Indulge in these irresistible Upside-Down Banana Bread Cinnamon Rolls with fluffy bread, sweet tangy filling, and luscious nutty caramel!
Add in the mashed bananas, butter and 4 tablespoons of milk and mix on low speed until the dough just starts to leave the sides of the bowl, about 6-8 minutes. It should stay very soft and a bit sticky. If the dough seems a bit dry or firm, add the remaining milk.
Grease a large bowl and transfer the dough. Cover well and let rise in a warm place until grown in size, 1 ½ - 2 hours. Just a warning that this is a sluggish dough and doesn't rise very high.
In a medium bowl cream together the cream cheese, brown sugar, butter, cinnamon and salt. Set aside.
In a medium saucepan over medium low heat, warm the brown sugar, butter and honey until the sugar has dissolved.
Spread the filling and diced bananas evenly over the surface of the dough and then, starting with a long edge, roll the dough into a tight log.
Immediately invert the hot rolls onto a serving dish. Serve while still warm. Store leftovers covered at room temperature for up to 24 hours.