Activate the yeast

• Combine the warm milk, sugar and yeast in a bowl.
• Let sit until foamy.

Make the dough

• Add the egg, mashed banana and melted butter, then mix.
• Stir in the salt and flour and mix until a soft dough forms.

Knead the dough

• Knead the dough on a lightly floured surface until smooth and elastic.

First rise

• Place the dough in a lightly greased bowl and cover.
• Let rise until doubled in size.

Make the filling

• Mix the soft butter, brown sugar, mashed banana, cinnamon, vanilla and cornstarch until combined and spreadable.
• If the filling is too runny, stir in a little flour.

Roll out and fill

• Roll the dough into a large rectangle on a lightly floured surface.
• Spread the filling evenly all over and scatter small banana pieces on top without overstuffing.

Shape the rolls

• Slice the rectangle into 8 pieces, then roll each one up tightly.
• Place the rolls in a greased 9x13 pan.

Second rise

• Cover the pan and let the rolls rise.

Bake

• Pour the warm heavy cream over the rolls right before baking.
• Bake at 175 °C until golden.

Brown the butter

• Melt the butter in a saucepan over medium heat, stirring constantly until it foams and turns golden brown with a nutty aroma and little brown bits.
• Transfer to a heat-safe bowl, scraping in all the brown bits, and cool until soft and no longer liquid.

Make the icing

• Beat the cream cheese and brown butter together until smooth.
• Beat in the powdered sugar, vanilla and a pinch of salt.

Finish and serve

• Spread the icing over the warm rolls.
• Top with banana slices and cinnamon.