Preparation

• Heat the milk to about 110-115 degrees Fahrenheit.
• In a bowl of a stand mixing, combine the flour, sugar, instant yeast, baking powder and salt.
• Combine with the bread hook until mixed.
• While running on low, add in the warmed milk, banana puree, eggs, butter and vanilla.
• Scrape down the bottom and sides of the bowl as needed, then let the mixer run on medium/low for about 5 minutes.
• Transfer to a generously floured piece of parchment paper and roll the dough to a roughly 12x15 rectangle.
• Melt the 6 tablespoons of butter for about 20 seconds in the microwave and stir to soften.
• Brush the melted butter evenly on top of the dough.
• Combine the sugar and cinnamon in a small dish and evenly sprinkle on top.
• Add sliced bananas and crushed walnuts.
• Working from the 15 inch end, slice into 10 strips about 1.5 inches wide.
• Roll each strip into a cinnamon roll and place in a baking dish.
• Cover and let rise for 1 hour.
• Preheat the oven to 350 Fahrenheit.
• Bake for 28-33 minutes depending on preference.
• Whisk together the melted butter and cream cheese for the glaze, then slowly add in the powdered sugar until smooth.
• Whisk in the vanilla and top the rolls with the glaze once cooled for about 5 minutes.