In a small saucepan, warm the milk and unsalted butter over low heat until just warmed, not boiling.

In a mixing bowl, combine flour, instant yeast, and salt, then mix in the warm milk mixture and mashed bananas. Stir until the dough is shaggy and cohesive, taking about 2-3 minutes.

Lightly flour a clean surface and turn the shaggy dough onto it. Knead the dough for about 6-8 minutes until it's smooth and elastic; if it feels sticky, gradually add more flour while kneading.

Place the kneaded dough into a greased bowl, turning it over to coat lightly. Cover the bowl and set it in a warm area to rise until doubled in size, about 1 to 1.5 hours.

Once the dough has risen, punch it down gently to release the air. Transfer it to a lightly floured surface and roll it out into an 18x12 inch rectangle.

Spread softened butter evenly across the rolled-out dough, then sprinkle brown sugar and cinnamon mixture generously over the buttered dough, followed by evenly distributed banana slices.

Starting from one of the long edges, roll the dough tightly into a log shape, pinching the seam to seal it. Slice the log into 12 equal pieces.

Arrange the sliced rolls in a greased baking dish, leaving space in between for them to expand. Cover and let them rise for another 45 minutes in a warm place.

Preheat your oven to 350°F (177°C). Pour heavy cream over the rolls, then bake for 30-35 minutes until the tops are golden brown and the rolls are fluffy.

While the rolls are baking, prepare the cream cheese frosting by beating together softened cream cheese and butter, then adding confectioners’ sugar and vanilla extract.

Once the rolls are baked and slightly cooled, spread the cream cheese frosting generously over the warm rolls.