Banana Bread Cinnamon Rolls

Directions:

1. Activate the Yeast: In a small bowl, combine the warm milk and a pinch of the granulated sugar. Sprinkle the yeast over the surface and let it sit for about 5-10 minutes, or until foamy.

2. Prepare the Dough: In a large mixing bowl, whisk together the mashed bananas, remaining granulated sugar, melted butter, and eggs until well combined. Add the activated yeast mixture to the banana mixture and stir to combine. Gradually add the flour and salt, stirring until a soft dough forms. Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic.

3. First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.

4. Make the Filling: In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined. Set aside.

5. Roll Out the Dough: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 1/4 inch thick.

6. Fill and Roll: Spread the prepared filling evenly over the surface of the dough, leaving a small border around the edges. Starting from one long edge, tightly roll up the dough into a log.

7. Slice and Arrange: Using a sharp knife or a piece of dental floss, slice the rolled dough into 12 equal-sized pieces. Place the cinnamon rolls in a greased baking dish, leaving a little space between each roll.

8. Second Rise: Cover the baking dish with a clean kitchen towel or plastic wrap and let the cinnamon rolls rise in a warm place for another 30-45 minutes, or until puffed and nearly doubled in size.

9. Bake: Preheat your oven to 350°F (175°C). Once preheated, bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through.