Step 1

In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.

Step 2

Add the granulated sugar, salt, mashed bananas and stir.

Step 3

Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.

Step 4

Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.

Step 5

Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.

Step 6

Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).

Step 7

Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.

Step 8

Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).

Step 9

Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.

Step 10

Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.

Step 11

Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.

Step 12

Preheat the oven to 350˚F (180˚C).

Step 13

Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.

Step 14

Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.

Step 15

Enjoy!