rise until doubled, about 45 minutes. Preheat the oven to 350 degrees during the last 10 minutes of the rise. Bake the rolls for 22 – 26 minutes, until golden. Let them cool slightly, then cut into rolls and finish with Cream Cheese Frosting and optional chopped nuts.