In a large bowl combine 2 cups of the flour, brown sugar, yeast, cinnamon and salt in a bowl. Mix to combine.

In a microwave safe bowl, microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. Allow to cool before adding to the yeast.

Add the warm milk and butter along with the mashed banana to the flour mixture.

Beat on low speed, gradually increasing to high until completely combined, about 2 minutes.

Scrape down the bowl and add 1 more cup of flour, beating until combined.

Add the remaining cup of flour until the dough starts to pull away from the sides of the bowl and form a ball.

Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth.

Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour or until doubled in size.

While the dough rises, make the filling by mixing the brown sugar, cinnamon, and salt.

Once the dough has risen, roll it out into an 18 x 12 inch rectangle on a well floured surface.

Spread the butter for the filling all the way to the edge of the dough. Sprinkle the sugar mixture over the butter.

From the long end, roll the dough away from you into a tight roll, sealing the bottom edge.

Cut the dough into 12 even rolls and place them in a baking pan lined with parchment paper.

Cover loosely and allow to rise for another hour until doubled in size.

Bake the cinnamon rolls at 350°F for 30 minutes or until golden brown. Allow to cool.

While the rolls cool, make the cream cheese frosting by combining cream cheese, butter, powdered sugar, milk, salt, and vanilla in a stand mixer.

Beat until light and fluffy. Spread the icing evenly over the rolls. Enjoy warm!