In a large mixing bowl, combine warm milk, active dry yeast, and granulated sugar. Let it sit for about 5 minutes until foamy.

Whisk in melted butter, eggs, salt, and mashed banana into the yeast mixture.

Gradually add flour, mixing until a soft, cohesive dough forms.

Lightly flour a surface and knead the dough for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise for 1 hour.

In another bowl, mix softened butter, brown sugar, and ground cinnamon until uniform and spreadable.

Roll out the dough into a rectangle (approximately 50 x 35 cm). Spread cinnamon-sugar filling evenly over the dough and sprinkle with walnuts, if using.

Starting from the long edge, tightly roll up the dough and cut into 12 equal portions.

Arrange rolls in a greased baking dish, cover, and allow to rise for another 30 minutes while preheating the oven to 175°C.

Bake for 25–30 minutes until golden brown.

For the cream cheese frosting, whip together cream cheese, softened butter, powdered sugar, and vanilla extract until smooth. Spread generously over warm rolls just before serving.