Lightly oil a bowl and set aside (veg oil).

In a mixing bowl (using a padding) add banana and egg and mix until smooth.

In a separate bowl add ½ the sugar, yeast, honey and warm water. Stir for a second and let sit for 5 mins (should bubble).

To a stock pot add butter, rest of the sugar, salt and the oat milk. Scald the milk mixture, the sides will start to bubble (do not boil), remove from heat, set aside to cool partially.

Add the yeast mixture to the banana mixture, then while the mixer is running, slowly add the milk mixture. Start to mix in ½ a cup of flour at a time.

Once the flour is all incorporated dust flour on the outside of the dough and place in your oiled bowl. Cover with a towel, place in a warm spot and let rise (it will double in size, approx 1 hr).

Remove, on a floured surface work the dough lightly. Avoid pressing all of the air out of it. Work it about 8 times by folding. Add flour as needed. Roll out to approx 9x12"

Mix the brown sugar, cinnamon and butter together and spread on the rolled out dough. Roll up, cut into 9 slices.

Preheat the oven to 350 degrees. With 1 tbsp of butter, butter a 9"x11" baking dish. Add the cinnamon rolls to the baking dish, cover with seran wrap and a towel. Let rise for approx 1hr. Remove the towel & seran wrap, pour 1 cup of heavy cream on the cinnamon rolls. Bake at 350 degrees for 30-35mins

Add all of the ingredients for the frosting to a bowl and mix until smooth.