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Here's a recipe for 4-Hour Giant Banana Cinnamon Roll:

Ingredients:

Dough

• 1 stick unsalted butter, melted, plus more for greasing
• 2 cups whole milk, warm to the touch
• 1/2 cup granulated sugar
• 1 packet active dry yeast
• 5 cups all purpose flour, divided
• 1 teaspoon baking powder
• 2 teaspoons kosher salt

Banana Filling

• 1/2 stick unsalted butter
• 1/2 cup brown sugar
• 1 tablespoon cinnamon
• 1/2 teaspoon kosher salt
• 3 bananas, sliced
• 1 cup toasted walnuts, chopped

Frosting

• 1 cup powdered sugar
• 2 tablespoons whole milk
• 4 oz cream cheese, softened
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

For Topping

• 1 cup toasted walnuts, chopped

Instructions:

1. Preheat the oven to 325˚F (160˚C). Generously grease a 10-inch (2.5 cm) cast-iron skillet or round cake pan with melted butter.
2. Make the dough: In a large bowl, whisk together the milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If any warmer, let cool slightly before proceeding.
3. Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute, until the yeast starts to foam.
4. Add 4 cups of flour and mix with a rubber spatula until just combined. Cover the bowl with a kitchen towel or plastic wrap and let rest in a warm place for 1 hour, until nearly doubled in size.
5. While the dough is rising, make the banana filling: In a medium saucepan over medium heat, melt together the butter, brown sugar, cinnamon, and salt until syrupy. Add the bananas and cook for 5–7 minutes, until the bananas have softened and are starting to break down. Transfer to a medium bowl and let cool completely.
6. To the risen dough, add the salt, baking powder, and 3/4 cup flour. Stir well, then turn out onto a clean surface.
7. Knead the dough lightly, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
8. Roll the dough out into a large rectangle, about 12 x 16 inches and 1/2 inch (11/2 cm) thick.
9. Spread the banana filling evenly over the dough. Sprinkle the chopped walnuts evenly over the filling.
10. Using a pizza cutter, cut the dough lengthwise into 4 even strips. Starting from the top, roll the first strip up from right to left. Take the first roll and place it on top of the next strip and start rolling from left to right, building on the first. 11. Continue with the remaining strips until you have a giant cinnamon roll.
11. Carefully transfer the giant cinnamon roll to the prepared skillet and cover with plastic wrap. Place in a warm spot to rise for 30 minutes, until the cinnamon roll expands to the edges of the pan.
12. Uncover the cinnamon roll and bake for 45 minutes. Cover the roll with foil to prevent the outside from burning, then bake for another 35 minutes.
13. While the cinnamon roll bakes, make the frosting: In a medium bowl, combine the powdered sugar, milk, cream cheese, melted butter, and vanilla until smooth. Beat with an electric hand mixer on medium speed until smooth.
14. Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Spread the frosting over the roll and sprinkle with the chopped walnuts before slicing and serving.

Enjoy your 4-Hour Giant Banana Cinnamon Roll!