In a large mixing bowl, combine 1 cup of warm milk, ¼ cup of sugar, and 2 teaspoons of instant yeast. Allow the mixture to foam for about 5 minutes until it bubbles up.

Stir in ⅓ cup of vegetable oil and 1 cup of mashed bananas, then gradually add 4 cups of all-purpose flour, mixing until a sticky dough forms. Cover and let it rise in a warm place for 1 hour.

Prepare the cinnamon filling by browning ⅓ cup of butter until it turns golden brown. Let it cool slightly, then mix with ½ cup of brown sugar and 2 tablespoons of cinnamon.

In a separate bowl, blend 2 ripe bananas, 1 egg, ½ cup of yogurt, ⅓ cup of melted butter, ⅓ cup of vegetable oil, ½ cup of brown sugar, and 1 teaspoon of vanilla extract until smooth. Gradually stir in 1 ½ cups of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.

Preheat your oven to 180°C (350°F). Roll the risen dough into a large rectangle. Spread the cinnamon filling over the dough, add the banana bread batter, and top with sliced bananas.

Cut the dough into 12 strips, roll each tightly and place them seam-side down in a greased baking dish. Cover and let rise for another 30 minutes.

Bake the assembled buns for about 25 minutes, until golden brown. Keep an eye to prevent overbaking.

In a mixing bowl, combine 4 ounces of softened cream cheese, 1 cup of icing sugar, 2 tablespoons of heavy cream, and the remaining brown butter until smooth.

Drizzle the warm cream cheese glaze over the buns while still hot. Let them sit for about 15 minutes to allow the glaze to set before serving.