Combine the warm water and yeast in a bowl and let it sit for a few minutes until the yeast becomes active.

In a separate bowl, combine the flour and salt.

Add the dry ingredients to the yeast mixture and mix until a rough dough forms.

Then cover the bowl and let the dough rest for 1–1½ hours, or until doubled in size and add sugar.

Add the remaining flour and mix until incorporated.

Lightly flour a work surface and knead the dough until it becomes smooth and elastic.

For the cream cheese filling, combine the cream cheese and heavy cream in a bowl.

Add the whole milk and sugar, then mix until smooth and creamy.

For the caramel, cook the sugar in a saucepan until melted and golden. Add the butter and warm cream, then stir until smooth. Add the vanilla and salt.

For the crumb topping, combine the flour, sugar, cinnamon, and melted butter. Mix until coarse crumbs form.

Divide the dough into 12 equal portions, about 76 g each, and shape them into buns.

Place the buns on a parchment-lined baking sheet. Press a hole into the center of each bun using the bottom of a glass, then let them rest for another 15–20 minutes.

Fill the center of each bun with the cream cheese mixture.

Arrange banana slices over the cream cheese filling.

Drizzle the caramel sauce over the banana slices.

Sprinkle the crumb topping over each bun.

Bake at 390°F (200°C) for 18–20 minutes, or until golden brown.

Allow the buns to cool slightly, then serve and enjoy.