In the bowl of your stand mixer, combine the warm milk, a tablespoon of sugar, and the yeast. Let it sit for about five to ten minutes until it is foamy and smells like a fresh bakery.

Add your mashed bananas, melted butter, egg, and the remaining sugar. Gradually add the flour, mixing with the dough hook until the dough pulls away from the sides of the bowl. It should be soft and slightly tacky, not dry.

Place the dough in a greased bowl, cover it with a warm damp cloth, and let it rise in a draft-free spot. Wait about an hour until it has doubled in size.

Punch down the dough and turn it onto a floured surface. Roll it into a large rectangle. Spread softened butter all over, then sprinkle generously with your cinnamon and brown sugar mixture.

Roll the dough tightly and slice into 12 even rolls. Place them in a greased baking dish. Pour half a cup of warm heavy cream over the rolls before the second rise.

Bake at 350 degrees F for about 25 to 30 minutes. You are looking for a color that is golden like late summer sun.

While the rolls are slightly warm, whip together the cream cheese, butter, powdered sugar, and vanilla. Slather it on thick. The heat from the rolls will melt the frosting into all the nooks and crannies.