Ok let's start by activating the yeast. Warm milk to 110F using a sauce pan on the stove or a bowl in the microwave. Toss the butter and sugar in there to melt as well. You want the milk to be warm, but not hot or it will kill the yeast. Once milk is warm, pour into a large bowl or bowl of standup mixer and add in the dry active yeast and stir. Let sit on the counter for 10 minutes until it becomes frothy.
Next add in the 1 sketchy brown banana, 3 1/4 cups flour, cinnamon, nutmeg, brown sugar, vanilla, and salt into the yeast bowl. Mix the dough with a wooden spoon until it forms into a shaggy dough. Next, if you don't have a stand up mixer, tip out the dough onto a lightly floured surface and knead the dough for 10 minutes until it gets smoothish. If you are using a stand mixer, chuck on the dough hood and let the mixer to the kneading for around 8 minutes.
Now roll the dough into a nice ball and place it in a light oiled bowl and cover with a tea towel or plastic wrap. Let dough sit somewhere cosy to rise and double in size. I like the inside of a stove that is turned off with a pot of boiling water placed in there, this speeds up the rising process.
Once the dough has doubled in size punch out the air and drop the dough onto a floured surface. Using a lightly floured rolling pin, roll the dough into a rectangle that is about 1/4 inch thick. Brush on the melted butter and then sprinkle on the brown sugar and the cinnamon followed by smearing on the mashed bananas. I sugar using a rubber spatula here if you have. It is a bit of a messy job.
Next step is to roll up the dough into a log. Working from the long side of the rectangle, roll the dough over itself. Once you have the "log" formed, you can use a sharpe knife or a piece of string to cut the dough into individual logs. If using string or dental floss, slide the string under the log, cross the strings over the top of the log and pull each thread in its opposite direction. Place the individual rolls into a 9X9 inch baking pan allowing for some space between each roll. Once all of the rolls are in the baking pan, cover and allow to rise again for 30 minutes while the oven heats to 350F.
Once oven has reach 350F, Place rolls in over for around 30 minutes.
In a bowl mix together room temperature cream cheese, peanut butter, cream, and icing sugar, and salt using a hand mixer or a stand up mixer using the paddle attachment.
Remove cinnamon rolls from oven and allow to cool for 10 minutes before smearing on the peanut butter icing.
