Pillowy balls of yeasted dough get rolled in cinnamon and cane sugar, then layered into a Bundt pan and doused in a glossy brown sugar caramel that bakes into every crevice. As it bakes, the caramel bubbles up around the edges and the dough puffs into soft, pull-apart pieces that practically beg to be torn straight from the pan with your hands. The result is sticky, cinnamon-swirled, and deeply caramelized on the outside while staying tender in the center — the kind of centerpiece that disappears fast at brunch. It's an easy make-ahead project too, since the dough rises while you handle the glaze, and everything comes together in one pan for minimal cleanup. This one's a genuinely solid pick for a dairy free spread, no fuss required.
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Combine the warm plant-based milk, 1 tbsp of the organic cane sugar, and the yeast in the bowl of a stand mixer (or a large mixing bowl). Stir briefly and let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty.
Add the remaining 2 tbsp organic cane sugar, the melted vegan butter, and the fine salt to the yeast mixture and stir to combine. Add the flour and mix with the dough hook on medium speed (or stir with a wooden spoon, then knead by hand) for 6–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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