In a large mixing bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5-10 minutes until foamy.

Add mashed bananas, remaining sugar, melted butter, eggs, and vanilla extract to the yeast mixture. Whisk until well combined.

In a separate bowl, whisk together flour, salt, and cinnamon. Gradually add dry ingredients to wet ingredients, mixing until a soft dough forms.

Knead dough on a lightly floured surface for 6-8 minutes until smooth and elastic, or use a stand mixer for 5 minutes.

Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.

Prepare filling by mixing softened butter, brown sugar, cinnamon, and salt until a thick paste forms.

Punch down risen dough and roll into a 16x12-inch rectangle on a lightly floured surface.

Spread filling evenly over dough, leaving a 1/2-inch border. Roll tightly from one long edge and seal seam.

Cut log into 12 equal pieces and arrange in a greased 9x13-inch baking dish. Cover and let rise 30-45 minutes.

Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.

While rolls bake, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, salt, and milk to desired consistency.

Let rolls cool 10-15 minutes, then spread cream cheese frosting generously over warm rolls. Serve and enjoy.