In a medium saucepan over medium heat, whisk together 1/4 cup of bread flour and 1/2 cup of water until thickened.

In a large mixing bowl, combine 3 cups of bread flour, 1/4 cup of granulated sugar, 2 teaspoons of instant yeast, and 1 teaspoon of fine sea salt. Add remaining ingredients and knead until rough dough forms.

Gradually add 6 tablespoons of softened unsalted butter and knead for an additional 10 minutes until smooth.

Shape the dough into a ball, place in a greased bowl, cover, and let rise for 30 minutes until doubled.

Prepare the filling by creaming together butter, light brown sugar, mashed banana, and crushed Nilla wafers until smooth.

Preheat oven to 325°F (163°C). Roll the dough into a rectangle, spread filling, roll tightly, slice into 12 pieces, and let rise for another 30 minutes.

Bloom gelatin in 2 tablespoons of cold water. Whisk cornstarch, sugar, and whole milk in a saucepan until thickened, then add gelatin and cool.

Bake cinnamon rolls for 30-40 minutes until golden, pour pudding over warm rolls, and serve immediately.