In a medium bowl, mash all the bananas until nice and smooth. Measure out the ¾ cup of mashed banana for the banana dough.

With the remaining mash banana, in a medium saucepan over medium high hear, melt the butter, add the rest of the mashed banana, and brown sugar.

Cook for about 8-10 minutes, stirring every minute or so. The mixture will go from pale yellow to deep brown and thick. You’re looking for a jammy, goopy texture — like banana jam or apple butter.

Once thickened and glossy, remove from heat and spread the mixture onto a large plate to cool faster. Let it come to room temperature before using. Cover with plastic wrap to prevent a skin from forming on top!

In the bowl of a stand mixer, combine the milk, 2 teaspoons of the sugar, and 2 ¼ teaspoons instant yeast. Whisk together and let sit for 10 minutes, until the mixture looks foamy.

Add the remaining sugar, mashed bananas, eggs, bread flour, butter, and salt to the bowl. Using the dough hook attachment, mix on medium speed for 6–7 minutes, until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl. The dough might be sticky, and thats normal!!

Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise in a warm spot until visibly puffy and lighter in texture, about 1½–2½ hours. The dough will not double, but it should clearly look alive and expanded. While the dough is rising, make the caramel.

In a medium, heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Stir gently to moisten all the sugar, then stop stirring completely.

Set the pan over medium heat and cook undisturbed for 5–10 minutes. The mixture will go from clear to golden to deep amber. Meanwhile, warm the heavy cream in the microwave for about 1 minute.

Once the caramel reaches a rich amber color (like honey or copper), immediately remove from heat. Slowly pour in the warm cream — it will bubble up rapidly, so pour carefully and whisk as you go.

Once bubbling calms, whisk until smooth. Stir in the vanilla, salt, and banana reduction. Return to low heat briefly if needed to smooth everything out.

Let cool slightly, then transfer to a heat-safe jar. The caramel will thicken as it cools. Store leftovers in the fridge for up to a week and warm before using.

Once the dough has proofed for 1-2 hours and the volume of the dough is bigger, make the filling.

In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with an electric hand mixer, cream together brown sugar, banana reduction, ground cinnamon, and unsalted butter on medium speed until smooth and well combined. Set aside.

Spread the filling mixture evenly over the dough, using an offset spatula or the back of a spoon to get it all the way to the edges.

Starting with the long edge farthest from you, cut the dough into 12 even strips using a sharp pizza cutter. Each piece should be about 1⅓ inches wide. Take your time to keep the cuts straight so the rolls bake up evenly.

Working one at a time, roll each strip into a tight spiral, starting from the bottom edge and rolling upward until you reach the top. As you roll, gently tuck in any filling that tries to escape and keep light, even pressure so each roll stays compact and uniform. Once rolled, pinch the end seam lightly so it stays closed.

Line a 9x13 baking pan with parchment paper, leaving an overhang on the long sides for easy lifting later. Lightly spray the sides of the pan with nonstick cooking spray.

Arrange the rolls cut-side up in the prepared pan. 3 across and 4 down. They should have a little space between them — they’ll puff and rise into each other during proofing and baking.

Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise for 45–90 minutes, or until puffy and nearly doubled in size.

Once the rolls have finished their second rise, preheat the oven to 375°F.

Warm the heavy whipping cream just until it loses its chill (microwave for about 15–20 seconds). Gently pour the cream evenly over the tops of the risen rolls, letting it soak down into the layers.

Place the pan in the oven and bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 30-35 minutes, until the rolls are deep golden brown on top. These rolls take a long time to bake because they need to absorb the cream.

If the rolls begin to brown too quickly, loosely tent the pan with foil during the last 10 minutes of baking.

Remove the pan from the oven and let the rolls cool for at least 20 minutes before frosting.

While the rolls are cooling making the cinnamon streusel and the cream cheese frosting.

In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.

Pour in the melted butter and mix with a fork or spatula until large clumps form. Don’t overmix — you want rough, crumbly pieces, not a dough.

If it looks too fine or sandy, gently squeeze parts together with your hands to form bigger clusters.

Spread on a parchment-lined baking sheet and bake at 350°F for 8–10 minutes, until golden and set.

Let cool completely, then break into large pieces.

In the bowl of an electric mixer, beat the softened butter and cream cheese together on medium speed for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.

With the mixer on low, add the powdered sugar, followed by the vanilla, cinnamon, and salt. Mix just until combined.

Increase the speed to medium-high and beat for 2–3 more minutes until light and fluffy. If the frosting feels too soft to pipe, chill it for 10–15 minutes.

Once the cinnamon rolls have cooled slightly, spread the cream cheese evenly over the tops of the rolls.

Drizzle the caramel sauce over the frosted rolls. You can use a spoon or piping bag.

Generously sprinkle the prepared streusel crumble evenly on top. Serve warm or at room temperature.