Grease a 10-cup fluted bundt pan, and set aside. Measure out all ingredients before beginning. Whisk together the sugar and cinnamon from the cinnamon sugar coating, and set aside.

In the bowl of your stand mixer or in a large bowl if making these by hand, whisk together the tapioca starch and millet flour. Then add in the granulated sugar, psyllium husk powder, arrowroot starch, salt, and instant yeast. Whisk vigorously to ensure that everything is evenly distributed throughout the flour.

Attach your bowl to your stand mixer if using, along with the dough attachment. Create a crater in the flour, and add in the dairy free milk, dairy free yogurt, vegan butter, apple cider vinegar, and vanilla extract. Turn the stand mixer on to medium speed (or mix with a wooden spoon and then your hands) until a smooth dough forms (about 7 minutes by stand mixer, or 15 minutes by hand), kneading the dough until smooth. The dough should not really be sticky or tacky at all. The psyllium husk takes a few minutes to activate, which will help make this dough feel more like traditional dough. If the dough is still sticky after 7 minutes of mixing in your stand mixer, you can safely add in 20 g more of millet flour.

Create your assembly line for the cinnamon sugar coating. Place the melted vegan butter in one bowl and place the cinnamon sugar mixture next to it. As you’re making the cinnamon roll bites, you might need more sugar towards the end, depending on how many cinnamon roll bites you make.

Use a bench scraper or large knife to divide the dough in half then into quarters. Then divide the quarters even more: you’ll want to make about 40-50 dough balls from the dough. Divide the quarters into at least 10 dough balls each (about 1″-1.5″ in diameter), but you don’t need them to be even. Take one dough ball and dip it into the melted vegan butter, then coat it into the cinnamon sugar. Place the coated cinnamon sugar dough ball into the bundt pan and repeat for the remaining dough balls.

As you’re arranging the dough balls, just place them around the bottom of the pan and build up. Do not discard the vegan butter and coconut sugar yet. You should have some leftovers, so combine the leftover cinnamon sugar with the vegan butter. Stir until it’s completely mixed and set aside. Pour the cinnamon sugar butter mixture over the the dough.

Once you’ve poured the vegan butter mixture over the dough, cover the bundt pan with a clean dish towel again and place near the oven to rest while the oven preheats, about 40-60 minutes. Towards the end of the resting, you can preheat the oven to 350F.

Once the monkey bread has rested and the oven is fully preheated, bake the monkey bread for 30-35 minutes, or until the tops of the monkey bread dough balls are crispy and puffy. You can also stick a knife into the middle of the monkey bread (carefully): if it comes out nearly clean, the monkey bread is read; if it comes out slightly dough and gooey, then it needs more time.

Remove the monkey bread from the oven and allow the pan to cool for 10 minutes while you make the glaze. Whisk together the powdered sugar with the dairy free milk until there are no more clumps, then set aside. To remove the monkey bread from the pan, use oven mitts to place a plate on the top of the pan (face down), and hold the plate with the oven mitts to the pan. Carefully flip the pan upside down, and the monkey bread should come out. Drizzle the glaze over the monkey bread and serve!