Sweet Monkey

In a small bowl, microwave milk to 110°F for 60 seconds. Place warm milk and yeast into a stand mixer bowl fitted with a paddle and let it sit for 10 minutes. Pour eggs, cooled brown butter, sugar, and mashed banana into the mixture and beat just until combined. Slowly add flour and salt mixture, 1 cup at a time until incorporated. Let it sit for 5 minutes. Change paddle to dough hook and beat for 8 minutes. Transfer dough to a greased bowl and cover it with a towel. Let dough rise for 90-120 minutes in a warm place. When dough is almost done rising, make the filling by combining melted butter, brown sugar, and cinnamon together. Slice two bananas. Punch down dough. Roll out dough into a rectangular shape and spread filling on top of the dough. Lay out bananas on top of the dough. Roll the dough into a log shape and slice into large rolls. Pour heavy cream on top of the rolls. Preheat oven to 375°F. Bake for 25-30 minutes. While baking, make glaze by combining powder sugar, maple syrup, and milk. Mix together chopped pecans, butter, and brown sugar. Remove rolls from oven. Put glaze and candied pecans on.