Puree the bananas along with the melted butter, dark brown sugar, ground cinnamon and vanilla extract. Cover and refrigerate. The filling will thicken as it gets cold.

Add the bread flour, dark brown sugar, instant yeast and salt to the bowl of a stand mixer and stir to combine.

Puree the bananas with the milk until completely smooth then heat to 120-130°F. I heat in the microwave for 30 second bursts until the desired temperature is reached. Use a thermometer to check the temperature. Too cold and the yeast won't work, too hot and you'll kill the yeast.

Add the heated banana/milk mixture, egg and softened unsalted butter to the dry ingredients. Attach a dough hook to the mixer and knead on medium speed for 3-5 minutes until the dough is smooth and clings to the dough hook. Cover with plastic wrap or a lid and allow to rest for 10 minutes.

If you plan to make the banana cinnamon rolls later or the next morning, refrigerate the covered dough for up to 24 hours. Bring it out just before the next step.

Starting at one end along the longer edge of the dough, roll the dough into a log. Roll up the dough firmly so that the log holds it shape but don't roll it too tightly where the filling starts pushing out.

Slide a piece of floral wire or unflavored dental floss under the log in the center, positioning each hand on either side of the log. Holding the floss between your index finger and thumb, bring your hands toward each other, finally crossing them while pulling the floss to "cut" the cinnamon rolls.

Avoid using a knife or dough cutter for these cinnamon rolls as the pressure can cause the filling to easily ooze out.

Repeat the last step, cutting each log in half to get 8 cinnamon rolls.

Line a heavy 10-inch baking dish (I like cast iron) with parchment paper and arrange the cinnamon rolls to that they are evenly spaced. It is okay if they touch each other a little but they shouldn't be smashed together. Let the dough rise for 45 minutes.

Preheat oven to 350°F.

Pour the heavy cream evenly over the cinnamon rolls and bake for 30-40 minutes until completely golden brown.

Add the dark brown sugar, milk and the softened cream cheese to a small bowl and whip until completely smooth.

Top the banana cinnamon rolls with the brown sugar cream cheese frosting while they are still hot and enjoy warm!

Refrigerate any leftover cinnamon rolls in an airtight container and heat in the microwave for 45 seconds to a minute before serving again.