Banana cinnamon rolls

In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.
I used my KA and let it do all the kneading.
Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes.

Cover the bowl with plastic wrap and let rest for 10 minutes.
Butter a 9 x 13 x 2-inch baking pan; set aside. After dough has rested, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
Roll from the long end, do not roll real tight or it will cause the roll tops to pop out when baking creating like a cone or point. Measure your cuts and cut them about each 1 1/2 inch big, the more uniform the better they will all cook.
Place in a buttered pan and do not over crowd. They should not be touching at this point. As they rise they will come together and also touch the side of the pan. Cover and let rise until doubled about 35-50 minutes.
Preheat oven 350F and cook for about 20-25 minutes until tops are golden brown. Remove and frost with cream cheese frosting.