Place warm water in a small bowl with 1tsp of the sugar. Pour the yeast over top. Let sit for ~10 minutes (Make sure your water isn’t too hot – it will deactivate the yeast).
In a large mixing bowl, add the yeast mixture, the rest of the sugar, the milk, and the melted butter. Whisk together.
Add the flour and salt and mix together.
Place the dough in a lightly oiled bowl and flip around so it is completely coated in oil.
Place a damp towel over top and set in a warm place for an hour or so, until doubled.
Once doubled, deflate the dough and kneed in a little flour until it’s only slightly sticky.
In a separate bowl, mix the cinnamon and sugar.
Grease the skillet with vegan butter.
Take little balls of the dough and coat them in the cinnamon sugar. Place each in the skillet so that they are touching. They should cover the whole skillet.
Cover tightly with plastic wrap and let rise again until doubled – I did this overnight, but you should get similar results if you allow this to rise for about an hour.
Once it is doubled (or close), preheat the oven to 350°F. Make the caramel.
In a saucepan over medium-high heat, place the butter, brown sugar, and creamer. Heat until the butter melts, then turn up the heat until it begins to boil, continually mixing.
Allow to boil for a couple minutes while mixing, then turn off heat.
Pour the caramel over all of the pieces.
Cook for 25-30mins, until golden brown.
Make the cream cheeze drizzle by combining all the ingredients. Microwave for a few seconds to make melty before drizzling.
Once the monkey bread is out of the oven and has cooled for a few minutes, pour the drizzle and dig in!