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

Prepare the dough

• 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.
• Rise: Lightly grease a large bowl with nonstick spray and place the dough in the bowl. Cover with a tea towel and allow it to rise for about 1 hour, until double in size.

Meanwhile, prepare the coatings

• 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.
• Cover the pan with the dough balls and preheat the oven to 350 degrees F.

Bake and make the icing

• 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.
• Make the icing: Whisk all of the glaze ingredients together in a bowl. Drizzle over the monkey bread. Serve and enjoy! We usually just let everyone pick off the pieces of bread themselves until it's gone, which doesn't take long!
• 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.