Warm 1 cup of milk, ¼ cup of unsalted butter, and ¼ cup of granulated sugar in a saucepan until it reaches 120°F-130°F.

In a stand mixer, whisk together 4 cups of all-purpose flour, 2 teaspoons of instant yeast, and 1 teaspoon of salt. Pour in the warm milk mixture and add 1 cup of mashed ripe bananas.

Knead the mixture at medium speed for about 6-8 minutes until the dough is smooth and elastic.

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

Punch down the dough and turn it onto a floured surface. Roll it into a rectangle about 18x12 inches.

Spread ¼ cup of softened unsalted butter over the dough, then sprinkle ½ cup of brown sugar and 2 teaspoons of cinnamon on top, followed by 1 cup of sliced bananas.

Roll the dough tightly from one long edge to form a log and slice it into 12 equal pieces.

Place the rolls in a greased baking dish, cover, and let them rise for an additional 45-75 minutes.

Preheat oven to 350°F. Pour ½ cup of heavy cream over the rolls and bake for 30-35 minutes until golden brown.

Allow the rolls to cool slightly, then spread cream cheese frosting on top.