In a small saucepan, heat 1 cup of milk, 1/4 cup of unsalted butter, and 1/3 cup of granulated sugar over low heat until it reaches about 120–130°F. Once warm, remove the mixture from heat and set aside to cool slightly.

In a large mixing bowl, combine 4 cups of all-purpose flour, 2 teaspoons of instant yeast, and 1 teaspoon of salt. Make a well in the center and pour in the warm milk mixture along with 1/2 cup of mashed bananas. Mix on low speed until a shaggy dough forms.

Increase the mixer speed to medium and knead the dough for 6–8 minutes until smooth and elastic, but still slightly sticky.

Transfer the dough to a greased bowl, turning it so all sides are coated. Cover and let rise in a warm area until it doubles in size, about 1 to 1.5 hours.

Punch the risen dough down gently. Roll it out into an 18x12 inch rectangle on a floured surface.

Spread 1/4 cup of softened butter over the rolled-out dough. In a bowl, mix together 1/2 cup of brown sugar, 2 tablespoons of cinnamon, and layer thin slices of additional bananas. Sprinkle this filling over the buttered dough.

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

Place the sliced rolls in a greased baking dish and let rise for about 45 minutes.

Preheat your oven to 350°F as the rolls are nearing the end of the second rise.

Drizzle warmed heavy cream over the rolls and bake for 30–35 minutes until the tops are golden brown.

While the rolls are baking, prepare the cream cheese frosting by beating together 8 oz of softened cream cheese and 1/4 cup of softened butter. Gradually add in 1 cup of powdered sugar and 1 teaspoon of vanilla extract.

Let the rolls cool for about 10 minutes before generously spreading the cream cheese frosting over the warm rolls.