Warm the non-dairy milk to about 110°F. In a mixing bowl, combine the warm milk with brown sugar and instant yeast, allowing it to sit for 5-10 minutes until frothy.

Add melted plant-based butter and mashed ripe bananas to the yeast mixture. Gradually incorporate unbleached all-purpose flour and fine sea salt until a smooth dough forms.

Transfer the dough to a lightly oiled bowl, cover with a towel, and let it rise in a warm spot for approximately 45 minutes.

Once risen, punch down the dough and roll it out on a floured surface into a rectangle about 1/2 inch thick. Spread softened plant-based butter and creamy peanut butter evenly over the dough.

Starting from one long edge, roll the dough tightly into a log. Slice into 12 equal pieces using unflavored dental floss.

Place the sliced rolls into a greased baking dish. Cover with a towel and let rise for another 15 minutes.

Preheat your oven to 350°F. Bake the rolls for 18-20 minutes until lightly golden on top.

While baking, prepare the glaze by whisking together creamy peanut butter, confectioners sugar, and non-dairy milk until smooth.

Drizzle the warm glaze over the rolls as soon as they come out of the oven and allow to cool slightly before serving.