Peanut Butter-Banana Roll with Peanut Butter Glaze

METHOD:

For the Schmear:
In bowl of stand mixer fitted with a paddle, mix butter and brown sugar until fluffy. Add rum, honey, and vanilla and mix until combined.

For the Peanut-Butter Butter Cream:
In bowl of a stand mixer fitted with a whisk, cream butter with heavy cream, peanut butter, and vanilla paste. Slowly add powdered sugar. Transfer to pastry bag with smooth tip.

For the Dough:
In bowl of a stand mixer fitted with a hook, combine all ingredients and mix on low speed until combined. Mix on medium speed 5 to 7 minutes, or until dough comes together. Rest dough 45 minutes. Transfer to lightly floured work surface and flatten into a large rectangle.  

To Assemble and Serve:
Heat oven to 350°F. Spread Schmear and bananas evenly over the entire surface of the Dough. Roll-up and cut into 1-inch portions. Transfer to sheet tray, leaving several inches between each portion. Bake 15 to 25 minutes, until rolls are golden and test stick comes out clean. Remove from oven and cool completely. Glaze with Peanut Butter Butter Cream.