Delicious and crazy DIY dessert!

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Recipe Inspired by: https://www.noracooks.com/vegan-caram...

Ingredients
For the dough:
1/4 cup warm water
2 1/4 teaspoons dry active yeast (1 packet)
1/4 cup granulated sugar ... we used brown sugar sugar ;-)
1 cup soy milk
2 tablespoons vegan butter, melted (I use earth balance)
3 1/2 cups all purpose flour (we used Bob's Red Mill Oat Flour)
1 1/2 teaspoons salt
For the Vegan Caramel:
1/2 cup vegan butter
1/2 cup full fat coconut milk (the thick white part)
1 1/2 cups brown sugar
pinch of salt, optional
Instructions
Make the dough: In a mixing bowl, add the warm water and yeast. Let sit for 5 minutes, it should get a bit foamy on top. Now add the rest of the dough ingredients, and mix. Knead a little with your hands to combine. It should be sticky. Cover with a towel and set aside to rise for about 2 hours, then stick it in the fridge to cool.
Make the caramel: Melt the vegan butter in a small pan over medium heat. Now add the coconut milk and brown sugar, and stir. Bring to a boil and stir constantly for 5 minutes. Remove from heat. Add a sprinkle of salt, if desired.
Preheat the oven to 350 degrees F and lightly grease a bundt or pie pan.
Assemble: Punch the cold dough gently to release the air bubbles. Pull apart and shape into 1 1/2 inch balls. In prepared pan, layer 1/4 cup caramel, dough balls, 1/4 cup caramel, dough balls and pour 1/4 more cup caramel on top. Reserve the remaining caramel.
Bake for 25-30 minutes, or until the top pieces are starting to get golden. Cool for 5-10 minutes, and then invert carefully onto a serving plate. Drizzle extra caramel on top, if desired, and serve. Enjoy!
Recipe Notes
Monkey bread will taste best the same day it's made.
You can prep this the night before by allowing the dough to rise in the fridge overnight.