Banana Peanut Butter Cinnamon Rolls

Mix together the milk, sugar, and yeast and wait until it becomes foamy.

Mix in the remaining wet ingredients and flour and mix to combine.

Add the remaining flour and mix until the dough pulls away from the sides.

Coat the dough in olive oil, and cover to rise at room temperature or in the fridge.

Risen dough. This version was from a fridge rise.

Pat the dough into a rectangle on a generously floured surface.

Roll out the dough into a 12x24" rectangle.

Spread softened butter evenly the whole way over the sheet of dough.

Spread the cinnamon and brown sugar over the butter.

Cover the sugar with sliced bananas.

Roll the dough (on the long side), keeping it as even as possible.

Score the dough into 12, then use floss or a sharp knife to cut the rolls.

Add the cinnamon rolls to a 9x13" pan. Core and rise in a warm place until slightly puffy.

Pour heavy cream in between all of the rolls, then bake until golden brown.

Mix together the cream cheese, peanut butter, vanilla and powdered sugar.

Drizzle in heavy cream and beat until a thick, spreadable consistency forms.

Spread the peanut butter frosting on top of the warm rolls, then use a spatula to remove the rolls to a plate.