step 1
Make the dough: In the microwave or on the stove top, heat the Whole Milk (1/2 cup) to be warm but not hot.
step 2
In a large mixing bowl, combine the warm milk, 1 tablespoon (14 grams) of Granulated Sugar (1/2 cup), and the Active Dry Yeast (2 tsp). Let the mixture sit until it begins to foam, about 5 minutes.
step 3
To the bowl, add the mashed Banana (1/2 cup), melted Unsalted Butter (1/3 cup), Vanilla Extract (1 tsp), remaining sugar, Farmhouse Eggs® Large Brown Egg (sponsored) (1), and yolk. Mix until smooth and then add the All-Purpose Flour (4 cups) and Kosher Salt (1 tsp). Use a rubber spatula or wooden spoon to bring the mixture together into a shaggy dough.
step 4
Pour the dough onto a lightly floured work surface and knead until it springs back when you gently press it with your finger, about 5-8 minutes. Cover the bowl with a kitchen towel or plastic wrap and let proof in a warm place until it doubles in size, about 1 hour. The dough can be used immediately or covered tightly and placed in the refrigerator up to overnight. Letting the dough rest overnight will help when it is time to roll the dough.
step 5
Make the homemade chocolate hazelnut spread: Preheat your oven to 425℉ (218℃). Spread the Raw Hazelnuts (1 3/4 cups) on a baking sheet and roast until golden brown, about 10 minutes. Keep a close eye on hazelnuts as they burn very easily and quickly. Let the nuts cool slightly and then place in the center of a clean towel. Bring the corners of the towel together and rub the nuts together inside the towel, this will loosen the skins. Open the towel and remove the nuts from the skins, placing the nuts into the bowl of a food processor along with the Neutral Oil (2 Tbsp).
step 6
Blend the nuts and oil on high until they become a smooth paste, about 3 minutes. Add the Granulated Sugar (1/2 cup) and Unsweetened Cocoa Powder (1/3 cup) and pulse until combined. Add the Milk Chocolate (1/3 cup) and pulse until smooth. Season with Kosher Salt (2 tsp) and store in an airtight container in the refrigerator for up to 1 week.
step 7
Make the filling: In a mixing bowl, combine the chocolate hazelnut spread, Banana (1/2 cup), Ground Cinnamon (2 tsp), and Vanilla Extract (1 tsp). Stir to combine and set aside until ready to use.
step 8
Shape the rolls: Lightly grease a 9-inch (23 cm) round cake pan with non-stick spray and set aside.
step 9
Make the rolls: Uncover the bowl and punch down the dough. Place the dough back onto a lightly floured work surface and roll out to ¼ inch (¾ cm) thick rectangle.
step 10
Spread the filling out to cover the dough evenly. Working with the long side of the rectangle perpendicular to your hips, roll the dough from the bottom up. Place the log, seam side down and cut into 8 equal pieces.
step 11
Place the rolls into the prepared cake pan and cover with a kitchen towel or plastic wrap and let proof in a warm place until the dough has risen to about 1 ½ times its size, about 30-45 minutes. If you refrigerate the dough, it may not look like it is proofing much, but the dough should have a little spring to it when gently pressed with your finger.
step 12
Preheat your oven to 350℉ (175℃).
step 13
Uncover the dish and bake until golden brown and cooked through, about 20 minutes.
step 14
Make the icing: In a mixing bowl, combine the Cream Cheese (1 cup), Powdered Confectioners Sugar (1/2 cup), and Vanilla Extract (1 tsp). If using, blend or smash the Freeze Dried Bananas (1 3/4 cups) into a fine powder and mix into the icing.
step 15
Let the rolls cool slightly and then spread the icing across the tops.
