Gluten Free Banana Bread Cinnamon Rolls

In a bowl of a stand mixing, combine the flour (discard the package of yeast from the flour, we want instant yeast here), 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. I just use regular gluten free all purpose flour for this.

Flour the top of the dough and a rolling pin and roll the dough to a roughly 12x15 rectangle.

Melt the 6 tablespoons of butter for about 20 seconds in the microwave, then stir so it's softened but not fully melted.

Brush 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 1/2 inches wide so each strip should be about 12 x 1.5 inches.

Roll each strip into a cinnamon roll and place in a baking dish. I find this method much easier than rolling the whole log then slicing.

Cover and let rise for 1 hour. They won't double in size but will puff up.

Preheat the oven to 350 Fahrenheit. 

Bake for 28-33 minutes depending on how "done" you like them.

Meanwhile, whisk together the melted butter and cream cheese for the glaze, then slowly add in the powdered sugar, 1/2 cup at a time until smooth. Whisk in the vanilla.

When the rolls are done, let cool for about 5 minutes, then top with the glaze and enjoy!