Begin by gently warming ½ cup of non-dairy milk to about 110°F. In a small bowl, combine the warmed milk with 2 teaspoons of instant yeast and 2 tablespoons of brown sugar. Let this mixture sit for approximately 10 minutes, until it becomes foamy.

In a large mixing bowl, combine the foamy yeast mixture with ¼ cup of melted plant-based butter and 2 mashed ripe bananas. Gradually add 3 cups of unbleached all-purpose flour and ½ teaspoon of fine sea salt. Stir together until the dough is fully mixed.

Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until it feels smooth and elastic.

Place the kneaded dough into a lightly oiled bowl, covering it with a clean kitchen towel. Let the dough rise in a warm spot for approximately 45 minutes or until doubled in size.

After the first rise, punch down the dough gently. Roll it out into a rectangle about ½ inch thick. Spread softened plant-based butter, then creamy peanut butter, and sprinkle with brown sugar and ground cinnamon. Layer sliced bananas over the mixture.

Starting from one edge, carefully roll the dough tightly into a log shape. Slice the log into 12 even pieces using a sharp knife or dental floss.

Arrange the sliced rolls in a greased baking dish, cut side up, and let them rise for another 15 minutes covered with a kitchen towel.

Preheat your oven to 350°F. Bake the rolls for 18-20 minutes, until lightly golden brown and puffed up.

While the rolls cool, whisk together ¼ cup of creamy peanut butter, 1 cup of confectioners sugar, and about 2 tablespoons of non-dairy milk to achieve a smooth glaze consistency.

Once the rolls have cooled slightly, drizzle the peanut butter glaze generously over the top. Serve warm.