Dough. In a large mixing bowl, combine together your mashed banana, melted butter, vanilla and salt, mixing on low for one minute. Gradually add the flour to the bowl and when a soft dough forms you can transfer the dough to a lightly floured works surface and knead it until smooth (about five minutes).
Rise. Transfer the dough to a clean bowl that has been greased (I use butter). Place a clean kitchen towel over the top of the bowl and allow the dough to double in size (about an hour).
Filling. In a small bowl, use a whisk or a fork to combined together the brown sugar and cinnamon. On a clean workspace that has been lightly dusted with flour, roll your dough out into a 12x18-inch rectangle. Then use a butter knife of pastry brush to evenly spread the butter over the rolled out dough. Sprinkle the brown sugar and cinnamon mixture over the butter along with the chopped nuts.
Roll. Grease your baking dish well for nonstick. Then, starting at a long side of your dough, tightly roll the dough up. Slice the dough in half and continue to slice the the halves in half until you have 12 rolls. Place the rolls into your greased baking dish, lightly cover with a clean kitchen towel, and allow the rolls to double in size again (about 30-45 minutes).
Bake. Preheat the oven to 350°F. Place the rolls in the center of your oven and bake until the top begins to turn brown. (about 25 minutes).
Glaze. To make the cream cheese glaze, combine together the powdered sugar, cream cheese, milk, and vanilla extract until smooth without chunks. Use a large spoon to drizzle or dollup the glaze over the rolls while they are still warm so the the glaze can cover the rolls.