Carefully melt the butter in the microwave on the soft/melt setting until completely melted. Set aside.

Use a large mixing bowl and mash the bananas with a fork until there are no more big lumps visible and they have an applesauce consistency.

Crack the egg into the bananas and mix well using a whisk or a wooden spoon.

Add the melted butter, dark brown sugar, salt, yeast, and milk and mix until thoroughly combined.

Then add the flour and the cranberries and mix with a wooden spoon until a dough forms. This is a no-knead dough, so you only need to mix everything well together.

Line a baking sheet with a silicon baking mat or parchment paper. Set aside.

Take the dough out onto a flour-dusted work surface.

Press the dough down to form a round disk (since this is a pretty sticky dough, it is ok to dust it with some flour to make it a little less sticky and easier to work with), and with a sharp knife or pizza roller, cut it into eight equal pieces.

Roll each piece into a round ball and place it onto the prepared baking sheet. Space each roll at least two inches apart.

Crack an egg into a small bowl and whisk it to make the egg wash. Then, thoroughly brush the egg wash on each roll with a food brush.

Place the baking sheet in the refrigerator overnight. After 1-2 hours in the fridge, cover them up with plastic wrap. To avoid the rolls sticking to the plastic wrap, you don’t want to do that right away when the egg wash is still wet.

The following day, take the baking sheet with the rolls out of the refrigerator.

Once the oven is preheated, bake the rolls for about 20 minutes until they are golden brown. Every oven is different, so that it might take longer or less time in yours. Keep a close eye on them.

Take the rolls out of the oven and let them sit on the baking sheet for 5 minutes before transferring them onto a cooling rack.

Enjoy while they are still warm!