1. Prepare the Dough:

• In a large mixing bowl, combine the warm milk, melted butter, and sugar. Stir until the sugar dissolves.
• Sprinkle the active dry yeast over the milk mixture and let it sit for 5-10 minutes until it becomes frothy.
• Add the mashed bananas, eggs, and salt to the mixture, stirring well.
• Gradually add the flour, 1 cup at a time, until a dough forms.
• Knead the dough for 5-7 minutes on a floured surface until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
• Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

2. Make the Cinnamon Filling:

• In a small bowl, mix the brown sugar and cinnamon.
• Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 16×12 inches).
• Spread the softened butter evenly over the dough.
• Sprinkle the cinnamon sugar mixture over the buttered dough, ensuring an even coating.

3. Form the Rolls:

• Starting from the long edge, carefully roll the dough into a tight log. Pinch the edges to seal.
• Cut the rolled dough into 12 equal-sized pieces using a sharp knife or dental floss.

4. Second Rise and Baking:

• Place the rolled cinnamon rolls into a greased 9×13-inch baking dish, leaving a little space between each roll.
• Cover the dish with a clean towel and let the rolls rise for another 30-45 minutes, or until they have puffed up.
• Preheat the oven to 350°F (175°C).
• Bake the rolls for 20-25 minutes, or until golden brown on top and cooked through.

5. Make the Cream Cheese Frosting:

• While the rolls are baking, beat the softened cream cheese and butter in a medium bowl until smooth and creamy.
• Gradually add the powdered sugar and continue to beat until fluffy. Add vanilla extract and milk, adjusting the consistency as needed.

6. Serve:

• Once the rolls are done baking, remove them from the oven and let them cool for a few minutes.
• Spread the cream cheese frosting generously over the warm rolls.
• Serve and enjoy!

Notes:

• • Ripe Bananas: The riper the bananas, the sweeter the rolls will be. Overripe bananas are perfect for this recipe as they provide natural sweetness and moisture.
  • Dough Texture: If the dough feels too sticky, add small amounts of flour at a time. It should be slightly tacky but not overly sticky.
  • Yeast Tips: Ensure that your yeast is active by proofing it in warm milk. If the yeast doesn’t foam, it may be expired, and you’ll need to use fresh yeast.
  • Frosting Variation: If you prefer a lighter glaze, you can replace the cream cheese frosting with a simple powdered sugar glaze.
  • Make-Ahead: Prepare the rolls the night before and refrigerate them overnight before baking. Let them come to room temperature before baking for the best results.