Well Made by Kiley

In a small bowl, heat the milk in the microwave until warmed to 110F. Sprinkle the yeast on top and allow to sit for 5-10 minutes.
In a large bowl, mix together the flour, sugar, and salt. Then add the cubed butter, and use a pastry cutter to cut the butter into the dough.
Add in the milk/yeast, egg, and mashed banana. Mix and then transfer the dough to a lightly floured surface. Knead with your hands for 5-10 mins, until smooth.
Place the dough into a lightly oiled bowl, cover, and rise in a warm environment until doubled in size (~1 hour).
Prepare the cinnamon filling. Combine the butter, brown sugar, and cinnamon in a medium bowl. Mix until well combined.
Grease and line a 9” cake pan with parchment paper. Set aside.
Once risen, turn the dough onto a lightly floured surface. Roll the dough out to a 12x16” rectangle.
Spread the cinnamon filling across the surface, leaving a 1/2” border. Then place the sliced bananas on top.
From the longer side, cut the dough into 6, 2” strips.
Roll up one of the strips like a standard cinnamon roll, and place it into the center of your pan. Pick up another strip of dough and coil it around the center roll. Repeat with remaining strips.
Cover the pan and proof for 20-30 mins.
Preheat the oven to 350F.
Pour the heavy cream over the cake, and bake at 350F for 40-45 mins, until golden brown.
While baking, make the cream cheese icing. In a medium bowl, beat together the ingredients until smooth.
Spread/drizzle the icing over the cake.
Slice and serve warm.
Enjoy!