In a small bowl, combine warm milk with active dry yeast. Let this sit for 5 minutes until foamy.

In a large mixing bowl, add the mashed ripe bananas, sugar, melted butter, egg, and salt to the yeast mixture. Stir until well combined.

Gradually add all-purpose flour to the banana mixture, stirring until a soft dough forms. Knead for 8-10 minutes on a floured surface.

Place the kneaded dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 to 1.5 hours.

Mix softened butter, packed brown sugar, ground cinnamon, and nutmeg until creamy to prepare the filling.

Punch down the risen dough and roll it out into a 16x12 inch rectangle. Spread the filling over the dough and roll tightly into a log.

Cut the rolled dough into 12 equal pieces using unflavored dental floss and place in a greased baking dish.

Cover the dish with a towel and let the rolls rise again for about 30 minutes.

Preheat your oven to 350°F and bake for 22-25 minutes until golden brown.

Beat softened cream cheese and butter together until smooth, then mix in powdered sugar, vanilla extract, and salt.

Spread the cream cheese frosting over the warm rolls. Let sit for a moment before serving.