In a medium saucepan, combine lukewarm milk, softened butter, and granulated sugar. Heat gently over low to medium heat until the butter melts, stirring occasionally. Remove from heat and allow the mixture to cool slightly until it reaches about 105-110°F.

In a stand mixer bowl, whisk together all-purpose flour, instant yeast, and salt. Pour the cooled milk mixture and the mashed banana into the bowl. Using a dough hook, mix on low speed until a shaggy dough forms.

Continue kneading the dough with the dough hook on medium speed for 6-8 minutes until smooth and elastic. Shape into a ball.

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

Lightly flour your work surface and turn the dough out. Roll it into an 18"x12" rectangle.

Spread softened butter over the dough, then sprinkle brown sugar and cinnamon, and layer sliced bananas on top.

Roll the dough tightly from one edge into a log, then cut into 12 equal rolls.

Place the cut rolls into a greased baking dish and let them rise for 45 minutes until puffy.

Preheat your oven to 350°F. Pour warmed heavy cream over the rolls before baking. Bake for 30-35 minutes until golden brown.

Beat together softened cream cheese and butter, then gradually add sifted powdered sugar and vanilla extract until smooth for the frosting.

Spread the cream cheese frosting generously on the warm rolls after baking.