• Add the warm milk and sugar to the bowl of a stand mixer (or a regular bowl if you prefer to mix and knead by hand). Sprinkle the yeast on top and gently mix. Allow it to sit for 10 minutes or until the mixture is beginning to get foamy.
  ¾ cup Whole Milk, ¼ cup Sugar, 2 ¼ teaspoon Quick Rise Yeast
• Stir in the mashed banana, room-temperature egg, and melted butter. Mix until smooth and well combined.
  ¾ cup Overripe Banana, ¼ cup Butter, 1 Large Egg
• Next, add the flour and salt. Use your mixer's dough hook attachment and mix on low speed for 1-2 minutes or until the dough has come together. Then, increase the speed to medium and continue mixing for 5-6 minutes or until the dough is smooth and elastic.

  If you prefer to mix by hand, use a wooden spoon or rubber spatula until a dough begins to form. Then, transfer the dough to a floured surface and knead for 8-10 minutes.
  4 cups All-Purpose Flour, pinch Salt
• Form the dough into a ball and place it into a large, lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap.
• Allow the dough to rise until it has doubled in size (about 1 ½ - 2 hours). For overnight rolls, allow the rolls to rise in the refrigerator overnight for 8-10 hours.
• After the dough has doubled in size, transfer it to a well-floured surface and roll it out into a 14x16-inch rectangle.
• Spread the softened butter over the dough, leaving a ¼ inch margin at the far side of the dough.
  ½ cup Butter
• In a small bowl, mix together the brown sugar, cinnamon, and cardamom. Use your hands to sprinkle this mixture over the buttered dough, then gently rub the sugar into the butter.
  ⅔ cup Dark Brown Sugar, 1 ½ tablespoon Ground Cinnamon, ½ teaspoon Ground Cardamom
• Starting from the longest side, roll the dough into a tight cylinder. Pinch the seam to seal in the edges as much as you can and then keep the seam facing down.
• Grease a 9x13-inch baking pan. Pour the half and half into the bottom of the pan spreading it so that the bottom of the pan is fully coated. Cut off about 1-inch from the ends of the dough since they are not as full or uniform in size as the rest. Use a large serrated knife to cut the dough crosswise into 12 even pieces. Place them in the greased pan.
  ¾ cup Half and Half
• Cover with plastic wrap or a clean kitchen towel and let the cinnamon rolls rise again for about 1 hour. After 30 minutes, preheat your oven to 350° F and prepare the bananas foster topping.
• In a medium bowl combine the warm melted butter, brown sugar, cinnamon, cardamom, and rum, vanilla.
  4 tablespoon Butter, ¼ cup Dark Brown Sugar, 1 teaspoon Cinnamon, ¼ teaspoon Ground Cardamom, 1 teaspoon Vanilla Extract, 1-2 tablespoon Dark Rum
• Once the rolls are done rising in the pan, top them with the thinly sliced bananas and chopped pecans. Pour the bananas foster topping over the rolls, doing your best to cover each banana slice.
  ½ Banana, 3 tablespoon Pecans
• Bake the rolls uncovered for 20-25 minutes or until just slightly golden brown on the edges. They should be slightly under-baked so they stay soft in the middle. While the rolls are baking, prepare the vanilla glaze.

For the vanilla glaze:

• Whisk together the powdered sugar, 2 tablespoons of half and half, vanilla, and salt. Add additional cream if the glaze is too thick. It should be a honey-like consistency.
  ½ cup Powdered Sugar, 2-3 tablespoon Half and Half, 1 teaspoon Vanilla Extract, pinch Salt
• Allow the banana cinnamon rolls to cool for about 5 minutes before serving them topped with the vanilla glaze. Enjoy!