Warm 1 cup of milk to 110°F and sprinkle in 2 1/4 teaspoons of active dry yeast; let it activate for 10 minutes until frothy.

In a mixing bowl, whisk together 5 1/4 cups of flour, 1/4 teaspoon of salt, and 1/4 cup of sugar. Incorporate 1/2 cup of cubed butter until pea-sized clumps form.

Mix in the yeast mixture, 1 large beaten egg, and 2/3 cup of mashed bananas until a soft dough forms.

Transfer to a greased bowl, cover with a towel, and let rise in a warm oven set to 200°F for about 1 hour.

In a bowl, combine 1/2 cup of softened butter, 1/2 cup of brown sugar, and 1 tablespoon of cinnamon; beat until creamy.

Once risen, punch down the dough, roll it out to a 12x18 inch rectangle, spread filling, and layer 1 cup of sliced bananas before rolling tightly.

Cut into 12 slices and place them in a greased 9x13 inch pan; cover and let rise for 20 minutes while preheating oven to 375°F.

Bake for 28-33 minutes until golden brown on top.

Beat together 8 ounces of softened cream cheese and 1/4 cup of softened butter until creamy, add 2 cups of powdered sugar and 1 teaspoon of vanilla until glossy.

Drizzle cream cheese icing over warm rolls and serve immediately.