In a small saucepan, heat 1 cup of milk over low heat along with 1/4 cup unsalted butter and 1/4 cup granulated sugar until the butter melts and the mixture reaches 120°F-130°F.

In the bowl of a stand mixer, combine 3 1/2 cups all-purpose flour, 2 teaspoons instant yeast, and 1 teaspoon salt. Pour in the warm milk mixture and add 1 ripe mashed banana.

Attach the dough hook to your stand mixer and knead on medium speed for about 6-8 minutes until smooth and elastic.

Transfer kneaded dough to a greased bowl, cover with a towel and set in a warm area to rise for 1 to 1.5 hours.

Once risen, punch down the dough gently and roll it out into an 18x12 inch rectangle.

Spread 1/4 cup softened butter over the rolled-out dough, then sprinkle 1/2 cup brown sugar and 2 tablespoons cinnamon over it.

Starting from one long edge, roll the dough tightly into a log and slice it into 12 equal pieces.

Place the rolls in a greased baking dish, cover and allow to rise for 45 minutes.

Preheat the oven to 350°F (175°C). Pour 1/2 cup warmed heavy cream over the rolls and bake for 30-35 minutes.

Prepare frosting by beating together 4 ounces cream cheese and 2 tablespoons butter until smooth, then blend in 2 cups powdered sugar and 1 teaspoon vanilla extract.

Spread frosting generously over the slightly cooled rolls.