In a large mixing bowl, whisk together 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon salt.

In a separate bowl, combine 1 cup of warm milk, 2 mashed ripe bananas, 1/4 cup of melted butter, and 1 large egg. Gradually mix the wet ingredients into the dry ingredients until a sticky dough forms.

Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

Cover the bowl with a damp cloth and let it rise for 60-90 minutes until doubled in size.

Once risen, turn the dough onto a floured surface and roll it into a rectangle about 16x12 inches. Spread 1/4 cup of softened butter, then sprinkle with 1/2 cup of brown sugar and 1 tablespoon of ground cinnamon, and scatter 1 cup of blueberries on top.

Roll the dough tightly from one long edge and cut into 9 equal pieces, placing them cut-side up in a greased baking dish.

Let the rolls rise for another 30-45 minutes, then preheat the oven to 350°F (175°C).

Bake for 25-30 minutes until golden brown and firm to the touch.

Prepare frosting by beating together 8 ounces of cream cheese, 1/4 cup of melted butter, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract, adding 1 teaspoon of lemon zest.

Spread the cream cheese frosting over warm rolls before serving.