In a small bowl, warm the whole milk to about 110℉, then combine it with active dry yeast and granulated sugar. Stir and let sit for 10 minutes until frothy.

In a stand mixer bowl, combine all-purpose flour, salt, and a bit of sugar. Add the egg, vanilla, mashed bananas, and softened butter. Slowly add the yeast mixture and mix until the dough forms. Knead until smooth.

Transfer the dough to a greased bowl, cover, and let it rise in a warm area until doubled, about 1 to 1.5 hours.

Prepare the cinnamon caramel sauce by combining butter, brown sugar, cinnamon, honey, vanilla, heavy cream, and salt. Whisk until smooth and spread in a greased baking dish.

Mix softened butter, brown sugar, cinnamon, and salt for the filling and set aside.

After the first rise, roll out the dough into a rectangle. Spread the filling evenly, sprinkle diced bananas, roll into a log, and slice.

Cover and let proof in a warm location for about 1 hour.

Preheat the oven to 350℉. Bake the rolls for 32-35 minutes until golden brown.

For the frosting, melt the butter until golden brown. Mix with softened cream cheese and powdered sugar until fluffy.

Drizzle the frosting over warm rolls and serve.