In a large bowl, whisk together 3 1/2 cups flour, yeast, and salt.
Then, add in the dairy free milk and maple syrup.
Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
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.
Melt the butter in one dish. In another bowl, add the coconut and cane sugar and cinnamon and combine together. Grease a bread pan and set aside.
Pull off equal size pieces of dough - 1 to 2 tablespoon size depending on how big you want pieces to be (just pull, there's no wrong answer here). Roll into balls.
Dip each piece in the butter, then the cinnamon sugar mixture and place in the bread pan.
Repeat with all dough balls, piling them on top of each other. If any leftover butter, pour across the top.
Cover pan. Heat oven to 150 degrees, turn off and place covered dish inside to rise for 30-45 minutes. It should be peeking a little over the top of the pan.
Remove from oven and let oven preheat to 350 degrees F.
Once heated, place in the oven and bake for 25-30 minutes.
While baking, whisk together powdered sugar, vanilla and dairy free milk a tablespoon at a time until desired consistency.
Remove from oven and top with homemade vegan glaze. Serve warm.