Heat the milk, unsalted butter, and granulated sugar in a small saucepan over medium heat until the butter melts. Remove from heat and let it cool slightly.

In a stand mixer, combine all-purpose flour, instant yeast, and salt. Gradually add the warm milk mixture and mashed banana. Mix until a shaggy dough forms.

Knead the dough on medium speed for about 6-8 minutes until smooth and elastic. The dough should feel slightly sticky.

Transfer the dough to a greased bowl, cover, and let it rise until doubled in size, about 1 to 1.5 hours.

Punch down the risen dough and roll it into an 18x12 inch rectangle on a floured surface.

Spread softened butter over the dough and sprinkle with brown sugar and cinnamon. Add banana slices on top.

Roll the dough tightly from one long edge into a log and slice into 12 equal rolls.

Place the sliced rolls into a greased baking dish, cover, and let them rise again for 45-75 minutes.

Preheat your oven to 350°F. Pour warm heavy cream over the rolls before baking.

Bake for 30-35 minutes until golden brown. Let them cool slightly.

Beat together cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract.

Spread the creamy frosting over the slightly warm rolls.