Warm the Milk: In a small saucepan, gently heat the milk, unsalted butter, and granulated sugar. Stir until the butter melts and the mixture reaches 120°F to 130°F.

Make the Dough: In a stand mixer bowl, combine flour, instant yeast, and salt. Gradually pour in the warm milk mixture and add mashed banana. Mix on low speed until a shaggy dough forms.

Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 6-8 minutes until slightly sticky yet elastic.

First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.

Prepare the Filling: Roll the dough into a rectangle, spread softened butter, and sprinkle with light brown sugar, cinnamon, and sliced banana.

Cut Rolls: Roll the dough tightly into a log and slice into 12 equal rolls.

Second Rise: Transfer the cut rolls to a greased baking dish, cover, and let rise for an additional 45 minutes.

Preheat Oven: Preheat your oven to 350°F. Pour heavy cream over the risen rolls.

Bake: Bake the rolls for 30-35 minutes until golden brown. Let them cool before frosting.