Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), gently warm the milk until lukewarm. Stir in the yeast and a teaspoon of the granulated sugar. Let it sit for 5-10 minutes until it becomes foamy on top. This shows the yeast is active.

Make the Dough: To the yeast mixture, add the remaining granulated sugar, mashed bananas, egg, and melted butter. Whisk to combine. Fit the stand mixer with the dough hook and add the bread flour and salt. Mix on a low speed until a shaggy dough forms.

Knead the Dough: Increase the speed to medium-low and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. It will be slightly sticky due to the bananas. If kneading by hand, tip the dough onto a lightly floured surface and knead for about 12-15 minutes.

First Proof: Lightly grease a large bowl with oil. Form the dough into a ball and place it in the bowl, turning it over to coat lightly with oil. Cover with cling film or a clean tea towel and leave in a warm place for 1-1.5 hours, or until it has doubled in size. Understanding how enriched dough works is key to getting that perfect rise.

Prepare the Filling: While the dough is rising, mix the softened 100g of butter, light brown sugar, and cinnamon together in a small bowl until you have a smooth paste.

Shape the Rolls: Once risen, punch the dough down gently and tip it out onto a lightly floured work surface. Roll it out into a large rectangle, roughly 30cm x 40cm. Spread the cinnamon filling evenly over the dough, leaving a small 1cm border along one of the long edges. Arrange the thin banana slices over the cinnamon filling.

Roll and Slice: Starting from the long edge opposite the clean border, roll the dough up tightly into a log. I find that using a piece of unflavoured dental floss or a sharp serrated knife is best for cutting the log into 12 even rolls without squashing them.

Second Proof: Grease a 23cm x 33cm (9x13 inch) baking dish. Arrange the rolls cut-side up in the dish. Cover and let them proof for another 30-45 minutes until they look puffy and are touching each other. (For the overnight option, cover tightly with cling film and place in the fridge at this stage for up to 18 hours).

Bake the Rolls: Preheat your oven to 180°C (160°C fan). If the rolls have been in the fridge, let them sit at room temperature for 30 minutes while the oven heats up. Bake for 25-30 minutes, until they are a beautiful golden brown and the filling is bubbling.

Make the Icing and Serve: While the rolls are cooling slightly, beat the cream cheese and softened 50g of butter together until smooth. Gradually beat in the sifted icing sugar and vanilla extract. If the icing is too thick, add a tablespoon of milk at a time until you reach your desired consistency. Spread the icing generously over the warm rolls and serve immediately.