Salted Caramel Banana Crumble Buns

Heat the whole milk until it feels just slightly warm, then stir in the active dry yeast. Let it sit for 5 to 10 minutes, until the top looks foamy and bubbly.

Add the yeast mixture, light brown sugar, egg, vanilla, and mashed bananas to the bowl of a stand mixer and whisk until combined.

Add the bread flour, cinnamon, and kosher salt, then mix with the dough hook for 5 minutes.

With the mixer on low, add the cubed butter one tablespoon at a time, waiting until each piece is fully mixed in before adding the next. Knead for another 5 minutes, until the dough is smooth and stretchy.

Cover the dough and leave it somewhere warm to rise for about an hour, or until it doubles in size.

While the dough rises, make the custard. Beat the cream cheese until it's completely smooth, then add the vanilla and heavy cream and beat for 1 minute. Gradually add the powdered sugar and keep beating until the custard is silky and thick enough to pipe. Spoon it into a piping bag.

For the crumble, mix the melted butter, flour, brown sugar, and cinnamon until it forms crumbs. Set aside.

Toss the sliced bananas with 1 tablespoon of brown sugar and set those aside too.

Once the dough has risen, divide it into 6 equal pieces and roll each one into a ball. Place them on a baking sheet lined with parchment paper.

Press a deep well into the center of each bun using the bottom of a 1 cup measuring cup or your hands.

Brush the edges of the buns with egg wash.

Pipe or spoon the custard evenly into each well.

Drizzle a little salted caramel over the custard and top with the sugared bananas.

Spoon the cinnamon crumble around the edges of each bun, leaving the custard in the middle uncovered.

Bake at 375°F for 20 to 25 minutes, until the edges and outsides are lightly golden.

Let the buns cool for 20 minutes, then finish with another drizzle of salted caramel before serving.