In a large mixing bowl, combine flour, granulated sugar, instant yeast, and salt.

In a separate bowl, mix together warm milk, mashed bananas, melted butter, and egg until well combined.

Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 60-90 minutes or until doubled in size.

Once risen, punch down the dough and roll it out on a floured surface into a large rectangle about 1/4 inch thick.

Spread the softened butter evenly over the dough, then sprinkle the brown sugar and cinnamon mixture generously across the entire surface.

Roll the dough tightly from the long end to create a log.

Using a sharp knife or dental floss, cut the log into 9 equal pieces.

Place the rolls in a greased 9×13 inch baking dish, leaving a little space between each roll.

Cover and let them rise for another 30-45 minutes until puffy.

Preheat your oven to 350°F (175°C).

Bake the cinnamon rolls for 25-30 minutes or until golden brown on top.

They should sound hollow when tapped gently.

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

Spread the frosting generously over the warm cinnamon rolls as soon as they come out of the oven.

Serve warm and enjoy!