Microwave the almond milk and 4 tbsp vegan butter together until the butter is completely melted, then let cool to approximately 110°F—this temperature is critical for activating the yeast without killing it. Add the yeast packet to the warm liquid and let it sit undisturbed for 10 minutes until foamy, which confirms the yeast is alive and ready to work. Stir in the 1 1/2 tbsp sugar, salt, and mashed banana until well combined, ensuring the banana is distributed evenly throughout the wet mixture for consistent flavor in every bite.

Add the flour to the wet mixture gradually, stirring until a shaggy dough forms and no dry flour remains. Turn the dough out onto a lightly floured surface and knead for just 1 minute—this develops the gluten structure enough to trap the yeast's gases without overdeveloping the dough, which would make the rolls tough. The dough should feel soft and slightly sticky; if it's too wet, add a tablespoon of flour at a time.

Place the kneaded dough in an oiled bowl, cover it loosely with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size—this is when the yeast is working hard to create lift and flavor. While the dough rises, prepare your filling by combining the softened vegan butter, 1/2 cup sugar, cinnamon, and nutmeg in a small bowl, stirring until well blended. Have the banana slices and chopped walnuts ready, and I like to toss the walnuts with a tiny pinch of salt to enhance their natural flavor and crunch.

Preheat your oven to 350°F. On a floured surface, roll out the risen dough into a rectangle approximately 1/4 inch thick and roughly 12x16 inches. Spread the cinnamon-sugar butter mixture evenly across the entire surface, leaving about 1/2 inch bare at the edges. Distribute the banana slices and chopped walnuts evenly over the filling, pressing them gently into the butter so they stay put when rolling.

Starting from one long side, roll the dough tightly toward you into a log, keeping tension on the dough as you roll to ensure even coils and good rise. Using a sharp knife or bench scraper, cut the log into 2-inch pieces—I find that wiping the knife with a damp cloth between cuts prevents the dough from sticking and keeps the pieces neat. You should get 8-10 rolls depending on your thickness.

Arrange the rolls in a greased 9x13-inch baking dish (or similar size), spacing them slightly apart so they have room to expand. Brush each roll with the melted vegan butter and sprinkle with the 1 tbsp sugar and a few reserved walnuts on top for visual appeal and texture. Cover the pan loosely with a damp cloth and let the rolls rise while your oven heats to 350°F—this usually takes 20-30 minutes and they should puff up noticeably. Once the oven reaches temperature, bake for 28-35 minutes until the tops are golden brown and the rolls feel set when gently pressed.

Remove the rolls from the oven and let them cool for 5-10 minutes in the pan so they hold together but are still warm enough for the frosting to set nicely. Spread the cream cheese frosting generously over the warm rolls, allowing it to melt slightly into the crevices, then drizzle the powdered sugar glaze over the top for an elegant finish. Serve warm for the best flavor and texture—the banana bread flavors really shine when the rolls are still slightly warm.