Brown the butter by melting ½ cup unsalted butter over medium-low heat, stirring until golden brown. Allow to cool slightly before use.

Mash 3 extra ripe bananas in a bowl. Warm ¾ cup whole milk to 110°F and mix with bananas, 4 teaspoons active dry yeast, and ⅓ cup granulated sugar. Let rest for 10 minutes until foamy.

Combine the foamy mixture with 5 ½ cups all-purpose flour, 1 large egg, 2 teaspoons salt, and the cooled browned butter in a mixing bowl. Mix until combined and knead for 8-10 minutes until smooth.

Cover the dough with a damp cloth and let rise in a warm area until doubled in size, about 60-90 minutes.

In a saucepan, combine ¼ cup maple syrup, ½ cup firmly packed light brown sugar, 6 tablespoons melted unsalted butter, 2 tablespoons milk, and ¼ teaspoon salt. Cook until bubbling.

In a separate bowl, mix ½ cup softened unsalted butter, 1 cup packed light brown sugar, 2 tablespoons cinnamon, and ¾ teaspoon salt for the filling.

Roll the risen dough into a rectangle. Spread the filling evenly, cut into strips, and form into rolls. Let rise again briefly before baking.

Preheat oven to 350°F and bake for 22-25 minutes or until golden brown.

Brown another ¼ cup unsalted butter for the cream cheese frosting. Combine with 4 oz cream cheese, ¼ cup heavy cream, and 1 cup icing sugar. Mix until smooth and spread over the warm rolls.