In a mixing bowl, combine 1 cup of warm non-dairy milk with 2 tablespoons of instant yeast. Let it sit for 5 minutes until bubbly.

Mix in 1/4 cup of melted plant-based butter and 1 mashed ripe banana. Gradually add 3 cups of unbleached all-purpose flour and 1/2 teaspoon of fine sea salt, kneading until the dough is soft and elastic, about 5–7 minutes.

Transfer the dough to an oiled bowl, cover it with a damp cloth and let it rise for about 45 minutes.

Once the dough has risen, punch it down gently and roll it out into a rectangle, about 1/4 inch thick. Spread a layer of creamy peanut butter and soften plant-based butter across the dough. Sprinkle with 1/2 cup of brown sugar and 2 teaspoons of ground cinnamon, then top with thin banana slices.

Starting from one edge, carefully roll the dough tightly into a log shape. Cut into 12 equal slices and arrange in a greased baking pan.

Cover the baking pan with a clean kitchen towel and let the rolls rise for another 15 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for 18-20 minutes or until golden brown.

Prepare the creamy glaze by whisking together 1/2 cup of creamy peanut butter, 1 cup of confectioners sugar, and enough non-dairy milk for a smooth consistency.

Once the rolls are baked, drizzle the peanut butter glaze generously over the top and allow to cool slightly.