In a large mixing bowl, combine unbleached all-purpose flour, instant yeast, brown sugar, melted plant-based butter, mashed ripe bananas, and fine sea salt. Mix until the dough forms a soft ball.

Dust your work surface with flour, then knead the dough for about 5 minutes until it becomes smooth and elastic. Let it rise in a warm area for about 45 minutes or until doubled in size.

Punch down the risen dough, then roll it into a 15x9-inch rectangle on a floured surface.

Spread softened plant-based butter and creamy peanut butter over the rolled-out dough. Sprinkle with brown sugar and ground cinnamon, then layer on the sliced bananas.

Roll the dough tightly into a log shape and slice into 12 equal rolls, about 1-1.5 inches thick. Place in a greased baking dish.

Cover rolls loosely with a kitchen towel and let them rise in a warm area for another 15 minutes.

Preheat your oven to 350ºF (175ºC) and bake rolls for 18-20 minutes or until golden brown.

While baking, whisk together the creamy peanut butter, powdered sugar, and non-dairy milk until smooth.

Allow the rolls to cool slightly before drizzling the glaze over the top. Serve warm.