Warm the Milk: In a small saucepan, gently heat the milk, melted unsalted butter, and granulated sugar until it reaches 120°F-130°F.

Make the Dough: In a stand mixer bowl, combine flour, instant yeast, and salt. Slowly add the warm butter mixture and mashed bananas. Mix until a shaggy dough forms.

Knead the Dough: Knead the dough for 6 to 8 minutes until it's smooth and elastic, adjusting flour as necessary.

First Rise: Transfer the dough to a greased bowl, cover, and let it rise in a warm area for about 1 to 1½ hours until doubled.

Roll Out Dough: Punch down the dough, turn it out onto a floured surface, and roll it into an 18x12-inch rectangle.

Spread Filling: Spread softened butter over the dough, sprinkle with light brown sugar and cinnamon, and add sliced bananas.

Cut Rolls: Roll up the dough tightly into a log shape and cut into 12 equal pieces.

Second Rise: Arrange rolls in a greased baking dish, cover with a towel, and let rise for about 45 minutes.

Preheat Oven: While rolls rise, preheat the oven to 350°F (177°C). Pour warmed heavy cream over the rolls before baking.

Bake the Rolls: Bake for 30 to 35 minutes until golden brown.

Prepare Frosting: Beat together softened cream cheese and butter until creamy, then mix in powdered sugar and vanilla until fluffy.

Frost Rolls: Generously ice the warm rolls with cream cheese frosting and serve.