Make the Dough:

• In a small bowl, combine the warm milk, yeast, and 1 tbsp of the sugar. Let it sit for 5-10 minutes until foamy.
• In a large mixing bowl, whisk together the melted butter, egg, mashed banana, and remaining sugar.
• Add the foamy yeast mixture and stir to combine.
• Gradually add the flour and salt, mixing until a dough forms.
• Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic.
• Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Prepare the Filling:

• In a bowl, mix the softened butter, brown sugar, and cinnamon to form a spreadable paste.

Roll and Fill the Dough:

• Once the dough has risen, punch it down and roll it out on a floured surface into a 16×12-inch rectangle.
• Spread the cinnamon-sugar mixture evenly over the dough, then sprinkle with chopped nuts, if using.
• Starting from the longer edge, tightly roll the dough into a log.
• Cut the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.

Second Rise:

• Cover the rolls with a towel and let them rise for 30-45 minutes, or until puffy.

Bake the Rolls:

• Preheat the oven to 350°F (175°C).
• Bake the rolls for 20-25 minutes, or until golden brown.

Make the Cream Cheese Glaze:

• In a bowl, beat the softened cream cheese, butter, powdered sugar, vanilla, and milk until smooth.

Serve:

• Spread the glaze over the warm rolls and serve immediately.