Yield: makes 12 rolls
Combine 1 cup of the all purpose flour, all the cake flour, yeast, granulated sugar and buttermilk powder in a stand mixer with the paddle attachment. Add the warm water and beat on medium speed for one minute. In a small bowl, whisk together remaining all purpose flour with the salt.
Add the butter one piece at a time to the stand mixer. Add 1 cup of the remaining flour mixture and continue to mix for one minute.
Switch to a dough hook attachment. Add in the remaining flour a little bit at a time, until the dough pulls away from the sides of the bowl. Knead on med-low until the dough is soft, smooth and springs back to touch.
Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rise at room temperature for about an hour, or until almost doubled in size.
Turn out the dough into a lightly floured surface. Roll dough to a 15 x 10 inch rectangle.
To making filling: Mix together soft butter and mashed bananas. Spread evenly over dough. Whisk together sugar, cinnamon, and espresso powder. Sprinkle evenly over dough.
Starting with 10 inch side, roll up tightly, pressing the edges to seal. Cut into 12 equal slices and place in a greased 13 x 9 inch pan. Cover with plastic wrap and refrigerate overnight.
Let sit at room temperature 20-30 minutes before baking. Place the rolls in a cold oven and turn the heat to 350 degrees F. Bake until golden brown, about 20-30 minutes.
To make glaze: Cream together cream cheese and butter. Add powdered sugar and vanilla. Mix until smooth. Spread over warm banana cinnamon rolls. Put remaining glaze in airtight container and keep refrigerated.
Leftover rolls should be placed in the fridge. Pop them in the microwave for 30 seconds and they’re as good as fresh.