Activate Yeast: In a small bowl, dissolve the yeast in warm water. Let it stand for about 5 minutes, until frothy.
Combine Wet Ingredients: In a large bowl, mix the warm milk, sugar, melted butter, salt, mashed bananas, and egg until well combined.
Add Yeast: Stir the activated yeast into the milk mixture.
Add Flour: Gradually add the flour, 1 cup at a time, mixing until a soft dough forms. You may need a little more or less flour depending on the humidity and temperature.
Knead: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic.
First Rise: Place the dough in a greased bowl, turning once to grease the top. Cover with a clean towel and let rise in a warm place until doubled in size, about 1-1.5 hours.
Prepare Filling: In a small bowl, mix the softened butter, brown sugar, cinnamon, and nutmeg (if using) until well combined.
Roll Dough: Punch down the dough to release air bubbles. Turn onto a lightly floured surface and roll into a rectangle, about 16×12 inches.
Spread Filling: Spread the filling mixture evenly over the rolled dough.
Roll and Cut: Starting from a long side, roll the dough tightly into a log. Cut into 12 even slices.
Second Rise: Place the rolls cut side up in a greased 9×13-inch baking dish. Cover with a towel and let rise until doubled, about 30-45 minutes.
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