Chunky Monkey Sticky Buns

For the dough, in a small bowl combine ¼ cup warm water, pinch of sugar and yeast. Stir and allow to rest in a warm place for about 10 minutes, or until foamy. If it doesn’t foam, toss and start over.

In a large bowl, cream together the butter, sugar, milk powder and salt until evenly combined. Stir in the eggs, one at a time, and vanilla extract. Add the flour, one cup at a time, stirring well after each addition. Dough will be sticky. Turn out onto a floured work surface and knead by hand for about 5 minutes until soft and smooth, adding more flour as needed. Place the dough in a greased bowl, turning it over to coat both sides. Cover lightly with plastic wrap and a damp kitchen towel and place in a warm spot for 2½ hours or until doubled in size. Can be refrigerated overnight. Place in a warm spot for 3 hours or until doubled, if refrigerated.

To make the caramel walnut topping, heat a large skillet or pot over medium-high heat. Add the butter and allow to melt. Stir in the brown sugar, heavy cream, honey and salt. Bring to a simmer and cook for about 3 to 5 minutes, until browned and somewhat thick. Remove from heat and stir in the vanilla extract. Pour half of the caramel into the bottom of a 9×13-inch baking pan, tilting it to completely cover the bottom. Top with walnuts, sprinkling them evenly into one single layer. Set to the side. Reserve the remaining caramel for later.

To make the banana filling, heat a large skillet over medium-high heat. Add the butter and allow to melt. Stir in the brown sugar, heavy cream and salt. Bring to a simmer and allow to cook for a few minutes until browned and thickened, stirring often. Throw in the sliced bananas and cook for 1 to 2 minutes to softened. Remove from heat and stir in the vanilla extract. Set to the side and allow to cool down.

Preheat oven to 325°F.

Once dough is ready, transfer to a well floured work surface. Roll out into a large rectangle about a ¼ of an inch thick. Drizzle with the bananas and the caramel they cooked in, using as much as you’d like. Sprinkle with dark chocolate. Roll the dough into a tight log, lengthwise, making sure to seal the seam by pinching it with your fingers. Trim off both ends and then cut in half. Cut each half in half once more so you end up with four even pieces. Cut eat piece into thirds so you end up with twelve even pieces. Place the rolls, cut side down, onto the prepared pan (on top of the caramel and walnuts) making sure to place them in there snuggly. Cover lightly with plastic wrap and a damp kitchen towel. Allow to rest in a warm spot for at least 1 hour or until doubled in size.

Bake for about 30 to 35 minutes or until deep golden brown. Remove from oven and run a knife along the edges of the pan. Allow to cool for about 2 minutes and then carefully invert onto a baking sheet or platter. Allow to cool more and serve warm. Cover with plastic wrap and keep at room temperature for about 3 days or in the fridge for about 5. Enjoy!