12 Banana Pudding Cinnamon Rolls

Instructions:

1. In the bowl of a stand mixer, combine 1 cup warm milk, 1/4 cup granulated sugar, and 2 1/4 tsp active dry yeast; let sit for 5-10 minutes until frothy.
2. Add 1/3 cup melted and cooled unsalted butter, 1 large egg, and 1/2 tsp salt to the mixture. Gradually incorporate 3 cups all-purpose flour one cup at a time.
3. Knead on medium-low speed for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
4. Place dough in a greased bowl, cover with a damp cloth, and set in a warm spot for 60 minutes or until doubled in size.
5. In a small bowl, cream together 1/2 cup softened unsalted butter and 3/4 cup light brown sugar, then stir in 1 tbsp ground cinnamon.
6. Roll out the risen dough on a floured surface into a 12x18 inch rectangle.
7. Spread 1/4 cup vanilla pastry cream in a thin, even layer across the dough. Top with 1/2 cup mashed overripe banana, then sprinkle the cinnamon-sugar butter mixture evenly over the fruit.
8. Roll the dough tightly from the long edge and cut into 12 even rolls using a serrated knife or dental floss.
9. Place rolls in a greased 9x13 inch baking pan, cover, and let rise for another 30 minutes.
10. Preheat oven to 350°F (180°C). Bake for 25-30 minutes until the tops are rich brown gold and the centers are set.
11. Let the rolls rest in the pan for 10 minutes before frosting.
12. Beat 4 oz softened cream cheese, 1/4 cup heavy cream, 1 1/2 cups powdered sugar, 1 tsp vanilla extract, and 2 tbsp instant banana pudding mix until velvety and smooth.
13. Spread the frosting generously over the warm rolls and immediately top with 8 crushed Nilla wafers.