It’s time to start thinking about Mothers Day next weekend, don’t you think?

At least that’s what I am thinking about. (Not that anyone asked, but my dream is that I can take a nap and read magazines and that my kids won’t fight or yell at each other all day. No whining either. Just birds chirping and sweet tones of voices.)

Then when I was just writing that I remembered this really brutal Mothers Day a couple years ago when I came down to a first floor that had been brutalized by every form of gross that a sick dog could come up with on every single carpet and most solid surfaces. After I had spent several hours cleaning that up, I went to church for several hours and then went and stood in line for brunch for several hours because my husband never made brunch reservations. Then I came home to cook the rest of the day for my huge family. How fun does that sound? Sorry. Just a tangent.

But my kids have other ideas about Mothers Day. Pia wants to have a “spa.” We practiced on Friday night when she applied a homemade avocado-honey mask to my face and applied a bucket of cream to my feet (but did not rub it in) and then brushed my hair for about 600 hours. She said she needed to do a run-through so it would be perfect next weekend. So funny.

I will tell you what would make it “perfect.” A batch of these Caramelized Banana Sticky Buns. In bed. While wearing guacamole on my face. While cleaning up messes. Anywhere, anytime- these would put a smile on my face.

These fluffy, soft, banana, pecan and caramel buns are pure heaven. I suspect I will be making them for myself if I want them- but it will probably be well worth it.

What would be your IDEAL mothers Day???

1. In a small saucepan over low heat, heat the 1⁄2 cup of milk and the
2 tablespoons of sugar until the sugar has disintegrated. Transfer to a small bowl. When the milk cools to 110°, sprinkle in the yeast. Set aside for about 20 minutes, for the yeast to get puffy.

2. In a small saucepan over medium heat, combine the 1 cup sugar, salt and 1⁄2 cup milk, butter and salt. Cook, stirring until everything is melted and well combined, about 5 minutes. Remove from the heat and transfer to the bowl of a standing mixer fitted with the dough hook.

With the mixer on low speed, add in the banana and mix until well incorporated. Add the eggs and mix well. Then add in the yeast mixture.

With the mixer running on low speed, add the flour, 1 cup at a time. After you have added all the flour, increase the speed to medium and keep mixing until you have a smooth dough, about 3 to 4 minutes.

Grease a large mixing bowl and transfer the dough to the bowl. Cover the top of the bowl with plastic wrap and put the bowl somewhere warm. Let the dough rise for at least 1 hour, and up to 3 hours.

On a lightly floured surface, roll the dough out into a large rectangle, about 1⁄4 inch thick. Rub the butter over the surface of the dough.

Sprinkle with the 2 cups of brown sugar, and the cinnamon.

Spread the pecans and bananas evenly over the dough.

Carefully Roll the dough into a huge round log.

Slice into desired size (I made 12 rolls). Put them on a sheet pan and let them rise while the oven heats up about 15-20 minutes.

Preheat the oven to 350 degrees. Bake the rolls at 350 degrees for about 40 minutes or until barely golden on top and baked through.

For the caramel frosting:
10. In a small saucepan, combine the butter, brown sugar, cream and salt. Cook over medium heat until melted. Stir together and cook until simmering for about 3 minutes.
Pull the pan off the heat and whisk in the powdered sugar.

Spread the frosting over the warm rolls, and serve!