In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt. In a separate bowl, combine the warm milk, mashed ripe bananas, melted butter, and large egg. Gradually mix the wet ingredients into the dry mixture, stirring until a soft and sticky dough forms.

Gather the dough into a ball, ensuring it’s well-combined.

Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, turning it once to coat. Cover the bowl and let it rise in a warm area for 60-90 minutes.

After the dough has risen, roll it out on a floured surface into a large rectangle. Spread the softened butter over the surface, then sprinkle an even layer of brown sugar and cinnamon.

Starting from one edge, tightly roll the rectangle into a log and pinch the seam to seal.

Arrange the sliced rolls in a greased dish, cover, and let rise for another 30-45 minutes.

Preheat your oven to 350°F (175°C) and bake the cinnamon rolls for 25-30 minutes until golden brown.

While rolls are baking, prepare the cream cheese frosting by beating together the cream cheese, melted butter, powdered sugar, and vanilla until smooth.

Once baked, allow the rolls to cool slightly before topping with the frosting and serve immediately.