PREPARE THE BANANA FILLING

1. Heat a medium saucepan and melt the butter over medium-low heat.
2. Add the mashed bananas, sugar, cinnamon, and salt. Whisk everything together until combined. Let the mixture simmer gently for 3 to 4 minutes.
3. Transfer the cooked filling to a medium bowl. Stir in the cornstarch and chopped pecans until everything is well mixed. Set aside to cool.

MAKE THE CINNAMON ROLL DOUGH

1. Warm your milk until it’s lukewarm. You can do this on the stove or in a microwave, heating it in short increments. Be careful not to make it too hot, as extremely hot milk can kill your yeast. If it gets too warm, just let it cool down a bit.
2. Pour the warm milk into a small bowl and add the active dry yeast. Stir gently until the yeast starts to dissolve. Let it sit for 5 minutes, or until you see small bubbles forming on the surface – that means your yeast is alive and happy!
3. In the bowl of your stand mixer fitted with the dough hook attachment, mix in the all-purpose flour, granulated sugar, table salt, cinnamon, and nutmeg.
4. Pour the yeast-milk mixture into the dry ingredients. Add the room temperature butter cubes and the eggs. Mix on low-medium speed for about 6 minutes. Your dough should become smooth and elastic.
5. Lightly oil a large bowl. Transfer your dough into the oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for about 1 hour, or until it has doubled in size. This is your first proof!

PREP FOR ASSEMBLY

1. While your dough is proofing, grab your 9×13 inch baking dish and grease it with butter.
2. In a small bowl, whisk together the brown sugar, cinnamon, and salt for the cinnamon filling. Make sure your 1/4 cup of unsalted butter for the cinnamon filling is at room temperature and easily spreadable. If it’s too firm, microwave it for just a few seconds until softened, but not melted.

ASSEMBLE THE ROLLS

1. Once your dough has doubled, gently punch it down.
2. Lightly flour a clean work surface and your rolling pin. Transfer the dough to the floured surface and roll it out into a large 12×18 inch rectangle.
3. Evenly spread the softened butter for the cinnamon filling over the entire surface of the dough, leaving a small border along one of the long edges.
4. Evenly sprinkle the brown sugar and cinnamon filling mixture over the butter. Then, spread your cooled banana filling over the cinnamon sugar layer using an offset spatula.
5. Starting from one of the long sides, tightly roll the dough into a log. Aim for a snug roll to get those beautiful spirals!
6. Using a serrated knife or unflavored dental floss, cut the log into 12 equal pieces. If using floss, slide it under the log, cross the ends over the top, and pull to cut. Arrange the cut rolls in your buttered 9×13 inch baking dish.
7. Cover the dish again with plastic wrap or a clean kitchen towel and let the rolls rise for another hour. This is your second proof. To check if they’re ready, gently poke a roll; if it leaves a slight indentation that doesn’t spring back completely, you’re good to go!