Banana bread cinnamon rolls

Instructions

• Caramelize the bananas by first slicing them and then adding them to a skillet in a single layer with 1 Tbsp of butter. Allow to cook until the banana releases its juices and those begin to cook off. Once it begins to smell slightly caramely, stir to flip the banana slices. Continue stirring occasionally for about 5 minutes until the bananas slices are evenly golden and pretty much all of the juices have evaporated. It’s okay if the banana slices lose their shape.
• Remove from the pan and set aside to cool to room temperature and mash with a fork, careful not leave any lumps or larger pieces.
• Make the dough
• Once the banana has cooled, prepare the tangzhong. In a small saucepan whisk together 1/4 cup of milk, 1/4 cup of water, and 3 Tablespoons (24g) of flour. Cook on medium low heat, whisking constantly until there are no lumps, the mixture thickens into a paste, and the spoon or whisk leaves trails on the bottom of the pan. Immediately remove from the heat and transfer to the bowl of a stand mixer.
• Whisk in the 1/3 cup of cold milk. Then add the sugar, egg, yeast, caramelized bananas, and vanilla, and whisk until incorporated. Add the flour, followed by the salt. Mix on low speed with a dough hook for about 15-20 minutes, until the flour has been fully incorporated and the dough starts to pull away from the sides.
• Then add the 4 Tbsp of butter, 1 Tbsp at a time, mixing with the dough hook for several minutes after each piece. This may take another 15 minutes or so. You may need to give your stand mixer a break if it is getting too warm. Once the butter has been incorporated, form the dough into a ball at the bottom of the bowl, cover, and let rise for 60 to 90 minutes, until the dough has approximately doubled in size. The timing will depend on the temperature of your kitchen. Alternatively, you can let the dough rise just a little bit at room temperature (30 minutes or so) and then cover and refrigerate several hours until you are ready to do the next step. If your dough is very sticky and breaks easily when stretched, you can work around the bowl, lifting one side and folding it to the center, repeating this a few times before you let your dough rest.
• Fill and shape the cinnamon rolls
• While the dough is rising, prepare the filling. In a small bowl, blend the softened butter with a fork so it resembles more of a paste than a block. Stir in the cinnamon, brown sugar, and miso or salt.
• When the dough has adequately risen, place on a floured surface and pat into a rectangle. Roll the dough into a rectangle that’s about 3/8″ thick and 12″ wide. Place the filling in spoonfuls around the dough and spread evenly with a spatula to cover the entire surface, leaving a 1/2-inch empty space on one of the shorter sides. Starting with the short end that is furthest from the empty side, gently roll into a log, resting the final log on the seam.
• Score the dough with a knife into 8 even pieces. Then cut the buns by placing a long piece of floss under the dough and bringing the two ends around to encircle the dough, cross each other, and then pulling in opposite directions. Place in a parchment-lined 9×13-inch pan. Place a dish towel over the top and let rise another 30-60 minutes until they have puffed up and when you press the dough with your finger, it doesn’t instantly spring back.
• Preheat the oven to 350F. Bake for approximately 20-25 minutes, or until lightly golden on top.
• Make the frosting (optional)
• Once the rolls have cooled, in a bowl using a fork or whisk, mix together the mascarpone, confectioners’ sugar, milk, and vanilla until smooth. Ice the rolls as you’re ready to serve each one.
• Leftover cinnamon rolls can be stored in an airtight container. Reheat at 350 degrees, covered in foil for 5-10 minutes (or by microwaving for a few minutes), frost, and serve.