Line a 9×13-inch baking pan with parchment paper and set it aside.

Combine warm milk, active dry yeast, and sugar in a medium bowl. Whisk together and let it sit until frothy, about 5-10 minutes.

Incorporate the egg, sour cream, and mashed banana into the yeast mixture, whisking until well mixed.

In the bowl of a stand mixer, combine sugar, cinnamon, nutmeg, bread flour, and salt. Mix well.

Attach the bowl to the stand mixer fitted with a dough hook. Pour in the milk and yeast mixture and mix on medium-low speed until the dough just comes together.

Increase the speed to medium and mix for about three minutes, then gradually add butter, one tablespoon at a time.

Continue mixing for an additional 3-5 minutes until the dough is smooth. Cover with a kitchen towel and let it rise in a warm place until it doubles in size.

In a small bowl, combine butter, brown sugar, and cinnamon for the filling and mix until well incorporated.

For the streusel topping, combine flour and brown sugar, then mix in the melted butter until crumbs form.

Once the dough has risen, turn it out onto a lightly floured surface and roll it into an 18×12 inch rectangle.

Spread the cinnamon filling evenly over the dough, top with sliced bananas and chopped pecans.

Roll the dough tightly from the short side into a log and slice it into 12 equal pieces.

Place rolls into the prepared baking sheet, cover, and allow them to rise again for 45 minutes to an hour.

Preheat the oven to 350°F. Pour heavy cream over the rolls and sprinkle streusel on top.

Bake for 25-30 minutes or until tops are golden brown.

To make the cream cheese frosting, beat room temperature cream cheese for 30 seconds, then add powdered sugar and cinnamon, mixing until smooth.

Add heavy cream, vanilla extract, and a pinch of salt, continuing to blend until combined.

Drizzle the icing over warm banana rolls and garnish with additional pecans if desired.