Prepare the Dough:

1. In a small saucepan, heat the plant-based milk and dairy-free butter until warm (about 110°F). Remove from heat and sprinkle the yeast over the mixture. Let it sit for 5-10 minutes until foamy.
2. In a large bowl, whisk together the flour, granulated sugar, salt, and cinnamon.
3. Add the banana puree and the yeast mixture to the dry ingredients, mixing until a soft dough forms.
4. Turn the dough out onto a floured surface and knead for about 5-7 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Caramel Filling:

1. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until melted and golden brown.
2. Add the coconut milk and dairy-free butter, stirring continuously until smooth.
3. Let the caramel simmer for 2-3 minutes, then remove from heat and let cool completely.

Assemble the Buns:

1. Preheat your oven to 350°F (175°C).
2. Punch down the risen dough and divide it into 6 equal pieces.
3. Flatten each piece of dough and place a spoonful of the cooled caramel filling in the center.
4. Carefully seal the dough around the caramel, forming a ball.
5. Place the buns on a greased baking sheet, cover with a damp cloth, and let them rise for another 30 minutes.

Add the Chocolate Cross:

1. In a microwave-safe bowl, melt the dairy-free chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth.
2. Transfer the melted chocolate to a piping bag or a plastic sandwich bag with a tiny corner snipped off.
3. Pipe a cross over the top of each bun.

Bake the Buns:

1. Bake the buns for 20-25 minutes, or until golden brown.
2. Allow the buns to cool slightly before serving.

Serve:

1. Serve the buns warm for the ultimate gooey caramel experience.