Melt ¼ cup vegan butter into ½ cup non-dairy milk. Allow to cool to 110°F.

In the base of a standing mixer, stir together ¼ cup sugar, 1 Tablespoon yeast, and the non-dairy milk mixture. Let rest for 10 minutes while yeast activates.

Meanwhile, in a medium bowl stir together 2 cups flour, ¼ teaspoon salt, ¼ teaspoon baking soda, ¼ teaspoon baking powder, and 1 teaspoon cinnamon. Set aside.

Once the yeast blooms, add the egg and ½ cup mashed banana to the yeast mixture and stir until combined.

Next, pour the flour mixture in ½ cup at a time and stir until combined using the dough hook. Next add the remaining 2 cups of flour ½ cup at a time until combined.

Knead the dough for 5 minutes in the mixer or 10 minutes by hand. Shape into a ball and let rest 15 minutes.

Preheat the oven to 375°F and prepare a 9x13 baking dish by coating it in vegan butter. While the dough rests make the fillings for the cinnamon rolls.

Melt 2 Tablespoons vegan butter and mix it together with a mashed banana and 1 teaspoon vanilla. In another small mixing bowl stir together ¼ cup brown sugar and 1 teaspoon cinnamon. Chop ½ cup pecans into bite sized pieces and set aside.

After 15 minutes, roll the dough into a rectangle roughly 12 in x 18 in spread the banana mixture over the dough, sprinkle the cinnamon sugar on top, and then sprinkle the chopped pecans on top of that.

Roll the cinnamon roll dough into a log along the short side of the dough. Cut into 8 pieces and place in the baking dish.

Bake for 25 minutes or until centers are cooked through. Remove from oven and allow to cool 5 minutes before frosting.

To make the frosting, stir together 1 cup Powdered sugar with 2 Tablespoons non-dairy milk. Drizzle over the cinnamon rolls, serve, and enjoy!