1-Step 1: Prepare the Dough Combine 2 cups of the flour with 1/3 cup brown sugar, yeast, 1 1/2 teaspoons cinnamon, and 1 teaspoon salt in a large bowl. Warm the 1 cup milk and 6 tablespoons butter until they’re just warm, not hot, then mix them in along with the 2/3 cup mashed overripe banana. Beat everything together until combined, and gradually add the remaining 2 cups flour to form a dough ball. Once done, knead the dough on a floured surface for about 10 minutes until it’s smooth and stretchy.

2-Step 2: Let It Rise Place the kneaded dough in an oiled bowl, cover it, and let it rise in a warm spot for 1 hour or until it doubles in size. This rising time is crucial for that light, airy texture. While you wait, you can prepare your filling by mixing 1/2 cup brown sugar, 1 tablespoon cinnamon, and a pinch of salt in a small bowl.

3-Step 3: Shape the Rolls After the dough has risen, roll it out into an 18 by 12-inch rectangle on a floured surface. Spread the 1/4 cup softened butter evenly over the dough, then sprinkle on the brown sugar-cinnamon filling. Roll the dough tightly from the long end and pinch the seam to seal it. Cut the roll into 12 even pieces and place them in a lined baking pan.

4-Step 4: Second Rise and Bake Cover the rolls and let them rise again for another hour until they’re doubled and puffy. Preheat your oven to 350°F (175°C) and bake the rolls for 30 minutes until they’re golden brown. Let them cool slightly before moving on to the frosting. For the frosting, beat 1/3 cup softened butter, 2 ounces cream cheese, 2 cups powdered sugar, 2 teaspoons cinnamon, 1 tablespoon milk, 1 teaspoon vanilla, and a pinch of salt until it’s light and fluffy, then spread it over the warm rolls.