Banana Bread Cinnamon Rolls with Caramel Cream Cheese Frosting
INGREDIENTS
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For the Rolls
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4 1/2 C bread flour, divided
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2 1/4 tsp active dry yeast (I used Red Star)
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1/4 C sugar
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1/2 tsp salt
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3/4 tsp baking powder
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1 C ripe bananas, mashed, about 3 medium (if you use overripe bananas, you may need to add more flour – see directions)
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1 egg, room temperature
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5 tbsp butter, melted and cooled
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2/3 C milk, warmed to 120 degrees
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1 tbsp cornstarch
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For the Filling
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3/4 C brown sugar
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1 tbsp cinnamon
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1 1/2 tsp ground nutmeg
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1/4 C butter, softened
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For the Glaze
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4 oz cream cheese, softened
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1/4 C butter, softened
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2 tbsp caramel sauce/syrup (If you use thick caramel, you may need to add a tsp of milk to thin glaze)
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1 C confectioner’s sugar, sifted
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