Activate the Yeast: In the bowl of a stand mixer, combine the warm milk (it should feel like a warm bath, around 40°C), yeast, and 1 tsp of the granulated sugar. Let it sit for 5-10 minutes until it becomes foamy. This shows the yeast is active.

Make the Dough: To the yeast mixture, add the remaining granulated sugar, eggs, melted butter, mashed bananas, and vanilla extract. Whisk to combine. Fit the mixer with the dough hook and add the bread flour, salt, and cinnamon. Mix on low speed until a shaggy dough forms, then increase the speed to medium and knead for 8-10 minutes. The dough will be sticky at first but should become smooth and elastic. It will pull away from the sides of the bowl.

First Proof: Lightly grease a large bowl with oil. Form the dough into a ball and place it in the bowl, turning to coat. Cover with a clean tea towel or cling film and leave in a warm place to rise for 60-90 minutes, or until doubled in size.

Prepare the Filling: While the dough rises, mix the soft butter, light brown sugar, and cinnamon in a small bowl until it forms a smooth, spreadable paste. Grease a 23x33cm (9x13 inch) baking dish.

Shape the Rolls: Once risen, gently punch down the dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 30x45cm (12x18 inches). Spread the cinnamon filling evenly over the dough, leaving a small border along one of the long edges.

Roll and Cut: Starting from the long edge opposite the clean border, roll the dough up tightly into a log. What works best for me is using unflavoured dental floss to cut the log into 12 even rolls; it gives a perfectly clean cut without squashing the shape. Simply slide the floss under the log, cross the ends over the top, and pull. Place the rolls cut-side up in your prepared baking dish.

Second Proof: Cover the dish and let the rolls rise again in a warm place for 30-45 minutes until they look puffy and are touching each other. While they rise, preheat your oven to 180°C (160°C Fan).

Bake: Bake for 25-30 minutes, or until the rolls are a deep golden brown and the filling is bubbly. The centre roll should be cooked through. Let them cool in the pan for about 10-15 minutes before frosting.

Make the Frosting: While the rolls are cooling, beat the softened cream cheese and butter together in a bowl with an electric mixer until smooth and creamy. Gradually add the sifted icing sugar and beat until combined. Mix in the vanilla and 1 tablespoon of milk. If the frosting is too thick, add the second tablespoon of milk until it reaches a smooth, spreadable consistency.

Frost and Serve: Spread the cream cheese frosting generously over the warm rolls. The heat will help it melt slightly into all the crevices. These are best served warm.