Well Made by Kiley

Preheat oven to 375F. Line a large baking sheet with parchment paper; set aside.
Start by preparing the cinnamon crunch topping. In a medium bowl, combine the softened butter, flour, both sugars, and cinnamon with a fork or using your hands, until a crumbly mixture forms. Set aside.
Then make the banana bread bagel dough. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
Add in the greek yogurt and banana. Mix with a wooden spoon until a dough forms (if the dough seems too wet to handle with your hands, add 2 tbsp more of flour and mix again).
Lay the dough on a floured surface, and knead a couple of times with your hands, until smooth and pliable. Shape the dough into a round ball with your hands.
Divide the dough into 8 equal-sized pieces. Flatten each piece into a circle, and then place ~1 tbsp of cream cheese in the middle of each.
Fold the sides of the dough over the cream cheese, pinch them together to seal, and use your hands to shape into a ball. Place the bagel bombs onto the prepared baking sheet.
In a small bowl, beat the egg and water together for the egg wash.
Brush the tops of each bagel bomb with the egg wash. Then sprinkle the tops of each with the cinnamon crunch topping.
Bake at 375F for 18-22 minutes or until golden brown.
Enjoy!