Roll it Up: Starting with the long side opposite the clean border, tightly roll the dough into a log. Pinch the clean edge to seal the seam.
Cut the Rolls: Using a sharp serrated knife, dental floss, or a bench scraper, cut the log into 9 equal pieces (about 1.5 inches each). Place the rolls cut-side up in the prepared baking pan.
Second Rise: Cover the pan and let the rolls rise again for 30-45 minutes, until puffy. Meanwhile, preheat your oven to 350°F (175°C).
3. Bake the Rolls:
Bake for 22-28 minutes, or until the rolls are golden brown on top and sound hollow when tapped.
Let the rolls cool in the pan for about 10-15 minutes before frosting.
4. Make the Frosting & Finish:
Brown the Butter: While the rolls are baking/cooling, make the frosting. Melt the 4 tbsp of butter in a light-colored saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams and you see brown specks at the bottom and it smells nutty. Immediately pour into a small bowl and let it cool to room temperature.
Combine: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the cooled brown butter, powdered sugar, vanilla, and salt. Beat until creamy and smooth.
Frost: Spread the frosting generously over the warm (not piping hot) rolls.
Tips for Success
Banana Ripeness: The riper the banana, the more flavor and sweetness it will impart. Black bananas are perfect!
