Warm the Ingredients: Heat milk, butter, and sugar in a saucepan until the butter melts and the mixture reaches 120-130°F. Remove from heat and cool slightly.

Prepare the Dough: Combine flour, yeast, and salt in a mixing bowl. Pour in the warm milk mixture and mashed banana, mixing until shaggy dough forms.

Knead the Dough: Knead the dough for 6-8 minutes until smooth and elastic, adding flour as necessary.

First Rise: Grease a large bowl, put the dough inside, cover, and let rise in a warm area for 1-1.5 hours.

Roll Out the Dough: Roll dough into a rectangle measuring 18x12 inches.

Add the Filling: Spread softened butter, mix brown sugar with cinnamon and sprinkle over, then layer sliced bananas.

Cut Into Rolls: Roll the dough tightly, pinch to seal, and slice into 12 rolls.

Second Rise: Cover the dish with a towel and let rolls rise for about 45 minutes.

Preheat the Oven: Preheat to 350°F. Pour heavy cream over the rolls.

Bake the Rolls: Bake for 30-35 minutes until golden brown.

Make the Frosting: Beat cream cheese and butter until creamy, mix in powdered sugar and vanilla, adjusting with milk if needed.

Ice the Rolls: Spread frosting over warm rolls, allowing it to melt into every crevice.