In a large bowl or a stand mixer bowl, combine 3 cups flour, brown sugar, yeast, and salt. Whisk to combine.
Turn stand mixer onto low and add in the dairy free milk, vanilla and vegan butter.*If not using stand mixer, use a spatula to combine. Let go for 5-7 minutes.
Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
Once doubled in size, pull out the dough and lay it out on a lightly floured surface.
Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is ¼″ thick.
Preheat to 375 degrees F.
For the filling - Spread the butter carefully across the dough.
In a bowl, combine the sugar and cinnamon well and then sprinkle the mixture evenly over the butter.
Carefully fold dough in half along the longest side. Cut into 10-12 even sized pieces.
Take a strip and twist it and few times then tie into a knot and tuck the end to the bottom of the knot. Place on a parchment lined baking sheet. Repeat with remaining strips.
In a bowl, mix the butter, sugar, and cinnamon for the crunchy topping together.
Sprinkle about a teaspoon of the crunchy topping mixture on top of each knot, gently press into the dough.
Bake for 20-25 mins. Check halfway through and you spoon any fallen topping mixture back on to the top. Then finish baking.