1. Prepare the dough
Melt the butter and let it cool to room temp. Warm your milk until just lukewarm (about 110°F). In a large bowl, whisk together the milk and yeast, then add the egg, sugar, and melted butter. Stir to combine.
Add the flour and salt, mixing until a dough forms.
On a floured surface, knead for 3–4 minutes until smooth and elastic. Shape into a ball, place in a greased bowl, cover, and let rise in a warm spot for 2 hours—or until doubled in size.
2. Make the filling
In a small bowl, mix the softened butter, brown sugar, and cinnamon into a spreadable paste.
Slice your bananas and crush the nuts.
3. Assemble the rolls
Once the dough has risen, roll it into a large rectangle. Spread the cinnamon mixture evenly, leaving a small border. Top with banana slices and nuts.
Roll up tightly, trim the edges, and slice into 4–5 large rolls using a sharp knife or unflavored dental floss.
4. Second rise
Arrange the rolls in a greased baking dish. Cover and let them rise again for 30–45 minutes.
5. Bake
Preheat the oven to 350°F (175°C). Bake for 25–30 minutes, until golden brown and puffed.
6. Make the icing
In a medium bowl, beat together the cream cheese and butter until smooth. Add powdered sugar and milk, whisking until creamy. Adjust consistency as desired.
7. Finish + serve
Cool the rolls for 10 minutes, then slather with icing while still warm so it melts into every layer. Top with extra banana slices and crushed nuts for that bakery-style finish.
