Banana Cinnamon Rolls

1Filling:
Make ahead and let cool.
Cut the bananas into big chunks and cook in a saucepan with the bourbon and brown sugar until all liquid is absorbed and sugar has melted. Pour banana mixture into a bowl and mash with the cinnamon. Add 1/2 chopped nut ,if desired. Set aside to cool.

2Dough:
Dissolve yeast in the 1/2 c. warm milk and let set for 10 minutes.
In a large bowl add flour, yeast mixture,and eggs; with a wooden spoon, mix together until combine.

3Let mixture set for 20 minutes then add the salt and mix until combine. Knead dough for 10 minutes or until smooth. Add 1/2 the sugar and keep kneading until blended then add the remainder of the sugar.

4Now add the butter in 2 additions ; Mix in the remaining flour (1 1/2 c.)and knead into dough until smooth and satiny.
Place dough in a covered container; in the refrigerator for at least 8 hours and up to 48 hours.(I love this make ahead dough).Or you can set in a non-drafty place and let double in size.

5Making the rolls:
Heat oven to 325^.Spray a large round baking dish or pan with non stick butter spray( I use my 9x13 inch pan). Make sure the the banana filling has cooled.
Remove dough from fridge and let set 30 minutes, then on a floured surface, roll dough 1/2 inch thick into about 14x9 rectangle. Spread banana mixture over dough and roll up dough like jelly roll ;starting at wide side.
Cut this log into 1 1/2 thick slices and place in the prepared pan with cut side down.
Let rise 30 minutes. Bake in 325^ oven for 30 to 35 minutes until golden brown on top. Turn oven to 350^ and brush top with butter and bake for 30 minutes more. Cool on wire rack. When cool
Frost with Cinnamon Buttery Glaze:

6Cinnamon Buttery Glaze.

Place all ingredients in a small microwave bowl. Except powdered sugar. Cook for 15 seconds until butter melts and sugar has dissolved. Cool. Stir in the powdered sugar. Brush mixture over hot rolls. Enjoy!