1. In a large bowl, whisk together the flour, brown sugar, yeast, ground cinnamon, and salt. In a separate microwave-safe bowl, warm the milk and butter together until the butter is melted and the mixture is warm (about 105-115°F). Stir in the mashed overripe banana. Pour the wet ingredients into the dry. Mix with a wooden spoon or stand mixer until a shaggy dough forms.

2. Turn the dough out onto a lightly floured surface. Knead it for 5-7 minutes, or until the dough becomes smooth and elastic. It should be slightly sticky but still manageable. This kneading develops the gluten, making your banana bread cinnamon rolls wonderfully soft and tender.

3. Lightly grease a large bowl. Place your dough in the bowl, turning it once to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1 to 1 1/2 hours, or until it has doubled in size. This crucial step ensures you get light and fluffy banana bread cinnamon rolls.

4. While your dough is rising, prepare the amazing cinnamon sugar filling. In a small bowl, cream together the softened unsalted butter, packed light brown sugar, ground cinnamon, and a tiny pinch of salt until everything is well combined and smooth.

5. Once your dough has doubled, gently punch it down to release the air. On a lightly floured surface, roll the dough into a large rectangle, about 18×12 inches. Spread the prepared cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small border on one of the long edges.

6. Starting from one of the long edges, tightly roll the dough into a log. Try to keep it as even as possible for uniform banana bread cinnamon rolls. Pinch the seam closed firmly to seal the roll.

7. Using a sharp, un-serrated knife or a piece of unflavored dental floss, cut the log into 12 equal slices, about 1 1/2 inches thick. Grease a 9×13-inch baking dish. Place the sliced banana bread cinnamon rolls into the prepared dish, leaving a little space between each roll so they can expand.

8. Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for another 30-45 minutes, or until they look puffy and have almost doubled in size again. During the last 15 minutes of this rise, preheat your oven to 375°F (190°C).

9. Bake the banana bread cinnamon rolls in the preheated oven for 20-25 minutes, or until they are beautifully golden brown on top and cooked through. Your kitchen will smell absolutely amazing, letting you know they’re almost ready!

10. While the rolls are baking or cooling slightly, it’s time to make the luscious frosting. In a medium bowl, beat together the softened unsalted butter and cream cheese until they are completely smooth. Add the powdered sugar, ground cinnamon, milk, vanilla extract, and a pinch of salt. Beat until the frosting is light, fluffy, and perfectly smooth. This cinnamon cream cheese frosting is the perfect final touch for your delightful banana bread cinnamon rolls.

11. As soon as your banana bread cinnamon rolls come out of the oven, generously spread the warm cinnamon cream cheese frosting over them. The warmth of the rolls will slightly melt the frosting, making it wonderfully gooey and irresistible. Serve immediately and savor every delicious bite!