Soft brioche rolls swirled with banana and cream cheese, topped with a creamy vanilla buttercream. These rolls are super soft, gooey in the center, and incredibly addictive, offering a delightful alternative to traditional banana bread.
To make the dough, mix warm milk, yeast, and sugar in a bowl and let it sit until foamy. Add the egg and egg yolk, then stir in the flour and salt. Mix until combined, then knead in the softened butter until the dough is smooth and soft. Let the dough rise for 1 to 1.5 hours, or until it has doubled in size.
For the filling, mash the overripe banana and combine with brown sugar, cinnamon, and 0.5 tsp vanilla.
Once the dough has risen, roll it out into a rectangle. Evenly spread the banana mixture over the dough and sprinkle the small cubes of cream cheese on top. Roll the dough tightly into a log, then slice it into 12 individual rolls. Place the rolls in a baking pan.
Let the rolls rise again for 30-45 minutes until they look puffy.
Preheat your oven to 350°F (175°C). Bake the rolls for 18-22 minutes, or until they are lightly golden brown.
While the rolls bake, prepare the vanilla buttercream. Cream together the softened butter, powdered sugar (start with 1.5 cups and add more if needed), 1 tsp vanilla, and milk or cream (start with 1 tbsp and add more for desired consistency).
Once the rolls are baked, let them cool slightly before topping generously with the vanilla buttercream.
