Generously grease a 10-12 cup bundt pan with nonstick spray.  Set aside.

Place the soy milk in a microwave safe bowl or measuring glass cup and heat for 1 minute and 30 seconds, or until warm like bathwater.

In the bowl of a stand mixer (or other large bowl), add the warm milk, yeast and sugar. Stir.

Now add the melted vegan butter, 1 cup of flour and salt. Using the dough hook (or a large wooden spoon if you don’t have a stand mixer), mix on low speed for about 30 seconds.

Scrape down the sides of the bowl, and add 3 more cups of flour, beating with the dough hook until the dough comes together and starts to pull away from the sides of the bowl. Touch the dough; if it’s still quite wet and sticky, add an additional 1/2-1 cup of flour, until you have a slightly sticky dough. Don’t add so much flour it becomes dry, a little bit of stickiness is good.

Knead the dough with the dough hook for another 2 minutes OR knead by hand on a lightly floured surface for 5 minutes.

In a small bowl, melt the vegan butter.

In another bowl stir together the sugars and cinnamon. Set aside.

Shape the dough and coat

Remove the dough form the bowl and press into a square, about 8 inches.

Now using a knife, cut the dough into about 50-60 pieces. It doesn’t have to be perfect and they don’t all have to be exactly the same. Just make them quite small, about 1 inch big.

Shape each piece into a ball,  but again, they don’t have to be perfect. Dip into melted butter then roll in sugar mixture. Place in the greased bundt pan, building layers of coated dough balls.

Uncover, place in the oven and bake for 30-35 minutes until bubbling around the edges. Cool for 5 minutes them invert onto a plate or platter. Don’t let it sit for longer before removing from the pan or some will stick! Let cool 10 minutes before serving.

Monkey bread is best served the same day, but it can still be enjoyed the next day, or up to 4 days if stored in the refrigerator covered well.